Glazed Carrots

This classic French technique is how I learned to prepare root vegetables while I was in cooking school. The technique is so simple, yet makes an ordinary carrot something special.

Glazed Carrots

3 cups peeled and thinly sliced carrots (about 5 carrots)
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper

Place the carrots, butter, and sugar in a medium pot. Pour in enough water to barely cover the vegetables. Season with salt and pepper to taste.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and cook, simmering, until most of the liquid has evaporated and the carrots are tender, about 8 minutes. If the carrots are not fully cooked, add a little more water and continue cooking until they are tender. Remove from the heat and adjust the seasonings as needed. Serve immediately.

Serves 4.

Cooking Tip: This cooking technique is great for root vegetables like carrots, parsnips, turnips, and onions. If you plan to serve a medley of vegetables, it is better to glaze each type separately and then toss together just before serving.

Cheddar Cheese Biscuits with Honey-Baked Ham

Cheddar Cheese Biscuits with Honey-Baked Ham

2 cups all-purpose flour, plus extra for kneading
1 tablespoon baking powder
1 1/2 teaspoons Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1/2 cup cold buttermilk, shaken
1 large egg
1 1/4 cups grated sharp Cheddar cheese
1 large egg, lightly beaten
1/2 pound honey-baked ham, sliced

To make the biscuits:

Preheat the oven to 425 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. With the mixer on low, add the butter and mix until coarse crumbs form, about 30 to 45 seconds.

Combine the buttermilk and egg in a small bowl and beat lightly with a fork. With the mixer on low, add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese to the dough and mix only until roughly combined.

Transfer the dough to a lightly floured work surface. Knead gently until well combined, about 5 or 6 times. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits.

Place biscuits on a sheet pan lined with parchment paper. Brush the tops with the beaten egg. Bake until the tops are browned and the biscuits are cooked through, about 18 to 22 minutes.

To assemble the sandwiches:

Cut the ham slices into pieces slightly larger than the biscuits. Using a sharp bread knife, split the biscuits. Fill each biscuit with 1 or 2 pieces of the ham to make a sandwich. Serve warm or at room temperature.

Makes 12 biscuits.

Cooking Tip: Don’t feel like cutting out the biscuits? No worries. This recipe also works for drop biscuits. Just scoop about 3 to 4 tablespoons of the dough, roll into a ball, lightly press to flatten, and bake as directed above.

 

 

Grilled Jalapeno Pimento Cheese Sandwich

There is no better comfort food than warm melted cheese oozing between two slices of crisp buttered bread…that is unless you make it ultra-indulgent by using pimento cheese!

Enjoy!

Grilled Jalapeno Pimento Cheese Sandwich
From Simply Suppers by Jennifer Chandler

For the Jalapeno Pimento Cheese:

1/2 cup cream cheese (4 ounces), at room temperature
1/2 cup mayonnaise
1/2 teaspoon granulated sugar
3 cups grated sharp cheddar cheese
1/2 cup finely diced roasted red peppers (1 peppers)
2 tablespoons seeded and finely diced fresh jalapenos
Kosher salt and freshly ground black pepper
Dash of hot sauce (optional)

For the sandwich:
8 slices white bread
8 teaspoons unsalted butter

To make the pimento cheese: In a large mixing bowl stir together the cream cheese, mayonnaise, and sugar until smooth. Add the cheddar cheese, red peppers, and the jalapenos. Stir, mashing with a fork, until well combined and relatively smooth. Season with salt and pepper to taste. Add a dash of the hot sauce if desired. Cover and refrigerate until ready to use.

To assemble the sandwich: Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, evenly spread 1/2 cup of the pimento cheese. Top each sandwich half with 1 of the remaining buttered slices of bread, buttered side up.

Preheat a griddle (or a large skillet) over medium heat. Place the sandwiches on the warm griddle and cook until the bottom is golden brown, about 4 minutes. Using a flat spatula, carefully turn the sandwiches over. Cook until the second side is golden brown, about 4 minutes.

Serves 4.

Cooking Tip: I prefer the texture of the pimento cheese better when I grate the cheddar cheese myself. But if you are in a hurry, you can use packaged grated cheese.

This recipe makes approximately 3 1/2 cups of pimento cheese. Pimento cheese will keep for up to 4 days in your refrigerator. (That is if it lasts that long!)

Back-to-the-Basics: I love the kick that the jalapenos give to this pimento cheese. But if you prefer a milder version, omit the jalapenos.

 

Caramel Pumpkin Cheesecake

I have to admit … as un-American as it may be … I do not like Pumpkin Pie.  Never have …. never will.  I have tried everyone’s Grandmother’s “famous” recipe, had it at fancy restaurants … I just don’t like a traditional pumpkin pie.

So my dislike of pumpkin pie has nothing to do with pumpkin.  I actually really like the flavor of this winter squash. I like it in soups, risottos, slow roasted, and in other baked goods like pumpkin spice muffins and pumpkin chocolate chip cookies. I think it’s the texture of a traditional pumpkin pie that gets me.  Especially since I have the same sentiments about sweet potato pie – another veggie I’ll eat any other way.

So I went on a quest to find an alternative for my Holiday table.

I remembered a delicious cheesecake version that I had at a restaurant, so I tried to duplicate it at home.  And luckily … it was a home run!

Most cheesecakes use graham crackers for their crusts. Which to be honest I find kinda boring.  I usually add nuts to the mixture or find another cookie to crumble. In this case, I found that sharp flavor of Ginger Snaps to be the perfect contrast to the sweetness of the cheesecake.  You can make homemade Ginger Snaps but my attitude is why bother since the store bought ones work just as fine.

Another time saver is to use canned pumpkin versus fresh.  To be honest, I actually prefer it not just for the ease but also because canned pumpkin has a smoother, less stringy consistency that is perfect for this cake filling.

Enjoy!

Caramel Pumpkin Cheesecake

For the crust:
2 cups ginger snaps
4 tablespoons unsalted butter, melted

For the cheesecake:
1 lb. 14 oz. cream cheese, at room temperature
1 cup granulated sugar
Pinch of salt
2 large eggs
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 can (15-ounce) pumpkin (or 1 3/4 cups fresh pumpkin puree)
8 oz. mascarpone, at room temperature
1/4 cup caramel sauce

Preheat the oven to 300°F.

To make the crust:

Finely grind the ginger snaps in a food processor. Slowly add the butter and blend until it forms moist clumps. Press the crust into the bottom of a 9-inch spring form pan.  Bake until set, about 8 minutes. Cool on a wire rack while preparing the filling.

To make the cheesecake:

In the bowl of an electric mixer, beat the cream cheese, sugar and salt until light and fluffy.

Add the eggs 1 at a time and mix well.   Add the ginger, cinnamon, and pumpkin puree.  Decrease to low speed and stir in the mascarpone until well combined.  Evenly spoon the filling into the crust.

Put the cheesecake in the oven.  Put a pan of hot water on another rack below the cake.  (The steam prevents a crust from forming on top of the cake.)  Bake the cheesecake until almost set, about 55 to 65 minutes,   (The center of the cake will not be completely firm.)

When the cake is done, loosen it from the edges of the pan by running a knife around the inside edge.  Let the cake cool for 30 minutes at room temperature.  (Both these steps help prevent the top from cracking.) Refrigerate, in the spring form pan, for at least 4 hours.

Unmold the cheesecake by running a knife around the inside edge of the pan.

Drizzle the top of the cheesecake with the caramel sauce.

Serves 8 to 10.

 

 

Cream Cheese Frosting

This is my go-to frosting.   It’s simple, easy, versatile and super tasty.

For years I struggled with the perfect frosting.

The “American” buttercream made with Crisco shortening is great for decorating cakes , but it’s not my favorite when it comes to taste.  Traditional French buttercream has a wonderful flavor, but it is difficult to make.  Plus, living in the South, I found that if it was too hot or too humid (like it is 90% of the time in Memphis), I found that my buttercream would easily melt if not refrigerated.

Then one day I came across a recipe for cream cheese icing.

The cream cheese adds great flavor … and more importantly adds the perfect creamy yet fluffy texture that is a pre-requisite for a good frosting. Cream cheese is also less temperamental than butter, so gone are more worries about wilting frosting if the weather was less than perfect.

Cream cheese icing is also the perfect topping for so many cake flavors.  I often use it on coconut cupcakes as in the picture above.  But it is equally delicious on a chocolate cake or red velvet cake.  (Sometimes when I make chocolate cupcakes I sprinkle chocolate chips or chocolate jimmies on top to add a little pizzazz to my presentation.) Add a little lemon zest or lemon extract  for the perfect topping to a lemon cake.  Or slather your next carrot cake with this yummy frosting.

And speaking of cupcakes, I don’t know if you have noticed the fabulous cupcake liner in my photo above.  I just discovered these wonderful paper baking cups by Sutton Gourmet Paper.  They keep their gorgeous designs when baked!  It is one of   those inventions that I say …“Now why didn’t I think of that?!”

So get baking and top those cakes with this fool-proof Cream Cheese Frosting!

Enjoy!

Cream Cheese Frosting

8 oz. cream cheese, room temperature
¼ lb. (or 1 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until light and fluffy. Add the sugar and beat until smooth.

Enough for 2 dozen cupcakes or 1 cake.

Cornbread and Sausage Stuffing

Being from New Orleans, I grew up eating Oyster Dressing every holiday.  I didn’t know anything else existed.

Then fast forward a few years (well, maybe more than a few!) and I have a daughter with severe seafood allergies.  Gone are my days of turkeys stuffed with a luscious, rich oyster dressing.

So back to the drawing board, or stove-top, I was forced to go to come up with a new stuffing for my holiday table.

I have a few that I like but this cornbread and sausage stuffing is consistently a favorite with everyone at my table.

Cornbread stuffing is a Southern classic. The addition of the country-style pork sausage gives it a mild kick… just enough for the grown-up palates but not too much for the kids at the table.

You can make your own cornbread (I love mine made in a gold ole Lodge cast iron skillet) … or you can cheat and use store bought.  (I have to confess it is pretty good made with a store-bought jalapeno cornbread!)

You’ll enjoy it so much, serve it as a side dish year-round or make a smaller batch to use as a stuffing for pork chops.

Enjoy!

Cornbread and Sausage Stuffing
From Simply Suppers by Jennifer Chandler

Unsalted butter to grease the baking dish
1 8-inch pan prepared cornbread, cut into 3/4-inch cubes (about 8 cups)
1 tablespoon olive oil
1 pound country-style fresh pork sausage, crumbled
1 cup finely diced yellow onion (about 1 large onion)
1 cup finely sliced celery (about 3 ribs)
2 cups chicken stock
3 large eggs
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Grease a 9- x 13-inch casserole dish with butter and set aside. Place the cornbread in a large mixing bowl and set aside.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the sausage and cook, breaking up the meat with a wooden spoon, until the meat is browned and cooked through, about 8 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained sausage to the cornbread mixing bowl.

Drain all but about 1 tablespoon of fat from the skillet. Reduce the heat to medium. Add the onion and celery. Cook, stirring occasionally, until soft, about 4 minutes. Transfer the cooked vegetables to the cornbread mixture. Toss to combine.

In a medium mixing bowl whisk together the chicken stock and eggs. Add to the cornbread mixture and toss to evenly coat. Season with salt and pepper to taste.

Transfer the stuffing to the prepared casserole dish. Bake, loosely covered with foil, until set and warmed through, about 30 minutes. Remove the foil and bake until the top is browned, about 15 minutes. Serve warm.

Serves 8 to 10.

Cooking Tip: You can either make your own cornbread or pick up an already prepared pan at your local market.

Freezes well.

 

Cheddar-Pecan Green Bean Casserole

Did you know it’s the 55^th anniversary of the Green Bean Casserole?!

It’s an iconic dish that most Americans expect on their holiday table.

Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender Haricots Verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese.  (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French’s French Fried Onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights.  It’s so good you’ll serve it year round!

Enjoy!

Cheddar-Pecan Green Bean Casserole
From Simply Suppers by Jennifer Chandler

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 ounces button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French’s French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Cooking Tip: What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.  American green beans, fresh or frozen, are an acceptable substitute.

 

 

 

Baked Cheese Grits

It’s just one of those days.  You know … one of those days when you are just craving something warm, cheesy and delicious. For a Southerner like me, nothing fits that bill like a big bowl full of Cheese Grits.

I always joke with my friends up North … “Do y’all even know what grits are?!”  (By the way, if you haven’t heard of them … it is always plural … never refer to this iconic Southern staple in the singular!) Basically, grits are made from coarsely ground corn. It’s the Southern version of Italy’s polenta.

Good old Martha White (of the flour fame) offers a very comprehensive definition on her Martha White’s Southern Cooking Glossary:

Grits are related to corn meal, since both are made from dried corn. Grits are just more coarsely ground than corn meal. White grits made from white corn are the most familiar; however, yellow grits made from yellow corn also are available. Whole ground grits are made by grinding the whole corn kernel, including the bran, germ and hard starchy endosperm. Quick and regular grits, the two most popular types, cook much more quickly. They’re made by tempering dried corn, removing the brand and germ, then grinding the hard starchy endosperm. Instant grits are cooked and dehydrated before packaging and are prepared by adding hot water.

In my baked cheese grits recipe, I use quick-cooking white grits since they give this dish a deliciously creamy texture. For a “grittier” texture, you can substitute stone-ground grits.  (Just keep in mind that stone-ground grits take much longer to cook so be sure to prepare them per the package directions before adding the cheese, butter, and eggs.)

This dish is one of those few exceptions that can be perfectly served at any meal … breakfast, lunch or dinner!

Enjoy!

Baked Cheese Grits
From Simply Suppers by Jennifer Chandler

1/4 cup (1/2 stick) unsalted butter, plus extra to grease the baking dish
4 1/2 cups water
1 1/4 cups quick-cooking grits
3 1/2 cups grated cheddar cheese, divided
Kosher salt and freshly ground black pepper
1 clove garlic, minced
3 large eggs, lightly beaten

Preheat the oven to 350 degrees.  Lightly grease a 9- x 13-inch baking dish with butter and set aside.

In a large saucepan over high heat, bring the water to a boil. Stir in the grits and reduce the heat to medium-low. Cover and simmer until thickened, about 5 minutes.  Remove the grits from the heat and stir in the butter and 3 cups of the cheese until the cheese has melted, about 1 minute. Season with salt and pepper to taste. Stir in the garlic and eggs until well combined.

Pour the grits into the prepared baking dish. Evenly sprinkle the remaining 1/2 cup of the cheese across the top. Bake, uncovered, until bubbly and lightly browned, about 30 minutes. Serve warm.

Serves 8 to 10. 

Cooking Tip: For an added kick, add chopped jalapeno peppers.

Glazed Lemon Pound Cake

My good friend Kristen Keegan won “Best in Show” at the Mid-South Fair with this cake.  Moist and delicious, it has just the perfect amount of lemony flavor. Serve it on its own or with freshly whipped cream and fresh berries.

Enjoy!

Glazed Lemon Pound Cake

For the cake:
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan      
1 1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder                                 
1/4 teaspoon salt                                                
1/4 cup butter flavor all-vegetable shortening                     
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest 

For the Lemon Glaze:
3 tablespoons unsalted butter, melted                              
1/2 cup granulated sugar                                             
3 tablespoons freshly squeezed lemon juice
2 tablespoons water

To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9- X 5-inch loaf pan.

In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest and stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about  60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.

To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water. Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.

Remove from the pan and transfer to a serving plate. Serve at room temperature.

Serves 8. 

Cooking Tips:

Cooking for a crowd? You can easily double this recipe and bake it in a Bundt pan.

For 1 tablespoon of freshly grated lemon zest, you will need 1 large (or 2 small) lemons. For no waste, first zest your lemons and then juice them. 

Freezes well.

 

 

Praline Bread Pudding

Known as “poor man’s pudding,” bread pudding was originally created as a means of salvaging stale bread.  In my opinion, there is nothing poor about this rich-ly decadent dessert. In fact, it may be one of my favorite treats.

Every ooey gooey bite reminds me of my Grandmother’s New Orleans kitchen.  She used to make a pretty straight forward version from stale French bread, eggs, milk, sugar, and a little orange zest.  What made hers divine though was the whiskey hard sauce she whipped up to garnish it.  

Bread pudding is a pretty versatile dish. It can be made with pretty much whatever bread you have on hand…some of the popular choices being brioche, challah, croissant, panettone, French, and Italian. You can also add whatever flavorings you prefer. Some folks even make savory bread puddings. (Oyster bread pudding is one savory Louisianan version that I find irresistible.) Bread puddings are even more insanely richer with the addition of a decadent sauce like my Grandmother’s, chocolate fudge or the Praline sauce in this recipe.

One of my new favorite flavors is Praline Bread Pudding. When I was writing Simply Suppers (release date Sept 2010), it was one comfort food that I knew had to be included in my dessert chapter.  Remembering a dessert I once enjoyed at a restaurant, I turned to the talented pastry chef Heather Bugg Ries (owner of the Lady Bugg Bakery) for some inspiration. This is my simplified rendition of her to-die-for bread pudding.

Enjoy!

Praline Bread Pudding

For the bread pudding:
Unsalted butter, to grease the baking dish
6 day old large croissants, cut in 1-inch cubes and set aside in a large mixing bowl (about 8 cups)
1 cup milk
1 cup heavy cream
1/2 cup firmly packed dark brown sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 cups coarsely chopped praline pecans 

For the praline sauce:
1 cup dark brown sugar
1/4 teaspoon baking soda
1/4 teaspoon pure vanilla extract
1 tablespoon dark corn syrup
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, cubed
Pinch of salt

To make the bread pudding: Preheat the oven to 375 degrees. Lightly grease a 9- X 13-inch baking dish with butter and set aside.

In a large mixing bowl combine the milk, cream, brown sugar, eggs, egg yolks, vanilla, cinnamon, and nutmeg. Whisk until combined. Pour the custard over the croissants and to coat evenly. Let stand until the croissants have soaked up the custard, about 5 minutes. Stir in the praline pecan pieces.

Pour the mixture into the prepared baking dish and cover with aluminum foil. 

Place the dish in a roasting pan with at least 2-inch sides. Place the pan on the middle rack of the oven. Very carefully pour enough hot water around the dish to come half way up the sides of the baking dish. Slide the rack into the oven, being careful not to slosh water onto the bread pudding. Bake until set, about 25 minutes. Remove the foil and bake until the bread pudding is puffed and golden brown on top, about 15 to 20 minutes.

 To make the praline sauce: In a medium saucepot with tall sides, place the brown sugar, baking soda, vanilla, corn syrup, buttermilk, butter, and salt. (This mixture tends to boil over if not watched).  Whisk to combine. Place over medium heat and cook, without stirring, until the sugar starts to bubble, about 3 minutes. Whisk until well combined. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, whisking occasionally, until it starts to thicken, about 10 to 15 minutes. Remove from the heat and serve warm.

Serve the bread pudding warm with the sauce on the side. 

Serves 8.

Cooking Tips:

Praline pecans are pecan halves that have been candy-coated. They are sometimes also called candied pecans or bourbon pecans.

Dark brown sugar and dark corn syrup lend a rich molasses flavor to this dessert. It is fine to substitute light brown sugar and light corn syrup if that is what you have on hand.

Variation: Ideally you should use day-old bread for this dish. It is ok to use fresh bread in a pinch. Day-old brioche or French bread can be substituted for the croissants.

Do-Ahead: The sauce can be stored in the refrigerator for up to 1 week. Reheat in a double boiler or a microwave.

Time-Saving Tip: It’s not as rich in flavor, but you can use store-bought caramel sauce in place praline sauce.