Do Dessert Gravy: Tips from Our Pros

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This post is part of our series on Thanksgiving Tips from Our Pros. To see more tips, click here: Thanksgiving Tips from the Pros.

Have a question of your own? Ask our experts in our live chat at 12:30 p.m. Thursday, Nov. 6. We might feature your question (and its answer) in print.

Megan McCaffrey, food writer for The Journal News and lohud.com. 

My expertise: Craft beer.

Thanksgiving tip: Make dessert gravy, salted caramel sauce in this case. I serve it in a gravy boat and have found that there is no dessert on the Thanksgiving menu that doesn’t benefit from a drizzle. Whether you’re serving pumpkin pie, an apple tart or flourless chocolate cake, it’s all good.

Recipe: Salted Caramel Stout Sauce

Dessert Gravy: Salted Caramel Stout Sauce

Dessert Gravy: Salted Caramel Stout Sauce

Ingredients

  • 2 cups sugar
  • ½ cup stout-style beer (I like Keegan's Mothers Milk Stout, Founders Breakfast Stout, Old Rasputin Russian Imperial Stout or good ol’ Guiness)
  • 8 tablespoons unsalted butter, softened, cut into cubes
  • 1 cup heavy cream, room temperature
  • 1 tsp. flakey sea salt

Instructions

  1. Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
  2. Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber color (like a penny) and hits 350 degrees on a candy thermometer.
  3. As soon as the caramel hits 350 degrees add the butter, stirring continuously until all the butter has melted. Remove from heat.
  4. Slowly whisk in the cream until well combined.
  5. Stir in the salt.
  6. Allow to cool for ten minutes before transferring to a glass jar.
  7. Keep refrigerated until ready to use, heat the caramel to thin, if desired.

Notes

This recipe is adapted from The Beeroness blog, thebeeroness.com.

http://food.lohudblogs.com/2014/11/05/make-dessert-gravy-tips-from-our-pros/

 

Salted Caramel Stout Sauce
salted caramel sauce

Ingredients

2 cups sugar
½ cup stout-style beer (I like Keegan’s Mothers Milk Stout, Founders Breakfast Stout, Old Rasputin Russian Imperial Stout or good ol’ Guiness)
8 tablespoons unsalted butter, softened, cut into cubes
1 cup heavy cream, room temperature
1 tsp. flakey sea salt

Instructions

  1. Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
  2. Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause crystallization) until the caramel reaches a deep amber color (like a penny) and hits 350 degrees on a candy thermometer.
  3. As soon as the caramel hits 350 degrees add the butter, stirring continuously until all the butter has melted. Remove from heat.
  4. Slowly whisk in the cream until well combined.
  5. Stir in the salt.
  6. Allow to cool for ten minutes before transferring to a glass jar.
  7. Keep refrigerated until ready to use, heat the caramel to thin, if desired.

Notes

This recipe is adapted from The Beeroness blog, thebeeroness.com.

 

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About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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