Celestialpeachsundae Recipes

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350˚.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) sauté pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves -from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of chocolate sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn and add a dollop of the sweetened whipped cream in the middle. Serve immediately.

CELESTIAL PEACH SUNDAE

Steps:

• Place the ice cream in four dessert cups. Place in freezer.
• Combine corn syrup, brown sugar, butter, walnuts and ginger if using in pot and bring to a boil. Cook rapidly for 3 minutes. Remove from heat.
• Top ice cream with 2 peach halves (or slices to equal same). May be fresh or canned peaches. Spoon walnut sauce over each. Sprinkle with a little chopped candied ginger if desired.

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
• Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
• Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
• Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
• Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

CARAMEL PEANUT SUNDAE

Steps:

• To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
• To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
• Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
• For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.