Red Wine Sea Salt Meringues Food

RED, WHITE AND BLUE MERINGUES

Steps:

• Position oven racks in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment.
• Beat together the egg whites and salt, in a large bowl, with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
• Put the pastry bag in a large and tall deli or plastic container and fold the top over the container so you can see clearly into the bag and it stands upright. Dip the paintbrush or wooden skewer in to the red food coloring. Starting from the bottom of the bag, brush a thin stroke of food coloring from the tip to the top of the bag. Repeat on the opposite side of the bag with the blue food coloring. Fill the bag with the meringue. Try to spoon it directly into the center so as not to disturb the food coloring. Snip the bottom of the bag with scissors so you have a 3/4- to 1-inch opening. Pipe 1-inch-diameter mounds of meringue spaced 1-inch apart onto the prepared baking sheet.
• Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
• To decorate them, combine the white chocolate chips and coconut oil and in a large microwave safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted.
• Carefully dip the bottom of each meringue into the melted white chocolate, letting any excess drip off. Dip in sprinkles or sanding sugar and place on a baking sheet lined with parchment. Let set completely, about 1 hour.

GARLIC TOAST

Steps:

• Turn on broiler.
• Place bread in single layer on sheet of foil. (I use toasted oat bread or whole wheat).
• In small saucer or bowl, mix olive oil, margarine, Italian seasoning, garlic, and Parmesan.
• Brush or spoon mixture over each piece of bread.
• Sprinkle lightly with paprika.
• Place 4-6" under broiler.
• ***Watch Closely*** it can quickly go from browned to burnt if you're not paying attention. Cook 2-3 minutes & remove from oven when edges begin to brown.
• Sprinkle lightly with flaked sea salt (I use pink Australian salt, but if you don't have any, a light sprinkling of regular table salt will do).
• Serve!

RED WINE SEA SALT MERINGUES

Steps:

• 1. In a small saucepan, combine the wine and sugar and bring to a boil, stirring with a wooden spoon. Simmer over moderate heat until a candy thermometer registers 248 F, about 15 minutes.
• 2. In a heatproof mixing bowl, using a handheld mixer, beat the egg whites with the cream of tartar at moderate speed until soft peaks form. Then, beating constantly at high speed, slowly pour the hot wine syrup into the egg whites. Continue beating until the whites are stiff and glossy.
• 3. Spoon the soft meringue into a serving bowl or decorative wineglasses. Sprinkle with the chopped walnuts, garnish with RawSpiceBar's Red Wine Sea Salt and serve.

SEA SALT CARAMELS

Steps:

• In a medium, heavy bottomed saucepan, bring sugar, evaporated milk and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230 degrees on a candy thermometer.
• Add butter, vanilla; cook, stirring constantly, until caramel reaches 240 degrees. Remove from heat, stir in salt; pour into a lightly oiled 13x9-inch baking dish (parchment paper in pan helps).
• Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure ends with a twist.) Store airtight at cool room temperature (around 65) or in the refrigerator; will keep up to 3 weeks.

SEA SALT CARAMEL CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F Beat salted butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together flour, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Stir in vanilla extract.
• Pour batter into 3 greased (with vegetable shortening) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 24 minutes. Cool in pans on wire racks 10 minutes. Transfer from pans to wire racks. Cool completely, about 1 hour.
• Prepare the Caramel Frosting: Bring unsalted butter and both brown sugars to a boil in a 3 1/2-quart saucepan over medium, whisking constantly. Whisk in heavy cream, and return to a boil. Remove from heat. Pour mixture into the bowl of a heavy-duty electric stand mixer fitted with the whisk attachment. With mixer running on medium speed, gradually add powdered sugar, vanilla extract, and fine sea salt. Beat until thickened and spreadable, 8 to 10 minutes. (If it becomes too thick, beat in 1 to 2 teaspoons hot water.).
• Assemble the cake: Spread frosting between layers and on top and sides of cake. Sprinkle top of cake with flaky sea salt.

CHAAT MASALA FRUIT SALAD

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with RawSpiceBar's Chaat Masala and garnish with chopped onion.
• Whisk together olive oil, honey, lime or lemon juice and combine. Taste and adjust seasoning as needed and drizzle over salad.