Adapted from "The Best Quick Breads" by Beth Hensperger
1In a small bowl with an electric mixer, beat the butter, zest, and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes. Add the brandy and vanilla and beat until just smooth and incorporated, about 30 seconds.
2Scrape into a serving dish or plastic container, cover, and refrigerate overnight to meld the flavors. The sauce will have a solid consistency. Before serving, grate fresh nutmeg over the top. To serve, scoop out a small spoonful and push the sauce out of the spoon using a butter knife.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Perfect Hard-Boiled Eggs
Hard boiled eggs may seem simple—and they are—but there are a few tricks to remember to make them just right. Follow this method and you'll get perfect texture (firm yet moist, not rubbery) and on-point color (no green ring around the yolks) every time. Read more.
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Avoid massive hacking; slice it up for your guests.
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Slice the squash, not your fingers.
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