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Post by Happygoin on Dec 27, 2009 13:09:02 GMT -5
In October, my girlfriend and I each bought a jar of Caramel au Beurre Salé dessert sauce at La Grande Epicerie on the r. de Sevres. We were both VERY good and saved them until Christmas. I warmed the sauce andn we had it on Haagen Daz vanilla bean ice cream. My girlfriend's son and his wife have a wonderful Christmas tradition of making homemade ice cream; so they had their Caramel sauce on homemade vanilla ice cream. I stopped by and had a very small helping of it (just to make sure the ice cream was okay, you understand :  The sauce was absolutely divine!!! |
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Post by Shoesy on Dec 27, 2009 14:46:31 GMT -5
;D Yummy yummy yummy !!!!!!!! That is my kind of dessert.  |
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Post by Jody on Dec 27, 2009 15:06:31 GMT -5
That's going on my shopping list for Sept/Oct!
A local dessert in Pittsburgh is a scoop of vanilla ice cream rolled in toasted salted pecans and served with a warm butterscotch sauce. I dream about it!
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Post by Happygoin on Dec 27, 2009 15:49:36 GMT -5
Oh Jody...you really MUST try this then...I don't even have much of a sweet tooth and it was just wonderful! Interestingly, I remember thinking that it would also be good on Butter Pecan Ice Cream.  |
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Post by Jody on Dec 27, 2009 16:22:27 GMT -5
Pittsburgh Pecan Balls are the top of my what will we have for dessert list!
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Post by PariS on Dec 27, 2009 17:09:56 GMT -5
Happy and Jody, I have just two words for you. YYYYUUUU UUUMMMMMM! ;D  |
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Post by mez on Dec 27, 2009 21:18:39 GMT -5
In October, my girlfriend and I each bought a jar of Caramel au Beurre Salé dessert sauce at La Grande Epicerie on the r. de Sevres. We were both VERY good and saved them until Christmas. I warmed the sauce andn we had it on Haagen Daz vanilla bean ice cream. This sounds absolutely divine! I am adding this to my shopping list. |
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Post by phread on Dec 28, 2009 2:46:13 GMT -5
Is that the Joel Durand brand you're referring to?
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Post by Happygoin on Dec 28, 2009 8:06:08 GMT -5
I just called my friend's brother, with whom I left the remaining sauce. He and his wife wanted to try it. He said the brand is Albert Menes. The website is www.albertmenes.fr if you want to have a look. Just curious, why do you ask? Is that a particularly good/bad brand? I just went to have a look at that website. I think I recognize the bottle shape of the dried herbs and spices. I think it's the brand they sell in La Grande Epicerie also. |
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Post by denise on Dec 28, 2009 14:45:01 GMT -5
:)Sounds gorgeous...we are just getting round to finishing the Christmas pudding..... Do they have such a thing in France. A heavy steamed fruit pudding infused with brandy?
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Post by Jody on Dec 28, 2009 15:34:24 GMT -5
Don't know about France but will finish off my lovely Sherry walnut steamed pudding tonight!
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Post by kerouac on Dec 28, 2009 15:58:44 GMT -5
Anybody in Paris for a little while might enjoy hunting out the little pots of salt caramel ice cream at the Picard frozen food supermarkets, although my personal favorites are the little pots with cherries and pistachio macarons embedded -- they are right next to each other, so why not try both?
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Post by anneparis on Dec 28, 2009 16:58:36 GMT -5
Non, non, non, ce n'est pas possible ! Zis eez a scandal madame and monsieur !  I can't let you buy something that is soooooooo EAZY to make at home ! Follow this recipe, your belly (and wallet) will thank you for that : Prepare a caramel : melt half a cup of granulated sugar in a heavy-bottom saucepan over low heat. If you do not use a heavy-bottom pan, add 2 tbsp water to the sugar. When it bubbles, move the saucepan in a circular pattern, holding the handle. When you get a golden color, remove from the heat immediately. Out of the heat, add 2 tbsp salted butter then 3/4 cup liquid whipping cream (quickly heated 5 seconds in the microwave). Put back on the heat, and stir to get a smooth mixture. Let cool a little. Can be kept up to 3 days at room temperature and more than a week in the fridge. If you refrigerate, slightly heat in the MW (5 seconds) before using. Et voilà madame et monsieur ! Bon app' ! (as we familiarly say here) Anne |
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Post by kerouac on Dec 28, 2009 18:15:05 GMT -5
So, where's the salt?
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Post by geordy on Dec 28, 2009 18:29:49 GMT -5
Zee salted butter!!!  |
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Post by anneparis on Dec 29, 2009 4:10:24 GMT -5
Yes, Geordy is right : een zee butteur !!! ;D
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Post by phread on Dec 29, 2009 6:47:46 GMT -5
I asked which brand, because the Bon Marche sells many different brands and I was wonder which you'd chosen. Joel Durand is what we have sitting in our cupboard, but I'd like to try another brand next.
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Post by Anne on Dec 29, 2009 9:25:08 GMT -5
Do they have such a thing in France. A heavy steamed fruit pudding infused with brandy? No we don't have anything similar. I used to enjoy Marks & Spencer Xmas pudding every year, but now all the M & S in France have closed down I think. |
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Post by Happygoin on Dec 29, 2009 11:02:11 GMT -5
Well, Phread, if my friends reactions were any indication, try the Albert Menes brand. Although I must say that AnneParis has given me some ideas of how to pass a cold winter day in Boston (my waistline is shuddering at the thought  ) |
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Post by Jody on Dec 29, 2009 11:24:01 GMT -5
I just copied your recipe, Anne. Goodbye waistline!
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)
hahahha