BOBBY FLAY SAUCE RECIPES RECIPES

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BOBBY FLAY’S SALTED CARAMEL SAUCE RECIPE - NYT COOKING



Bobby Flay’s Salted Caramel Sauce Recipe - NYT Cooking image

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.

Provided by Sam Sifton

Total Time 20 minutes

Yield About 1 1/2 cups

Number Of Ingredients 4

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, or to taste

Steps:

  • In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
  • Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 463, UnsaturatedFatContent 7 grams, CarbohydrateContent 68 grams, FatContent 22 grams, ProteinContent 1 gram, SaturatedFatContent 14 grams, SodiumContent 269 milligrams, SugarContent 68 grams, TransFatContent 0 grams

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE ...



Gingerbread and Lemon Curd Trifle with Blackberry Sauce ... image

Provided by Bobby Flay

Categories     dessert

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 24

Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  • To assemble:
  • Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
  • Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
  • Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

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