laurel demo (Medium)

The holidays at Eli’s mean Dock Sales (one today before Thanksgiving and one on Saturday, December 18) and activities in the Eli’s Cheesecake Cafe. Today Eli’s Executive Pastry Chef, Laurel Boger, was joined by Eli’s Sales Manager, Erin Arceo, to do demonstration of Eli’s Pumpkin Cheesecake that can be finished with wonderful sauces that are listed below.

Maple Butter Sauce

1½ cup                   Pure Maple Syrup

½ cup                     Granulated Sugar

½ cup                     Butter

2 tablespoons       Cornstarch

2 tablespoons       water

½ teaspoon           ground Cinnamon (optional)

Directions:

In a small bowl dissolve cornstarch in water.

In a small saucepan combine sugar, butter and Maple syrup;

bring mixture to a boil stirring continuously;

add starch mixture and bring mixture back to a boil stirring continuously;

boil for 1  minute then remove from heat.

May be served warm or cold

Store refrigerated in an airtight container for up to 1 week

Burnt Caramel Topping

1 ½ cups                granulated sugar

2 Tbs.                     corn syrup

½ cup                     water

¾ cup                     heavy whipping cream

Directions:

In a clean heavy saucepan combine sugar, corn syrup and water – bring to a boil

Continue boiling mixture slowly – brushing down the sides of the pan with clean water to prevent sugar crystals forming

Watch pot carefully for when the sugar begins to turn amber in color.  When desired color is achieved turn off heat and whisk in the heavy cream

Transfer caramel to a heat proof bowl and allow to cool until ready to use

Store in refrigerator – microwave for a few seconds if caramel becomes too cold to handle

White Chocolate Cream

2 cups                    heavy Cream

8 oz                         white chocolate

¼ cup                     grand marnier liqueur (optional)

1 tsp                       fresh grated orange zest

Directions:

In a clean heavy saucepan combine 1 cup  cream, orange zest and liqueur – bring to a boil

Remove from heat and stir in white chocolate – mix until chocolate is completely melted and mixture

Is smooth

Stir in remaining cream

Sauce may be served warm or cold

The cream can be whipped for a lighter topping – but

Store in refrigerator – microwave for a few seconds if caramel becomes too cold to handle

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