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Help!
Something unique and tasty.
Answer
Sticky Toffee Sauce Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Comfort Foods
3/4 cup plus 1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream
Serving suggestion: Vanilla ice cream
Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Serve with a couple of scoops of vanilla ice cream
**************************
Here's some more ideas for you:
(1) vanilla ice cream with raspberries and balsamic vinegar
(2) dark maple syrup over vanilla ice cream
(3) honey
(4) caramelized bananas or apples or pears
(5) any preserves that you like (strawberry, raspberry, cherries, blueberries, etc)
and last but not least...Julia Child's classic way of serving ice cream. I always used her way of pouring Kahlua over vanilla ice cream with a sprinkle of espresso powder (or instant coffee crystals!). Here's the whole story:
Quick Gourmet Ice Cream a la Julia Child
Almost 10 years ago we were fortunate enough to attend a cooking class with the late Julia Child. We couldn't believe our ears. Here was the grand dame of gourmet, empathizing with the desperate cook.
"People today are in a terrible hurry and they probably forgot to do anything about dessert," she told us. "I sometimes like to take something store-bought and dress it up."
Julia, we thought, we know exactly what you mean. But we weren't prepared for just how easy -- and how delicious -- her answer to the dessert dilemma would be.
Right on cue from the kitchen appeared an industrial-size vat of vanilla Haagen-Dazs ice cream, a bottle of bourbon and a coffee grinder. She then proceeded to dip some ice cream into a wine goblet, douse it with bourbon, pulverize some coffee beans in a coffee grinder then sprinkle the fine powder on top.
Instant dessert, and no guilt. If Julia Child served her guests something this simple, so would we.
In the years since, we’ve taken that idea and expanded on it:
Chocolate ice cream with creme de cacao and a sprinkle of flaked coconut.
Raspberry sorbet with Grand Marnier and a sprig of mint.
Coffee ice cream with Kahlua and a dusting of cocoa.
This recipe for vanilla ice cream with Amaretto and cocoa powder.
It’s really a pattern. Julia would have called it a master recipe. The possibilities are limited only by your imagination and what's in the liquor cabinet.
Cook's notes: This recipe serves 1, but you can increase the amounts to serve as many people as you desire. When serving children or those on restricted diets, simply omit the alcohol. This is especially pretty with a store-bought rolled butter cookie placed in the serving dish.
Start to finish: 5 minutes
1 large scoop (4 ounces) vanilla or other flavor ice cream
1 teaspoon Amaretto, Frangelico or other liqueur
Pinch cocoa powder or finely powdered coffee or other garnish
1. Scoop the ice cream into a parfait glass, red wine goblet or other attractive serving dish. Drizzle the liqueur over the ice cream and sprinkle the top with cocoa or coffee powder. Serve at once.
Sticky Toffee Sauce Recipe courtesy Nigella Lawson
Show: Nigella Feasts
Episode: Comfort Foods
3/4 cup plus 1 tablespoon soft dark brown sugar
2 tablespoons dark corn syrup
3/4 stick unsalted butter
2/3 cup heavy cream
Serving suggestion: Vanilla ice cream
Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Serve with a couple of scoops of vanilla ice cream
**************************
Here's some more ideas for you:
(1) vanilla ice cream with raspberries and balsamic vinegar
(2) dark maple syrup over vanilla ice cream
(3) honey
(4) caramelized bananas or apples or pears
(5) any preserves that you like (strawberry, raspberry, cherries, blueberries, etc)
and last but not least...Julia Child's classic way of serving ice cream. I always used her way of pouring Kahlua over vanilla ice cream with a sprinkle of espresso powder (or instant coffee crystals!). Here's the whole story:
Quick Gourmet Ice Cream a la Julia Child
Almost 10 years ago we were fortunate enough to attend a cooking class with the late Julia Child. We couldn't believe our ears. Here was the grand dame of gourmet, empathizing with the desperate cook.
"People today are in a terrible hurry and they probably forgot to do anything about dessert," she told us. "I sometimes like to take something store-bought and dress it up."
Julia, we thought, we know exactly what you mean. But we weren't prepared for just how easy -- and how delicious -- her answer to the dessert dilemma would be.
Right on cue from the kitchen appeared an industrial-size vat of vanilla Haagen-Dazs ice cream, a bottle of bourbon and a coffee grinder. She then proceeded to dip some ice cream into a wine goblet, douse it with bourbon, pulverize some coffee beans in a coffee grinder then sprinkle the fine powder on top.
Instant dessert, and no guilt. If Julia Child served her guests something this simple, so would we.
In the years since, we’ve taken that idea and expanded on it:
Chocolate ice cream with creme de cacao and a sprinkle of flaked coconut.
Raspberry sorbet with Grand Marnier and a sprig of mint.
Coffee ice cream with Kahlua and a dusting of cocoa.
This recipe for vanilla ice cream with Amaretto and cocoa powder.
It’s really a pattern. Julia would have called it a master recipe. The possibilities are limited only by your imagination and what's in the liquor cabinet.
Cook's notes: This recipe serves 1, but you can increase the amounts to serve as many people as you desire. When serving children or those on restricted diets, simply omit the alcohol. This is especially pretty with a store-bought rolled butter cookie placed in the serving dish.
Start to finish: 5 minutes
1 large scoop (4 ounces) vanilla or other flavor ice cream
1 teaspoon Amaretto, Frangelico or other liqueur
Pinch cocoa powder or finely powdered coffee or other garnish
1. Scoop the ice cream into a parfait glass, red wine goblet or other attractive serving dish. Drizzle the liqueur over the ice cream and sprinkle the top with cocoa or coffee powder. Serve at once.
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