Condiment
Nam Prik Num
(Charred Chili Salsa)
In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead.
This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe.
Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness.
Can be prepared in 45 minutes or less.
Bourbon Whipped Cream
A dollop of softly whipped fresh cream alongside a piece of pie is one of life's perfect things. If you want the cream to hold up for hours, the optional Cobasan will make it possible, with no compromise of flavor or texture. If you prefer an unsweetened counterpoint to a sweeter pastry, leave out the sugar.
By Rose Levy Beranbaum
Tapenade
By Susan Herrmann Loomis
Dried Cranberry Compote
This recipe originally accompanied White Chocolate Rice Pudding with Dried Cranberry Compote .
Fresh Tomato Salsa
This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos.
Can be prepared in 45 minutes or less.
Black Cherry Compote
(COMPOTE DE CERISES NOIRES)
When in season, fresh cherries can be used in place of the frozen ones.
Coriander, Mint, and Chili Chutney
This recipe was created to accompany Poached Loin of Lamb .
Can be prepared in 45 minutes or less.
Spiced Fruit Compote
This recipe is an accompaniment for Buttermilk Ice Cream with Spiced Fruit Compote .
Orange-Spice Fruit Compote
Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.