Editor's note:Use this sauce to make Suzanne Goin'sSticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche.
NOTEYou can make the toffee sauce ahead of time and warm it up when you are ready to use it.
Ingredients
Makes 1 cup
2 tablespoons unsalted butter
1/2 cup lightly packed dark-brown sugar
Generous pinch kosher salt
6 tablespoons heavy cream
Place the butter, sugar, and salt in a medium saucepan. Over medium-high heat, cook, stirring constantly, until the butter has melted and the sugar has dissolved. Stir in the cream, and cook for another 3 or 4 minutes, until the mixture boils.
Excerpted fromThe A.O.C. CookbookCopyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.SUZANNE GOINwas born and raised in southern California and graduated from Brown University. In 2006 she was the recipient of two awards fromt he James Beard Foundation (Best Chef California and Best Cookbook from a Professional Viewpoint forSunday Suppers at Luques), and she has recieved five consecutive nominations for Outstanding Chef of the Year. Goin is the chef and owner of Luques, A.O.C., Tavern, and The Larder, all in Los Angeles, where she lives with her husband, David Lentz.
Leave a Review
