White Chicken Chili with Roasted Butternut Squash

White Chicken Chili with Roasted Butternut Squash

From the Kitchen of Terri N. Bergman

SERVES: 10-12
LEVEL: Intermediate (you got this!)

INGREDIENTS:
1 Lg Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
1-2 Red Peppers Coarse Chop
1 Lg Butternut Squash – peeled, seeded and medium Chop (1” cubes)
1 Cup White Wine
2 Cups Chicken Stock
1 Cup Cream
Handful Chopped fresh Parsley (reserve some for garnish)
Handful Chopped fresh Cilantro (reserve some for garnish)
2 Tbsp Amazing Heat
2 Tbsp Amazing Rub (for roasting veggies in oven)
1 Broasted Whole Chicken, remove drumsticks, then skinned, deboned and medium chop of all meat
1 Tbsp Cornstarch
Fresh Rosemary spears (or use 1 tbsp chopped dried rosemary)
Roasted whole Garlic Head (top cut off, drizzle Olive oil, rub or salt n pepper/baked one hour)
1 Large Jar White Northern Beans
1 Large Green Salsa Verde Mild-Medium (your call!)
Lime cut into wedges

INSTRUCTIONS:
Sauté coarsely chopped onion, carrot and celery in olive oil on medium high to soften and wilt. Add 1 cup white wine, let wine reduce and bring up any bits left on pan bottom. Set aside.

Take chopped red pepper and butternut squash and drizzle with olive oil, sprinkle with Amazing Rub and roast in hot over (400 degrees) until browned and roasted/ approx 40 minutes. At the same time/same oven place whole garlic clove, topped and drizzle with Oil, wrapped in foil to cook thoroughly. If you have Rosemary Spears, place on veggies roasting for 10 minutes, they brown quickly – so watch, remove when browned and set aside.

To pan with carrots, celery, etc. now add Chicken stock, Amazing Heat, parsley, cilantro, northern beans and the jar of Salsa verde. Let simmer 30+ minutes, you can then turn heat very low and continue to simmer. Add roasted veggies, chicken chunks, rosemary, garlic (removed from head and smashed), simmer 10 minutes. To finish add cream (with cornstarch incorporated) and stir to thicken.

Add any additional seasonings, salt n pepper….Lime squeeze.

Serve in bowls, with Lime wedge, Sour Cream (if desired), garnish of any remaining herbs.

Very fun and cool to serve in little pumpkin or squash boats….

ENJOY!!!

Beef Short Ribs in Red Wine…Fork Tender Delicious!

Beef Short Ribs in Red Wine…Fork Tender Delicious!

From the Kitchen of Terri N. Bergman

(Yes, this takes an entire bottle of red wine…and it is absolutely delicious. A celebration meal!)

Inspired by the original recipe posted in Bon Appetit (.com) a decade or more ago!

SERVES: 6-8
LEVEL: Intermediate (just brown that meat!)

INGREDIENTS:
5 lbs bone in beef short ribs
2 Tbsp. Amazing Rub (original seasoning)
3 Tbsp Olive Oil
2 Onions/med. chopped
3 Carrots/med. chopped
2 Celery stalks chopped
3 Tbsp flour OR (at finish use reserved 1/C red wine with 1 Tbsp Corn starch)
2 Tbsp tomato paste
1 whole bottle (750ml) of Cabernet Sauvignon (or your choice of red)
(Remember the saying, “if you wouldn’t drink it, don’t cook with it”…use a nice bottle!
1 Tbsp of the Amazing Herbes**
2 bay leaves
1 head garlic cut in half (remove at cooks end)
4 Cups Beef Stock 

**If you are rocking your own fresh herbs at home – tie Rosemary Sprigs, thyme, oregano in bundle to include in covered bake time, remove all before serving…including garlic halves.

Heat oven to 350 degrees. Season short ribs with Amazing Rub (you can add additional salt/pepper your choice/ rub promotes flavor and beautiful browning)

Heat oil in a large Dutch oven over medium heat, break into 2 batches and carefully brown all sides of ribs. Place ribs in plate as they are browned, pour half of drippings off.

Add onions, carrots and celery to pot and cook over med heat, about 5 minutes. Add flour (if using) and tomato paste; cook with constant stir 3-4 minutes. Stir in all wine, add short ribs and any juices. Bring to low boil/simmer until wine is reduced by half, approx 25 mins. Then, add all seasonings and herbs to pot along with garlic halves. Stir in stock, bring to boil and transfer to oven. (Covered pot)

Cook until short ribs are very tender 2 ½ hours. Transfer ribs to a platter. Strain sauce, spoon fat from surface, season with salt and pepper. Great served over mashed potatoes. 

ENJOY!

French Safari Paella

French Safari Paella

From the Kitchen of Terri Bergman

Paella is friendship experience… various people of different backgrounds intermingle in the kitchen and at the table to meld friendships that go beyond our walls. With Paella, we toss seafood, chicken, sausage (… veggies from the gardens) to make a dish with depth of flavor and warmth of heart that is distinctive to each preparation. Just like our friends, no two paellas are alike… bring your taste buds and show us how YOU paella!

The meaning of Safari is a “Journey or Expedition “and that is what we are on as we prepare “French Safari Paella”. Two famous French preparations are similar in nature to Paella, they are  Cassoulet , hearty and delicious, made well it ‘warms the soul’ and Bouillabaisse, this ‘fish soup’ is probably the most famous traditional recipe from Provence from Marseille, the more people these dishes are made for, the more different types of ingredients are in it…like Paella!

Paella is Spanish in its origin…but it is really a delicious blending of foods that are fresh, available and local…a bit of a play on *“stone soup”.  Don’t know what I like more, the process, the gathering of foods, the cooks, the dinersor the amazing warmth this dish brings to the soulHere is our version: Makes 6-8 servings.
Ingredients:

INGREDIENTS:
5 cups strong chicken broth
1/2 tsp saffron
1/2 tsp Spanish paprika
1 TBSP KB’s Amazing Heat
1 small onion, peeled
2 small chickens, about 2# each
1/2 cup olive oil
1 # artisanal sausage or (KB’s Paella Sausage Recipe)
1/4 lb smoked bacon diced
1 medium onion, chopped
6 scallions, 4 chopped,
 *2 finely minced reserved for finish
1 head of  chopped garlic
2 roasted red peppers/**pimento (jarred is good)
1 lb medium shrimp, shelled
2 (Opt.) Live lobsters( boiled, divided)
1 small red pepper thinly sliced
1 small yellow pepper thinly sliced
3 cups Spanish rice (Bomba)
6 tbsp chopped parsley
2 bay leaves, whole
1/2 cup white wine
1 cup fresh or frozen peas
(Opt.) 18 clams / mussels, scrubbed
Lemon wedges for garnish
Parsley for garnish
*Rem. green onion for garnish

NOTE ON INGREDIENTS:  The only ingredient you must have is the broth, the rice and the saffron!!!  So add all, extend this list…or deduct according to your taste and budget!

PREPARATION:
Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth — you need 5-6 cups.
Cut the chickens into small serving pieces — the whole breast in 3 parts, each thigh and wings with tips removed.  Dry the pieces well and sprinkle with salt/pepper.

In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the sausage and bacon to the pan and stir fry about 10 minutes. Add the chopped onion, scallions, garlic, pimentos, red peppers and sauté until the onion is wilted. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven.) Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the chopped parsley and the whole bay leaves. Stir in the chicken broth, boiling hot, the wine, and rice. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Decorate the paella with the lobster pieces, and then bake at 325 F, uncovered, for 20 minutes.

Remove from the oven, add reserved peas and let sit on top of the stove, lightly covered with foil, for about 10 minutes. Heat burner to medium and toast bottom for one minute, remove.

To serve
:  Decorate with lemon wedges, chopped parsley and minced green onion. 
Bring Paella Pan to the Table to serve…..this is a beautiful looking dish, so let your guest first eat with their eyes!



JUST FOR FUN…The Fable of Stone SoupSome travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making “stone soup“, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager does not mind parting with a few carrots to help them out, so that gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.


Paella Notes

Pay attention to your broth, as in all cooking this is the “soul”,  make it rich and flavorful with fish or chicken stock and seasonings add a good concentrate (such as “Superior Touches” Better Than Bouillon Product, now gratefully found in most markets!)  If you need the flavors enhanced.
This is where all the magic starts…

When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. The ideal paella has a toasted rice bottom called socarrat.

Garnish just before serving with the cooked peas, parsley, finely diced green onion and lemon wedges this last add makes for a fresher taste!

Firm and absorbent rice is the key; we use Bomba available at specialty markets or online.

Use Real Saffron…it is key in taste and color, there is no substitute, a little goes a long way.

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

From the Kitchen of Terri Bergman

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar
Finished with a Dijon, Maple and Lemon-Kissed Sauce

MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese.  The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!

CATEGORY: Main Event
SERVES: 4
LEVEL: Intermediate, you got this!

INGREDIENTS:
4 pork chops (1” thick)
1 small peeled, cored and thin sliced apple
4 pcs Vermont Sharp Cheddar (2” squares)
2 Tbsp Corn Starch
1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub)
½ tsp black pepper
1 Tbsp Olive Oil

SAUCE:
1 C chicken stock
1 Tbsp Dijon mustard
1 Tbsp Maple Syrup
1-2 Tbsp Lemon Juice
Chopped fresh parsley or 1 teaspoon of The Amazing Herbes

DIRECTIONS:
Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.

Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.

In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch. 

Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.

This is when you make your sauce

SAUCE:
Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste. 

Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.

Plate the chops, great with potato and mixed veggies. 

Sauce til your heart is content – ENJOY!

Chocolate Soufflé Cake

Chocolate Soufflé Cake

From the Kitchen of Terri Bergman

CATEGORY: Sweet endings
SERVES: 6-8 (ramekins)
LEVEL: Intermediate, so come on, you got this!

A delicious celebratory end to a great meal! This SOUFFLE Cake starts airy and is topped with a rich ganache…and then add a few berries and the ultimate mini ice cream on a stick (can you say delicious drama). A reason I love this recipe is it starts as a great SOUFFLE but once settle is the perfect chocolate earthquake (cracked fallen top) cake.  So you choose, but the great taste is there however you choose to SOUFFLE!

INGREDIENTS:
6-8 Ramkins depending on their size
6 Oz. Dark chocolate (60-76%)
¼ C water
5 Egg Whites
Pinch salt
½ tsp Lemon juice
¼ C Sugar
5 Egg Yolks
1-2 tsp Espresso Powder
1 Tbsp Coffee Liquor
¼ C Sugar

GLAZE:
4 OZ Choc Chips 
2 Oz Butter
6-8 Frozen mini Magnum Bars (or your choice of mini ice cream treat)
Optional; Strawberry and Raspberries for garnish

Preheat oven to 350 degrees.

Melt Chocolate and water in the microwave, starting at 30 sec intervals. You want to remove and stop heating when about 25% of the chocolate is still not melted. At this point continue to stir until all is melted. Set aside.

Beat egg whites until soft peaks, start streaming in sugar, pinch of salt and *lemon juice to stabilize whites. I like to see a medium peak and set aside.

In mixer bowl add yolks, sugar, espresso powder (or inst coffee) and Coffee Liquor (or Amaretto).

Beat in mixer until light and thick….and then add melted chocolate until just incorporated.

Fold 30% of meringue, scraping and folding being careful not to overdue. Fold the remaining meringue and spoon into the individual Ramkins. (I think its useful to use an ice cream scooper here..)

Bake until just set in the center…about 20-25 minutes.

While cakes are cooking, create the buttered ganache by melting the butter and pouring over the chocolate chips. Stir until glossy smooth and melted, set aside for the serving finish.

When Ramkins are out of oven, place in center of a plate, spoon chocolate ganache over each, and take a knife to pierce center…and put the mini Ice Cream Treat in the center, sprinkle with slice strawberries or raspberries…walk don’t run to the table to serve…and melt into the extravagant bites! ENJOY!

Beef Bourguignon

Beef Bourguignon

From the Kitchen of Terri Bergman

Delicious French Provencal beef braised in red wine until meltingly tender and sensuously delicious!

CATEGORY: Main Event
SERVES: 4-6
LEVEL: Intermediate

INGREDIENTS; 
1/4 lb (peppered) bacon, cut into small strips
3 lbs lean stew beef
3 cups red wine (Burgundy)
1 cup beef stock
1-2 carrots, peeled and chopped
1 onion, chopped
2 tbsp tomato paste
3 garlic cloves, minced
1 full orange peel, no pith
1 tsp Amazing Herbes or (2 sprigs parsley; 2 sprigs thyme [1/4 tsp if dried]; 1 sprig rosemary)
1 bay leaf
1 tsp Amazing Rub
1/2 cup flour or corn starch
Salt and freshly ground pepper to taste

RECOMMENDED TO FINISH WITH:
2 cups tomatoes, crushed or chopped
3/4 cup black (Nicoise) olives, pitted
2 tbsp butter
1 onion, chopped
1 lb mushrooms sliced
1 tsp Amazing Rub (or) 1 tsp sugar

DIRECTIONS:
Place orange peel with Amazing Herbes (or create herb bouquet with orange peel, parsley, thyme, rosemary, and bay leaves and place in) with beef, wine, 1 onion, carrots, and garlic in a large, non-reactive bowl. Refridgerate overnight or for up to two days (or just a few hours if that is all you have!).  Preheat oven to 300 degrees.  Remove the beef from the marinade and set the marinade aside. Pat the beef dry and toss with flour (or corn starch) and Amazing Rub blend to coat, shaking off any excess.  Set the beef aside.

In a large frying pan, slowly cook bacon to release fat. Do not brown. Set bacon aside.  Brown the stew meat in the bacon fat over high heat. Brown the meat in batches. If you overcrowd the pan, the meat with steam and your stew will not a have a rich brown color. Add a little oil to the pan if needed. Place in a large pot with a lid.

When all of meat is browned, deglaze frying pan with 1 cup of beef stock. To deglaze; pour stock into pan and cook it while stirring to dissolve all of the good crispy stuff in the bottom of the pan. Pour over meat.

Add remaining marinade, tomato paste, garlic, thyme, bay leaf and reserved bacon pieces. Bring to a boil on the top of the stove and season with salt and pepper. Cover tightly with a lid and place in the oven. Cook slowly for anywhere from 3-5 hours, stirring once or twice. (Or, cover and simmer over low heat on stovetop for about 2 hours, until meat is tender.)

Your dish is ready to be served! 

Or, finish with this last 30 minute step.
In a large frying pan, melt butter.  Add the onion and mushrooms and sprinkle with Amazing Rub (or sugar), saute until golden brown. Stir the tomatoes and olives into onion mixture and return to the oven for another 30 minutes.

Serve on individual plates in a ring of whipped Duchess Potatoes.

TRY IT! Terri adds 2 tbs of balsamic vinegar and a couple of dark chocolate squares to add shine and finish just before serving.

French Onion Soup

French Onion Soup

From the Kitchens of Terri Bergman

French Onion Soup (with Julia’s lead and Terri’s Nod!)

This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below! 

However you slice it, this is a bowl of deliciousness!

Category: Luncheon
Serves: 6-8
Level: Intermediate – You got this!

INGREDIENTS:

For the SOUP
6 C thinly sliced yellow onions
2 Tbsp Oil
2 Tbsp Butter
2 tsp The Amazing Rub Seasoning (Sugar/salt/spices)
2 Tbsp Corn Starch
7 C Beef Stock
½ C White Wine

For the Garnish
12 oz. Swiss Cheese finely sliced/chopped
4 oz. Parmesan Cheese grated
3 Tbsp Cognac
For the Croute
8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!)
4 Tbsp Olive Oil for drizzling
1 Tbsp The Amazing Herbes

In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes. 

To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked.       I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience.  If you don’t have this blend, I would say a little Oregano and Sage….

Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).

Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.

Here it is, super flavorful, melting onions and toppings. 

Lunch – perfect! Start of dinner – perfect! 

Enjoy!

Paper-Wrapped Chicken, KB Style

Paper-Wrapped Chicken, KB Style

From the Kitchens of Terri Bergman

This was an absolute family favorite dish for both kids and parents! You can make ahead, pop in oven when you get home, and opening the pouch is just fun, not to mention the smells are heavenly! It’s important to cut all ingredients thin or julienned and presto – go from there! When I sat down to share this family recipe I had to call my son to ask how long in the oven! All in the family!

Serves: 8
Level: Intermediate-you got this!

INGREDIENTS
4 Whole boneless chicken breasts
4 Carrots, peeled and julienned
1 Red Pepper, seeded and julienned 
8 Green Onions (bottom halves, cleaned and sliced but not thru the end)
Top green halves chopped medium and served with sauce as garnish
½ Red Onion medium chop
4 Potatoes Med, julienned
4 Tbsp Soy Sauce
Sesame oil
The Amazing Rub

DIRECTIONS:
Preheat Oven to 375 degrees

Split the whole chicken breasts in 4 slices each, making 16 thin slices

Cut 8 Pieces of Parchment and or Alum Foil, great materials to build a pouch for each packet.

Parchment size 12 x 12

Place 2 thin chicken slices in each square, top with carrots, red pepper, 1 green onion bottom, Some red onion, julienned potato slices.  Dress with Soy Sauce, Sesame oil, 1 tsp Amazing Rub. Form a packet as shown, making sure the sides and top are well sealed. Continue to create 8 packets. It is best to cook these 4 to a baking sheet, having room between each. 

Bake in the 375 degree oven approx 45 minutes. Set aside to cool a little, and serve a packet per plate, and let each person open their own packet, the aroma is always wonderful.

I do like to serve this dish with salt/pepper at the table and a quick version of Yum-Yum Sauce we make as follows:

KB YUM YUM SAUCE
1 C Mayo
2 Tbsp Ketchup
1 Tbsp The Amazing Rub
2 tsp Vinegar (rice)
2 Tbsp Water (or more if needed)

*Only For heat lovers …add ½ tsp Blazing Belle or Cayenne/optional

Lobster Soufflé

Lobster Soufflé

From the Kitchen of Terri Bergman

Lobster Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer.  Delicious!

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1# Lobster Cooked, *shelled and broken into small pieces
*Save shells to prepare Thermador Sauce if desired
1 Cup aged cheddar Cheese shredded
½ cup shredded Parmesan
½ loaf of a baguette (or any rustic white bread)cubed
1 tsp each of Finely minced Parsley and Green Onion (Optional)
6 eggs
½ cup butter melted
1 tsp Amazing Heat
½ tsp Dry Mustard
2 ozs of Dry sherry
1 cup Milk
1 cup Cream
1 Tbsp Butter (to sautée small pieces of garnish lobster with)

DIRECTIONS:
Prepare 6 individual ramekins by greasing.
Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish)
Pour melted butter evenly over each mixture.
In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream.  When well blended add the Dry Sherry.
Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster.
Can be served in Ramekins or removed and plated on Thermador Sauce. 

Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.

Terri