For the hot chocolate pots, blend the sugar and butter in a food processor until pale and fluffy and well combined.

Add butter; bring to a simmer, shaking the pan to blend butter.

Meanwhile, blend the flour and butter together in a food processor until the mixture resembles breadcrumbs.

For the pistachio-crusted rack of lamb, blend the breadcrumbs, pistachios, parsley and butter in a food processor until well combined.

Blend together butter, salt, pepper, garlic, shallots, parsley, chervil and thyme.

Prepare beurre manie by blending butter or margarine with flour to a paste.

You blend butter and flour, and literally massage the skin of the turkey for several minutes.

To make the frosting, blend the cream cheese and butter with the reserved quarter cup of caramel syrup.

In a large bowl, blend together reserved butter, 3/4 cup sugar, and orange zest.

With your fingertips, blend the flour, salt and butter until the mixture resembles coarse bread crumbs.