Gotham Sundae Food

FRUIT CRUNCH SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
• Remove the granola from the oven and allow to cool, stirring once.
• Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

GOTHAM BAR AND GRILL'S HOT FUDGE SUNDAE

Steps:

• To make the ice cream, combine the milk, a quarter cup of sugar and the vanilla bean in a saucepan. Over medium-high heat, bring the milk to a boil and let the sugar dissolve. Remove from the heat and let it sit for five minutes to infuse flavors. Then remove the vanilla bean.
• In a large mixing bowl, whisk together the egg yolks with the remaining sugar. Pour the milk mixture into the egg yolk mixture and blend. Pour this mixture into the saucepan and return the pan to the heat.
• Heating over medium high, stir the mixture continuously for about three minutes, until it coats the back of a spoon. At this point, remove the pan from the heat immediately, add the heavy cream and blend. Strain the custard into a bowl and place it over an ice bath to cool, again stirring continuously. Once cool, strain it into a bowl and place in the refrigerator.
• Puree the bananas with the lemon juice. Add the puree and rum to the custard. Strain the mixture again.
• Pour the custard mixture into an ice cream maker and process according to the manufacturer's instructions.
• Remove the frozen ice cream from the machine and stir in the Heath bars until they are scattered throughout the ice cream. Place in the freezer until you are ready to assemble the sundaes.
• To make the fudge sauce, melt the chocolate and butter in the top part of a double boiler over medium heat. In the meantime, combine the water, sugar and corn syrup in a saucepan and cook until it reaches the soft-ball stage (234 degrees).
• Whisk the chocolate-butter mixture together with the sugar syrup until blended. Then blend in the milk. Keep the hot fudge in a warm water bath until you are ready to assemble the sundaes. Leftover sauce can be covered and refrigerated for several weeks. When ready to use, reheat in the top half of a double boiler.
• Layer slices of ripe bananas, hot fudge sauce and ice cream in large Pilsener glasses.

MERRY BERRY SUNDAE

Steps:

• Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
• Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
• Place a sheet of parchment paper on a sheet pan.
• Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
• Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
• Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
• Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
• Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.

SIX FOOT SUNDAE

Steps:

• Several hours before you're ready to assemble the sundae, portion out 12 scoops of each type of ice cream--vanilla, mint chip and strawberry--onto baking sheets (36 scoops total) and freeze them. This will make it much easier to handle.
• Line the guttering with heavy-duty aluminum foil.
• To assemble, place a layer of Dark Chocolate Brownie Bites in the bottom of the guttering. Top with the ice cream scoops and scatter over more brownie bites. Drizzle with Strawberry Sauce and Hot Fudge Sauce. Sprinkle with rainbow sprinkles. Squirt mounds of whipped cream across the sundae and top each mound with a cherry.
• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.
• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.
• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

T.O. IS GREAT ON SUNDAE

Steps:

• Scoop ice cream into serving dishes. Drizzle with caramel sauce. Finish with a dollop of whipped cream.
• Add butter and sugar to saute pan, cook over medium heat until sugar is dissolved. Remove from heat, add rum. Return to grill and touch to flame to cook off alcohol. Remove from heat and cool slightly.