This colorful recipe comes from Mason Hereford's new book Turkey and the Wolf: Flavor Trippin' in New Orleans. A bit about the recipe in Mason's words:
"This one is all Liz Hollinger, the sous chef and pastry whiz at Molly’s. She put beet butter on vanilla ice cream and our jaws dropped. A generous drizzle of tahini completes this fun, megaearthy dessert that tastes more sophisticated than most of our sweets. It’s good on scoops of all sorts, but cookies and cream is the move here."
For the beet butter
1 lb trimmed beets
3 tbsp white sugar
3 tbsp unstalted butter, softened
½ tsp kosher salt, (Diamond Crystal or about half as much Morton)
½ tsp vanilla extract
1 pint cookies'n cream ice cream
½ c Seed + Mill Organic Tahini, well stirred
Flaky sea salt
For the beet butter
- Get your oven to 350°F.
- Wrap the beets individually in foil if they’re big boys, or wrap a few together if they’re small or medium. Roast them on a baking sheet until you can easily pierce the center with a fork, 11/2 to 2 hours. Carefully unwrap and let them hang out until they’re cool enough to handle.
- One by one, hold the beets in a paper towel and rub off and ditch the peels. Combine the beets, sugar, butter, kosher salt, and vanilla in a blender and buzz on high speed until completely smooth, about 1 minute. If you need to, add a splash of water to help it blend.
- Pour the contents of the blender into a medium skillet, bring it to a steamy burble over medium heat, and cook, stirring pretty much constantly, for 10 minutes. It’ll thicken up a bit. Let it cool and it’s ready to use. It keeps in the fridge for up to 10 days.
Scoop the ice cream into bowls (or just leave in the carton), drizzle on the tahini, spoon a couple of tablespoons of beet butter onto each bowl, and add a pinch of flaky salt. Eat
Reprinted with permission from Turkey and The Wolf by Mason Hereford with JJ Goode, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.
Photographs copyright © William Hereford