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:
- I made David Lebovitz’s perfect vanilla ice cream with 3 tablespoons of 2 Gingers Irish Whiskey added just before churning. Do this.
- For another Guinness treat, see the recipe for Deep Chocolate Guinness Cakes on food writer and photographer Imen McDonnell’s stunning blog, I Married An Irish Farmer. Swoon.
- If you’re interested in future Chef’s Night Off cooking classes⎯they are held monthly⎯see the Kitchen in the Market website. I participated in a Chef Mike DeCamp class last night for another delicious blast. Classes raise money for Renewing the Countryside.
- Lastly, there’s still time to pledge to drink some Guinness this St. Patrick’s Day (does dessert count?!), to help set a world record. Use the code word MINN at Guinness.com
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.
