Chili Pepper Sauce

½ cup coarsely chopped fresh hot red chili peppers
3 cloves garlic, finely minced
1 tsp kosher salt
1 cup olive oil
¼ cup red wine vinegar, optional

Combine all the ingredients in a jar. Cover and let stand in a cool, dark place for at least 1 week or for up to one month. Shake well before using.

Creamy Gorgonzola Cheese Sauce

2 cups heavy cream
2-3 oz sweet Gorgonzola cheese, crumbled
3 tbsp fruity Italian white wine
1 tsp Cognac or other brandy, optional
salt and ground white pepper
dash of nutmeg

In frying pan over high heat, bring cream to a boil. Boil until slightly thickened, about 4 minutes. Stir in the cheese and reduce heat to medium. Stir in the wine and simmer 1 minute. Stir in the brandy, if using. Season to taste with salt, white pepper and nutmeg.

Finnish Salad Dressing

¾ cup heavy whipping cream
1 tbsp of your favorite non-sweet mustard
¼ tsp salt
½ tbsp sugar
1 tsp red wine vinegar
2 hard-boiled eggs, finely mashed

Beat the whipping cream with and electric mixer until soft peaks form. Gently fold in all other ingredients, blend well. Serve. (Stores in refrigerator for 1-2 days; mix well before using.)

Whole Roasted Garlic Spread

4 whole bulbs garlic
¼ cup olive oil

To prepare, remove the excess papery skin but leave the bulbs whole. Cut the top ½ inch of each bulb, exposing the tops of the individual garlic cloves. If some of the clove tops remain uncut, take a little slice off each with a paring knife to expose the inside.
Place the garlic bulbs, cut sides up, in a deep sided casserole or loaf pan and add water to reach halfway up the sides of the bulbs. Drizzle the olive oil evenly over the tops of the bulbs. Cover tightly with aluminum foil and place in the oven. Bake until the cloves feel soft when pressed, about 1 hour. Serve spread on top of warmed French bread slices.

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