Gotham Sundae Recipes

IT'S ALL GREEK TO ME SUNDAE

Steps:

• Gently fold together the whipped cream and cinnamon in a bowl. Set aside.
• Place 1 tablespoon pistachios in the bottom of each of 4 sundae bowls. Top with 1 scoop pistachio ice cream and 1 scoop frozen yogurt, then add a few pieces of baklava, a dollop of the cinnamon whipped cream, a drizzle of honey and more pistachios.

THE COWBOY SUNDAE

Steps:

• For the pulled pork: Mix salt, sugar, black pepper, paprika, garlic powder, fennel seed, and chipotle in a bowl. Generously coat pork shoulder in the rub. Using applewood or hickory wood, maintain a temperature of 210 degrees F in your smoker. Add a water pan and arrange the pork directly on the grill and smoke, spritzing every hour, until pork reaches an internal temperature of 200 degrees F on a probe thermometer, roughly 12 hours. Carefully remove pork from smoker. Wearing barbecue gloves, pull the shoulder apart while the pork is still hot.
• For the fries: Prepare a seasoning salt by combining sea salt, rosemary and fennel seed. Cut potatoes with a wall-mounted fry cutter equipped with a 1/2 inch cutting screen. Deep fry in oil heated to 350 degrees F for 90 seconds. Cool to room temperature. Fry again at 350 degrees F for an additional 2 minutes or until golden brown. Transfer to a mixing bowl and add approximately 1 teaspoon of the seasoning salt.
• For the slaw: Mix green and purple cabbage together. Add cilantro. Mix mayo, tarragon vinegar, soy sauce and garlic in a bowl. Combine the cabbage mixture with the dressing and mix thoroughly.
• To assemble, place 1 pound of freshly fried and seasoned fries on a plate. Top with 1/2 pound of pulled pork. Place 1 cup of slaw on top of the pork. Drizzle the slaw with barbecue sauce and serve.

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.

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.