Cheesecake sauce flight....

So the sauces have been made and the table was set...

Brown Butter Bourbon Sauce
For printable recipe, please click here

2 C  Heavy Cream

½  stick of salted butter, cut into 4ths

½ to ¾ C  Dark Brown Sugar

2 tsp Bourbon

½  tsp kosher salt

In a medium sauce pan whisk all ingredients together.   Bring to a boil, continuing to whisk occasionally.  Reduce heat, continue to cook for 15 more minutes.  Turn off heat, let set for 10 minutes before serving.   Serve warm.  Refrigerate leftovers. 

Blackberry Reduction
For printable recipe, please click here

2 - 3 C Blackberries (fresh or frozen)

½  stick of salted butter, cut into 4ths

½ to 1 C Sugar

½ to 1 tsp  Balsamic Vinegar

In a medium sauce pan, on medium heat, add blackberries and butter.  The butter will completely melt and the blackberries will start to become very juicy.  Let simmer for about 5 min. after butter has melted.  Stir in desired amount of sugar.  Sugar should melt pretty quickly and the berry juice should start to thicken up.  Splash with desired amount of balsamic vinegar.   Pour berries into a strainer over a bowl in order to sift out seeds.  Serve warm or cold. Refrigerate leftovers. 

Chocolate Orange Ganache
For printable recipe, please click here

2+ C  Semi-Sweet Chocolate Chips

1 to 1½ C  Heavy Cream

1 Tbs  Salted Butter

2 - 4 Tbs  Sugar

½  to 1 tsp Vanilla Extract

Orange Zest
Pinch of Kosher Salt

In a medium sauce pan, over medium high heat, whisk together: cream, butter and sugar.  Let this come to a boil, whisking occasionally (DO NOT LET IT BURN ON THE BOTTOM).   Take it off the heat and whisk in the chocolate chips; whisk until they are completely melted.  Put it back on the burner, low heat, whisk in vanilla, salt and orange zest.  Serve warm.  Refrigerate leftovers.   

 All went well with making the sauces.  They went much faster than the cheesecake baking the night before (25 min per pan x 8 pans is a lot of baking time).  I was done with all 3 sauces with kitchen clean up in less than 2 hours.  I put the sauces in plastic squeeze bottles for easier transport/serving (you can microwave in the bottles as long as you don't over do the time...20 sec per bottle w/ stirring in between the 20 sec. intervals).

They were tasty and a perfect complement to the cheesecake.  I hope everyone enjoyed the sauce flight at work.

Enjoy the foods of your labor.  :-)