Grilled Caramel Apple Brioche Sundae Recipes

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CARAMEL APPLE SUNDAE



Caramel Apple Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 stick plus 2 tablespoons salted butter
4 Granny Smith apples, finely diced
1 cup lightly packed brown sugar
1/2 cup heavy cream
1 teaspoon ground cinnamon
2 pints vanilla ice cream, for serving

Steps:

  • Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
  • In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
  • Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

GRILLED BRIOCHE "S'MORES"



Grilled Brioche

Provided by Danny Boome

Categories     dessert

Time 12m

Yield 4 servings

Number Of Ingredients 4

4 mini croissants, sliced in 1/2
1/2 cup marshmallow cream
4 thin squares good-quality bittersweet chocolate
Coarse sea salt

Steps:

  • Over a heated, medium-low grill, toast the croissants for 1 minute. Remove from the grill and spread 2 tablespoons marshmallow cream and 1 chocolate square onto each croissant. Sprinkle with coarse salt and place the top slice of the croissant back to make a sandwich. Place the toasts back on the grill. Close the grill cover and allow the chocolate to melt, about 30 to 45 seconds.
  • Remove the toasts from the grill and serve warm.

BUTTERY BRIOCHE GRILLED CHEESE



Buttery Brioche Grilled Cheese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 2 sandwiches

Number Of Ingredients 10

1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup sliced Robiola cheese
1 tablespoon prosecco
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard
1 clove garlic, minced
Four 1-inch-thick slices brioche
2 tablespoons butter, at room temperature
Salt and freshly ground black pepper

Steps:

  • Heat a griddle over medium heat.
  • Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients.
  • Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.

BRANDADE WITH GRILLED SOURDOUGH



Brandade with Grilled Sourdough image

Provided by Guy Fieri

Categories     appetizer

Time 13h30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick
Canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 slices sourdough bread
Extra-virgin olive oil
1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice
4 cloves Roasted Garlic, recipe follows
4 sprigs fresh thyme, tied into a bundle with butcher's twine
3/4 cup heavy cream
Pinch white pepper
1 lemon, zested and juiced
1 lemon, zested and juiced
1 tablespoon flat-leaf parsley, finely chopped
1 head garlic
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F and preheat a grill to high.
  • Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside.
  • Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side.
  • Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.
  • Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough.
  • Preheat the oven to 425 degrees F.
  • Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.

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