May 7, 2012 at 4:48 pm , by Hilary Merzbacher
It should come as no surprise that the members of the LHJ Food Department are, well, food obsessed. Far beyond our love of cooking (and eating, of course!), we do our best to keep our finger on the pulse of the food world. Today marks the 22nd annual James Beard Awards Gala, which is, in essence, the Oscars of the food industry — covering everything from restaurant design to food journalism to cookbooks, the James Beard Foundation honors the greatest culinary accomplishments of the past year.
As a sweet treat to honor the Foundation — which celebrates is 25th anniversary this year — we wanted to share a recipe from this year’s winner in the Dessert and Baking Cookbook category. Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer is the ultimate guide to creating frozen treats at home. The author’s nine Columbus, Ohio-area scoop shops have become well known for churning out creative flavors like Roasted Strawberry & Buttermilk and Chamomile Chardonnay, and since they’ve started shipping, have developed a national following. We can’t take our minds of her recipe for white Rum Praline Sauce (recipe below) and can’t wait to give it a try!
Along with applauding the winning book, we’d want to send our congrats to the other category nominees — Baking Style by Lisa Yockelson and Cooking with Chocolate, edited by Frédéric Bau. Both feature the kind of recipes (and photographs!) that make us want to abandon our diets all together.
WHITE RUM PRALINE SAUCE from Jeni’s Splendid Ice Creams at Home
Praline sauce (recipe below)
2 tablespoons white rum
Blend the praline sauce and rum together.
Makes about 3 cups
1 cup heavy cream
2 cups packed muscovado sugar or 1 cup each packed dark brown and light brown sugar
½ vanilla bean, split, seeds scraped out, seeds and bean reserved
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
Combine the cream, sugar, vanilla seeds and bean, and the salt in a heavy-bottomed saucepan, bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 7 minutes, or until the sauce thickens a bit. Remove from the heat and add the vanilla extract. Serve warm, or let cool and refrigerate. The sauce will keep for up to 1 week.
To serve, reheat, stirring, until the sauce is warm and fluid.
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