Cherry Brown Butter Crostata With Vanilla Ice Cream And Caramel Sauce Food

TARALLUCCI WITH SALTY CARAMEL

Steps:

• For the cookies: Preheat the oven to 325 degrees F.
• Place the butter, powdered sugar and vanilla in the bowl of an electric mixer equipped with a paddle attachment (the one that looks like a peace sign). Beat the butter, sugar and vanilla together until creamy and homogeneous, 3 to 4 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour and salt. Try to do this briskly without mixing the batter too much-mix until the flour is just combined.
• Working in batches, transfer the batter to a pastry bag fitted with a large star tip. Pipe the dough onto an ungreased baking sheet in 2-inch circles. Bake the cookies for 12 to 15 minutes or until golden. Let them cool completely.
• For the Caramel Dipper: In a large saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring the pot to a boil (BTB). Be careful not to swish the pan around too much at this point because it can cause the sugar to recrystallize.
• As the sugar mixture boils, the water will evaporate and the sugar will begin to turn brown, or caramelize. Be patient, this will take some time, 12 to 15 minutes. DO NOT take your eyes off the sugar! The sauce can go from golden to ruined very quickly. Relax and enjoy it-you're living on the edge and that's exciting!
• Gradually the sugar will begin to turn gold, then light brown and then one shade past light brown-this is when you want to remove the pan from the heat and immediately add the heavy cream. As you do this, the mixture will bubble up like crazy. Whisk the cream until things settle down, then add the butter, two pats at a time. Be sure the butter is completely incorporated before adding more.
• Once all the butter has been added, let the caramel cool. To serve, put 4 or 5 cookies on each plate with a little dipping dish of about 1/4 cup of the sauce. Sprinkle the sauce with a few grains of rock salt.
• Try not to eat them all at once!

FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
• PLATING All dishes served family style.

ROASTED GRAPE BROWN BUTTER CROSTATA WITH CARAMEL SAUCE, MASCARPONE AND VIN SANTO

Steps:

• For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
• Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
• Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
• Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
• To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
• Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
• To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.

POPCORN BLIZZARD POPCORN ICE CREAM WITH FLEUR DE SEL CARAMEL SAUCE

Steps:

• In a heavy cast iron pot, heat milk, cream, and 1 cup sugar in a saucepan. Cover top of cream mixture completely with prepared popcorn. When popcorn starts to melt into mixture, sprinkle some more popcorn on top. When the mixture starts to bubble, remove off of heat and set aside for 30 minutes so the popcorn infuses its flavor into the cream mixture.
• Strain popcorn mixture through cheesecloth or a mesh strainer and squeeze the mushy popcorn flavor back into the cream mixture.
• Whisk together the 1 cup sugar, vanilla bean, butter extract, and eggs in a bowl.
• Still whisking, pour the cream mixture into the egg mixture and pour this back into the cleaned-out pan. Cook until cream thickens on medium-low heat (You don't want to over cook the eggs because it will leave an egg flavor. Do not leave unattended.)
• With a silicone spatula, scrape vanilla beans off of the pot and keep stirring all the flavors together. If vanilla beans clump up just break apart on the interior of the pot. When mixture thickens, remove from heat.
• Put pot into a bowl of ice water. Let cool completely.
• Churn in an ice-cream maker according to manufacturer's instructions. Take bucket and put into freezer for at least 5 hours.
• To prepare the Fleur De Sel Caramel sauce, mix butter, brown sugar, half-n-half, and salt in a saucepan over medium-low heat. Cook while stirring or whisking gently for 10 minutes allowing for the brown sugar to dissolve and for the mixture to thicken. Add vanilla and cook until it thickens further. Turn off heat and pour sauce into whatever you plan to serve it in. Allow cooling until the sauce is just warm. Serve over ice cream.

BROWN BUTTER APPLE CROSTATA WITH APPLE CIDER CARAMEL SAUCE

Steps:

• For the crust: Combine the flour, butter and salt in a food processor, and pulse until the mixture looks like Parmesan. Drizzle in half the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove and form the dough into a disk, and then wrap in plastic and refrigerate at least 1 hour.
• For the filling: Melt the butter in a small saucepan and add the vanilla bean. Cook until the butter starts to brown and begins to smell like hazelnuts, and then remove the vanilla bean pod and transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed. Gradually add the flour. Once the flour has been incorporated, add the eggs one at a time.
• For the apples: Melt the butter in a large saute pan over medium heat. Cook the raisins, sugar and apples until the apples begin to soften, 6 to7 minutes. Remove from the heat and pour in the brandy, then return to the fire and flambe, letting the alcohol burn off.
• For assembly: Preheat the oven to 350 degrees F. Remove the dough from the fridge 15 minutes before using, allowing it to soften and come to room temperature. Dust a clean work surface with flour. Roll the dough 1/8-inch-thick and lay it into the tart molds with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pans and top with the apples. Fold the extra dough over the top of the apples, and then brush the dough with the egg wash. Bake until the tops are golden brown and slightly crispy, about 25 minutes. Cool.
• Loosen the edges of the tart from the mold using a sharp paring knife. Gently remove the tart mold before plating. Serve with the Cinnamon Mascarpone and Apple Cider Caramel Sauce.
• Mix the mascarpone, sugar and cinnamon in a bowl until well incorporated. Refrigerate until ready to use.
• Cook the apple cider and lemon juice in a large heavy-bottomed saute pan over medium heat until reduced to a syrupy consistency, about 10 minutes. Stir in the heavy cream and bring back to a boil. Reduce the heat to low and whisk in the butter, 2 pats at a time, allowing the butter to melt before adding more. Serve warm.

APPLE CROSTATA WITH SPICED CARAMEL SAUCE

Steps:

• Make dough:
• Blend together flour, sugar, salt, zest, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal. Whisk together egg and vanilla in a small bowl and drizzle over flour mixture, then gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
• Gather all dough together, then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until more firm, but not hard, about 30 minutes.
• Make filling while dough chills:
• Melt butter in a heavy, wide 6- to 8-quart pot over medium-high heat. Stir in brown sugar, lemon juice, cinnamon, salt, and apples, and cook, uncovered, stirring and turning apples over occasionally, until apples soften and juices thicken and begin to caramelize, 10 to 15 minutes (lower heat if apple mixture browns too quickly). Transfer to a shallow bowl and chill until cooled.
• Assemble crostata:
• Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide crostata off bottom), then lock pan. Generously butter springform pan and chill or freeze briefly to firm up butter.
• Press one disk of dough evenly onto bottom and 1 inch up side of pan (use the smooth bottom of a metal measuring cup to help make it even). Chill tart shell.
• Roll out remaining disk of dough between 2 sheets of wax paper into a 10-inch round (dough will be very tender). Peel off top sheet of paper, then cut dough into 10 (3/4-inch-wide) strips and slide (still on paper) onto a baking sheet. Chill until firm, about 15 minutes in refrigerator or 5 minutes in freezer.
• Spoon apple filling in shell, distributing slices evenly. Arrange 5 strips of dough parallel to each other, 1 inch apart, on filling, trimming edges flush with edge of pan (dough will tear easily; patch any breaks with fingers). Arrange remaining 5 strips diagonally across first strips, 1 inch apart, to form a lattice, and trim edges.
• Gather remaining dough and roll into several long, 1/4-inch-thick ropes. Press enough ropes around edge of crostata in a single layer, smoothing seams with fingers, to form an even edge (you will have a little dough left over).
• Bake crostata until pastry is pale golden, 50 minutes to 1 hour.
• Near end of baking, heat apricot preserves with 1 teaspoon water in a small saucepan over medium-low heat, stirring, until melted, then strain through a sieve into a small bowl.
• When crostata is done, brush top with warm apricot glaze. Let cool completely in pan on a wire rack, then remove side of pan.
• Make caramel sauce while crostata bakes:
• Heat cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and keep hot, covered.
• Stir sugars together with 1/2 teaspoon lemon juice in a heavy 2 1/2- to 3-quart saucepan, then cook undisturbed over medium heat until mixture is partially melted (reduce heat if mixture turns dark around edge). Continue to cook, stirring occasionally with a fork, until completely melted and mixture is a deep golden caramel.
• Carefully pour in hot cream (mixture will bubble up and caramel may harden slightly) and quickly whisk in pumpkin pie spice and salt. Reduce heat and simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup, about 5 minutes. Remove from heat and whisk in butter until melted. Transfer to a glass measure to let cool slightly.
• To serve, either slide crostata from pan bottom onto a flat serving plate or serve on pan bottom.

BROWN BUTTER ICE CREAM

Steps:

• Cut the butter into cubes and place in a medium saucepan (the pan should be big enough to prevent boil overs, as the butter will foam up a lot). Place over medium heat until butter melts, shaking occasionally. Once the large bubbles subside, watch closely until the butter is golden and the solids are nicely browned. Immediately pour the melted butter into a bowl. (If the solids get a little too dark, you can strain them out and discard them.).
• Rinse out and dry the saucepan. Put half the sugar in the pan, and half into a blender. Add the milk to the saucepan, and place over low heat, stirring well to dissolve the sugar.
• Meanwhile, add the egg yolks to the sugar in the blender. Process until combined, then, while still running, drizzle the brown butter into the yolk-sugar mixture.
• When the milk-sugar mixture is almost simmering, turn the blender on again and drizzle in the liquid. Add the salt and process until well blended. Continue to process while slowly adding the ice-cold heavy cream. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold, at least 2 hours or up to overnight.
• Churn in your ice cream maker according to manufacturer's instructions. At the very end, two or three minutes before turning off the machine, add the fleur de sel and churn until incorporated.

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
• Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
• Gather dough into a ball; shape into flattened 5-inch round.
• Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
• Roll pastry into 12-inch circle on lightly floured surface.
• Place on ungreased large cookie sheet.
• Heat oven to 400ºF.
• Mix 1/2 cup sugar and the flour in large bowl.
• Stir in apples.
• Mound apple mixture on center of dough circle to within 2 inches of edge.
• Fold edge of dough over apple mixture; crimp edge of dough slightly.
• Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
• Bake 27 to 32 minutes or until crust is golden brown.
• Cut into wedges.
• Serve warm drizzled with caramel topping.

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Heat oven to 400ºF.
• Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
• Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
• Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
• Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
• Bake 27 to 32 minutes or until crust is golden brown.
• Cut into wedges. Serve warm drizzled with caramel topping.