Indulge yourself a bit this winter with some of these decadent desserts
Copy some of your favorite Park City desserts.
Miso Butterscotch Apples with Sour Cream Gelato
J&G Grill’s chef, Rachel Wiener, says the inspiration for this gelato revolves around highlighting the best flavors of the late fall season.
“Really good apples come into season in Utah, and in this recipe they are paired with warm buttery flavors of butterscotch,” Wiener says. “The miso adds a unique umami flavor component, and the fresh sour cream gelato provides a classic cool, silky contrast to the warm apples with crispy kataifi topping and the toasty crunch of almonds.”
The gelato is a fairly complex recipe with multiple ingredients lists and components to prepare, but it gives you a sense of what the J&G Grill’s meticulous chefs do in the kitchen to create such amazing dishes.
To prepare it at home:
Serves 6-8 people
- Cooked apples
- Butterscotch miso
- Toasted almonds
- Crispy kataifi
- Sour cream gelato
- 3.3 lbs Fuji apples
- 2 1/4 c caramel powder (recipe below)
- 2 oz. L’Escure butter (or other top quality unsalted butter)
Cut apples and toss in caramel powder until evenly coated. Place apples in large, shallow pot in an even layer, and cook on the highest heat. Cook until apples are tender. Remove from heat, add butter and mix well.
CARAMEL POWDER FOR APPLES
- 4 1/3 c granulated sugar
- 1/3 tsp house ground vanilla powder
- 1/3 tsp ground Indian vanilla powder
- 1/4 tsp. Saigon cinnamon powder
- 5 tsp salt
- 1 1/3 c L’Escure butter
Place sugar in a saucepan to create a dry caramel, cooking to 190 degrees and stirring with a metal spoon. Turn off heat. Stir in cinnamon, vanillas and salt. Add butter in small portions and stir until incorporated. Pour out on a silpat and cool completely. Grind into a powder.
- 1/3 c Muscovado sugar (a British specialty sugar; may substitute equal amount of dark brown sugar)
- 2 c glucose syrup (may substitute equal amount of corn syrup)
- 2/3 c L’Escure butter
- 1 1/2 tsps. cream of tartar
- 1 3/4 c heavy cream
- 1 2/3 c organic white miso
Heat Muscovado sugar and glucose syrup until sugar is dissolved. Turn off heat and add butter; incorporate well. Whisk in heavy cream and cream of tartar. Add organic white miso; mix well. Blend well with immersion blender and strain over an ice bath. Reserve at room temperature in a squeeze bottle.
Spread almonds in an even layer onto silpat-lined baking sheet. Bake at 320 degrees for 8 minutes. Cool completely and set aside.
Microwave frozen kataifi in its plastic wrapping until warm. Spread into bowl, carefully separating the strands. Fry in small portions at 350 degrees until light golden brown; drain well on towel-lined pan.
SOUR CREAM GELATO (Prepare in advance)
- 3 1/4 c organic whole milk
- 2/3 c heavy cream
- 4 2/3 oz. milk powder (such as Bob’s Red Mill brand)
- 3 3/4 c dextrose powder (available at health food and specialty grocers)
- 1 1/2 c granulated sugar
- 6 tsps. IC Stabilizer
- 8 3/4 cups sour cream
Combine milk, heavy cream and milk powder and heat to 113 degrees. In a separate bowl, mix sugar and IC Stabilizer well and whisk into liquid until incorporated. Add dextrose powder and cook to 180 degrees. Strain over ice bath and immersion blend. Rest overnight.
Blend sour cream into base before churning. Churn to 12 degrees.
Heat 3⁄4 cup of prepared apples in microwave for 30 seconds. Place a generous teaspoon of butterscotch miso into bottom of serving bowl. Spoon warm apples into bowl after draining off extra liquid. Top apples with generous teaspoon of butterscotch miso. Lightly sprinkle toasted almonds around apples. Place a small mound of crispy kataifi on top of apples, just off center. Place a full scoop of sour cream gelato on top of the crispy kataifi. Serve and enjoy!
Brown Butter Panna Cotta
Deer Valley serves this mouth-watering Brown Butter Panna Cotta on its banquet menu, as well as at the Seafood Buffet and Royal Street Café. The dessert features a High West whiskey sauce. Royal Street Café offers creative American and international cuisine, while the Seafood Buffet has garnered the Zagat Restaurant Guide’s award of America’s Top Restaurants.
To prepare it at home:
Serves 15 4 oz. portions
Start with mixing:
- 8 oz. butter
- 2 c heavy cream
- 1/2 T salt
- 2 c cold whole milk
The next day, prepare:
- 3 gelatin sheets
- 2 1/4 c heavy cream
- 1/2 c packed brown sugar
In a very tall pot, over medium-high heat, combine butter, heavy cream, and salt. The mixture will boil up and fall back down; once this happens, stir constantly with a rubber spatula. Be sure to scrape sides and bottom well as you constantly stir for at least 10 minutes. The mixture will go through many changes, but once it separates, the butter will finally begin to brown. If you push the brown butt er to the limit, you’ll get more flavor. Once it is browned throughout, take the pot off the heat, and add a splash of cold milk. It will bubble furiously. Add a li le bit more milk and stir. Then you can finally add all of the milk, and the recipe is complete.
WHISKEY TOFFEE SAUCE
Yields 45 oz.
- 5 oz. butter, room temperature
- 1 lb. brown sugar
- 1 lb. heavy cream
- 2T salt
- 2 vanilla beans
- 8 oz. whiskey (or to tase), High West Rendezvous Rye
Melt brown sugar over medium heat. Warm heavy cream gently with scraped vanilla beans steeping. Very slowly, ladle the warmed cream into the melted brown sugar, stirring well and combing after each ladle addition. Add butter and whiskey. Cook down gently for 5 minutes, or until alcohol is mostly cooked out. Cool and strain through chinois, and pour over custard.
Pumpkin Bread Trifle
Walk into any Kneaders Bakery and Café during the winter season, and you’ll feel right at home. It’s as if you’ve stepped back in time, when life was simpler and loved ones gathered at grandma’s house for wholesome food and good company. If you’re looking for a special dessert to share with friends and family this season, you can turn a Kneaders’ mainstay into a treat that your guests will look forward to every year.
To prepare it at home:
- 2 loaves of Kneaders’ pumpkin bread
- 1 (5.1 oz) box cooked-and-serve vanilla pudding mix
- 1/2 c brown sugar, packed
- 1/3 teaspoon ground cinnamon
- 1 (12 ounce) container of frozen whipped topping, thawed
- 1/2 c chopped nuts (optional)
Prepare pudding according to package directions. Set aside and allow to cool. Stir brown sugar and cinnamon into pudding. Crumble one loaf of bread, and place in bot- tom of an 8-inch trifle bowl. Pour half of pudding mixture over bread. Spread half of the whipped topping over the pudding layer. Repeat with the remaining loaf of bread, pudding and whipped topping. Sprinkle chopped nuts on top. Refrigerate overnight.
Chocolate fondue for two
Adolph’s Restaurant has been a Park City tradition since Adolph Imboden first opened the doors in 1974. Adolph’s is best known for its warm hospitality and ample servings. Dine in a casually elegant atmosphere with an exquisitely prepared cuisine while enjoying a few of Adolph’s specialties, like the original Swiss cheese and beef fondue or Raclette; it has one of the most fabulous selections of home-made desserts, including the best chocolate fondue in town.
To prepare it at home:
- 1 c semi-sweet chocolate chips or 2 bars of Swiss Toblerone, or any other Swiss milk choclate
- 3-4 oz, milk or cream
- 3-4 pieces of pound cake, brownies or cut fruit (apples, pears, strawberries, bananas and other berries)
Melt the chocolate on low heat with the milk in a small fondue pot to keep the melted chocolate warm, but not burnt. Dip cut up ingredients, and enjoy.
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