MISO BUTTERSCOTCH SUNDAE
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
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 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
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
Provided by Robert Irvine : Food Network
Categories dessert
Time 3h40m
Yield 20 servings
Number Of Ingredients 9
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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EASY MISO BUTTERSCOTCH | CONTEMPLATING SWEETS
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- Place a small saucepan over medium heat and melt the butter. Add the brown sugar and stir to combine. Add the cream and stir until fully combined. Bring mixture to a low boil/simmer and cook for about 6-7 minutes, stirring occasionally.
- Remove from heat and whisk in 3 teaspoons of miso paste and the vanilla. Taste and add the last teaspoon of miso if desired (I like mine with 4 teaspoons but it's pretty salty... which is great!)
- Serve over ice cream, dip fruit in it, eat it straight, drizzle it on cake... the possibilities are endless. Store the leftovers in an airtight container in the fridge, and reheat before using.
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