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Posts Tagged ‘Froggie’s Liquid Gold’

I am bowing to peer pressure to share this recipe.  It is simply the best.  The consistency is velvety smooth and it pours like a dream.

  • 1 stick unsalted butter
  • ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
  • ½ cup whipping or heavy cream
  • 1 teaspoon pure vanilla
  • pinch of sea salt

Brown the butter. Here are instructions if you’ve never done it before. It adds a nutty flavor/aroma. Watch it carefully!  When it starts browning you can basically remove it from the heat. You don’t want to scorch it.

 

http://www.simplyrecipes.com/recipes/how_to_brown_butter/

Coat the sides of the saucepan with butter so your sugar won’t crystallize. Add brown sugar and whisk vigorously to combine. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

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Froggie’s Liquid Gold Caramel Sauce

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grilled peaches with mascarpone mousse

 

Ingredients
1 peach per person, ripe but leaning to the firm side of things
¼ cup butter
2 teaspoons cinnamon
½ cup heavy cream
¼ cup mascarpone cheese, at room temperature
1 tablespoon powdered sugar
½ teaspoon vanilla extract

1 tablespoon caramel sauce
granola of your choice
dash of nutmeg

Instructions
Preheat outdoor or indoor grill.
Melt butter in a small saucepan and stir in cinnamon. Run knife against the center pit of each peach, and slice around entire diameter. Twist peach until it breaks into two pieces and remove pit. . Pour cinnamon butter over peach slices and carefully toss to completely coat peaches. Grill peaches over medium-high heat for 1 minute per side.  Remove from heat and let cool.
For mousse, beat heavy cream with electric mixer until stiff peaks begin to form. Whisk in mascarpone, vanilla and sugar until smooth and incorporated.

Pipe mascarpone mousse into grilled peaches center. Sprinkle with granola and drizzle with caramel sauce.  A pixie dust of nutmeg will do ya.

You may buy or make your caramel sauce.  I have a liquid gold caramel sauce that I do not publish on my blog  (aren’t I the mean one to mention it but not share).  It is a riff off this recipe

  • 1 cup Brown Sugar
  • 1/2 stick Butter (4 Tablespoons)
  • 1/2 cup Half-and-half Or Cream
  • 1 Tablespoon Vanilla
  • Pinch Of Salt

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

Froggie's Liquid Gold Caramel Sauce

Froggie’s Liquid Gold Caramel Sauce

 

 

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