Balsamic "Caviar"

1 qt grapeseed oil - chilled

4 tsp unflavored gelatin powder

3 Tbs cold water

3 ounces balsamic vinegar

ice water bath

salt

equipment needed:

1 qt metal mixing bowl

plastic squeeze bottle with a fine tip

fine mesh strainer

large container for ice bath (large enough to hold the 1 qt mixing bowl comfortably)

Chill the grapeseed oil in the refrigerator overnight, so that it is well chilled (about 40°F).

Mix together the gelatin powder and 3 Tbs cold water in a plastic squeeze bottle until the gelatin is softened. While gelatin is softening, heat balsamic vinegar to a low boil over medium-high heat. Immediately pour the hot vinegar into the plastic bottle with the gelatin and stir gently with a bamboo skewer or swirl the bottle to completely dissolve the gelatin. Do not shake the bottle, as you do not want any air bubbles in the mixture.

Let the gelatin mixture rest on the counter until it is almost room temperature, but still liquefied. Prepare an ice bath in the larger container, salting the water heavily to lower the temperature of the ice bath.

Place the chilled grapeseed oil in the 1 qt metal mixing bowl and gently place it in the ice bath, taking care that the ice bath does not flow over into the oil.

Carefully squeeze single drops of the gelatin mixture onto the surface of the grapeseed oil, moving around the bowl so the drops do not meld into one another. The drops will rest on the surface of the oil for a few moments, then slowly sink to the bottom. Continue making more drops of "caviar" until the bottom of the bowl is almost covered, always moving around on the surface of the oil.

When you have used about half of the gelatin mixture, set it aside and allow the caviar to rest in the oil for 10 minutes, to ensure it is set. After 10 minutes, carefully pour the oil and caviar through a fine mesh strainer into another container. Place the strainer on a plate and place it in the refrigerator to continue setting. Do not rinse the residual oil off the caviar. It is necessary to keep the caviar eggs from sticking together.

Pour the oil back into the 1 qt metal mixing bowl, and add ice to the ice bath if necessary. Make the rest of the caviar, repeating all steps outlined above. Store prepared caviar in a sealed plastic container in the refrigerator for up to a week.

Note: This technique can be used with any strong-flavored liquid. Try pomegranate juice, fruit-flavored vinegar, espresso, sweetened lemon juice, etc. depending on what food you will be serving it with.

Pear Cake

4 cups of pears (soft, ripe, peeled and chopped very fine)
2 cups sugar
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
pinch salt
1 cup vegetable oil
2 eggs, beaten
1 tsp pure vanilla extract
1 cup chopped pecans

Preheat oven to 350°F. Grease and flour a 9 x 13 pan and set aside.

Mix pears and sugar in a bowl, cover and set aside for one hour, stirring every 15 minutes. The pears will more or less dissolve into a puree.

In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.

Place pears in the bowl of an electric mixer. Add oil, eggs and vanilla extract and mix well. With the paddle on low speed, add the flour mixture in 2 increments, combining well after each addition. Stir in the chopped pecans and pour into the prepared pan.

Bake at 350°F for one hour, or until a tester inserted in the center of the cake comes out clean.

Cool in the pan, cut into squares and serve.

Alex Guarnaschelli's Gingerbread Cookies

12 Days of Christmas Cookies, Day 1, 2009

1 1/2 sticks of lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
4 cups all-purpose flour, sifted, plus more for dusting
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbs ground dried ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp kosher salt
2 eggs
1/2 cup dark molasses
1 lemon, juiced
1 recipe Easy Orange Frosting

Preheat the oven to 350° F.

Sift together the flour, baking powder, baking soda, dry ginger, cinnamon, nutmeg, allspice, cloves and salt in a medium bowl and set aside.

In a small bowl, whisk together the eggs, molasses and lemon juice until well combined.

In the bowl of an electric mixer fitted with a paddle, beat the butter, sugar and orange zest until smooth, about 5 to 8 minutes.

When the butter and sugar are creamed and light, lower the speed of the mixer and add the dry ingredients in 2 or 3 increments. Add the egg mixture beat until well blended.

Divide the cookie dough in half. Press each half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes.

Lightly dust the counter top with flour. Use a rolling pin to gently roll one half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes (cookies should be of similar size for even baking) making as few scraps as possible. Use a metal spatula to gently transfer them to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Pate Spice Blend

1 Tbs crushed bay leaf

1 Tbs powdered mace
1 tsp ground white pepper
2 tsp Spanish paprika
1 Tbs dried basil
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 c salt
1 Tbs dried thyme
1/2 tsp ground allspice
2 Tbs ground cinnamon
1 Tbs dried rosemary

Mix all ingredients well in a spice grinder, or crush them very well with a mortar and pestle. Sift through a fine mesh sieve and re-grind the remnants which don't pass through the sieve. Continue until everything goes through the sieve. Store in the pantry in a tightly covered jar.

Orange Wine

From Saveur Magazine

4 bottles rosé wine (preferably Provençal)
2 cups grappa
6 valencia oranges, halved
3 lemons, halved
1 vanilla bean, split
2 cups sugar

In a 2 gallon or larger glass jar, combine all ingredients. Stir well to dissolve sugar.

Leave in a cool, dark place with a lid set lightly on top for 40 days, shaking gently once a day. Strain through a funnel lined with cheesecloth into clean, dry wine bottles. Seal with corks and refrigerate for up to a year.

44 Cordial

From Saveur Magazine

1 large navel orange
44 coffee beans
1 cup sugar (just over 44 tsp.)
1 liter white rum (roughly a quart)

Poke forty-four 1"-deep slits all over the orange with a paring knife; stuff a coffee bean into each slit.

Put the orange, along with the sugar and rum, into a widemouthed jar with a tight-sealing lid. Store and let steep in a cool, dark spot, swirling the jar occasionally, for 44 days.

Remove and discard the orange and strain the liqueur through a cheesecloth-lined strainer. Transfer to a clean bottle and store in the freezer until ready to drink. Serve neat or over ice.

Spiced Arancello

From the BBC Good Food website

5 large oranges
1 vanilla bean
1 cinnamon stick
2 - 3 cardamom pods
1, 750 ml bottle 100-proof vodka
600 grams caster sugar
500 ml water

Pare the zest from the oranges using a peeler, making sure that none of the bitter white pith is left on the peel. Put the zest, spices and vanilla pod in one large or several smaller clean jars, then tip in the vodka. Seal and leave for a week, shaking the jar each day.

After one week, you're ready for the next stage. Boil a kettle of water. Put the sugar in a heatproof bowl, then pour over 500ml boiling water, stirring until the sugar dissolves. Add to the vodka mix, then leave for another week, shaking the jar regularly. Strain into decorative bottles, discarding the peel and spices, and store in a cool place until Christmas. Before giving, drop some fresh spices and peel into each bottle to decorate. Will keep bottled for 6 months.