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Old 07-03-2008, 08:03 AM   #11
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Originally Posted by VeraBlue View Post
How about a vanilla rum sauce? Make a simple bechamel, then add vanilla bean. Just before service, swirl some light rum in...
That had never occurred to me. Sounds interesting, though.

I'm going to make a trial run, make an abbreviated version.

Thanks for your suggestions.
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Old 07-04-2008, 10:06 AM   #12
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Originally Posted by jkath View Post
And depending upon your tastes, you could also add a tiny bit of bourbon or pure maple syrup to the sauce. (I must be channeling Uncle Bob)
jkath, are you sure you aren't channeling me? We make Pecan-Crusted Chicken as a banquet item where I work. The sauce is a maple-butter sauce.

For home quantities, heat 1/4 c maple syrup until warm. Add 1/4 lb (yes, one whole STICK) of real, sweet cream, unsalted, whole butter, cut into tablespoons. Stir until the butter is melted and the sauce comes together. Drizzle the sauce over the chicken and serve with your favorite sides.

If you really want to get fancy, pan-roast some whole pecans in clarified butter with salt. Once those are toasty, add the maple syrup and some whole butter, and stir until it comes together.
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Old 07-04-2008, 05:57 PM   #13
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For home quantities, heat 1/4 c maple syrup until warm. Add 1/4 lb (yes, one whole STICK) of real, sweet cream, unsalted, whole butter, cut into tablespoons. Stir until the butter is melted and the sauce comes together. Drizzle the sauce over the chicken and serve with your favorite sides.

If you really want to get fancy, pan-roast some whole pecans in clarified butter with salt. Once those are toasty, add the maple syrup and some whole butter, and stir until it comes together.
Thanks. It sounds great! I'm trying to think about the taste - my own personal taste and what others would enjoy.

And yes, I do want to get fancy. I get caught in my own comfort zones
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