Best of Bentonville and Sticky Toffee Pudding

by | Nov 28, 2014 | All About Arkansas, Arkansas, Arkansas Women Bloggers, Desserts | 3 comments

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One of the privileges I have as a member of Arkansas Women Bloggers is having the opportunity of representing the membership at several events across te hour state.  Recently, I attended the Friends of the James Beard Foundation Benefit “Best of Bentonville”  hosted by Crystal Bridges Museum of American Art, 21C Museum Hotel Bentonville, and Downtown Bentonville, Inc.  Guests were treated to a phenomenally creative menu prepared by four of Northwest Arkansas’ most incredible chefs.

 

chefs

From left:    of the Beard Foundation, Chef Matt McClure of The Hive,  Chef Bill Lyle of Eleven at Crystal Bridges, Chef   of Tusk and Trotter and Chef Case Dighero, Director of Culinary at Crystal Bridges

MENU

Hors d’Oeuvre

    • Ozark Pumpkin Arancini
    • Duck Prosciutto–Pepper Jelly Canapés

app collage

    • Chicken Liver Pâté
    • Black Walnut Moonshine Cocktails

moonshine

  • Dinner
    • Assorted Breads > Garlic–Montasio Cheese Gougères; Skillet Cornbread; and Fried Pork Rinds

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    • Glazed Sweet Potatoes with Pecans and Brussel Sprouts

    sweet potatoes

    • Braised Arkansas Rabbit with War Eagle Mill Barley Risotto, Minted Black Apples, and Carrot Caramel 

    DSC_0140

    • Marinated and Grilled Venison Flank Steak with Stewed White Beans, Ham Hocks, Tomato Confit, Pickled Shiitake Mushrooms, Grilled Scallions, and Mountain Bird Coffee Red Eye Demi-Glace
    • Sticky Toffee Pudding with Arkansas Black Apple Ice Cream

    DSC_0152

    • A selection of fine wines was served. 
Sticky Toffee Pudding
Dessert served with Arkansas Black Apple Ice Cream at the James Beard Foundation Benefit "Best of Bentonville."
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For the Cake
  1. 1.5C dried dates, pitted and finely chopped
  2. 1/2t baking soda
  3. 3/4C boiling water
  4. 2 1/2 cups all purpose flour
  5. 3/4 teaspoon baking powder
  6. 3/4 teaspoon salt
  7. 6 Tablespoons butter, room temperature
  8. 1 1/2 cups packed light brown sugar
For the toffee sauce
  1. 2 cups heavy cream
  2. pinch salt
  3. 1/2 cups light brown sugar
  4. 2 Tablespoons light corn syrup
  5. 1 Tablespoon bourbon (optional)
  6. 2 eggs
  7. 1 teaspoon vanilla
Cake:
  1. Place dates in small bowl and sprinkle baking soda over them. Pour the boiling water over the dates. Cover and let sit for 10 minutes. When dates have softened, puree them in a food processor or blender until smooth.
  2. In another small bowl, sift flour with baking powder and salt.
  3. In a stand mixer with the paddle attachment, beat butter brown sugar until light and fluffy. Add vanilla, beating until incorporated.
  4. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat until just combined.
  5. Fold in date puree using a rubber spatula.
  6. In a medium sauce pot, combine heavy cream, salt, brown sugar and corn syrup.
  7. Bring to a boil, stirring often.
  8. Reduce heat to low and simmer, whisking, for about 5 minutes until the mixture has thickened and will coat the back of a spoon.
  9. Whisk in bourbon, if using.
To serve
  1. Preheat oven to 325 degrees F. Butter a 10 inch baking dish
  2. Pour half of toffee sauce in the bottom of the baking dish and place in freezer for 30 minutes. Pour cake batter over toffee sauce and bake for 25-30 minutes
  3. he top of the cake should be golden brown and spring back lightly when touched.
  4. Run a knife along the sides of the pan to release cake and invert onto a serving platter. Serve warm with remaining toffee sauce.
Dining With Debbie https://diningwithdebbie.net/

3 Comments

  1. Kaylin
    Kaylin on at 10:18 pm

    When I originally saw these photos up on your instagram and knew you had attended, I’ll admit I was SUPER jealous! I had wanted to go to the event myself and even asked for tickets as an anniversary present for our 4 years from my boyfriend (jokingly though of course because I knew it was far too expensive…). Either way, I’m glad the ARWB was represented. Still wish I could have been there! Maybe some day I can attend a prestigious event such as this, especially for a food nerd and avid cook like myself and like yourself. 🙂

  2. Kaylin @ Enticing Healthy Eating
    Kaylin @ Enticing Healthy Eating on at 10:33 pm

    When I first saw these pictures on your instagram of the recap of this event, I was SO jealous! To be able to attend an event like this (as an avid food nerd and cook myself) it would be my dream come true. I even asked for tickets for mine and my boyfriend’s 4 year dating anniversary because it was on the same weekend. Ha! It was jokingly, though, of course, because I knew the tickets were far too expensive for us. Either way, I hope to attend an event like this some day! Glad the ARWB was respresented!

    • Debbie
      Debbie on at 8:18 pm

      It was such fun. I’m sure you would have loved it as well. Thanks for stopping by.