Combine sugar and water in pan and bring to boil. Add cranberries and bring to boil again then take right off the heat. Let cool then add the almond extract.
It has been said that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with wine and honey.
Print Recipe
Coconut Key Lime Sorbet
Creamy, light, tangy and sweet, this sorbet is the perfect ending to a great meal.
Combine water, sugar, vanilla bean (including the pod) and salt in a medium saucepan over medium-low heat. Bring mixture to a boil then remove from heat and let steep for 1 hour. Add the coconut milk, key lime juice, salt and coconut extract. Cover and refrigerate over night. Pour into ice cream maker and process for 20 minutes. Transfer to an airtight container and freeze for a minimum of 2 hours.
In a bowl, dissolve yeast in warm water. Stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes. (I like to place on the stove under the light).
For the dough:
In the bowl of an electric mixer, combine 2 cups flour, sugar and salt; whisk by hand until well blended. Transfer bowl to mixer and attach dough hook. With mixer on low speed, add egg and milk. Increase speed to medium and knead 5 minutes. Add butter and knead 5 minutes. Stop mixer and add sponge. continue kneading on medium speed until dough is smooth and elastic, 7 to 8 minutes, adding more flour if needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.
Butter 12 cupcake molds. Punch down dough, transfer to a lightly floured surface and knead in chocolate chips. Divide dough into 12 equal parts.
Roll on the table in a circular motion to give body to the brioche. With your finger, "saw" a small piece of the brioche in a back and forward motion. This forms a small lump which should remain attached to the body of the brioche.
Place the brioches into the buttered molds.and let rise in a warm place 45 minutes.
Brush tops of brioches with egg mixture. Bake until golden brown, 15 to 20 minutes. Remove from molds and let cool completely. Store brioches in a plastic bag to avoid drying out
Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and freeze.
Line a baking sheet with parchment paper. Melt the chocolate and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with kosher salt. Place in fridge until set.
Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and wrap.
Heat oil and garlic in a medium saucepan for 30 seconds. Add fennel bulbs, salt, pepper, and fennel pollen. Cook for 5 minutes then add the water and cover. Cook for 20 minutes over low heat. Remove fennel from pan and set aside. Turn up the heat and reduce broth to about 1/4 cup. Add butter 1 tablespoon at a time. Pour sauce over the fennel and serve.
Cut the cabbage lengthwise into quarters. The best way to do this is by cutting the stem end in half about 3 inches from the end then slowly pulling apart the two pieces.
In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Plunge each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl and then transfer to another bowl. Reserve salt water for later.
Using the other half cup of salt and starting from the outermost leaf, sprinkle salt over the thick white part of each leaf. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 8 hours, rotating the bottom ones to the top every 2 or 3 hours. Wash thoroughly 3 times with fresh water, especially between the white parts of the leaves. Drain well.
Meanwhile, make the rice flour paste and cool. Prepare the other seasoning ingredients. Mix all ingredients well, including the rice paste. Set aside while preparing the other ingredients.
Cut the radish into match sticks. Cut scallions into 1 inch long pieces. Transfer to a large bowl and combine with seasoning mix. Mix well. Let sit for an hour to let the flavors comes together.
Cut the tough stem part from each cabbage quarter leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf using 2 tablespoons for the larger leaves and dividing it up evenly among the leaves. Fold the leafy part of the cabbage over toward the steam and wrap with the outermost leaf. Place it, cut side up, in a jar. Repeat with remaining cabbage leaves. Press down hard to remove air pockets. Rinse the bowl that contained the seasoning mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temperature for 2 days to ripen. Store in refrigerator for about 2 weeks to develop it's flavor before eating.
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Dice salmon. Add shalllots, chives, citrus vinaigrette. Spoon mix into a mold. Top with dressed frisee and potato gaufrettes.
For the Potato Gaufrettes
Criss cross peeled potato on mandoline slicer and place directly into water to prevent browning and remove starch. Fry at 350 degrees until golden brown.