Caramel and Curry?
Why would I put Caramel and Curry in the same sentence? Well, when my friend Scott over at 7 Ravens Bakehouse told me he had made a smoked cheesecake, I was completely intrigued. I have eaten (and enjoyed) smoked cheeses in my time – smoked gouda is one of my favorites! He was very kind and gave me a chunk to take home and eat. Oh, and he also gave me the go ahead to try and come up with an accompaniment – I believe his exact words were “go play”! Don’t mind if I do!
I had a lot of ideas go through my mind, but I kept coming back to caramel sauce – but it couldn’t just be plain caramel, it needed something to make it stand out, to stand up to the smoke (and let’s face it, it had to be unique enough to be seen in the same room with SMOKED cheesecake).
So..what to do?
Because I was feeling generally lazy and didn’t want to leave my house, I rummaged through the fridge until I found this:
Orange Marmalade is one of my favorite condiments, and this particular brand is very bitter and delicious. But I didn’t really want to just stay with orange – it seemed like a good addition to a caramel, but not amped up enough, so I kept looking and found this:
Ha! Curry and Orange and Caramel! I had to give it a shot. The result was not quite like anything I have ever eaten. It is an unusual combination of sweet and savory. I imagine this could have applications beyond this – mixed into buttercream, drizzled on ice cream, eaten with a spoon, or cooked into caramel candy. Seems like I might have to do some more experimenting!
This looks tasty, right?
Orange Curry Caramel Sauce
- 1 T Orange Marmalade
- 1 t Curry Paste I used hot Indian curry paste, you do what you like, hot, mild, green, etc.
- 1 T unsalted butter
- 1/2 c heavy cream
- 2/3 c white granulated sugar
- 1 pinch fine salt To taste - you might want a stronger salty taste
Make the cream mixture
- Combine the butter, curry paste, salt and heavy cream in a small saucepan and melt over low moderate heat, keep warm while you melt the sugar
- In a taller, heavy saucepan, bigger than you think you need, pour in the sugar and stir over moderate heat until melted. It's going to go crumbly before it melts, but don't panic, keep stirring it and keep going. If the sugar is starting to brown before it has melted, turn down your heat a bit. And keep stirring slowly. A fork is a good tool to use.
- Once the sugar has gotten melted, stop stirring and only swirl the pan occasionally until the color has gotten to a deep golden. The darker you get, the stronger flavor it will have.
Add the cream mixture
- Take the sugar pan off the heat, and slowly pour the cream mixture into the hot sugar, whisking constantly. This will bubble up on you, which is why you have used a bigger pot (you HAVE used a bigger pot, right?).
- Return to low to moderate heat and whisk until the seized bits of caramel have melted back down and your sauce is smooth. This sauce is VERY hot, so be careful.
- Pour into a bowl and allow to cool to warmish room temperature before drizzling over cheesecake.