Sunday, July 20, 2014

Loews Don CeSar Hotel celebrates National Ice Cream Month with Sundae Brunch #recipe

My friend Jennifer writes about national food holiday's, posting a minimum of one recipe a day (sometimes up to 3, depending on the day!). I have enjoyed following her journey over the past 8 months and love all the different daily food holidays. Food holiday's are fun.....but what about an entire month dedicated to one food? July is National Ice Cream Month and Loews Don CeSar in St Pete Beach is celebrating in a big way with a new dessert, only available this month called "Sundae Brunch".
View from the Sea Porch Restaurant at Loews Don Cesar
Chef Kenny Hunsberger of Don CeSars Sea Porch Restaurant created a unique twist on the classic ice cream sundae. Featuring Praline Pecan Waffles, Candied Bacon Dust, Bourbon Maple Syrup, Mascarpone and Java Ice Cream. During my visit to Don CeSar last month, I was introduced to "bacon dust" - you have to try it for yourself - #amazing.

The Sundae Brunch dessert is offered daily in The Sea Porch Restaurant for just $10 each. For information on the Sea Porch and other Loews Don CeSar dining options visit Make sure you take advantage of their seasonal room rates, starting from $219 per night. Recipe

Loews Don CeSar Sundae Brunch Recipe
Praline Pecans
2 cup Pecans
1⁄2 cup Light Brown Sugar
4 Tbsp. Heavy Cream
Combine all ingredients and spread evenly on a silpat or baking sheet that has been sprayed with nonstick spray. Bake at 350 degrees for 10-15 minutes until pecans are dry and crystalized.

Candied Bacon Dust
12 strips Thin Sliced Bacon
1⁄4 cup Light Brown Sugar
1⁄4 tsp Black Pepper
Lay bacon slices on a silpat or baking pan sprayed with nonstick spray. Combine brown sugar and pepper and thoroughly coat each slice of bacon. Bake at 300 degrees until bacon is crisp. Cool completely before removing from pan. Place bacon in a food processor or spice grinder and pulse until finely ground.

Bourbon Maple Syrup
2 cups Maple Syrup
1⁄2 cup Bourbon
2 Tbsp Butter
Place syrup and bourbon in a sauce pot and bring to a boil. Remove from heat and stir in butter.

Waffle Batter
2 each Eggs
2 cups All Purpose Flour
1-3/4 cup milk
1⁄2 cup Vegetable oil
1 Tbsp Sugar
4 tsp Baking Powder
1⁄4 tsp Salt
1⁄2 tsp Vanilla Extract
Preheat Waffle Iron. Beat eggs in a large bowl with hand mixer until fluffy. Gradually add remaining ingredients and beat until smooth. Spray preheated waffle iron with nonstick spray. Pour batter onto hot waffle iron. Sprinkle liberally with ground praline pecans before closing. Cook until golden brown.

To Assemble
Place 1⁄4 waffle in center of plate. Top with one scoop of your favorite coffee ice cream. Place a spoonful of Mascarpone atop the ice cream and top with another 1⁄4 waffle. Drizzle entire dish with the bourbon maple syrup and sprinkle liberally with bacon dust.


  1. Aww, thanks for the shout out! I am going out to celebrate when all is said and done. This sundae looks insane and I can't wait to try it on Sunday!