Welcome all, to Tuesdays with Dorie, my on- line weekly baking club. This week's assignment was a very posh, very sleek chocolate ganache tart with a hidden layer of caramel and peanuts. It looked so rich, so elegant, so...well, uppity and much too fussy for a weeknight dessert. I'll make it sometime, say when my husband wants a promotion and we invite his boss for dinner, or if I ever cater the inaugaral ball, or if my buddy Martha Stewart ever decides to pop by on a Sunday evening. Other than that, a fancy ganache tart probably doesn't fit into my life's scenario any more than that black lace evening gown that's been hanging in my closet since 1998. Around here, it's got to be simple, unpretentious, and kid friendly. Amen. So staying somewhat true to my assignment, I mixed things up a bit with the sweeter cousin of ganache, hot fudge sauce and a salty caramel sauce with lots of crunchy peanuts. Now you're talking. It took about 15 minutes total to make both sauces and I've got loads or leftovers to enjoy all month. (I'm thinking of serving both sauces over angelfood cake with mixed berries for the Quiet Man's birthday on Friday.) Last night, over ice cream, we were over the moon. Over the moon, I tell you. It took every ounce of will power not to have them for breakfast for morning. So if you're feeling fancy, I suggest you whip up the ganache tart and I'll let you borrow my black lace evening gown and some 3/4 length black gloves. If you're just racing to get through the day and are just happy when your jeans don't have any holes in the knees, come on over. I'll get you a big dish of ice cream with hot fudge and salty caramel sauce. You'll be in good company.
Hot Fudge Sauce
Estimated Cost: $2.50 for about 1 and 1/2 cups
slightly adapated from Dorie Greenspan'
4 tablespoons butter
1 cup chocolate chips
3/4 cup cream
3 tablespoons light corn syrup or honey
2 tablespoons sugar
1/4 teaspoon salt
In a medium microwaveable bowl, place butter and chocolate. Microwave in 30 second intervals, stirring in between, until melted. Meanwhile, combine cream, corn syrup, sugar and salt in small saucepan over medium heat. Bring to a boil and cook for one minute. Pour cream into chocolate in three additions, whisking until smooth. Serve immediately or store in fridge for up to three weeks.
Salty Caramel Peanut Sauce
slightly adapted from Dorie Greenspan
Estimated Cost: $1.25 for 1 cup (without peanuts)
1 cup sugar
3 tablespoons water
1 tablespoon corn syrup
3/4 cup cream
1 tablespoon butter
3/4 cup lightly salted dry roasted peanuts, optional
Place the sugar, water and cornsyrup in a medium heavy bottomed saucepan. Combine with a wooden spoon. Stop stirring and turn the heat on to medium. Cook until sugar melts into a deep caramel color, about 5-10 minutes. I like mine to be the color of an old penny. You can brush down the sides of the pan with a wet pastry brush but DON"T STIR. Reduce heat to low and add cream and butter. Stand back and watch out for splatters. When the splatters die down, stir sauce until smooth. Add nuts and serve immediately or store in fridge for about 1 week.
Pulled Pork Sandwiches on Wheat Rolls