Miso Butterscotch Recipes

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MISO BUTTERSCOTCH SUNDAE



Miso Butterscotch Sundae image

If you're a lover of salty caramel, let me introduce you to your newest sweet fix: miso butterscotch. It's salty-sweet and easier to make than caramel. I love it with ice cream, but it's just as good with crepes or served fondue-style with fresh pineapple chunks, strawberries, and pieces of pound cake for dipping.

Provided by Raquel Pelzel

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter
1/2 cup light brown sugar
3 tablespoons miso paste
1/4 cup heavy (whipping) cream
1 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
Chopped smoked almonds or salted, roasted peanuts

Steps:

  • For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
  • For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
  • To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.

MISO BUTTERSCOTCH



Miso Butterscotch image

Miso butterscotch sounds like dessert - and indeed can be - but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade for meat; as a braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; or as a sundae sauce, especially over fruit ice creams or sorbets.

Provided by Mark Bittman

Categories     quick, condiments

Time 10m

Yield About 2 cups

Number Of Ingredients 4

3/4 cup cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/4 cup miso (red miso is a bit salty for truly sweet applications)
3/4 cup brown sugar

Steps:

  • Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
  • Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).
  • Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 334 milligrams, Sugar 14 grams, TransFat 0 grams

MISO BUTTERSCOTCH BUDINO



Miso Butterscotch Budino image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 3h40m

Yield 20 servings

Number Of Ingredients 9

1/4 cup powdered gelatin
8 cups heavy cream
4 cups dark brown sugar
1 pound (4 sticks) unsalted butter
5 cups full-fat Greek yogurt
6 tablespoons white miso paste
4 teaspoons vanilla extract
2 teaspoons salt
Serving suggestions: fresh fruit and whipped cream

Steps:

  • Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes.
  • Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer.
  • Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.
  • Serve cold with fresh fruit and whipped cream.

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