Borden: Get tips for updating kitchens

Information on preparing sauces and using figs in a variety of beverages will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Cookbook author, chef and teacher John Vollertsen (known as Chef Johnny Vee) is going to demonstrate three of the “Mother sauces,” and show multiple uses for each. These sauces are for meats, vegetables and desserts. He’s the owner of Las Cosas Cooking School in Santa Fe.

Creative Living

Chef John Csukor is a culinary consultant to the California Fig Advisory Board, and he’s teamed up with another chef, Sophia Greenia, to demonstrate the use of figs in an array of delicious and crave-worthy beverages. Figs’ versatility shines through with these delectable libations. Csukor owns Kor Food Innovations in Ashland, Virginia.

Information on decorating gift baskets, updating the kitchen, and pairing wine and food will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Ava Green will show how to decorate and customize gift baskets, which are great for any occasion. Her company is Terri’s Yarns and Crafts in Sevierville, Tennessee.

Tired of your blah kitchen? Joan Hultman is going to provide some ways to add fashion, a more comfortable look and an update with a little paint, design and changing the cabinet hardware. Her business is called Woman's Work: Faux Finishing and More in Clovis.

David Mirassou is a wine expert and a sixth-generation winemaker. Mirassou will show how to throw a great soiree that doesn’t break the bank. The secret is to use wines and foods that offer exceptional value for the dollar. He's with Mirassou Winery in San Jose, California.

Red Chile Caramel Sauce

• 1 cup sugar

• 1/3 cup water

• 1 cup heavy cream

• 1 tsp. salt

• 2 Tbsp. hot ground red chile, or to taste

Place water and sugar in a heavy saucepan and stir to moisten sugar. Bring to a boil. Using a pastry brush repeatedly dipped in cold water, keep side of pan free of sugar crystals. Allow mixture to boil until it reaches a deep golden brown color, about 15 minutes. Remove from heat and carefully stir in cream. Use a long handled wooden spoon, as mixture will bubble up. Return to heat and cook until caramel becomes smooth, stir in salt. Allow to cool, stir in chile, cover and refrigerate for up to two weeks. Makes 1 1/2 cups.

Chef Chat: The whole world has gone silicone mad. Look for the colorful Le Creuset silicone brushes to use when keeping the pan sides free of ice crystals. They can handle heat up to 600° F and are dishwasher safe.

“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.