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    • Crème Brûlée
    • Ice Cream - Salted Carmel with Fudgy Brownie | International Culinary Sojourn
    • Mushroom - Wild Mushroom Soup with Sherry & Thyme
    • Pears - Honey Thyme Roasted Comice Pears w/ St Agur Blue Cheese and Dressed Greens
    • Salmon - Lemon Grass Thailand | International Culinary Sojourn
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    • A Bountiful Feast
    • International Culinary Sojourn
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    • Asparagus Wrapped in Prosciutto
    • Boeuf Bourguignon | A Bountiful Feast
    • Caprese with Basil Vinaigrette I International Culinary Sojourn
    • Ceviche | International Culinary Sojourn
    • Crème Brûlée
    • Ice Cream - Salted Carmel with Fudgy Brownie | International Culinary Sojourn
    • Mushroom - Wild Mushroom Soup with Sherry & Thyme
    • Pears - Honey Thyme Roasted Comice Pears w/ St Agur Blue Cheese and Dressed Greens
    • Salmon - Lemon Grass Thailand | International Culinary Sojourn
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Salty Carmel Ice Cream with Fudgy Chocolate Brownies

INGREDIENTS


​FOR CARAMEL:
  • 1 ⅓ cup (265 g) of sugar
  • 1 cup (240 ml) heavy cream, slightly warm
  • 1 tbsp butter (15 g)
  • 2 tsp fleur de sel sea salt
​
FOR ICE CREAM BASE:
  • 6 egg yolks
  • 2 tbsp (13 g) cornstarch
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) milk
  • 2 tbsp (25 g) sugar
  • 1 tsp (5 ml) fleur de sel salt
Preparation:

1)    Place the granulated sugar in the bottom of a heavy-bottom saucepan on medium-high heat until it starts to melt and turn amber brown.   Swirl the pan around and adjust your heat as needed so that it doesn't burn. 
2)    Add the heavy cream. The cream should be room temperature.  It will bubble and then settle down.  Whisk to make the mixture smooth.
3)     Add the butter and whisk until smooth.
4)     Add the salt.
5)    Transfer to heat-safe bowl and set aside.
6)    Heat the milk and cream in a pot.

7)      Combine egg yolk and cornstarch mixture with the milk and cream. 
8)    Place it in a sauce pot to cook and reach 165F. 

9)    Strain this mixture through a fine-mesh sieve into a large bowl. 
10)  Add the caramel into the ice cream base and stir to combine.
11) Place the mixture in the refrigerator, covered, for at least 2 hours. 
12) Transfer the base to your ice cream machine and process until it reaches the consistency of gelato.
13) Then you can transfer it to a storage container and freeze overnight.


​Fudgy Chocolate Brownies


Ingredients:
  • 1/2 cup unsalted butter, melted and HOT
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose (or plain) flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt

Preparation:
​
1.   Preheat oven to 350°F (175°C).
2.   Lightly grease an 8-inch square baking pan with cooking oil spray.  Line with parchment paper; set aside.
3.   Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute.
4.   Add the eggs and vanilla; beat until lighter in color (another minute).

5.   Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
6.   Pour batter into prepared pan, smoothing the top out evenly. Top with chocolate chunks or chocolate chips.
7.   Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch .  Test with a toothpick, the toothpick should come out with fudgey look.
8.   Cool to room temperature before slicing into 16 brownies.

Other possible ingredients:
​
1.   Almonds, peanut butter chips,  walnuts, peanuts, pecans, chocolate chips or chocolate chunks
​​
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Espresso Cocktail
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International Culinary Sojourn

An International culinary sojourn to  four countries.  Four courses paired with two libations per course including judges who vote on which beverage pairs best with the food.

​
You can be a judge too!  Prepare the recipes and pair with the suggested libations.  Let us know what you decide regarding which libation pairs best by commenting on the Blog.   LibationsandFood.com/Blog
​

​Our Judges:
  • Kyle Haines - Chef and Judge. Founder, Producer and CEO of Libations & Food and has a certification in Food & Wine Pairings from Fine Vintage LTD.
  • Rachel Konstantin - Sous Chef, and Judge.  Actor, Culinary Enthusiast a former judge of Chopped Junior.
  • Vicki Paladino - Judge.  Retail Executive and World Traveller with a zeal for International Cuisines.
  • Kevin Totoian - Judge.  Musician, Vocalist, Bass, Lead Guitar and manager and member of award winning cover band Tangled Vine.
  • Janet Nazarian - Judge.   Long standing committee member for a Taste of Westport a fundraiser for Clasp Homes in Westport, CT, Ambassador of the Norwalk Chamber of Commerce and Marketing Wiz.
  • Lily Gianonni - Camerawoman.  Comedian and Filmmaker.
"International Culinary  Sojourn"
 
We will feature 4 courses:

​​
  • Appetizer - Ecquador
         Tuna & Bay Scallop Ceviche

          Pairing challenge:   French Sparkling vs.  German Riesling
        (JCB N'21 Sparkling Crémant de Bourgogne) vs. (Fritz Haag Kabinett)

  • Salad - Italy
        Tomato Caprese with Basil Vinaigrette

         Pairing challenge:  Sancerre vs. Cava 
        (Les Pier Blancs Sancerre) vs (Pino Valeciego Cava Brut) 

​            
  • Entree - Thailand
         Sweet & Spicy Lemongrass Thai Salmon with Sesame & Soy Jasmine Rice 

         Pairing challenge:    Pinot Noir vs. Zinfandel
         (
Vigneroni de Buxy Pinot Noir - Gamay) vs. (Seven Deadly Zins - Zinfandel)


  • Dessert - USA
​​         Salty Caramel Ice Cream over Chocolate Walnut Brownie
​
         Pairing challenge:   Coffee Cocktail vs. Cognac Brandy

         (Coffee Cocktail w/Espresso Ice Cube) vs. (Grand Marnier)


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  • Home
  • Events
    • A Bountiful Feast
    • International Culinary Sojourn
  • Cocktails
    • Espresso Cocktail
  • Recipes
    • Asparagus Wrapped in Prosciutto
    • Boeuf Bourguignon | A Bountiful Feast
    • Caprese with Basil Vinaigrette I International Culinary Sojourn
    • Ceviche | International Culinary Sojourn
    • Crème Brûlée
    • Ice Cream - Salted Carmel with Fudgy Brownie | International Culinary Sojourn
    • Mushroom - Wild Mushroom Soup with Sherry & Thyme
    • Pears - Honey Thyme Roasted Comice Pears w/ St Agur Blue Cheese and Dressed Greens
    • Salmon - Lemon Grass Thailand | International Culinary Sojourn
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