Combine first 4 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat. Pour in cream (mixture will bubble vigorously); stir to blend. Mix in butter, then rum, cinnamon, and vanilla...

Coarsely pur e all ingredients in a food processor. Cooks' note:Chutney is best eaten the day it is made (the color will turn overnight). Keep chilled, covered.Makes about 2/3 cup...

Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.) *Available in the spice section of most supermarkets. **A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets...

Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes. Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth...

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper...

Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil...

In a small saucepan heat oil over moderate heat until hot but not smoking and cook bell pepper and onion, stirring occasionally, until softened and golden. Add remaining ingredients and simmer 5 minutes, or until slightly thickened...

Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly...

Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140 F for 3 minutes, about 10 minutes total. Remove bowl from over water...

Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside. Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper...

Blend dill, cucumber, shallot, and cayenne in processor until cucumber is finely chopped; transfer to medium bowl. Whisk in mayonnaise and sour cream. Season to taste with salt and pepper...

Heat grapeseed oil in heavy medium skillet over medium-high heat. Add garlic and saut until golden, about 2 minutes. Add carrot and bell pepper; saut 2 minutes. Add vinegar, lime juice, and sugar. Bring to boil, stirring until sugar dissolves. Remove from heat and cool. Transfer dressing to blender; add chili oil. Blend until smooth. Season to taste with salt. Transfer to bowl. (Can be made 1 day ahead. Cover and chill...

Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add wine and simmer 2 minutes. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer. (Can be prepared 2 days ahead. Cover and refrigerate.) *Available in the spice section of most supermarkets. **A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets...

Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds. Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften. In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes...

Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour...

Purée all ingredients in a blender until smooth, then simmer in a small heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 8 to 10 minutes. Cool to room temperature. Serve with shrimp or chicken...

Simmer all ingredients in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes (sauce will be thin). Cool to room temperature. Serve with steak or chicken...

Stir together all ingredients except sugar in a bowl. Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes...

Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken...

Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.) *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets...

Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes. Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly...

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill...

Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate...

Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside. Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids. Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes...

Blend all ingredients in processor until combined. Transfer to bowl. (Can be prepared 2 weeks ahead. Cover and chill...