salted caramel sundae with peanuts and a food truck review: keep rolling
yesterday and today it was a extreme hot summer like day in south san Francisco California around the 80 to 90 degree weather so for dinner I had a buttery cinnamon sugar dusted Chimney Cake wrapped chicken apple sausage at their food truck and the pastry part is the best part Ever!!!! they also sell oreo chimney cake the young owners were very friendly and will bring my west Winston manor neigbhors ones on their birthdays better behave though that includes you Cindy A and Leah! yep! that is correct in deed so that filled me up and then for dessert since it was a hot summer day in south san Francisco I decided to make a homemade caramel sundae topped with peanuts Its fun to do with your kids on any hot day so heres a recipe from south city chef to you! so enjoy!
salted caramel sundae with peanuts
recipe courtesy Michael symon, adapted by chef ava marie
1 cup heavy cream
1 cup sugar
2 tbl butter unsalted
1/2 tsp salt
1 gallon breyer's reese's peanut butter cup ice cream
1 cup roasted peanuts
method
in a small saucepan bring cream to a simmer over low heat.
in a medium saucepan conbine sugar and 3 tbl water with a wet pastry brush wipe down the insides of the pan to make sure there are no sugar crystals sticking to the side. put the pan over high heat cover which really helps with crystallization and bring to a boil cook for 3 minutes without stirring. uncover and check the color if the boiling sugar mixture is still pale cover and continue coking until light amber about 1 minute. uncover and swirl the pan to gently mix the sugar mixture.
when the sugar becomes golden brown remove it from heat and slowly whisk in the warm cream return to low heat and add butter and salt. whisking until butter is melted and fully incorporated the sauce is ready to be serve but it will continue to thick as it sits. if the sauce gets too thick reheat over low heat to loosen it.
spoon a couple of scoops of peanut butter cup ice cream into each of 4 bowls top with warm caramel sauce and peanuts and serve to your family!
so I hope you enjoy this recipe, but if you want more info about the keep rolling chimney cake truck, a Hungarian based food turck based in the south san Francisco area, they go to off the grid events, so wanna find out more about go to their facebook page if you are in the bay area at
https://www.facebook.com/keeprollingco
so great European food, I am half Mexican on my dad's side and half European on my mom's side so its good! and make the caramel sauce this week too!
recipe courtesy Michael symon, adapted by chef ava marie
1 cup heavy cream
1 cup sugar
2 tbl butter unsalted
1/2 tsp salt
1 gallon breyer's reese's peanut butter cup ice cream
1 cup roasted peanuts
method
in a small saucepan bring cream to a simmer over low heat.
in a medium saucepan conbine sugar and 3 tbl water with a wet pastry brush wipe down the insides of the pan to make sure there are no sugar crystals sticking to the side. put the pan over high heat cover which really helps with crystallization and bring to a boil cook for 3 minutes without stirring. uncover and check the color if the boiling sugar mixture is still pale cover and continue coking until light amber about 1 minute. uncover and swirl the pan to gently mix the sugar mixture.
when the sugar becomes golden brown remove it from heat and slowly whisk in the warm cream return to low heat and add butter and salt. whisking until butter is melted and fully incorporated the sauce is ready to be serve but it will continue to thick as it sits. if the sauce gets too thick reheat over low heat to loosen it.
spoon a couple of scoops of peanut butter cup ice cream into each of 4 bowls top with warm caramel sauce and peanuts and serve to your family!
so I hope you enjoy this recipe, but if you want more info about the keep rolling chimney cake truck, a Hungarian based food turck based in the south san Francisco area, they go to off the grid events, so wanna find out more about go to their facebook page if you are in the bay area at
https://www.facebook.com/keeprollingco
so great European food, I am half Mexican on my dad's side and half European on my mom's side so its good! and make the caramel sauce this week too!
Comments
Post a Comment