Fresh Tart

Back in January - which feels like a million years ago given this spring weather! - I had the pleasure of participating in a Chef's Night Off cooking class at Kitchen in the Market. Jason DeRusha and I assisted chef Scott Pampuch, along with 12 other students, in preparing a stunning, multi-course, wine-paired dinner. I can't think of a better way to spend a Monday night than cooking, drinking wine, and eating with a big group of my friends...while someone else cleans up. Yes!

All of the courses were creative and lovely, dessert in particular. Scott made a stout caramel sauce to swirl into brown butter ice cream and it sent everyone over the moon.

In honor of the warmest St. Patrick's Day I can remember, I asked him for the recipe to share with you. For a seriously dreamy, boozy treat, spoon it warm over homemade whiskey ice cream. I've been doing just that for two days and am feeling the luck of the Irish in spades.

A few notes:
1) I made David Lebovitz's perfect vanilla ice cream with 3 tablespoons of 2 Gingers Irish Whiskey added just before churning. Do this.
2) For another Guinness treat, see the recipe for Deep Chocolate Guinness Cakes on food writer and photographer Imen McDonnell's stunning blog, I Married An Irish Farmer. Swoon.
3) If you're interested in future Chef's Night Off cooking classes - they are held monthly - see the Kitchen in the Market website. I participated in a Chef Mike DeCamp class last night for another delicious blast. Classes raise money for Renewing the Countryside.

Happy St. Patrick's Day!

Chef Scott Pampuch's recipe for Guinness Caramel Sauce at TC Taste/Minnesota Monthly Magazine.

Salty butter, one of my very favorite things.  I humiliated myself a few years ago by confessing on Andrew Zimmern's then-radio show, Chowhounds, that I love few things more than a thin slice of cold Hope Creamery butter, no bread, just butter, oh yeah...  Not moderate, I know, so I don't even keep it in my house (shucks), only buy it for holidays or parties.  Or to try cool recipes like this one for dark salty butter caramel sauce (posted lately on The Kitchen Sink, recipe from The Smitten Kitchen), which I plan to give as a gift (if it turns out as nicely as I hope that it will).  How perfect would salted Hope Creamery be for this sauce?

Well, I won't know, since Whole Foods didn't have Hope Creamery butter.  So instead I grabbed this French beauty, Beurre D'Isigny, 80% butterfat and studded with coarse rock salt. Holy Hannah, where have I been?  How have I never picked this up before?  It's gorgeous to look at, rich yellow and literally sparkling with salt crystals.  And the taste - slighty tangy, fresh-cream sweet, with a hint of crunchy salt, it's perfect.

If I ever make that caramel sauce, I'll let you know...