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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 tablespoon minced shallots 1 teaspoon olive oil 1/4 cup Madeira wine 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves 2 tablespoons heavy or whipping cream 1/2 cup (1 stick) cold unsalted butter, cut into 1-tablespoon pieces Salt and pepper to taste Instructions: In 1-quart saucepan over medium heat, cook shallot in hot olive oil, stirring constantly, until tender. Stir in Madeira and thyme leaves and bring to a boil. Reduce heat and boil gently until the mixture is reduced to about 2 tablespoons. Stir in heavy cream and simmer until thickened. Set saucepan in a skillet hot, not boiling, water. Gradually whisk in butter, 2 tablespoons at a time, adding the next butter just before the last addition is completely incorporated. Remove from hot water bath. Season to taste with salt and pepper. (Sauce will be the consistency of light cream.) To keep warm, set saucepan in a skillet of barely-warm-to-the-touch (about 100 degrees) water. |
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