CRÈME BRULEE

Andrew Zimmern says, “Crème brûlée is a walking cliché, and like offering a Caesar salad recipe, it’s almost embarrassing to show you this one. But this creamy, rich dessert is the perfect love letter. And you should know how to make a great custard (plus, it’s always fun to use a blowtorch in the kitchen).”

RECIPE

1. Unsalted butter, for greasing

2. 6 large egg yolks

3. 6 tablespoons sugar, plus more for browning

4. 1 1/2 cups heavy cream

1. Preheat the oven to 275°. Line a 9-by-13-inch glass baking dish with a kitchen towel. Butter six 4-ounce ramekins and place in the dish.

2. In a medium bowl, whisk the egg yolks with the sugar until the sugar dissolves, about 2 minutes. Whisk in the cream. Divide the custard among the ramekins. Place the dish in the oven and pour enough hot water into the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour, until the custard is just set but still slightly jiggly in the center. Let the custards cool in the hot water bath at room temperature for 30 minutes.

3. Remove the custards from the water bath and let cool completely. Wrap the ramekins in plastic and refrigerate for at least 2 hours.

4. To serve, sprinkle the tops of the crème brûlées with an even layer of sugar and use a blowtorch to caramelize the sugar. Serve immediately.

MAKE AHEAD The recipe can be prepared through step 3 and refrigerated for up to 2 days.

• TOTAL TIME: 30 MIN
• SERVINGS: 4

Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sweet, tangy raspberries and slightly bitter frisée to make this completely original salad.

RECIPE

1. 1/2 pound smoked duck breast—skin and fat removed and reserved, breast thinly sliced crosswise

2. 1/2 cup walnuts

3. 2 tablespoons sherry vinegar

4. 2 1/2 teaspoons Dijon mustard

5. 1 small shallot, very finely chopped

6. 3 tablespoons walnut oil

7. 1 tablespoon vegetable oil

8. Salt

9. Freshly ground black pepper

10. 6 ounces frisée lettuce, torn into
bite-size pieces (6 cups)

11. 3 cups packed torn Boston lettuce

12. 1 cup raspberries

1. Preheat the oven to 350°. Spread the duck skin and fat in a pie plate and bake for about 15 minutes, until crisp. Drain on paper towels, then break into pieces.

2. Meanwhile, spread the walnuts in a pie plate and toast for 8 minutes; coarsely chop.

3. In a large bowl, mix the vinegar with the mustard and shallot. Gradually whisk in the walnut and vegetable oils. Season generously with salt and pepper. Add the frisée, Boston lettuce and walnuts and toss to coat. Top the salad with the raspberries, sliced duck breast and cracklings and serve.

SUGGESTED PAIRING

Pour a lightly fruity Bordeaux rosé with this salad.

• ACTIVE: 15 MIN

• TOTAL TIME: 45 MIN

• SERVINGS: 2

A Valentine’s Day strategy: Roast rack of lamb, then use the pan with the drippings to make a delectable sauce.

1. Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.

2. Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.

3. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

SUGGESTED PAIRING

When pairing wine with meat, always consider the flavors that are in the sauce. A Tuscan Sangiovese has the earthiness, dried-fruit notes and juiciness to go with this pan sauce

FROM VALENTINE’S DAY: PAN-ROASTED RACK OF LAMB

• TOTAL TIME: 10 MIN PLUS 3 HR FREEZING

• SERVINGS: 8

• BASIC-EASY

• MAKE-AHEAD

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.

Jarred pickled onions are usually relegated to cocktails, but Melissa Rubel Jacobson’s simple recipe combines them with scallops and ruby red grapefruit to create a deceptively complex-tasting dish.

RECIPE

1. One 750-milliliter bottle Prosecco, chilled

2. 3/4 teaspoon freshly ground pepper

3. 1 pint raspberry sorbet, softened slightly

1. In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.

2. Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.

MAKE AHEAD The black pepper–raspberry sorbet can be frozen for up to 3 days.

• FROM CSA FARM-FRESH COCKTAIL PARTY

• ACTIVE: 20 MIN

• TOTAL TIME: 40 MIN

• SERVINGS: 4

• FAST

To make sure the soufflés rise, fold in lots of fluffy whipped egg whites into a Roquefort- and-Parmigiano-Reggiano base.

RECIPE

1. 2 tablespoons unsalted butter, plus softened butter for the ramekins

2. 1/2 cup freshly grated Parmigiano-Reggiano cheese

3. 3 tablespoons all-purpose flour

4. 1 cup milk

5. Pinch of salt

6. Pinch of cayenne pepper

7. 2 ounces Roquefort cheese

8. 5 large eggs, separated

9. 2 tablespoons snipped chives

1. Preheat the oven to 375°. Butter four 1-cup ramekins and coat each one with 1 tablespoon of the grated Parmigiano.

2. In a medium saucepan, melt the 2 tablespoons of butter. Add the flour and cook over moderate heat for 1 minute, whisking constantly. Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmigiano. Whisk in the egg yolks and chives.

3. In another bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the beaten whites into the cheese mixture until no streaks remain. Pour the mixture into the ramekins, filling them three-fourths of the way; set the ramekins on a baking sheet. Bake the soufflés for about 20 minutes, until puffed and golden. Place the soufflés on plates and serve immediately.

FROM GAIL SIMMONS RESCUE CHALLENGE

RECIPE

1. 5 tablespoons extra-virgin olive oil

2. 2 garlic cloves, coarsely chopped

3. 2 bay leaves

4. 1 cup dry white wine

5. 3 dozen small littleneck clams, scrubbed

6. 1/2 pound capellini pasta

7. 2 tablespoons fresh lemon juice

8. 3 tablespoons minced chives

9. Salt and freshly ground pepper

10. 1 3/4 ounces osetra caviar

1. In a large saucepan, heat 3 tablespoons of the olive oil. Add the garlic and bay leaves and cook over moderately high heat until fragrant but not browned, about 1 minute. Add the wine and bring to a boil. Add the clams, cover and steam until they start to open, about 4 minutes. Using tongs, transfer each clam as it opens to a bowl. Pour the cooking liquid into a glass measuring cup, stopping before you reach the grit at the bottom. Remove the clams from their shells and cover.

2. In a large pot of boiling salted water, cook the capellini, stirring constantly, until al dente, about 3 minutes. Drain and rinse under cold running water until cold, then drain again.

3. Pour the reserved clam cooking liquid into a large bowl and whisk in the lemon juice and the remaining 2 tablespoons of olive oil. Add the chives and clams and season with salt and pepper. Add the capellini and toss well to coat with the sauce. Transfer one-fourth of the pasta to each of 4 shallow bowls. Using a long fork, twist the capellini into knots. Spoon the clams around the knots and pour some of the sauce on top. Garnish each knot with caviar and serve.

FROM AMERICA’S BEST NEW CHEFS

• TOTAL TIME: 35 MIN

• SERVINGS: 6

• FAST

Use brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry sauce, made with fresh or frozen cranberries, is a great alternative to maple syrup.

RECIPE

CRANBERRY SAUCE

1. 2 cups fresh or frozen cranberries, thawed and chopped

2. 1/2 cup plus 2 tablespoons packed light brown sugar

3. 4 large strips of orange zest

4. 1/2 teaspoon salt

5. 6 tablespoons unsalted butter, cubed

6. 1/4 cup heavy cream

FRENCH TOAST

1. 6 large eggs

2. 3/4 cup heavy cream

3. 1 1/2 tablespoons packed light brown sugar

4. 1/4 teaspoon pure vanilla extract

5. 1/4 teaspoon salt

6. Unsalted butter, for greasing

7. Twelve 1-inch-thick slices of brioche (1 pound)

8. Lightly sweetened whipped cream, for serving

1. MAKE THE CRANBERRY SAUCE In a medium saucepan, combine the chopped cranberries with the light brown sugar, orange zest, salt and 2 tablespoons of water and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are soft and the sauce is ruby-colored, 3 to 5 minutes. Remove the cranberry mixture from the heat and whisk in the butter and heavy cream. Cook over moderately low heat, whisking, until the butter is completely melted and the sauce is hot, about 3 minutes. Discard the orange zest. Keep the cranberry sauce warm over very low heat.

2. MAKE THE FRENCH TOAST Preheat the oven to 225°. In a large baking dish, whisk the eggs with the heavy cream, light brown sugar, vanilla extract and salt. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche slices in the egg mixture, turning them, until they are well-moistened. Transfer the soaked brioche to the griddle and cook over moderate heat, turning once, until the French toast is golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with aluminum foil and keep warm in the oven. Repeat with the remaining brioche slices. Serve the French toast with the cranberry sauce and whipped cream.

MAKE AHEAD The cranberry sauce can be refrigerated for up to 3 days. Reheat gently before serving.

• ACTIVE: 25 MIN

• TOTAL TIME: 45 MIN

• SERVINGS: 4

• FAST

• HEALTHY

• MAKE-AHEAD

Sophie Dahl calls this a “good date dinner” because it’s elegant yet easy. The Mediterranean-style salsa on the fish—a mix of olives, tomatoes, basil and lemon juice—would be equally delicious on its own as a salad.

RECIPE

Four 5-ounce black sea bass fillets

1. 3 tablespoons fresh lemon juice

2. 1/4 cup plus 1 tablespoon extra-virgin olive oil

3. Salt and freshly ground pepper

4. 1 cup pitted kalamata olives, chopped (4 ounces)

5. 1 cup grape tomatoes, halved

6. 2 tablespoons chopped basil

7. 2 tablespoons chopped dill

8. 1 teaspoon minced red chile

1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes.

2. Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.

3. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.

MAKE AHEAD The salsa can be refrigerated for up to 4 hours.

SUGGESTED PAIRING

The Mediterranean flavors of this sea bass dish—tomatoes, black olives, fresh herbs—go particularly well with dry rosés, such as those of southern France.

FROM SOPHIE DAHL’S VOLUPTUOUS COOKING

• ACTIVE: 30 MIN

• TOTAL TIME: 1 HR 30 MIN

• SERVINGS: 4

• MAKE-AHEAD

This crostini, topped with goat cheese mousse, red-wine caramel and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.

RECIPE

2 cups dry red wine

1. 1/2 cup ruby port

2. 1 teaspoon whole black peppercorns

3. 1 shallot, minced

4. 2 thyme sprigs plus 1/2 teaspoon chopped thyme

5. 1 1/2 cups sugar

6. 4 cups strawberries, hulled (2 pints)

7. 2 teaspoons finely grated orange zest

8. 2 tablespoons water

9. One 11-ounce log of fresh goat cheese, softened

10. 2 tablespoons heavy cream

11. Pinch of freshly ground pepper

12. Crostini and toasted walnuts, for serving

1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.

2. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.

3. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.

4. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.
MAKE AHEAD The caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving.

FROM GOAT CHEESE MOUSSE WITH RED-WINE CARAMEL

• TOTAL TIME: 25 MIN

• SERVINGS: 8

• FAST

• MAKE-AHEAD

• VEGETARIAN

RECIPE

1. 1 pound extra-sharp cheddar cheese, shredded

2. 1/2 pound Monterey Jack cheese, shredded

3. 2 tablespoons cornstarch

4. 2 garlic cloves, halved

5. 1 cup dry white wine

6. 3 tablespoons whiskey

7. Salt and freshly ground pepper

8. Crusty bread, breadsticks and carrot sticks, for serving

1. In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks and carrots.

FROM A SWEET HOLIDAY POTLUCK

• ACTIVE: 1 HR• TOTAL TIME: 1 HR 15 MIN PLUS 4 HR CHILLING

• SERVINGS: 10

• MAKE-AHEAD

Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz’s best-sellers. “Some people are like, ‘Whoa…olive oil and chocolate?'” Schwartz says. “But the olive oil reinforces the richness of the cremoso. As if you need any more richness.”

RECIPE

CREMOSO

1. 2 cups heavy cream

2. 1/3 cup granulated sugar

3. 5 large egg yolks

4. 1 pound good-quality milk chocolate, chopped

ESPRESSO PARFAIT

1. 2 cups heavy cream

2. 1/2 cup confectioners’ sugar

3. 1 tablespoon strong-brewed espresso, cooled

4. 1 teaspoon pure vanilla extract

5. 2 tablespoons unsalted butter, softened

6. 5 thin slices of white sandwich bread, halved diagonally and crusts trimmed

7. 1/2 cup roasted hazelnuts, chopped

8. Extra-virgin olive oil, for drizzling

1. In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

2. In a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.

3. Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.

4. Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
MAKE AHEAD The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.

FROM MIAMI’S GOT GOOD TASTE

• TOTAL TIME: 7 MIN

• SERVINGS: 36 HORS D’OEUVRES

• BASIC-EASY

• FAST

• HEALTHY

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack.

RECIPE

4 ounces cream cheese, softened

1. 1 teaspoon prepared wasabi

2. 1 tablespoon finely shredded nori

3. 36 mixed rice crackers

4. 1/4 cup salmon caviar

1. In a bowl, stir the cream cheese with the wasabi and nori. Transfer the mixture to a small sturdy plastic bag and snip off one corner. Pipe a small mound onto each rice cracker and top with a small dollop of the caviar. Serve right away.

• ACTIVE: 25 MIN

• TOTAL TIME: 1 HR

• SERVINGS: 10

This version is especially rich and chocolaty and made even better by the scoop of strawberry ice cream on top.

RECIPE

1. 2 sticks (1/2 pound) unsalted butter, plus more for coating

2. 3/4 cup sugar, plus more for coating

3. 3/4 pound semisweet chocolate, chopped

4. 6 large eggs

5. 1/2 cup all-purpose flour

6. Strawberry ice cream and sliced strawberries, for serving

1. Preheat the oven to 425°. Butter ten 8-ounce ramekins and lightly coat them with sugar. Set the ramekins on a large rimmed baking sheet.

2. In a large bowl set over a saucepan of simmering water, melt the 2 sticks of butter and semisweet chocolate until smooth, stirring a few times. Set the melted chocolate aside and keep warm; keep the saucepan of water simmering.

3. In another large bowl, whisk the eggs with the 3/4 cup of sugar. Set the bowl over the simmering water and stir the eggs until warm. Remove the bowl from the heat. Using an electric mixer, beat the eggs at high speed until doubled in volume, about 5 minutes. Sift the flour over the chocolate mixture and gently fold in with a rubber spatula. Working in 2 batches, fold in the warm egg mixture.

4. Spoon the batter into the ramekins and bake for about 15 minutes, or until the cakes are set around the edges and wobbly in the center. Remove the ramekins from the oven and let the chocolate cakes stand for 3 minutes.

5. Carefully invert the ramekins onto plates to unmold the chocolate cakes. Top each cake with a scoop of strawberry ice cream, spoon the sliced strawberries alongside and serve right away.

FROM LUDACRIS: RAPPER AND RESTAURATEUR