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Tuesday, March 13, 2012

FreshTartSteph Recipe: Guinness Caramel Sauce

FreshTartSteph Recipe: Guinness Caramel Sauce

Stephanie Meyer

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.

Posted on Tuesday, March 13, 2012 in Permalink

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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