Sauce:
1 tbsp. olive oil
2 tbsp. minced shallots
3 cloves minced garlic
1 large tomato, peeled, seeded and chopped
3/4 c chicken broth or stock
1/4 c heavy cream
12 tbsp. unsalted butter, cut into 12 pieces
2 tbsp. Chardonnay
1 tsp. fresh tarragon leaves, chopped
2 tbsp. minced chives
4 fresh basil leaves, julienned
4 sprigs fresh chervil
salt and pepper

In a saucepan heat the oil over low heat. Add the shallots and half the garlic. Cook covered, until the shallots are soft.
Add tomatos until and cook until heated through. Add the chicken stock and bring to a boil over high heat.
Remove from the heat and let stand 10 minutes, then strain into a medium bowl. Save the tomato mixture.
Add cream and stock to a clean saucepan, bring to a boil and cook over medium heat, whisking constantly until slightly reduced.
Remove from heat, whisk in butter one piece at a time. Whisk in the reserved tomato mixture, the rest of the garlic and wine.
Season with salt and pepper, keeping sauce warm. Stir iin fresh herbs just before serving.

Salmon:
Heat 1/4 c vegetable oil on medium-high heat. Season filets on both sides with salt and pepper. Cook for 2-3 minutes on each side until lightly browned. Place on a plate skin side down. Spoon sauce over fish, serve and enjoy!

Batter:

2 cups of butter
2 cups softened vanilla ice cream
1/2 lb. confectioner's sugar
1/2 lb. brown sugar
1 1/2 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 tablespoons vanilla extract

In a mixer, blend in order: butter, brown sugar, confectioner's sugar. After the sugar and butter are well blended, add the softened ice cream. Add cinnamon, vanilla and nutmeg, blend until smooth. Yields about 1 1/2 quarts batter, keep refrigerated.

Hot Buttered Rum:

In a large, pre-heated mug add:
1 1/2 oz. of your favorite rum
1 1/2 heaping spoons of hot buttered rum batter

Fill the mug with piping hot water and stir well. Garnish with a dash of nutmeg, a cinnamon stick and a lemon twist.

Enjoy!