Guinness Caramel Sauce
Back in January – which feels like a million years ago given this spring weather! – I had the pleasure of participating in a Chef’s Night Off cooking class at Kitchen in the Market. Jason DeRusha and I assisted chef Scott Pampuch, along with 12 other students, in preparing a stunning, multi-course, wine-paired dinner. I can’t think of a better way to spend a Monday night than cooking, drinking wine, and eating with a big group of my friends…while someone else cleans up. Yes!
All of the courses were creative and lovely, dessert in particular. Scott made a stout caramel sauce to swirl into brown butter ice cream and it sent everyone over the moon.
In honor of the warmest St. Patrick’s Day I can remember, I asked him for the recipe to share with you. For a seriously dreamy, boozy treat, spoon it warm over homemade whiskey ice cream. I’ve been doing just that for two days and am feeling the luck of the Irish in spades.
A few notes:
1) I made David Lebovitz’s perfect vanilla ice cream with 3 tablespoons of 2 Gingers Irish Whiskey added just before churning. Do this.
2) For another Guinness treat, see the recipe for Deep Chocolate Guinness Cakes on food writer and photographer Imen McDonnell’s stunning blog, I Married An Irish Farmer. Swoon.
3) If you’re interested in future Chef’s Night Off cooking classes – they are held monthly – see the Kitchen in the Market website. I participated in a Chef Mike DeCamp class last night for another delicious blast. Classes raise money for Renewing the Countryside.
Happy St. Patrick’s Day!
Guinness Caramel Sauce
Chef Scott Pampuch
Makes 1 1/2 cups
Scott suggests serving the sauce over whiskey ice cream, pound cake, or chocolate bread pudding.
1/2 bottle Guinness stout (drink the other half!)
1 c. brown sugar
2 medium sprigs rosemary
1/2 tsp. garam masala
1 cinnamon stick
1/2 c. whipping cream, warmed
1-2 Tbsp. 2 Gingers Irish Whiskey (to taste)
Stir together Guinness, brown sugar, rosemary, cinnamon stick, and garam masala in a small saucepan. Bring to a boil, then simmer over low heat until mixture coats a spoon. Strain sauce (discarding rosemary and cinnamon stick) and whisk in warm cream and then whiskey. Serve warm or at room temperature. Cover and chill for up to one week.