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Crab and Asparagus Soup

unknown

Cucumber Salad

Recipe courtesy of Food Network Kitchen

Cuban Sandwich

Chesapeake Chowder

Recipe courtesy of Bob Kinkead

unknown

Crunchy Asian Chicken Salad

Recipe courtesy of Linda Gassenheimer

Crepes Suzette

Recipe courtesy of Bill Yosses

unknown

Cilantro-Infused Chicken Sandwiches

Recipe courtesy of Jane Kirby

Cider Pumpkin Bread with Raisins and Walnuts

Recipe courtesy of Bill Kelly

Creamy Corn and Spinach Enchiladas

Recipe courtesy of Carla Fitzgetald

unknown

Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables

Recipe courtesy of Food Network Kitchen

Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.

Creamy Caramel Sauce

Recipe courtesy of Sherry Yard

unknown

Cranberry Pumpkin Bread

Recipe courtesy of Bill Kelly

unknown

Cranberry-Brie Bites

Recipe courtesy of Jil La Marca|Bonnie Stoilkovich

Crushed White Bean Bruschetta with White Truffle Oil

Recipe courtesy of Alfred Portale

Cheese-Straw Apple Pie

Recipe courtesy of John T. Edge

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