Bourbon Caramel Sauce

My friend Mehrun is participating in a pie making contest in DC. He came to me for advice. His specialty is apple pie, but for this contest he needed something spectacular. I searched online and thought bourbon would be a nice pairing with apples. I picked up one of my Food and Wine magazines and came across a caramel and bourbon sauce. I told him he could drizzle a bit on to the plate and place the pie on top of it. He and I love a good challenge so we will see if bourbon and caramel sauce is the winning recipe for the contest. I may have to make myself one of these pies this weekend.



Total: 15 minutes
Makes 2 cups

2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup heavy cream
1/2 cup bourbon

In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms about six minutes. Remove from the heat and carefully stir in the cream. Let cool for one minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for one minute. Let the caramel sauce cool slightly and serve warm or at room temperature.

Make ahead: The caramel sauce can be refrigerated for up to one week.

Tyler Florence's Butternut Squash Recipe

Cook Time: 8 minutes
Yield: 4 to 6 servings
Close Times: Prep 30 min
Inactive Prep
Total: 38 min

* 1 large butternut squash, about 1 1/2 pounds
* 2 tablespoons olive oil
* 2 shallots, minced
* Salt and pepper
* 1 bay leaf
* Pinch ground nutmeg
* 6 fresh sage leaves, cut in thin strips
* 1 cup chicken broth
* 1/2 cup freshly grated Pecorino Romano
* Chopped chestnuts, for garnish

Directions

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.