Grunauer - Handmade in the Heartland

Grunauer

On May 26th my Matty turned 30! I wanted to do something really big for him and I started planning a while ago.  I wanted to give him something that i knew he would really love so I emailed his younger brother last year and asked him to take a weekend this summer that he could go on a boys trip with Matt.  After talking to my dad about destinations for golf and taking into account Matt's super crazy summer work schedule we decided that Casey would fly here to KC and then they would drive to the lake of the Ozarks.  I booked them a play & stay package at the four season at the Ozarks and booked Casey's plane ticket back in February; it has been killing me to keep it a secret for this long! They are not going on their trip till later this month so on his birthday i wrapped up the different "gifts" in 3 boxes.  One box had a card that said "wear this" and had a new penguin golf shirt, the second box had an envelope that said "when you go here" and had a print out of the hotel reservations and then the 3rd box had a envelope that said "with...." and had Casey's itinerary in it.  Matt was surprised and super excited about the gift, which made waiting to tell him worth it! :) Here are some photos from the weekend.  On Saturday night we went out to dinner at Grunauer in the crossroads, its an authentic german-austrian restaurant that was good- a little heavier than i would like for a spring dinner, so i want to go back in the winter sometime and i'm sure i'll enjoy it even more.


Birthday morning...









For breakfast i made Creme Brulee French Toast.  I have made this recipe before but it was the first time that i used my Deep Flexipat by Demarle and it cooked perfectly as well as an easier than you can imagine clean-up.


He had more presents to open from family...


My dad was here and gave him these hats, he instagramed them with the hashtag #ifonlymygamematchedmygear :)


For his birthday cake I made this Salted Caramel Cheesecake, we all agreed it was delicious.  

Salted Caramel Cheesecake

For the crust
1 1/2 packages of graham crackers
1 stick unsalted butter, melted
1 1/4 teaspoons kosher salt

1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. (If you’re using premade crumbs, you want about 8 oz or 2 cups, and you’ll want to do all these steps in a bowl.) Add salt and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined.
2. Transfer the mixture to the large round demarle mold or a 9” or 10” springform pan sprayed with cooking spray. Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top; you just want to be sure it’s deep enough to hold all the cheesecake mixture.
3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.

For the cheesecake
3 8oz packages cream cheese, at room temperature
1 13-14 oz. can dulce de leche
2 tablespoons all purpose flour
3 teaspoons kosher salt
1 ¼ cup granulated sugar
1 tablespoon vanilla extract
4 large eggs, at room temperature

1. In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.
2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
3. Add the sugar and beat to combine.
4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.
5. Pour the cream cheese mixture into the cooled crust and smooth the top.
6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.
7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight. 
*When you use a demarle mold taking the cheesecake out is SO easy, it just peels right off and gives you perfect results.  As you can see in these photos the outside is perfectly browned, i love my demarle molds if you can't tell :)

For the Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Finishing the Cheesecake
A few hours before serving pour the caramel sauce onto the cheesecake and spread evenly with a spatula.  Put it back in the fridge for at least an hour before serving.  I had meant to add a sprinkle of kosher salt of maldon sea salt flakes onto the top and totally forgot, so you might want to for a finishing touch :) Enjoy! 






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