Lenny was traveling last week.  I was a bit bad (head hanging low).   I over indulged.  I bought gelato.  I made chocolate sauce.  I watched bad movies and ate sugary goodness.

I remember my Grandma Olson would always have a little something sweet after dinner, and before going to bed.  It usually consisted of a bowl of vanilla ice cream with this dreamy chocolate sauce.  I was only a kid;  but, I knew this was the ultimate.  It was not from a squeeze bottle.  She would take squares of chocolate, melt them with sugar and butter, and create what I was pretty sure what they served in heaven.

There is an emergency stash of bittersweet chocolate in the pantry.  You know, for those last minute desserts, when company comes over.  Or for emergencies such as this.  The evening pretty much played out like this … I poured a glass of red wine, put a some Les Nubians on (doesn’t chocolate warrant sultry music), carefully (okay, I TORE) opened the chocolate, unwrapped some butter, and started mixing heaven with a little sugar and heavy cream.  Fifteen minutes later, I was on the couch, filling that “missing you” void.

Lesson learned;  don’t buy a squeeze bottle of chocolate sauce.  Make a batch, eat a little, put the rest in the fridge, it will stay fresh for about 2 weeks;  maybe.  It is easy to make.  You know what will be in it.  You can put it on ice cream, pound cake with strawberries, mix a little with your milk for feed that childhood memory.  Let your imagination run as wild as a jar of chocolate sauce is.

And you can get as creative as you want when making this recipe.  Sometimes I add a little orange peel or lemon.  Maybe a sprinkle of smoked cherry wood salt.  Or a shot of bourbon.  Or just as Grandma use to make it … pure.

 

Hot Fudge Sauce

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Recipe type: Dessert

Author: Chez Us

Ingredients

• 9 ounces bittersweet chocolate – unsweetened
• 1/4 cup butter
• 1 1/2 cups sugar
• 1 cup heavy cream
• 1 teaspoon vanilla bean paste

Instructions

1. In a saucepan or a double boiler, over low heat, melt the chocolate with the butter.
2. Stir very often to prevent sticking or burning.
3. Add the sugar, stir, and stir, over low heat for 3 minutes.
4. Add the cream, a little at a time, stirring until it is well-combined, and you have added all of it.
5. Over low heat continue stirring until thickened, about 5 minutes.
6. Stir in the vanilla.
7. Remove from the heat.
8. Serve.
9. Eat.

Notes

Makes about 2 1/2 cups. A lot of chocolate fun. Pour over ice cream, fruit, or even pound cake.

2.2.6

© Denise for Chez Us, 2012. | Permalink | 3 comments | Add to del.icio.us
Post tags: Chocolate, Dessert, Grandma, Hot Fudge, Ice Cream, pound cake, Sweet

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I have not participated in a Sugar High Friday event in a very long time ….. embarrassing long! I was poking around a couple weeks ago and noticed that Elissa of 17 and Baking is challenging the group to come up with creative ways to use Brown Butter. Well, I love butter and I really love brown butter. I thought of all sorts of ways to incorporate golden nutty brown butter into a dessert; such as sugar cookies, pound cakes, even an attempt at adding to macarons. Then it hit me – gelato!

You may remember a Cinnamon Gelato I made a few months ago with my dear friend, Nanette. I decided to take the base of this recipe and mix it up a bit. It was easy! It came out … Creamy. Nutty. Luxurious. Floral. and Sweet.

Recipe: Brown Butter and Wildflower Honey Gelato

300ml full fat organic milk

300ml organic heavy cream

4 organic egg yolks

½ cup organic wildflower honey

1/2 cup unsalted butter, cut into slices

Brown your butter.  Heat a deep saucepan over medium heat.  Add the butter, whisky continually.  Continue to cook the butter.  Once the butter is melted it will start to foam a bit.  Watch it.  Small specks will start to brown in the bottom of your pan and begin to smell slightly nutty.  When golden remove from the heat and set on a cool surface to stop the cooking.  You do not want to burn the butter.  This is an easy process, just be sure to watch what you are doing.  Don’t be twittering at the same time.  *smile*  Let cool.

Bring milk, cream, and honey slowly to the small boil in a saucepan.  Remove from heat and temper your egg yolks into a small amount of the hot mixture.  Once tempered slowly add to the milk mixture and whisk to incorporate.  Return to a very low heat and slightly simmer, while stirring constantly, for about 5 minutes.  It is very important to continue to stir and to do it over low heat or you will scramble your mixture.  Remove from the heat and transfer the mixture to a bowl.  When it’s cool, stir in the browned butter and place the bowl in the refrigerator for at least 30 minutes (I left it over night).  Put the mixture into your ice cream machine and process according to the instructions included.  Serve.  Eat.

© Denise for Chez Us, 2010. | Permalink | 13 comments | Add to del.icio.us
Post tags: Brown Butter, Butter, Dessert, Food Blogging Event, Gelato, Ice Cream, Recipe, SHF, Sugar High Friday, Sweet

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I wanted to spice up this previous post for our entry into the Scharffen Berger Chocolate Adventure Contest as well as for a dinner party so I took the same recipe but I left out the warm spices of winter and substituted them with dried chilies, that I ground up in a coffee grinder (I keep one just for spices).  In order to cool down the spicy chilies I served this cake with a salted caramel gelato.  It was a hit with all our guests, even the children!

Recipe:  Flourless Bittersweet Chocolate Chili Cake

8 oz. scharffen berger bittersweet chocolate, melted and cooled

1 stick of good quality unsalted butter

1/4 – 1/2 teaspoon ground chilis, depending on the heat you want

4 eggs

1/2 cup sugar

Preheat oven to 350.  Creme the butter until light and fluffy.  Add the sugar and mix just to incorporate.  Add the eggs one at a time until combined.  Mix in the chocolate and chili.  Pour into a lightly buttered pan, I like to use a tart pan.  Bake for 25 minutes.  Let cool for about 10 minutes before removing from pan.  Serve.  Eat.

Recipe:  Salted Caramel Gelato

3/4 cup sugar
3/4 cup heavy cream
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3 large egg yolks
1/4 teaspoon grey sea salt

Heat sugar in a saucepan over medium heat until it begins to melt and turn dark brown, about 3 – 4 minutes.  Once the sugar has reached the color desired, slowly whisk in the cream until well combined.  Add the milk and the vanilla bean and cook until hot about 3 minutes.    Beat eggs yolks in a medium, heat-proof bowl.   Slowly whisk  1/2 of the mixture into the yolk, constantly whisking, slowly add rest of the cream mixture and return to the saucepan.  Reduce heat to low, and cook, stirring constantly, until it thickens and coats the back of a wooden spoon.  Stir in the salt.  Transfer to a container and cool completely in the refrigerator.  Using a knife, scrape seeds from vanilla bean pod. Add seeds to gelato mixture, discard pods.  Churn according to the directions of your ice cream maker.  Store in a tightly sealed container until frozen.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 5 comments | Add to del.icio.us
Post tags: Baking, Bittersweet Chocolate, Caramel, Chilies, Chocolate, Dessert, Flourless Cake, Gelato, Ice Cream, Recipe, Salted Caramel, scharffen berger bittersweet chocolate

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The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

We were both on the same page that I was crazy for taking on this project for Thanksgiving, especially since I have never made cannoli, we knew it would be a big risk.  Working as a team, made it so much easier.  One person was in charge of rolling and cutting circles, while the other gently fried them to perfection.  Keeping with the Thanksgiving theme we made a pumpkin filling, which was light and not overly sweet.  Move over Mike’s, there is a new cannoli in town! An amazingly easy recipe.

* we had leftover filling which froze nicely into a creamy ice cream

Recipe:  Pumpkin Cannoli

Equipment:

Cannoli forms/tubes – optional, but recommended if making traditional shaped cannoli. Dried cannelloni pasta tubes work just as well!
Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer
Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.
Metal tongs
Brass or wire skimmer OR large slotted spoon
Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.
Cooling rack
Paper bags or paper towels
Pastry Brush
Cheesecloth
Sieve or fine wire mesh strainer
Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.
Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.
Rolling pin and/or Pasta roller/machine
Pastry or cutting board
Round cutters – The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.
Mixing bowl and wooden spoon if mixing filling by hand
Plastic Wrap/Clingfilm
Tea towels or just cloth towels

Lidisano’s Cannoli
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes

CANNOLI SHELLS
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners’ sugar

Note – If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough.

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3, Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 – 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

Pumpkin Filling

2 cups ricotta cheese, drained
2 cups mascarpone cheese
2 cups canned pumpkin, drained
1 1/2 cup powdered sugar
1 1/2 teaspoon pumpkin pie spice
1 whole vanilla bean seeds

1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.  Do the same with the pumpkin.

2. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, spice and vanilla bean seeds and blend until smooth. Transfer to another bowl.  Chill until firm, several hours or overnight.

© Denise for Chez Us, 2009. | Permalink | 8 comments | Add to del.icio.us
Post tags: Baking, Cannoli, Daring Bakers, Dessert, Food Blog Event, Ice Cream, Italian, mascarpone, Pumpkin, Recipe, Ricotta

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Nanette and I have been chatting up Gelato for over a good month now, this is an evil in itself.  We were going to make this particular recipe a couple weeks ago but we decided we should wait a couple weeks after our last gelato adventure;  I thought my waistline could use a wee break. Nanette found this wonderful recipe in her Arabesque cooking book.   What I am loving about these gelato recipes is that they are amazingly easy to make as well I like that they are lightly sweetened, which in turns bring out their true flavors – this one was the coffee!

Being in our winter months in the States, I decided to serve my gelato with a roasted pear.  I lightly glazed the pear in a little melted butter and lavender honey and then roasted it until slightly soft but golden in color.  The warmest of the cardamon and the slight bitterness of the coffee really melted into this roasted pear, the perfect companions.  My sweet friend, Nanette, being in the warm spring days of Australia, served her dish with seasonal berries which would also go very nicely with this gelato.  Regardless, it is so delicious and creamy, that all you really need is a spoon!

Recipe: Turkish Coffee Gelato

* source Arabesque (Greg & Lucy Malouf)

200g castor sugar – I could not find so I ground regular sugar in a coffee grinder

1/2 cup water

100g liquid glucose – I used equal parts water/sugar

3 cardamom pods, cracked

100g dark roasted, plan turkish coffee finely ground

60g best quality dark chocolate – at least 70%

12 egg yolks

2 pints heavy cream

Place the sugar, water, glucose, cardamom and coffee in a saucepan and slowly bring to the boil, making sure the sugar dissolves completely.  Simmer for 5 minutes then pour over the chocolate and stir until it melts.  Whip the egg yolks at high speed until they are light and fluffy.  Strain the coffee chocolate mixture through a coffee filter into the egg yolks and beat for a minute.  Add the cream and mix.  Refrigerate for 1 hours.  Pour into ice cream machine and process accordingly to your directions.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 6 comments | Add to del.icio.us
Post tags: Dessert, Gelato, Ice Cream, pear, Recipe, turkish coffee

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Nanette got herself an ice cream maker for her birthday and ever since (it has only been a couple weeks) we have been chatting about ice creams and gelatos.  She made a cinnamon gelato that was sweetened with honey and said it was to die for.  Since we were pretty sure a big bowl of it would not make the flight over from Melbourne, she passed along the recipe.

I decided to remake a Portuguese favorite, the Malassada, to serve with it.  Instead of the traditional big piece of “fried” dough, I gently fried small little pillows of the batter and then rolled them in unrefined sugar that I barely kissed with orange essence.  The sightly sweet fried dough went so well with the warm honeyed ice cream.  The only thing missing was a friend to share this with.

You will not want to miss Nanette’s Gelato, she served hers with a warm sugary plate of Loukoumades – she gives you the easiest recipe for making Loukoumades as well;  guess what I will be making next time!

Recipe:  Milk, Honey & Cinnamon Gelato

*Adapted from Falling Cloudberries Cookbook

300ml full fat organic milk

300ml organic cream

3 organic egg yolks (optional) * I did use them

1 tsp ground cinnamon

½ cup organic raw honey * I used a deep amber

Bring milk, cream, cinnamon and honey slowly to the small boil in a saucepan.  Remove from heat and temper your egg yolks into the mixture.  Once tempered slowly add to the milk mixture and whisk to incorporate.  Return to a very low heat and slightly simmer, while stirring constantly, for about 5 minutes.  It is very important to continue to stir and to do it over low heat or you will scramble your mixture.  Remove from the heat and transfer the mixture to a bowl.  When it’s cool, place the bowl in the refrigerator for at least 30 minutes (I left it over night).  Put the mixture into your ice cream machine and process according to the instructions included.  Serve.  Eat.  And save some for others!

Recipe:  Portuguese Malassadas

2 1/4 cups All Purpose (AP) Flour – sifted, I usually do it about 5 times
1 tsp. yeast
3 T. sugar
1/8 cup warm water
1 cup milk
1/3 cup butter
1 tsp. salt
4 eggs
1 tsp. lemon extract  (I did not use for this recipe)
Canola or Vegetable oil for frying

Mix yeast with 1 T. of sugar and warm water, set aside in a warm place until foamy. Heat milk with butter and salt until hot but not boiling. Take off of heat and let cool slightly.   Mix flour with 2 T. of sugar. Mix in 4 eggs and extract. Add the milk mixture slowly and mix. Add the yeast mixture and stir well. Let sit about 20 minutes.  Then knead, may need to add more flour, if the dough is too sticky. Do this process 3 times. Then let rise in a warm place, until doubled, about an hour.  Heat canola oil until very hot. Drop small handful, stretched slightly, into the hot oil. cook and turn until golden brown.  I like to lay them on a paper towel to absorb extra oil. While still warm, roll them in sugar until coated.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 21 comments | Add to del.icio.us
Post tags: Cinnamon, Dessert, Fried dough, Gelato, Honey, Ice Cream, Italian, Malasada, Portuguese, Recipe, Sweets

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Pureed boysenberries are sweetened with a verbena simple syrup and turned into a summer fresh sorbet.

I went back and forth on whether I should be making a creamy custard based ice cream or a light and fruity sorbet for National Ice Cream month as well as for the very fun event over at Savor The Thyme, Scotty Snacks and the Tangled Noodle.   After a berry picking excursion it was obvious…..

This sorbet is outstanding and incredibly simple.  The berries were naturally sweetened by the sun and they did not even need that much sugar.  I had an abundance of verbena in the garden so I decided to make a little verbena infused simple syrup to replace the sugar I would normally add.  The sorbet is refreshing, light and tastes just like it was picked from the vine – kid friendly, too!

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Recipe:  Boysenberry Sorbet

4 cups of fresh boysenberries

1/4 cup sugar

1/4 cup water

handful of verbena

In a small saucepan dissolve the sugar in the water over a low heat.  Add the verbena, bring to a boil.  Turn off the heat and let sit overnight in the fridge.  While the simple syrup is cooling, process the boysenberries in the food processor until smooth.  Put into an air tight container and let sit in the fridge overnight as well.   The next day mix the two together and then process in your ice cream maker, according to the instructions.  Freeze at least 4 hours before serving.  Serve.  Eat.

© Denise for Chez Us, 2009. | Permalink | 12 comments | Add to del.icio.us
Post tags: Boysenberry, Dessert, Food Blog Event, Ice Cream, Sorbet

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An ultra creamy custard based ice cream makes this vanilla ice cream not your every day “boring” vanilla.

I am dedicating this one to my dad, who is the only person I know that can walk into 31 Flavors and only see vanilla!  I use to find it so funny when we would go to Baskin Robbins and my dad would get the same ice cream every time;  unless he was feeling a little adventuruous and would opt for the ever so daring French Vanilla.

This vanilla ice cream which I made with fresh organic eggs, cream and milk and Tahitian Vanilla Beans is the ultimate vanilla ice cream.  The creamiest of every spoonful coats your tongue and the flavors continue to the bottom of your toes, it was heavenly!  Unfortunately, I am not a purist when it comes to vanilla ice cream and even though I loved this recipe, I loved it even more with the addtion of Burnt Salted Caramel Sauce.  The slightly smoky and salty sauce melted together (literally) with the flora tahitian vanilla, it was really was two sins combined into one!

Thank you to Lynne over at Cafe Lynnylu for picking this simple but rewarding challenge for this week’s Tuesdays With Dorie challenge – we now have a new favorite ice cream in our house.  Be sure to grab a big spoon and prepare  yourself for a whole lotta vanilla ice cream by dipping into the TWD blogroll this week.

Recipe for ice cream.

Recipe for caramel sauce.

© Denise for Chez Us, 2009. | Permalink | 8 comments | Add to del.icio.us
Post tags: Dinner, Food Blogging Event, Ice Cream, Recipe, Tuesdays with Dorie, TWD

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Succulent peaches that are slow roasted with deep amber honey flavor this creamy custard based ice cream. Perfect summer time dessert!

Tommi of Brown Interior picked Dorie’s Honey Peach Ice Cream for this weeks Tuesday With Dorie Challenge.  Love Love Love homemade peach ice cream, and this was the perfect summer kick off as peaches are showing up in all of  the farmer’s market around the bay area.

This recipe is a custard based ice cream, which, I feel is the ultimate best.  I took it up a notch by slow roasting half of the peaches with a deep amber honey until they were caramlized and then I pureed them.  The other half of the peaches, I diced into small chunks – I confess, I leave the skin on, I just clean them very well, love the texture.  The ice cream was amazing and this even came from the guy who says he is “allergic” to peaches!

* I think this caramel sauce would be a GREAT addition, if you want to be very very naughty!

Be sure to grab a big bowl and get ready for more homemade ice cream over at TWD!

© Denise for Chez Us, 2009. | Permalink | 9 comments | Add to del.icio.us
Post tags: Dorie Greenspan, Food Blogging Event, Homemade Ice Cream, Honey, Ice Cream, Peach Ice Cream, Peaches, Roasted Peaches, Tuesdays with Dorie, TWD

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I started making this sauce a couple years ago, when I had some slightly wrinkly strawberries sitting around.  They were so good, that I did not have the heart to toss them out, but I did not want to toss them into my mouth either.  So I came up with this fantastic dessert sauce.  We love it on Brown Sugar Ice Cream, Mascarpone Ice Cream or plain old Vanilla Bean Ice Cream – those recipes will be coming this summer!

Recipe:  Roasted Strawberry Sauce

2 pint strawberries, larger ones cut in half, smaller left whole

4 tablespoons sugar, prefer raw

2 tablespoon balsamic vinegar

Heat oven to 250.  Toss strawberries with sugar and vinegar.  Spread out on a rimmed cookie sheet.  Put into the oven and slowly cook until caramelized, about 4 hours.  Stir them occasionally and make sure they are not sticking or burning.  Spoon over pound cake or ice cream.  Serve.  Eat.

If you are not going to use right away, after roasting, put into a jar with about 1/2 cup simple syrup.

© Denise for Chez Us, 2009. | Permalink | 17 comments | Add to del.icio.us
Post tags: Brown Sugar, Dessert, Ice Cream, Mascarpone Ice Cream, Recipe, Roasted Strawberries, Slow Roasted, Smuckers Strawberry Sauce, Strawberry, Vanilla Bean Ice Cream

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Dolores of Chronicles in Culinary Curiosity, must had known that I was going to have to be eating cold food and smooth items, the next few days! She picked the perfect challenge for the Tuesdays With Dorie crowd! I have memories of Blueberry ice cream, not sure of the memory; but, I do remember being about 4 and loving blueberry ice cream. As soon as I heard about this challenge, that memory (the one I don’t remember but do remember) came rushing to mind. As well, we LOVE blueberries in our house so I knew this would be a huge hit!

(...)
Read the rest of Tuesdays with Dorie | Blueberry Sour Cream Ice Cream (101 words)

© Denise for Chez Us, 2008. | Permalink | 18 comments | Add to del.icio.us
Post tags: Blueberry, Dessert, Food Blogging Event, Ice Cream, Sour Cream, Tuesdays with Dorie, TWD

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