Copycat Chick Fil A Sauce

INGREDINETS:
1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 cup mayonnaise

DIRECTIONS:
1. Mix together and refrigerate for at least an hour

Avocado hollandaise and eggs benedict

avocado hollandaise

1 ripe avocado
1 lemon, juiced
1/3 cup hot water
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Add the avocado, lemon juice and hot water into blender and blend until smooth, scraping down the sides if needed. With the blender running on high, stream in the olive oil slowly. Continue to blend until pureed and smooth.

​For Avocado Eggs Benedict​:

6 slices bacon, fried
6 eggs, poached
​6 slices of toasted bread (sourdough is good)​
a pinch of red pepper flakes
fresh herbs or chives ​ for garnish

Poach the eggs and put the ​toast on the plate. Break a piece of bacon and set it on top of the toast​ and cover with a poached egg. Pour the avocado hollandaise on ​top and sprinkle on some crushed red pepper. Top it off with some fresh herbs or chives​ if desired.

Buttermilk syrup

• This stuff is so good I will never eat maple syrup again. Or whatever it is that passes for maple syrup at the grocery store. I think it's even better than real maple syrup, but then I never was a fan of that, though I know many people love it. Use it for pancakes, French toast, waffles, or whatever else you use syrup for.
• 
  
• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup buttermilk
• 1 tsp. baking soda
• 1 tsp. vanilla

1. Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and vanilla. Stir to combine. Syrup will foam up. Don't be alarmed.
2. David made this for a Mother's Day breakfast for Sarah, Carolyn, and me, and it was absolutely spectacular.

Creme Fraiche

I've often seen recipes that call for this but I didn't know what it was or if there was something I could use instead.  It was nice to see this recipe in a magazine because it gave a substitution to use in a pinch, but also a way to make it so you can have it on hand because apparently it's amazing stuff but it's expensive.  (And the substitution is only sour cream, which isn't as creamy and also curdles if it gets too hot.)

Creme Fraiche

1 cup heavy cream
3 tbs. buttermilk

Pour cream into a clean glass jar with a tight lid.  Stir in buttermilk until well blended and cover jar. Let it stand at room temperature for at least 12 hours and up to 24 hours.  (until cream has thickened.)  Store in fridge up to 2 weeks.

Red Fruit Sauce

Possible fruit juices: pomegranate, currant, cherry, strawberry, cranberry, or raspberry.

2 cups juice

Sugar if needed

2 tbs. cornstarch

Cold water

Bring juice to a boil.  Meanwhile, dissolve cornstarch in cold water.  Remove juice from heat and slowly stir in cornstarch & water mixture, stirring constantly.  Bring  back to a boil quickly.  (Mixture will not be too thick.)  Pour sauce into a pitcher or jar.  Chill before serving.  Can be spooned over rice cream, crepes, pancakes, ice cream, etc.  

Chipotle Butter

1/2 c butter, softened (one cube)

1-2 canned chipotle peppers, diced (seeds removed, if desired)

2 Tbsp sauce that comes with the peppers

1 Tbsp freshly squeezed lime juice

1 Tbsp chopped, fresh cilantro

Dash garlic powder

1

In a small bowl whip the butter, with an electric mixer, until smooth and fluffy. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.) Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top. For bread, leave softened for easier spreading. Makes 24 servings.

It might sound weird to put this on meat, but when I worked at Lone Star, they "jucied" every steak before it was served, and their "juice" consisted of equal parts lemon juice and butter.  (Actually, I believe it was a butter substitute, but you get the main idea.)  Anyway, this sounds good and I think it'd be great spread on an opened sourdough loaf and grilled under the broiler.  

Clotted Cream

Yield:  about 1 c. clotted cream

Ingredients: 2 pints heavy cream, preferably with a high fat content and not ultra pasteurized (try to find Cedar Summit Farms or similar.)

Method: Preheat your oven to 180 degrees. Pour the cream into an oven safe pan or dish such that the cream rises one to three inches deep. Cover the pan or dish, and bake for eight to 12 hours, or until the cream has formed a thick, yellow skin. Cool the cream at room temperature, and then refrigerate it for eight hours. Skim the yellow clotted cream from the top and serve. You may use the cream that remains below for baking.  When you serve the clotted cream with your scones, split the scone, dollop the clotted cream on the scone and add a smaller dollop of jam (strawberry is traditional) on top.

Flame Tree BBQ Sauce

This is the same BBQ sauce that they serve at the Flame Tree BBQ in Disney's Animal Kingdom.  Yum.

1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tbs. molasses
1 tbs. Worcestershire sauce
1 tbs. mild chili powder
1 tbs. paprika
2 tsps. onion powder

1 tsp. ground turmeric

1 tps. ground cumin
1/2 tsp. garlic powder
1/2 tsp ground cloves

In a 2-quart saucepan, combine all ingredients and bring mixture to a simmer over medium heat.  Reduce heat to low and cook at a bare simmer, stirring frequently, for 35 minutes or until thickened.  Use immediately or store for up to 2 weeks.