MAPLE CARAMEL SAUCE
Categories Sauce Milk/Cream Dessert Kid-Friendly Quick & Easy Condiment Fall Winter Bon Appétit Small Plates
Yield Makes 1 3/4 Cups
Number Of Ingredients 4
Steps:
- Combine cream, sugar and syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Reduce heat to medium-low and simmer sauce until caramel colored and reduced to 1 3/4 cups, whisking occasionally, about 35 minutes. Mix in maple flavoring. Cool slightly. (Can be made 3 days ahead. Cover and chill. Rewarm over medium heat, stirring; add 2 tablespoons hot water if necessary to dissolve any crystallized sugar.)
SOUR CREAM ICE CREAM FROM 2013 OBAMA INAUGURAL LUNCHEON
Make and share this Sour Cream Ice Cream from 2013 Obama Inaugural Luncheon recipe from Food.com.
Provided by carrie sheridan
Categories Frozen Desserts
Time 3h30m
Yield 6 Cups, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Separate egg yolks from egg whites, one by one, and remove any white membrane clinging to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or for macaroons.
- In a heavy saucepan, combine half-and-half, 3/4 cup sugar and vanilla bean and heat just to a boil.
- Remove pan from heat.
- In a bowl, whisk together egg yolks and remaining 1/4 cup sugar.
- Add the hot half-and-half mixture in a steady slow stream, whisking until it is all incorporated.
- Return the mixture to pan and cook over moderately low heat, stirring until it reaches 170 degrees on a candy thermometer.
- Remove pan from heat again. Scrape the seeds from vanilla bean into mixture until combined well. Discard the pod.
- Stir sour cream into this custard until well combined and then strain through a fine sieve into a large bowl.
- Chill custard until cold and freeze in an ice cream maker.
Nutrition Facts : Calories 602.8, Fat 45.5, SaturatedFat 25.6, Cholesterol 355.5, Sodium 166.9, Carbohydrate 42, Sugar 38.9, Protein 9.2
CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON
New England Clam Chowder Sauce for Steamed Lobster served on January 20, 2013 as part of the luncheon following the second Obama Inauguration
Provided by carrie sheridan
Categories < 60 Mins
Time 50m
Yield 2-3 Cups, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine shallots, garlic, dry white wine and clam juice in a bowl.
- Place a large heavy-bottomed pot on high heat for 3-4 minutes.
- Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
- Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
- Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
- Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
- In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
- Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
- Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.
Nutrition Facts : Calories 346, Fat 23.7, SaturatedFat 13.9, Cholesterol 92.4, Sodium 541.9, Carbohydrate 21.1, Fiber 1.8, Sugar 4.4, Protein 8.5
MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL
Sauce served for the dessert course of Hudson Valley Apple Pie and Sour Cream Ice Cream served on January 20, 2013 at the luncheon following the second Obama Inauguration
Provided by carrie sheridan
Categories Sauces
Time 15m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
- Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
- Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
- Remove from heat and keep warm for serving over Sour Cream Ice Cream.
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