MICHELLE BAGE RECIPES

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MICHELLE OBAMA'S APPLE COBBLER - NEW ENGLAND TODAY



Michelle Obama's Apple Cobbler - New England Today image

Number Of Ingredients 8

HOT BUTTERSCOTCH RECIPE RECIPE | EPICURIOUS



Hot Butterscotch Recipe Recipe | Epicurious image

Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.

Provided by Michelle Polzine

Yield Serves 8 to 10

Number Of Ingredients 8

5 Tbsp. (70?grams) unsalted butter
¼? cup (45?grams) packed light Muscovado sugar
¼ cup (49?grams) packed dark brown sugar
2 Tbsp. (30?milliliters) water
3 Tbsp. (45?milliliters) heavy cream
4 cups (950?milliliters) whole milk
2 Tbsp. (30?milliliters) good-­quality dark rum (optional)
½ tsp. kosher salt

Steps:

  • Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10?minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F?(150°C)—or very slightly above—on an instant-­read thermometer, about 10?minutes.
  • Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
  • Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.

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