FLEUR DE SEL CARAMELS
Provided by Ina Garten
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Prep the pan.
- Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
- Boil the sugar.
- In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
- Heat the cream.
- In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
- Finish the caramel.
- When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
- Fill the pan.
- Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
- Cut the caramel.
- When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
- Roll it up.
- Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
- Cut into pieces.
- Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
- Wrap the candies.
- Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
SAUTEED CANTALOUPE WITH FLEUR DE SEL
Provided by Amanda Hesser
Categories appetizer, dessert
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Using a serrated knife, remove peel of both cantaloupes. Cut them in half lengthwise. With a spoon, gently remove seeds, being careful not to bruise the fruit.
- Set aside one cantaloupe half. Place remaining three halves cut side down on a cutting board. Slice each half lengthwise into six spears, for a total of 18 spears. Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.
- In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1 1/2 minutes. Add half the cantaloupe spears, and saute for about 30 seconds on each side. Add 1/4 cup water, and simmer until water is almost gone, about 5 minutes. Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional 1/4 cup water.
- To serve, sprinkle spears evenly with fleur de sel. Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 31 grams
SAUTEED ASPARAGUS WITH FLEUR DE SEL
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saute pan over medium heat, melt the butter. When bubbling, add the asparagus spears, placing them in a single layer. Immediately cover with a piece of parchment paper cut to the size of the pan, and lower the heat to low so the asparagus sweat without browning. Turn the asparagus from time to time, and continue cooking until just tender, 10 to 12 minutes. (You may need to do this in batches. For a second batch, wipe out the pan and add 1 1/2 tablespoons fresh butter; keep the first batch warm in a low oven.)
- To serve, transfer the asparagus to 4 serving plates and sprinkle with fleur de sel. Drizzle a little white truffle oil, if you like, around the asparagus, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams
More about "sauteed cantaloupe with fleur de sel food"
HOW TO ROAST CANTALOUPE AND WHAT TO DO WITH IT
From food52.com
Author Kristen MigloreEstimated Reading Time 3 mins
LE SAUNIER DE CAMARGUE FLEUR DE SEL SEA SALT, 4.4 …
From amazon.ca
Reviews 167
WHY YOU SHOULD BE USING FLEUR DE SEL INSTEAD OF REGULAR …
From food-hacks.wonderhowto.com
FLEUR DE SEL RECIPES - NYT COOKING
From cooking.nytimes.com
WHAT IS FLEUR DE SEL? - THE SPRUCE EATS
From thespruceeats.com
THERE'S A NEW FLAVOR IN TOWN AND IT'S . . . SALT; DESSERT TRADITIONS …
From nytimes.com
FLEUR DE SEL DE CAMARGUE - THE YELLOW TABLE
From theyellowtable.com
RECETTE DE POTAGE CHOU-FLEUR ET CANTALOUP | RECETTES DU QUéBEC
From recettes.qc.ca
WATERMELON WITH FLEUR DE SEL – LEITE'S CULINARIA
From leitesculinaria.com
WHAT IS FLEUR DE SEL AND WHY IS IT SPECIAL? - MASHED.COM
From mashed.com
WHAT’S A GOOD FLEUR DE SEL SUBSTITUTE? - SPICEOGRAPHY
From spiceography.com
SALADE DE CANTALOUP, CONCOMBRE ET PROSCIUTTO - JOSéE DI STASIO
From joseedistasio.ca
SAUTEED CANTALOUPE WITH FLEUR DE SEL - DINING AND COOKING
From diningandcooking.com
THE BEST SEA SALT IN 2022 | SAVEUR
From saveur.com
CANTALOUPE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SAUTEED CANTALOUPE WITH FLEUR DE SEL RECIPE - NYT COOKING
From cooking.nytimes.cf
AMAZON.CA: FLEUR DE SEL: GROCERY & GOURMET FOOD
From amazon.ca
FLEUR DE SEL - DINING AND COOKING
From diningandcooking.com
CANTALOUPE RECIPES - NYT COOKING
From cooking.nytimes.com
DESSERT TRADITIONS GO OVER THE SHOULDER
From archive.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love