Doumars Coed Sundae Recipes

CANDIED MAPLE BACON SUNDAE

Steps:

• In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.
• Place ingredients in your ice cream or gelato maker and freeze according to directions.
• Allow Gelato to set up 4-6 hours before serving.
• Place pecans in a 350 degree oven for 10 minutes on a baking dish
• Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder
• After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.
• Place coated pecans back on baking dish and put back in the oven for 10 minutes.
• Allow pecans to cool on parchment
• Mix all ingredients together in a large bowl (except for bacon) until well blended
• Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.
• Place bacon on a wire rack over top of a half sheet pan (it's a good idea to line the baking pan with foil to catch any drippings)
• Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don't cook the bacon long enough it will be chewy instead of crunchy.
• Allow bacon to cool for a few minutes then remove from wire rack onto parchment.
• Melt 4 ounces of chocolate (your choice)
• Sea Salt and Vinegar Potato Chips
• In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.
• Add heavy cream slowly mixing in with a wooden spoon.
• Add in bourbon and mix well. Allow sauce to cool.
• In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)
• When cream is fully whipped fold in sour cream.

DOUMAR'S BARBECUE SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the butt long bone-down in a baking dish and cover with foil. Roast until the meat falls from the bone, about 90 minutes.
• Debone, then shred or chop.
• Combine vinegar, salt, brown sugar, red pepper, tomato puree, mustard and 14 ounces water in a separate bowl.
• Place shredded meat in a pot and pour solution over the top. Bring to a boil, then simmer, stirring occasionally, allowing the solution to reduce, 20 to 30 minutes. Add water if necessary to prevent scorching. Remove from heat and drain excess water.
• Add to rolls for sandwiches. Garnish with slaw if desired.

DOUMAR'S COED SUNDAE

Steps:

• Scoop out vanilla ice cream into a tall sundae flute. Add banana, hot fudge, whipped cream to cover and a cherry to garnish. Serve.

NUTTY CARAMEL & CHOC SUNDAES

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

BLUEBERRY COBBLER SUNDAE

Steps:

• Scoop the ice cream into a small bowl. Ladle raspberry filling over ice cream and scatter on the blueberries. Spray on a generous amount of whipped cream and sprinkle with one teaspoon of chocolate shavings. Top it off with one maraschino cherry.

GOTHAM SUNDAE

Steps:

• After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.
• Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
• Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries.
• Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.
• Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
• Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer. Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
• Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.

INDOOR S'MORE SUNDAE

Steps:

• For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.
• For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

S'MORES SUNDAES

Steps:

• Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Mix flour, brown sugar, baking powder and salt in medium bowl. Whisk butter, egg and vanilla in large bowl to blend. Add flour mixture. Stir to blend. Mix in nuts. Press dough over bottom of prepared pan. Bake blondie until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.
• Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is smooth. (Can be made 1 day ahead. Store blondie airtight at room temperature. Cover and refrigerate chocolate sauce. Rewarm sauce over medium-low heat before using.)
• Cut blondie into 16 squares. Place 2 squares in each of 8 large sundae dishes. Thread marshmallows onto 4 skewers; hold over gas flame or under broiler until soft and golden. Place 2 scoops ice cream atop blondies in each dish. Spoon sauce over. Top with 2 marshmallows.