Vanilla Apple Crisp with Cognac Cream Sauce

For Apple Mixture:
4 large Granny Smith apples, peeled and cubed

2 tablespoons butter

1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cornstarch 

Directions...
Melt butter over medium high heat
Add apples and saute for 2-3 minutes
Add both sugars and mix well, cooking for 5 minutes; stirring occasionally
Mix in vanilla extract, cinnamon, nutmeg, and cornstarch
Remove from heat and cover


For Topping:
2 cups old fashioned oats
4 oz butter, softened
1 cup light brown sugar
1 tablespoon flour


Directions...
Combine oats, flour, and sugar
Cut butter into the mixture and rub together with your hands to make a crumble

To Assemble:
With a slotted spoon, remove the apples from the pan (reserving the liquid) and place in a greased baking pan
Top with oats mixture and back at 375'F for 15-20 minutes until topping is golden brown

For Sauce:
Reserved liquid from apples
1/4 cup heavy cream

1 teaspoon cognac (Conjure is suggested)

Directions…

Add heavy cream to the reserved liquid form the apples, mixing well
Mix in cognac and bring to a simmer
Remove from heat and drizzle on top of apple crisp

Pan Seared Salmon with Chipotle BBQ Sauce

For Chipotle BBQ Sauce:

1 teaspoon butter

1 tablespoon diced onion

1 clove garlic, minced

2 tablespoons ketchup

2 tablespoons beer (do whatever you want with the rest)

3 teaspoons distilled white vinegar

2 teaspoons brown sugar

¼ teaspoon dry mustard

¼ teaspoon ground cumin

¼ teaspoon dried chipotle pepper

1/8 teaspoon paprika

1/8 teaspoon salt

Directions…

Melt butter in a saucepan over medium heat. Stir in onion and garlic; cook until the onion is soft and translucent, about 3 minutes

Stir in remaining ingredients. Bring to a simmer and cook until slightly thickened

For Salmon:

4 skinless (6 ounce) salmon fillets

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

Directions…

Preheat a large heavy skillet over medium heat

Coat salmon with olive oil and season both sides with salt and pepper

Place salmon in hot skillet and cook for 2-3 minutes, or until browned

Flip salmon with spatula and continue to cook for 2 more minutes

Transfer salmon fillets and brush the top with the prepared sauce (simmer remaining sauce until ready)

Place brushed fillets into an oven safe dish and place into a 350’F oven

Cook salmon for 8-10 minutes, or until the internal temperature reaches 145’F