MAPLE GLAZED GRILLED SALMON

 Ingredients: 

1lb salmon fillet

1/2 maple syrup

2 tbsp soy sauce

2 tbsp grainy mustard

1 tsp minced fresh ginger

That is a classic flavor profile. The saltiness of the soy sauce and the "pop" of the grainy mustard perfectly cut through the sweetness of the maple.

Since you have a 1lb fillet, this amount of marinade is generous—you can use the extra as a glaze or a dipping sauce.

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The Method: Pan-Seared to Oven-Finished

This technique gives you a crispy exterior while keeping the inside buttery and moist.

1. Prep the Glaze

In a small bowl, whisk together:

• 1/2 cup maple syrup

• 2 tbsp soy sauce

• 2 tbsp grainy mustard

• 1 tsp minced fresh ginger

2. Marinate (Optional)

If you have 20 minutes, place the salmon in a shallow dish and pour half of the mixture over it. Keep the other half separate to use for the final glaze (this prevents cross-contamination with raw fish).

3. The Cook

1. Sear: Heat a splash of oil in an oven-safe skillet over medium-high heat. Pat the salmon dry. Place it skin-side up first. Sear for 3–4 minutes until a golden crust forms.

2. Flip: Carefully flip the fillet so it is skin-side down.

3. Glaze: Pour the reserved half of your maple mixture over the salmon.

4. Finish: Transfer the skillet to a preheated oven at 400°F (200°C). Roast for about 5–8 minutes.

5. Baste: Every few minutes, spoon the bubbling sauce from the pan back over the top of the fish.

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How to tell it’s done

The salmon is perfect when it reaches an internal temperature of 125°F-135°F (52°C-57°C) for a medium-rare to medium finish. It should flake easily with a fork but still look slightly translucent in the very center.

A Quick Tip on the Ginger

Since you're using fresh ginger, try grating it directly into the syrup instead of just mincing. This releases the "ginger juice," which emulsifies better with the maple syrup and prevents the ginger bits from burning in the pan.

New Year´s Eve Fondue

 Here is a reliable, crowd-pleasing menu for a New Year's Eve fondue night.

The classic choice for New Year's Eve is the Swiss "Moitié-Moitié" (Half-and-Half), which mixes two cheeses for the perfect balance of flavor and meltability.¹ I have also included a simple chocolate dessert fondue to ring in the midnight hour.

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Part 1: The Main Event

Classic Swiss "Moitié-Moitié" Cheese Fondue

Serves 4

The Cheeses

• 8 oz (225g) Gruyère cheese: Aged at least 6 months (adds savory, nutty depth).

• 8 oz (225g) Vacherin Fribourgeois: (This is the traditional Swiss partner; if you cannot find it, substitute Emmental or Appenzeller).

• Tip: Grate the cheese yourself. Pre-shredded cheese contains anti-caking agents that will make your fondue gritty.²

The Liquid & Seasoning

• 1 clove garlic: Pechled and cut in half.³

• 1 cup (250ml) Dry White Wine: Sauvignon Blanc, Pinot Grigio, or a dry Swiss wine like Chasselas. Avoid sweet wines.

• 1 tsp fresh Lemon Juice: The acid is chemically necessary to keep the cheese smooth.⁴

• 1 tbsp Cornstarch: To stabilize the emulsion.

• 1 tbsp Kirsch (Cherry Brandy): Optional, but highly traditional.⁵ If skipping, mix the cornstarch with a splash of water or wine instead.

• Pinch of Nutmeg & White Pepper.

The Dippers

• Bread: Crusty French baguette or sourdough, cubed into 1-inch bite-sized pieces.⁶ Ideally, cut the bread 3–4 hours early so it stales slightly; fresh bread can fall off the fork.

• Potatoes: Small boiled baby potatoes or fingerlings.

• Cornichons (Gherkins) & Pearl Onions: To cut through the richness.⁷

• Fruit: Slices of Granny Smith apple or pear.

Instructions

1. Prep the Pot: Rub the inside of your heavy-bottomed pot or caquelon (fondue pot) with the cut garlic clove.⁸ Discard the garlic (or mince it and leave it in if you love garlic).

2. Heat the Wine: Add the wine and lemon juice to the pot and bring to a gentle simmer over medium heat on the stove.

3. Melt the Cheese: Lower the heat. Add the grated cheese a small handful at a time. Stir constantly in a figure-8 motion (not a circle) with a wooden spoon. Wait for each handful to melt before adding the next. Do not let it boil.

4. Thicken: In a small cup, dissolve the cornstarch in the Kirsch (or water/wine). When the cheese is fully melted and bubbling gently, pour this slurry into the pot. Continue stirring for 1–2 minutes until the fondue thickens and coats the back of a spoon.

5. Season: Stir in the nutmeg and white pepper.

6. Serve: Move the pot to your tabletop burner (lit with sterno fuel or plugged in) to keep it warm.

Pro Tip: La Religieuse

If you manage to finish the pot, don't scrub the bottom immediately! The crust of toasted cheese left at the bottom is called La Religieuse ("The Nun").9 It is considered a delicacy—scrape it off and share it.

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Part 2: The Dessert

Midnight Dark Chocolate Fondue

Serves 4

Ingredients

• 10 oz (280g) Semi-Sweet or Dark Chocolate: Roughly chopped (high quality like Lindt or Ghirardelli is best).

• ½ cup to ¾ cup Heavy Cream: Depending on how thick you like it.

• 1 tsp Vanilla Extract.

• Optional: 1 tbsp Grand Marnier (orange liqueur), Baileys, or Amaretto.

• Pinch of sea salt.

The Dippers

• Strawberries, banana slices, marshmallows, pound cake cubes, pretzels, or dried apricots.

Instructions

1. Heat the cream in a small saucepan over medium heat until it just begins to steam (do not let it boil over).

2. Remove from heat and immediately add the chopped chocolate. Let it sit for 2 minutes to soften.

3. Whisk gently until the mixture is completely smooth and glossy (this is essentially a ganache).

4. Stir in the vanilla, salt, and liqueur (if using).

5. Pour into a warm fondue pot over a very low flame (chocolate burns easily) or simply serve in a warm ceramic bowl.

3 Rules for Fondue Etiquette

1. No Double Dipping: Once the bread touches your lips, it doesn't go back in the pot.

2. Stir as You Dip: Every time you dip your bread, give it a little swirl. This helps keep the cheese mixture emulsified so it doesn't separate into oil and solids.

3. The Penalty: Tradition dictates that if a woman drops her bread in the pot, she must kiss her neighbor. If a man drops his bread, he buys the next round of drinks!