Jameson’s Salted Caramel Sauce
After experiencing the “Maple Bacon Waffle a la Mode with Jameson caramel and Tahitian Vanilla gelato” at REAL Gastropub, I knew I had to try to make it. Since we had just-baked banana bread, I grilled slices of bread, topped them with Julie’s Organic Frozen Yogurt and this sauce. The Bomb!
For Jameson Salted Caramel Sauce
2 cup sugar
1 cup plus 4 tablespoons water
1 cup plus 4 tablespoons heavy cream
7-8 tablespoons Jameson (Irish whiskey)
1 T. sea salt
Add the sugar and water into a large pot on the stove. Over medium heat, bring water and sugar to a simmer and cook (do not stir, but you can shake the pan once or twice) until it becomes brown – about 40 minutes. Once the mixture has caramelized, whisk in the cream and Jameson. Place in a bowl and cool.
Adapted from http://stracciatellabella.blogspot.com. I doubled the recipe and added the salt.
Our favorite Banana Bread Recipe, from Williams Sonoma:
- 2 1/2 c. whole-wheat or spelt flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temp)
- 2 cups sugar
- 2 cups mashed ripe banana (4 lrg bananas)
- 4 eggs
- 1 cup chopped walnuts or pecans – optional
In a med bowl, stir and toss together the flour, baking soda and salt. Set aside. In a lrg bowl, beat together the butter and sugar until well blended. Beat in the banana, then beat in the eggs until completely mixed – don’t worry if the mixture looks curdled, this is only because of the moisture in the mixture. Stir in the nuts. Add the combined dry ingredients and stir until just blended.
Spread evenly in the 2 prepared pans. Bake until a thin wooden skewer inserted in center comes out clean (55-65 min). Let the pan cool for 10 min, then turn out onto a wire rack to cool completely.
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