Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, December 20
Gift, Part 2
Onward we go with the holiday recipes:
Fleur de Sel Caramels (adapted from eGullet)
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel (sea salt, fine not coarse)
1 cup sugar + 1/4 cup Splenda (eek!)
1/2 cup light corn syrup
Line the inside of a square baking pan with parchment paper, then oil the parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar and corn syrup in a heavy pan at least 3x the volume of all the ingredients, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up - hence the big pan) and simmer, stirring frequently, until caramel registers 244°F on thermometer (just above soft ball). Pour into pan, sprinkle with kosher salt and cool until firm. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Wrapping the little fuckers takes a very long time..... so just be warned that you can't finish these up in 10 minutes. Plan on an hour or more.
Lemon Ginger Granola
7-8 cups rolled oats
1 c toasted wheat germ
2 cups walnuts, chopped
1/4 cup dark brown sugar
1/4 cup good honey - wildflower
1/4 cup vegetable oil - not olive!
juice and zest of 1 lemon
1 t lemon extract
2 t salt
1 T powdered ginger
1 T fresh grated ginger
1 cup candied ginger, chopped fine (Wait until the stuff is baking to do this - its tricky and time consuming because of the sticky factor. I tried using the Kweez but I just gummed up the damn thing. Out comes the big knife....)
Preheat oven to 250F.
In a large bowl or small vat combine the oats, germ, nuts, and brown sugar.
In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt. Combine both mixtures - tossing very very well to distribute the goo evenly and pour onto as many sheet pans as you can find. Bake for 90 minutes, stirring every 15 minutes to achieve an even color. About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering.
Remove from oven and transfer into a large bowl. Add candied ginger and mix until evenly distributed.
Makes - a whole boatload. Keeps - probably a month, but it won't take you that long to eat it, will it?
Time posted: 11:44 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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