Hello, Adalou readers! John and Lindsay here from Bird + Cleaver. We are thrilled to be back to share another recipe with you, this time for Valentine's Day. When we first started thinking about what sort of recipe would be appropriate, we had a few good ideas, but then reality struck! It happens to fall on a Tuesday this year. Don't know about you guys, but for us that is right in the midst of an already chaotic work week. It is also a day where we will come home to children high not only from the excitement of their perspective school parties, but also the huge quantities of sugar they have consumed. Not to mention dinner, the inevitable sugar crash and bedtime. It leaves little time for whipping up a seductive treat. So we decided to simplify. A couple of things from the store, and a small amount of time in the kitchen. We figure this should leave more than enough time to enjoy the treat itself, and then still have a little time to...........
So, this is one of those recipes where you can do a little, or you can do a lot. Homemade Ice cream is great, and so are freshly made doughnuts and brownies. But, there's no shame in a quart of Haagen-Dazs and a box of Krispy Creme either. We opted for a little from the store, and a little from our kitchen.
fresh strawberries // sweetened whipped cream // strawberry ice cream // brownie (you could make a pan or buy a few from a local bakery) // hot fudge :: recipe follows
- 2/3 cups heavy whipping cream
- 1/2 corn syrup
- 1/4 light brown sugar
- 6 oz chocolate ( good quality)
- 1/4 cup cocoa
- pinch of kosher salt
- 2 tablespoons butter
Combine cream, syrup, brown sugar, chocolate, cocoa and salt in a medium saucepan. Cook over low heat, stirring constantly. After chocolate is melted, remove from heat and add butter.
handful of pretzels, broken // hand full of chocolate chips // coffee ice cream // glazed doughnut (if you are really ambitious, you could make these, otherwise buy some from your local shop) // bourbon caramel :: recipe follows
- 1 cup of sugar
- 1/4 cup of sugar
- 1 1/2 teaspoons corn syrup
- 1/2 cup of cream
- 1/4 cup bourbon
Combine sugar and water together in a saucepan. Whisk together until the sugar is evenly wet. Cook over medium heat until caramel turns a rich amber color. DO NOT STIR during this time. Remove from heat and add heavy cream whisk together. Let the caramel cool slightly (about a minute) add the bourbon and return to low heat. Cook until mixture thickens (about another minute) Remove from heat. Let cool to desired temperature.
**Both of these sauces can be kept covered in the fridge for 1-2 weeks.
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Yum, yum, yum! Thanks John and Lindsay for sharing such a tasty treat. make sure to go say hello and see what else this dynamic duo is whipping up lately over on their blog, Bird + Cleaver. Thanks again and Happy Monday friends!