Caramel Sauce

This caramel sauce is ideally for the Chocolate Caramel Tart recipe, however it goes equally well as a topping for your ice cream or apple pie.

ingredients 

2 cups sugar
1/2 cup water
1/2 teaspoon salt
1 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon bourbon

preparation

1. Place the sugar, water and salt in a small saucepan and bring to a boil over high heat.
2. Cook without stirring until the mixture begins to color, about 4 or 5 minutes
3. When the mixture is tea colored, stir lightly with a wooden spoon to even out the coloring.  Continue cooking over high heat, stirring occassionally, until it turns a dark mahogany color, abot 3 to 5 minutes.
4. Bubbles will rise and when they start to break up, quickly and carefully drizzle in the cream.  Stirring all the while.
5. Take off the heat and add the vanilla and the bourbon

serving size

1 batch

Blue Cheese Cream

ingredients 

2 quarts heavy cream
1.5 pounds bleu cheese

preparation

1. Reduce cream by half
2. Combine bleu cheese and reduce for 5 minutes

Marsala Wine Sauce

ingredients 

1/4 cup diced onion
1/4 cup minced shallots
2 cloves chopped garlic
1 cup marsala wine
1 cup veal stock
2 tablespoons butter

preparation

1. In sauce pot on medium heat, add 1 tablespoon butter.
2. When melted add onion, shallots, and garlic and saute until translucent – about 5 minutes
3. Slowly add the marsala wine being careful to watch the flames
4. Reduce until almost dry, add the veal stock and reduce by 1/4
5. Season with salt & pepper and strain if needed