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FreshTartSteph Recipe: Guinness Caramel Sauce


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Back in January⎯which feels like a million years ago given this spring weather!⎯I had the pleasure of participating in a Chef's Night Off cooking class at Kitchen in the Market. Jason DeRusha and I assisted chef Scott Pampuch, along with 12 other students, in preparing a stunning, multi-course, wine-paired dinner. I can't think of a better way to spend a Monday night than cooking, drinking wine, and eating with a big group of my friends...while someone else cleans up. Yes!

All of the courses were creative and lovely, dessert in particular. Scott made a stout caramel sauce to swirl into brown butter ice cream and it sent everyone over the moon.

In honor of the warmest St. Patrick's Day I can remember, I asked him for the recipe to share with you. For a seriously dreamy, boozy treat, spoon it warm over homemade whiskey ice cream. I've been doing just that for two days and am feeling the luck of the Irish in spades.

A few notes:

Guinness Caramel Sauce

Chef Scott Pampuch
Makes 1 1/2 cups

Scott suggests serving the sauce over whiskey ice cream, pound cake, or chocolate bread pudding.

1/2 bottle Guinness stout (drink the other half!)
1 c. brown sugar
2 medium sprigs rosemary
1/2 tsp. garam masala
1 cinnamon stick
1/2 c. whipping cream, warmed
1-2 Tbsp. 2 Gingers Irish Whiskey (to taste)

Stir together Guinness, brown sugar, rosemary, cinnamon stick, and garam masala in a small saucepan. Bring to a boil, then simmer over low heat until mixture coats a spoon. Strain sauce (discarding rosemary and cinnamon stick) and whisk in warm cream and then whiskey. Serve warm or at room temperature. Cover and chill for up to one week.

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