Tag: Syrup

Maple Syrup Glazed Hasselback Butternut Squash by Gordon Ramsay

With just a few of simple ingredients from your pantry and a baking tray, this dish is much easier than it looks and makes an amazing side dish that is a comforting and fun addition to any Fall meal or holiday table and will wow your family and guests. The aromatic, earthy oregano and sage pair really well with that slightly sweet flavour of the butternut squash.
Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It’s visually appealing and it’s also a great way to insert more flavor into the dish.

1 / 800 g Butternut squash, halved lengthwise, peeled, and seeded
2 tbsp Olive oil plus more to coat
80 g Maple syrup (or honey)
1/2 tsp Chilli pepper flakes
1 tbsp Wholegrain Dijon mustard
1 tbsp Sage leaves, finely chopped (or marjoram, rosemary or thyme)
1 tbsp Oregano, finely chopped (or marjoram, rosemary or thyme)
Sea salt
Freshly milled black pepper
A handful of walnuts, chopped

Preheat your oven to 200C / 180C fan-forced / /400F. Cut the butternut squash in half lengthways, then scoop out the seeds and pulp and discard. Remove the skin with a vegetable peeler.
Coat the pumpkin halves with oil and season with salt. Place pumpkin halves, cut-side down, on a baking tray. Roast for 20 minutes, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut).
While the squash is in the oven, combine tpgether the olive oil, maple syrup, chilli flakes, Dijon mustard, chopped herbs, salt and pepper and mix well with a small whisk until completely combined.
Using a thin metal spatula, transfer pumpkin to a cutting board. Place a chopstick along each long side of pumpkin. Using a sharp knife, cut slits into pumpkin crossways about 4mm apart, cutting through to chopsticks to prevent cutting all the way through. Return the pumpkin to the baking tray. Repeat with remaining pumpkin half.
Brush about 1/2 of the maple syrup mixture over the pumpkin halves and roast for about 45 minutes, brushing pumpkin every 15 minutes with the pan juice. At the last 15 minutes, add the chopped walnuts to the remaining syrup glaze and stir to combine. Spoon the nut mixture over the top of the pumpkin halves and bake until golden and tender.
To serve, carefully remove the squash from the baking sheet with a spatulas and transfer them to a platter. Drizzle the pan juice over and sprinkle with extra herbs and walnuts. Enjoy!

Walnuts in Syrup – Southern Plate by Gordon Ramsay

If you’ve ever had an old fashioned sundae, chances are you’ve experienced these decadent walnuts in brown sugar syrup. One of our local spots even serves a nut sundae, a big scoop of old fashioned vanilla ice cream topped with a generous helping of walnuts in syrup. It is absolutely delicious. My mother was over the moon when a friend gave her this recipe because they’ve always been her favorite part of getting ice cream. They are easy to make and keep in your fridge all summer long. Simple, old fashioned treats are the call for the day!

You’ll need: Chopped walnuts (or pecans), brown sugar, light corn syrup, milk, butter, and vanilla.

Place brown sugar, syrup, butter, and milk into large sauce pot over medium heat. Bring just to a boil while stirring constantly.

Allow to boil for five minutes, still stirring, then remove from heat. Walnuts in Syrup

Stir in vanilla and nuts. Allow to cool.

Once cooled, transfer to mason jar or container of choice and store in the fridge. Will be good for several weeks to a few months, when stored properly in the fridge.

Walnuts in Syrup are amazing served on top of all sorts of treats! Try them on cake, cheesecake, yogurt, pancakes, or whatever else you can come up with.

But make sure you have them on a dish of your favorite vanilla ice cream! Enjoy!

Ice Cream Sundae Walnuts in Syrup

Ingredients

2 cups walnuts or pecans, chopped
1 cup brown sugar
1 cup light corn syrup
3 tablespoons butter (salted or unsalted is fine)
1/2 cup milk
1 teaspoon vanilla

Instructions

Place brown sugar, syrup, butter, and milk into large sauce pot over medium heat. Bring just to a boil while stirring constantly.
Allow to boil for five minutes, still stirring, then remove from heat and stir in vanilla and nuts. Allow to cool.
Once cooled, transfer to mason jar or container of choice and store in the fridge. Will be good for several weeks to a few months, when stored properly in the fridge.

Notes

This is delicious over a variety of treats, including ice cream, cheesecake, and pancakes!

Yum

VANILLA BUTTER SYRUP – Butter with a Side of Bread by Gordon Ramsay

Vanilla Butter Syrup is better than anything store-bought! Homemade Syrup recipe made with butter, brown sugar, half & half, honey and vanilla extract. Easy to make syrup with fantastic buttery flavor!

I’ve been tweaking my original butter syrup recipe for years and finally have a version that I want to share. It’s absolutely the best Butter Syrup I’ve ever tasted! It has a lovely, rich, buttery flavor that everyone goes crazy over. If you’ve ever tried a buttermilk based syrup in the past, you’ve got to try this one. I can assure you that you’ll love it even more!!

What is Butter Syrup?

Butter Syrup is a homemade syrup recipe made with butter, some type of dairy and brown sugar. I’ve used Buttermilk in the past but have since tested this version that I enjoy even more. Buttermilk tends to separate, so you constantly have to stir to combine. Butter Syrup has a fabulous sweet, rich flavor that tastes SO much better than any store-bought syrup- even the expensive ones!

Vanilla Butter Syrup Ingredients

Here’s what you’ll need to make this syrup:

— Butter: No substitutes! I prefer to use Salted Butter.

— brown sugar: Light or Dark brown sugar works- I say use what you have on hand.

— Half & Half: I really prefer Half & Half in this recipe. You can always make your own by combining half heavy cream and half milk, if you’d like. I’ve even used Dairy-Free with great success!

— Honey: There’s not much needed for this recipe but it’s critical as it acts as an emulsifier. It melds all the ingredients beautifully- far better than corn syrup.

— Vanilla Extract: Vanilla flavor makes this recipe sing so I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!

— baking soda: This is added at the very last step to lighten the syrup a bit and make it less heavy. Make sure you use a medium sized saucepan because the baking soda will make it bubble up!

How to Make Vanilla Butter Syrup

Add butter, brown sugar, half & half and honey to a medium sized saucepan on medium heat. Whisk to combine as butter melts and mixture melds together.

Bring mixture to a boil and boil for 5 minutes. Remove from heat.

Add in vanilla and whisk intermittently until syrup is all one color.

Add baking soda 1/3 at a time and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down.

Ladle over hot pancakes and ENJOY! Store any leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)

Savory Breakfast Ideas:

VANILLA BUTTER SYRUP

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: vanilla butter syrup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 24 +

Calories: 128kcal

Author: Butter With A Side of Bread

Ingredients

1 cup butter 2 cubes
1 cup brown sugar
1 1/2 cups half & half
1 TBSP honey
1/2 tsp baking soda
2 TBSP vanilla

Instructions

Add butter, brown sugar, half & half and honey to a medium sized saucepan on medium heat. Whisk to combine as butter melts and mixture melds together.
Bring mixture to a boil and boil for 5 minutes. Remove from heat.
Add in vanilla and whisk intermittently until syrup is all one color.
Add baking soda 1/3 at a time and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down.
Ladle over hot pancakes and ENJOY! Store any leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)

Nutrition

Can you Freeze Butter Syrup?

Yes, you can freeze homemade syrup in an airtight container for up to 6 months. Just thaw on the countertop or in the fridge when you’re ready to use it. I find that previously frozen syrup separates a bit more, so be sure to whisk well when reheating.

How do your Store Butter Syrup?

I store my homemade syrup in a glass canning jar. You can even get a pour spout lid that works great!

Chef Gordon Ramsay Recipes

Tag: Syrup

Maple Syrup Glazed Hasselback Butternut Squash by Gordon Ramsay

Walnuts in Syrup – Southern Plate by Gordon Ramsay

Ice Cream Sundae Walnuts in Syrup

Ingredients

Instructions

Notes

VANILLA BUTTER SYRUP – Butter with a Side of Bread by Gordon Ramsay

What is Butter Syrup?

Vanilla Butter Syrup Ingredients

How to Make Vanilla Butter Syrup

Savory Breakfast Ideas:

VANILLA BUTTER SYRUP

Ingredients

Instructions

Nutrition

Can you Freeze Butter Syrup?

How do your Store Butter Syrup?

Sweet Breakfast Recipes:

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