I had a lot of fun with today’s Sunday Supper post. We’re featuring sauces and our host is the funny, smart and talented DB of Crazy Foodie Stunts. Like DB stated in his preview post for today’s event, sauces are fundamental in any chef’s repertoire. I shy away from making them myself, at least not on purpose. Any sauces that end up on my dinner table are usually just drippings from whatever it is I’ve cooked. That’s why I went the sweet route and made you a caramel sauce today. Not just any caramel sauce.
Ain’t no shame in that.
I have to acknowledge the fact that most normal people don’t just drink caramel from a jar so I also made you chocolate olive oil rosemary cakes as a vessel for getting caramel into your face.
Salted Bourbon Caramel Sauce (slightly adapted from Ezra Poundcake)
1 cup granulated sugar
1/4 cup water
2 tbsp light corn syrup
3/4 cup heavy cream
5 tbsp butter
1 1/2 tsp sea salt
1/4 cup bourbon
1 tsp vanilla
In a small saucepan, add the sugar, water and corn syrup. Don’t stir together. Bring it to a low boil.
Gently swirl the liquid in a circular motion but don’t stir it. Let it to boil down until it is a deep amber color, at least 10 minutes.
Carefully whisk in the cream and be careful of the rising steam (your mixture will bubble with the addition of the cream). Immediately whisk in the butter and stir over low heat until the mixture is smooth.
Add the vanilla, salt and bourbon, whisking to combine. Remove the caramel from the heat and allow to cool before using. I stored mine in clean canning jars in the fridge. It made about 2 1/2 cups of caramel.
Chocolate Olive Oil Rosemary Cake (adapted from Nigella Lawson)
2/3 cup extra virgin olive oil
6 tbsp unsweetened cocoa (sifted)
1/2 cup boiling water
2 tsp vanilla extract
1 cup ground almond
1/2 cup ground walnut *see note*
1/2 tsp baking soda
pinch of salt
3/4 cup sugar
1 heaping tbsp finely chopped rosemary
3 large eggs, room temp
NOTE: I only used ground walnut because I ran out of ground almond. Otherwise, I would’ve used 1 1/2 cups of ground almond for this recipe
Grease 6 ramekins or a 9 inch springform tin (I used ramekins).
Preheat your oven to 325 degrees F.
Measure and sift the cocoa powder into a small bowl and whisk in the boiling water until it forms a smooth paste. Add in the vanilla extract and allow to cool.
In another small bowl, combine the ground almonds, walnuts, baking soda and salt.
In a large bowl or the bowl of your stand mixer, combine the sugar, olive oil and eggs. Mix for about 3 minutes on medium high speed until it forms a pale yellow thickened cream.
With the mixer on low speed, slowly pour in the cocoa mixture and add the rosemary. When the cocoa and egg mixtures have been fully combined, tip in the ground nut mixture and mix to combine.
Pour the batter into the prepared ramekins or tin. Bake for approximately 35-45 minutes or until the sides are set and the very centre still looks slightly damp. A cake tester should come out clean with a few crumbs clinging to it. I gave a wide variation in time to account for the different baking vessels you may be using. My ramekins took about 40 minutes to finish baking. You don’t want to over bake the cake because you want it to retain its super moist, almost pudding-like consistency.
Let your cake cool for about 10 minutes still in its ramekin/springform pan. If you baked it in a springform pan, remove the cake from the pan. If you baked it in ramekins like I did, you can eat the cake straight out of the ramekin.
This cake is aaaaaaah-mazing. The tops sunk a little but don’t worry. That just made them the perfect vessels for giant scoops of ice cream.
The cake is gooey, rich, dark ‘n decadent. The rosemary and chocolate complement each other beautifully. It’s super moist and tastes fantastic hot or cold. The day after I baked these, I placed them into the fridge to store. Whenever I got a craving for one of these cakes, I microwaved it and then topped it with ice cream and caramel. Together, the combination blew the taste buds out of my head.
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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