Maple Caramel Sauce For Ice Cream Served At 2013 Obama Inaugural Recipes

BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM

Steps:

• Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
• In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
• Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
• Serve on top of vanilla ice cream.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES

Steps:

• Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
• Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
• Sweetened cream of coconut is available in the liquor section of most supermarkets.

CARAMEL ICE CREAM SAUCE

Steps:

• In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

MAPLE ICE CREAM

Steps:

• Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
• Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
• Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
• Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
• Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
• Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Combine shallots, garlic, dry white wine and clam juice in a bowl.
• Place a large heavy-bottomed pot on high heat for 3-4 minutes.
• Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
• Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
• Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
• Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
• In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
• Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
• Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.

MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL

Steps:

• In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
• Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
• Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
• Remove from heat and keep warm for serving over Sour Cream Ice Cream.