If you’ve eaten at Anthology, you know that Chef Todd Allison and his team are masters of cuisine— including dessert. This Valentine’s Day, Chef is sharing his secret crème brûlée recipe to sweeten up your special day with your special someone.

Chef Todd Allison’s Crème Brûlée

Ingredients:

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 8 large egg yolks
• 1/2 cup sugar

Method:

1. First pour the sugar into the egg yolks.
2. Beat the yolks until smooth.
3. Heat the heavy cream until almost simmering (you can bring to a simmer and let it cool a minute). Add heavy cream to the egg yolks one tablespoon at a time while stirring vigorously. This will temper the eggs so as to not curdle them (or make scrambled eggs) when exposed to the heat of the heavy cream.
4. When about 1/4 cup of heavy cream has been integrated into the yolks, pour the yolks into the heavy cream and mix until smooth.
5. Now, using a fine mesh sieve, strain the custard mixture to remove any small clumps that may remain in the mixture. This step will help ensure a silky texture to the custard. Blend in the vanilla extract after the mixture has been strained.
6. Pour the mixture into six to eight ramekins depending on size
7. Place the ramekins in a baking pan. Pour boiling water into the pan (be careful not to get water into the ramekins), so that the water level is halfway up the sides of the ramekins. Cooking the custards in a water bath will provide a low even temperature for the custards to cook evenly and set properly. Place in an oven preheated to 250°F for about one hour.
8. After an hour, check to see if the custards are done. You want them to be set on the outside edge, but jiggly (like jello) at the center. Pick up a ramekin and shake to see if the centers jiggle. If only the center jiggles a little, it’s done. If it’s not done, just put it back in the water bath and check again in ten minutes. Once the custards are done, let them cool on a cooling rack to room temperature. This will let the custards finish cooking the centers on their own.
9. About an hour before serving, pour about a teaspoon of turbinado (“sugar in the raw”) sugar in the middle of each custard. Tilt the ramekin and gently shake to let gravity move the sugar around until the top surface of the custard is covered evenly with turbinado sugar. Using a kitchen butane torch, propane blow torch, or welding torch (whatever strong open flame you’ve got lying around), heat the sugar until it bubbles and changes color.
10. A great garnish for this dish is some fresh mixed berries tossed in a little sugar and lemon zest to help cut through the rich custard.

Enjoy!

To learn more about Chef Allison’s biography and resume click CLICK HERE.

Here at the restaurant we throw the segments into salads or use to marinate some chicken with some chili flake and mint. Here I’ll share a recipe that’s a great one to share… Blood Orange Jam. Simple ingredients and preparation make this recipe a winner.

- Chef Bauer

RECIPE

Blood Orange Jam

10 whole blood oranges (first zested, then segmented)
2 Tblsp Grated Fresh Ginger
5 cups White Sugar
4 cup water
2 Meyer Lemons (or regular lemons if meyer are not avaliable)
1 tsp salt
2 Tblsp Apple Pectin

Zest the blood oranges by using a sharp peeler or zesting tool. (note: a micro plane device is not recommended for this as you do not get a thick enough peel) After oranges have been zested, cut the sides or peel off just leaving the segments within the orange. Then juice the Meyer lemons and segment the oranges with a sharp knife reserving them and now squeezing out the leftover orange center to extract all juice reserving that liquid separately.

Place all the zest, Meyer lemon juice, blood orange juice, water, salt, ginger, and 4 cups of the sugar. Bring this mixture to a boil and cook on a nice simmer for 35 minutes or until the liquid has reduced by almost half. The zest should be cooked through and the ginger almost translucent. Now add in the additional cup of sugar and pectin and bring to a slow boil for approx 15 minutes or until the mixture reads 220 degrees. A candy thermometer can be used for this, or you can place a small amount of the jam onto a chilled plate. If the mixture wrinkles up the jam is ready, if it is still runny it needs more time. After reaching 220 degrees, remove from the pan and place in a stainless bowl and leave at room temp to cool.

Once the temp is just warm, add in the blood orange segments and mix well. Let the mixture cool to room temp and then place in a container and in the refrigerator.

If you’re into canning, follow standard procedures before and after placing the jam into jars.

To accompany the jam start with some french bread and cut them into bruschetta or crostini type shapes. Season with olive oil and salt, bake for 3 minutes at 400 degrees. Remove and place some blood orange jam and fresh goat’s cheese on the crostinis returning them back to the oven for 3 minutes or until the cheese has started to color. Mix some arugula leaves with olive oil, salt and lemon juice and place on top of the warm crostini.

The jam will hold indefinitely if canned or for at least 4 weeks in the refrigerator. Try it on a buttered English muffin or with a chocolate croissant in the morning for breakfast. Its a great accompaniment to soft cheese’s and try adding a touch into hot tea.

Enjoy!

Please enjoy and remember to make it when you have time to let the flavors get to know each other. And be sure to make enough for seconds later in the week. (if you can resist consuming in one sitting!!)

- Chef Bauer

INGREDIENTS

Smoked Bacon 2#
Vegetable oil 2 Tblsp
Short ribs (bone in can be used as well) 5#
Carrots (peeled and cut into 1 inch pcs) 3 pcs
Pearl Onions (peeled, stem side left in tach) 20 pcs
Garlic Cloves (left whole) 8 pcs
Flour (All Purpose) 3 Tblsp
Butter 2 Tblsp
Red Wine (preferably a pinot noir or light bodied red) 5 cups
Tomato Paste 3 Tblsp
Bay Leaf 2 pcs
Fresh Thyme (nickel size roll 3 inches in length) 1
Parsley Stems (same as thyme) 1
Button Mushrooms (cut into quarters) 12 pcs
Caned low sodium beef or chicken stock 3 cups
Salt as you prefer
Black Pepper (fresh cracked) as you prefer

TO START

First things first, when using beef or any protein for that matter it is important to remove the product from the refrigeration and let warm up a bit before cooking. I also like to season the short ribs liberally with salt and let rest for at least 20 min or up to 1 hour. This allows the seasoning to penetrate the meat not just sit on the surface.

While the meat is resting with its seasoning bring a heavy bottomed flat braising pot to medium high heat. (I prefer to use a Staub or Le Cruset that can be put directly in the oven with a cover.)

Place the bacon into the pot – cut into 1/2 inch strips – with a small amount of vegetable oil and sauté until most of the fat has rendered out. Remove the bacon and add the short ribs, searing the meat on all sides.

Once the meat has been well seared, remove and set aside. Add the onions, carrots and garlic. Brown these nicely for 10-15 minutes on medium heat. Once browned, add the short ribs back in. Then add the butter. Once melted, add the flour by sprinkling it around the meat and veggies and continue to cook over medium heat for 10 minutes.

Once the flour has absorbed and cooked out for 10 minutes, add the wine and bring to a quick boil. Cook on simmer for 5 minutes to allow the alcohol to cook off. Add the stock and tie together the parsley stems and thyme with a piece of butchers twine, add it after you’ve tied it together.

Lastly, add tomato paste and mushrooms, cover and place in the oven at 325 degrees for approx 2-4 hours depending on the size of the meat. When finished, the meat should be fork tender and almost falling apart. Remove from the oven and re-season with some fresh cracked black pepper and salt to taste. I prefer to now let cool and rest in the pan for 1 hour out of the oven and then put into my sink with ice and water to cool quickly. I then place in the refrigerator for at least a day to let the flavors steep and intensify.

When you’re ready to serve: Place back in an oven at 300 degrees for 1 hour, or until hot, and serve with some simple mashed potatoes or even roasted potatoes.

Note: The veggies with be soft and mushy when the meat is done so if you like your veggies with a bit firmer, I recommend simply sautéing them with some whole butter on low heat until just cooked and then add to the stew and remove the other veggies.

Bon Appétit!

I remember vividly what we always ate for Christmas dinner (unless Aunt Betty was cooking) – Lamb!!!! My grandmother always loved to make a roasted leg of lamb and I can still remember the fantastic aromas greeting us at the door the moment we arrived.

Our holiday dinner celebration was paired with the traditional – and infamous – green bean casserole, delicious fluffy, buttery potatoes, rich pan gravy and simply roasted root vegetables, golden brown and bursting with flavor from the natural sugars.

Here’s my favorite Christmas day recipe for a simple to prepare, delicious roasted leg of lamb. The recipe is both easy on you and perfect for enjoying special times. Remember Christmas and the holidays are a wonderful time for family and friends – and at least for me — the foods that I grew up still hold vivid memories in my mind… and stomach.

Enjoy and Happy Holidays!

- Chef Bauer

RECIPE

All Natural Roasted Colorado Lamb Leg

A very simple way to accentuate the natural flavors of lamb meat is to combine fresh herbs and aromatics that can be stuffed in the leg. The lamb will be approx five pounds depending on the origin of lamb. Colorado lamb is significantly larger than New Zealand or Australian. (I prefer Colorado lamb as the fat and flavor profile is more suitable to my palate.)

Lamb Leg – 1 piece approx 5 lb.
Fresh Garlic Cloves (sliced approx 1/4”) – 12 pieces
Fresh Rosemary – 5 pieces
Carrots (Large Dice) – 5 pieces
Onion (Large Dice) – 3 pieces
Turnips (Large Dice) – 3 pieces
Celery Root (Large Dice) – 3 pieces
Bay leaf (fresh or dried) – 4 pieces fresh or 2 pieces dried
Fresh Thyme – 10 sprigs (leaves removed and stems discarded)
Fresh Cracked Black pepper – 2 Tblsp
Kosher Sea Salt – 6 Tblsp
Lamb Stock (Beef can be substituted) – 6 cups

Decide on a bone in leg or boneless and tied or in netting. Either will work, however, a bone in leg of lamb will take longer to cook than a boneless.

Preheat oven to 425 degrees.

Prepare the meat by making 1.5 to 2 inches deep cuts approximately 3” apart with a pairing knife in different spots. Insert fresh thyme & rosemary leaves followed by slices of fresh garlic. Stuff the aromatics all the way in so you can no longer see them.

After stuffing, let the lamb set to room temperature or close too before you begin to roast. Before roasting season the entire leg with a bit of olive oil followed by salt and pepper. After seasoning let the meat rest for an additional 30 minutes before placing in the oven. This will allow for the seasoning to penetrate the meat adding an even seasoning throughout.

Begin roasting in a very hot 425-degree oven to evenly sear the outside. After the lamb has browned nicely (approx 25 min) turn the oven temp down to 225 degrees. I prefer to slow roast any large pc of meat as it tends to come out much more tender and cooked evenly throughout. After about 15 minutes at 225 degrees, add in all the vegetables to the pan and start to glaze the lamb with the broth. You want to use the vegetables to raise the lamb leg from the bottom of the pan and give it a chance to roast evenly. Every 20 minutes or so stir the veggies and re-glaze with more stock. You want to cook the lamb to an internal center temp of 135 degrees.

I know now that people may question this temp but remember that this is a large pc of meat and will typically carry over 8-10 degrees while resting. Time cannot be given as it really depends on your oven. Remove the leg of lamb from the oven and cover with foil to rest for 15-20 minutes.

While you do this it is a great time to keep glazing veggies. When they are fork tender remove them and set aside. Place the stock that is left in a saucepot and bring to a boil to skim off any fat. Add a knob of butter to the sauce and season with salt and pepper.

Plate this beautiful roasted lamb by serving some veggies and slicing the lamb 1/3 of an inch thick, then ladling some jus over the meat. Enjoy a fabulous meal.