VANILLA BEAN CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
- Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.
TCHOUP CHOP MACADAMIA NUT PIE WITH VANILLA BEAN ICE CREAM AND NOCELLO WHIPPED CREAM
Provided by Food Network
Categories dessert
Time 1h45m
Yield 1 pie, about 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. Refrigerate until ready to use.
- In a large bowl, beat the eggs. Add the remaining ingredients and whisk to combine.
- Evenly spread the nuts across the bottom of the pie shell. Pour the filling over the nuts and place in the preheated oven. Lower the temperature to 325 degrees F and bake for 30 minutes. Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.
- Place on a wire rack to cool completely.
- Slice and serve with ice cream on the side and whipped cream on top.
- Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.
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