Southern Fare, 'Boathouse'-Style

Richard Stoney, Owner Of Famed Eatery, Shares Recipes From New Book

(CBS)  CHOCOLATE-PRALINE CHARLOTTE WITH BUTTERSCOTCH SAUCE

For the Charlotte:
6 to 8 ladyfingers, store bought are acceptable
1/4 cup mild
2 teaspoons powdered, unflavored gelatin
1/2 plus 2 tablespoons Frangelico liqueur
1 cup chopped bittersweet chocolate
2 1/4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted, chopped pecans

Lightly grease a soufflé or baking dish. Arrange the ladyfingers end to end around the edge, ensuring the darker side face out. With the 2 tablespoons of the Frangelico, brush each ladyfinger gently. Pour the milk into a sauce pan. Sprinkle gelatin over the milk and let stand for 5 minutes. Add the remaining Frangelico and put on medium-low heat, then stir to dissolve the gelatin. Allow to cool. In a small bowl, melt the chocolate over double boiler or in the microwave on low heat. In a hand-held mixer, stand mixer or by hand, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the melted chocolate using a whisk to incorporate. Add 1/4 more of the whipped cream using the same technique. Repeat this process until all the chocolate is mixed with the whipped cream. Slowly fold the cooled gelatin mixture into the whipped cream and chocolate mixture. Repeat the process with the vanilla extract, then carefully fold in the chopped pecans. Fill the mold with the batter and refrigerate for at least 2 hours. Remove from mold carefully by inverting it on a plate. Turn over for presentation and serve with butterscotch sauce.

For the Butterscotch Sauce:
3/4 cup sugar
4 tablespoons water
3/4 cup heavy cream
2 tablespoons butter
1/2 teaspoons vanilla extract

Combine the sugar and water and bring to a simmer
Simmer the mixture for 8 to 10 minutes. The mixture should have an amber color to it. Remove from heat and while whisking constantly, add the cream a little at a time. Finally, whisk in the butter and vanilla extract. Allow to cool slightly before serving.

BUTTERMILK GINGER CAKE, CANDIED KUMQUATS, SPICED CRÈME FRAICHE & CARAMEL SAUCE
Serves 6-8

For the cake:
1/4 cup butter
1/2 cup sugar
1 egg, well-beaten
1/2 cup molasses
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 tablespoon ginger
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons sugar
1 teaspoon cinnamon

Cream butter and sugar thoroughly, then add the egg and molasses. Add the next six ingredients, alternately with the buttermilk, and beat until smooth. Pour into buttered 9-inch pan, filling the plan only half way. (The mixture will rise.) Sprinkle the top with sugar and cinnamon and bake at 350 degrees for about 45 minutes. Once the center is mostly firm, remove cake from oven and cool to room temperature for slicing. Cut into 6 to 8 equal-sized pieces.

For the kumquats:
8 kumquats, 1/4 inch sliced
2 cups water
2 cups granulated sugar
1 whole vanilla bean

Combine water and sugar, then cook over medium heat until mixture is clear to make simple syrup. Scrape inside of vanilla bean into simple syrup. Place kumquats in simple syrup and increase heat until the kumquat / simple syrup mixture starts to boil. Immediately reduce heat to low and cook for 10 minutes, or until the kumquats are translucent. Remove from heat and allow kumquats to come to room temperature in the syrup. Reserve at room temperature for later use.

For the spice crème fraiche:
1 cup crème fraiche
2 tablespoons sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla paste or extract

Put all ingredients in a bowl and whisk until thick and mixture holds stiff peaks. (The mixture will get softer before it thickens.) Reserve for later use.
For the caramel sauce:
1 1/2 cups heavy cream
2/3 cup butter
1/2 cup dark brown sugar

Combine all ingredients in a heavy-bottomed sauce pan and bring to a boil over medium-high heat. Reduce heat to medium and cook for 8 to 10 more minutes or until the mixture is thick. Reserve the caramel sauce at room temperature for later use.

To finish the dessert:
Spoon 2 to 3 ounces of the caramel sauce into the center of a serving plate. Place one piece of cake on top of the caramel sauce. Top the cake with the spiced crème fraiche and garnish with a few of the candied kumquats.

For more recipes, go to Page 3.