Salted Caramels

If you are just now coming around to the idea that using salt in sweets is a good thing, don't beat yourself up about it. There is plenty of time for you to hop on this incredibly delicious band-wagon.

When I say "salt", I don't mean table salt. There is a whole world of salts out there that most of us have no idea about. But for this recipe, I am suggesting fleur de sel (the "flower of salt"), which is available at most good grocery stores these days, including Costco. Fleur de sel is a hand-harvested salt collected by workers who scrape only the top layer of salt off before the majority sinks to the bottom of the salt pans. I use fleur de sel in recipes where it won't be cooked (or at least not very long) and you will be able to enjoy it's taste - salads and salad dressings come to mind, as well as these caramels.

Candy-making is labour intensive and it can be quite finicky. Do you have a reliable candy thermometer? Do you have the time to sit by the stove and babysit the caramel for at least 30 minutes and maybe more? Great. Pull a stool up stove-side, make yourself a cup of tea, and enjoy the process.

Salted Caramels
Makes approximately 6 dozen.
(picture taken by Kristine Newman)

2 cups (500 mL) corn syrup
2 - 300 mL cans sweetened condensed milk
1 1/2 cups (375 mL) milk
1 cup (250 mL) whipping cream
1 cup (250 mL) unsalted butter
4 cups (1 L) granulated sugar
2 tsp (10 mL) pure vanilla extract
1 Tbsp (15 mL) fleur de sel, plus extra for sprinkling

Line a 15- x -10- x 1-inch (38 x 25 x 2.5 cm) baking sheet with parchment paper (this size is known as a jelly-roll pan).
Combine the corn syrup, condensed milk, milk, whipping cream, butter, and sugar in a heavy-bottomed Dutch oven. Place the mixture over medium heat and stir occasionally with a wooden spoon until the mixture comes to a boil.
Clip a candy thermometer to the side of the pan. Cook, stirring constantly, until the mixture reaches 240 F (the soft-ball stage). Remove from the heat. Stir in the vanilla and 1 Tbsp fleur de sel.
Pour the caramel into the prepared pan without scraping. Generously sprinkle with more of the fleur de sel.
Allow the caramel to stand at room temperature overnight. Cut into 1 - inch (2.5 cm) pieces and wrap the pieces in parchment paper squares or waxed paper squares.
Keeps at room temperature for up to two weeks or in the freezer for up to 3 months.

Sweet Potato Pie

After ending up with a sizable amount of sweet potatoes in our veggie share boxes (from Cooper's CSA), I decided to take matters in a different direction. I always think of sweet potato pie as a southern specialty, but there is no reason why the deep south should be the only ones enjoying this pie. For those of you that know my obsession with pumpkin pie, you won't be surprised that this is close to that recipe. Predictable, yes. But still delicious!

Sweet Potato Pie

2 or 3 large sweet potatoes

3/4 cup firmly packed brown sugar

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 eggs

1 cup whipping cream

1 - 9-inch deep dish pie crust - for one of my favourite crusts, go to http://moira-thegoodegg.blogspot.com/2008/06/rhubarb-custard-pie.html

1. Preheat the oven to 400 F. Wash and prick the sweet potatoes with a fork. Place on a baking sheet and bake for 1 hour, or until they are soft. Let cool to room temperature (or burn the tips of your fingers like I did...) and scoop the flesh from the peel. Mash with a potato masher and use immediately or refrigerate until needed.

2. Preheat the oven to 450 F. Mix the brown sugar, salt, cinnamon, ginger, and nutmeg thoroughly. Whisk in the eggs. Add the mashed sweet potato, making sure that the mixture is well blended. Stir in the whipping cream. Pour into the prepared pastry shell.

3. Bake for 20 minutes, then reduce the heat to 350 F and continue baking 30 minutes longer, or until the filling is slightly firm and the crust is well browned. Cool completely and serve with freshly whipped cream.

Creme Brulee

Sunday afternoon was my "French Lesson 1" cooking class and this was dessert. There is a certain mystique about creme brulee that keeps people from making it themselves. It probably has something to do with the blow torch portion of the recipe, but don't let that stop you.

This creme brulee is very rich and very delicious. It is easily doubled, depending on your needs (or wants). For the blow torch, we happen to have a small butane model that is probably sold for home cooks. However, a regular handy-man's torch works even better and I would not recommend going out to get anything special.

Before I let you loose on this recipe, I also want to mention that a vanilla bean is sublime in this. I didn't include it in the recipe because I didn't want that to be another deterrent from making it. But use the best-quality pure vanilla extract that you can find, and if you are feeling particularly indulgent, scrape the seeds from a vanilla bean and add them to the cream.

Creme Brulee
Serves 6.

2 cups whipping cream
6 egg yolks
1/3 cup granulated sugar + more for the tops
Pinch fine sea salt
2 tsp. pure vanilla extract

1. Preheat the oven to 300 F. Line a 9x13 baking dish with a small dish towel. Place six - 4 oz. ramekins on the towel. Put a full kettle on to boil.

2. Whisk the egg yolks, sugar, and a pinch of salt together in a large bowl. Set aside. Warm the cream over medium heat in a large saucepan. When the cream is starting to steam and bubbles are forming around the edges, slowly add a half cup of cream to the egg yolks, whisking constantly. Add another half cup of cream and eventually add all of the warm cream.

3. Add the vanilla extract. Pour the custard mixture into the ramekins, filling each one evenly.

4. Place the baking dish on the rack of the oven and carefully add the boiled water until it comes up to at least halfway on the ramekins. Bake for 30 minutes.

5. Remove the ramekins from the hot water. Allow to cool to room temperature and refrigerate for at least a few hours.

6. When ready to serve, sprinkle with 1 teaspoon of granulated sugar and using a blow torch, melt the sugar until it caramelizes to a nice golden brown. Allow to cool for a minute or two and enjoy!

It's Harrow Fair Time!

This Thursday marks the opening day of the Harrow Fair 2010. The gates open at 1pm and there is plenty to see and do throughout the weekend. However, if you are interested in trying your hand at entering something in one of the many competitions that are offered, you need to have your entries in to the Agricultural building on the fairgrounds Wednesday, September 1st, 10am-9pm.

For the first time ever, my sister Lori, and I will be calling the fair "home" throughout the weekend. The Harrow Fair Cookbook is making it's big debut on home turf and we are so excited! Not only will we have lots of books for sale, we will also be sharing samples of our recipe for Cheddar Loonies, providing gift wrapping in a variety of motifs, and having a great time, to boot!

And just in case you wanted to know but were too shy to ask.... we are selling The Harrow Fair Cookbook for an even $25 (retail price is $29.95), and we are able to accept all credit and debit cards (so you won't run out of cash for the rides and cotton candy!). Looking forward to seeing you there!

Rugelach Cookies

For any of you who haven't tried rugelach cookies before, you don't know what you're missing. While spending time at the bed & breakfast in Vancouver this summer (see previous blog entry), I made a couple batches of these cookies. Each afternoon, Alison puts out fresh cookies for her guests and because this recipe makes 4 dozen cookies and also freezes well, I thought they would be perfect. After I returned home, I received an email from Alison... "What are those COOKIES?!" Apparently, the rugelach were being eaten up, lickety-split!

The first of my cooking classes has come and gone, and these cookies were part of its success. The topic was Prize-Winning Baking and we did it up right, starting with the Double-Double Chocolate Cake from The Harrow Fair Cookbook. Halfway through the class, the cake was iced and cut and we all enjoyed a slice of chocolate bliss.

We then moved on to rolling out pastry for the famous Black Raspberry & Blueberry pie, also in the cookbook. For those of you who don't know, this is Gayle Hedges' pie that was sold for $2400 at the pie auction in Harrow a few years ago. That is one pie - $2400. (It even had a sliver taken out of it by the judges!) Not deterred by the cake previously eaten, the students tucked right in to the warm pie, savouring every bite. Did I mention that we also had homemade vanilla ice cream to with it? Oh yes.

To round out the evening, we made these rugelach cookies, with fresh apricot jam that I had made earlier in the week. I love switching up the jam in these cookies. One of my all time favourite versions are made with my mom's homemade crab apple jelly. Seriously delicious and unique if you can get your hands on some.

Rugelach

8 oz. cream cheese at room temperature

1/2 lb. unsalted butter at room temperature

1/4 c. white sugar + 1/2 c.

1/4 t. kosher salt

1 t. pure vanilla extract

2 c. all-purpose flour

1/4 c. brown sugar, packed

1 1/2 t. cinnamon

3/4 c. currants

1 c. walnuts, finely chopped

1/2 c. jam or jelly

1 egg beaten with 2 T. milk, for egg wash

1. In mixer with paddle attachment, cream the butter and cream cheese together until light. Add 1/4 cup of white sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Divide the dough up into four equal pieces and form each one into a disc. Wrap each one in plastic, and refrigerate for one hour.

2. To make the filling, combine 6 tablespoons of sugar, the brown sugar, 1/2 t. cinnamon, the currants, and the walnuts.

3. On a well-floured board, roll each ball into a 9-inch circle. Spread the dough with 2 T. raspberry jam and sprinkle with 1/2 cup of filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

4. Preheat oven to 350 degrees. Brush each cookie with the egg wash. Combine 3 T. white sugar with 1 t. cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Summer Bean Salad

Having recently returned from cooking at a bed & breakfast in Vancouver, this was one of the recipes that I promised to post when I returned home. I have been making this salad, or a variation of it, at least a few times a week this summer. It's perfect for using up veggies and herbs that are kicking around this time of year. A handful of corn, fresh off the cob. New potatoes, boiled until just cooked. Green herbs from the garden... tarragon, basil or even mint. Here is the basic recipe - now run with it!

Alison & David Bentall are the wonderful owners of the Cherry Blossom Bed & Breakfast. Located near Southwest Marine Drive and 50th, their home and gardens are impeccable and the breakfasts match the beautiful surroundings. Check out their website and make sure to say hello for me! www.cherryblossombb.com

Summer Bean Salad

1 can navy beans, rinsed and drained

1 cup diced cucumber

1/2 cup finely chopped red onion

1/2 cup finely chopped green onion

1/2 cup feta cheese, crumbled

1/4 cup finely chopped sun-dried tomatoes (packed in oil)

Vinaigrette:

1 minced clove garlic

1 tsp Dijon mustard

2 Tbsp white wine vinegar

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup extra virgin olive oil

Combine all of the salad ingredients in a large bowl. Set aside.

For the vinaigrette, combine the garlic, mustard, vinegar, salt and pepper in a medium bowl. Whisk the oil into the other ingredients and whisk until everything comes together in a creamy consistency (this is an emulsion).

Pour the vinaigrette over the salad before serving.

Strawberry Pops

Back in early spring, I found a set of star-shaped popsicle molds. They make such dramatic looking popsicles, everyone loves to eat them. With the weather being so hot here, I thought, if not this week, then when?

These are so easy to make but they do take a little planning. This recipe will make about 6 popsicles, but it all depends on the size of the molds. When you want to serve the strawberry pops, simply run the molds under warm water until the popsicles loosen up and come away from the mold.

Strawberry Pops

3 cups fresh strawberries

1/2 cup berry sugar (instant dissolving sugar)

1/4 cup freshly squeezed lemon juice

Combine all of the ingredients in the work bowl of a food processor or a blender. Puree the mixture until smooth. Taste and add more sugar if necessary. Pour the mixture into individual popsicle molds. Freeze until firm.