Lake Tahoe. Personal Chef. Amy Lynne. Salted Caramel Pudding with Fresh Whipped Cream and Sugar Cookie Crumble.

6 INDIVIDUAL SERVINGS

I am pretty much a sucker for anything caramel, add salt to it and I’m in love. I find that others share this sweet love affair with salt and caramel too. These salted caramel puddings with whipped cream and sugar cookie crumble, is a must try. This dessert is a great option for large or small groups. Serving in small individual Mason Jars makes it easy for people to grab and eat. I hope you enjoy!  
 

INGREDIENTS:

WHIPPED CREAM

  • ½ cup heavy whipping cream
  • ¼ cup sugar, or to taste
  • 1 teaspoon vanilla extract

SALTED CARAMEL PUDDING

  • 3 cups whole milk
  • ¼ cup cornstarch
  • 1 vanilla bean
  • 5 large egg yolks
  • 3 tablespoons butter, softened
  • 1 tablespoon vanilla extract
  • 1 cup salted caramel sauce
  • 1 teaspoon sea salt
  • 3 cups of your favorite sugar cookies, crushed.

PREPARATION:

WHIPPED CREAM

  1. With stand mixer or by hand, add cream, sugar and vanilla extract to a bowl and whisk until soft peaks form.
  2. Keep inside the refrigerator until use.

SALTED CARAMEL PUDDING

  1. In a small cup, mix together the cornstarch and ½ cup of the milk until smooth, and set aside.
  2. Heat the remaining milk in a small pan over medium heat.
  3. Slice the vanilla bean down the middle and scrape out the seeds with the back of a paring knife. Add to to the milk and simmer for about 5 minutes. Remove from heat and toss out the vanilla bean.
  4. Whisk the egg yolks in a large heat-proof bowl.
  5. Whisk in about ½ cup of the hot milk into the egg yolks to temper them. Gradually whisk in the rest of the hot milk.
  6. Whisk in the cornstarch mixture.
  7. Slowly whisk in 1 cup of caramel sauce.
  8. Return the custard to the saucepan and cook over medium heat, continuously whisking, until it thickens and a candy thermometer reads 175°F, about 5 minutes.
  9. Remove from heat. Whisk in the butter, vanilla and salt.
  10. Strain the custard through a fine-mesh sieve and divide it among 6 small mason jars. Refrigerate until cool, about 4 hours.
  11. Right before serving spoon dollops of whipped cream and a handful of crushed sugar cookies on top of each pudding.

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SERVING 7

INGREDIENTS:

1 sheet of puff pastry
1 small jar of Raspberry Peach Champagne Jam by Stonewall Kitchen 3.75 ounces
1 Mt. Tam Triple Cream from Cowgirl Creamery
extra virgin olive oil
⅓ cup toasted slivered almonds
1 baguette, sliced

PREPARATION:

Defrost 1 sheet of puff pastry. Once defrosted preheat oven to 400 degrees. Unfold puff pastry, place the jam, then the cheese on top in the center of the pastry.
Fold the pastry up over the cheese to cover. Place on a baking sheet lined with parchment paper. Brush top with a small amount of olive oil.
Place in oven, bake for 25 minutes until pastry is golden brown and cheese is warm.
While the cheese is baking in the oven, toast the almonds on the stove top till golden brown. Set aside.
Line another baking sheet with the sliced baguette and drizzle with olive oil. Remove cheese from oven and let rest for 5 minutes. Meanwhile place baguette in oven until nicely toasted.
Arrange warm puff pastry on a platter and top with toasted almonds. Serve with warm toasted baguette. Enjoy!

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Chef in Lake Tahoe. Personal Chef Service.

SERVING 4

INGREDIENTS:

  • 1 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, chopped
  • 1 can of artichokes
  • 5 cups of veggie stock, divided
  • 1 bay leaf
  • 1 can of Cannellini beans
  • 1 cup of baby kale
  • 1 teaspoon fresh thyme
  • salt & pepper to taste
  • zest of 1 lemon

PREPARATION:

  1. In a medium size pot, add olive oil, onions and stirring occasionally, until onion is translucent on medium heat for about 3 min. Add garlic and saute for 1 min making sure not to brown the garlic. Add artichokes, 1 cup stock and remove soup from heat.
  2. Puree soup with a food processor, blend till creamy and smooth. Return back to the pot adding 4 cups of stock, bay leaf, Cannellini beans, baby kale, thyme, salt and pepper, simmer on low for about 30 minutes.
  3. Right before serving add lemon zest and enjoy!

Amysign

 

 

 

 

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SERVING 4

INGREDIENTS:

  • 2 cups shredded brussels sprouts
  • 2 cups shredded kale
  • 2 cups shredded red cabbage
  • 2 oranges, zested and juiced
  • 2 tablespoons poppy seeds
  • 1 tablespoon honey
  • ⅓ cup olive oil
  • salt & pepper
  • ½ cup golden raisins
  • ⅓ cup toasted sunflower seeds

PREPARATION:

  1. In a large bowl add brussels sprouts, kale and cabbage.
  2. In a small bowl add orange zest, juice, poppy seeds, honey, olive oil, salt & pepper, mix until all incorporated.
  3. 30 minutes before dinner marinate the greens with the vinaigrette, cover and place back inside the refrigerator.
  4. Right before serving add raisins and sunflower seeds. Enjoy!

Amysign

 

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