Salted Caramel

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I have found a brand new favorite food item to add to my ever growing list - Salted Caramel. Salted Caramel - ANYTHING! Well, just about.

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 I've had it a couple of different ways. Starbucks has a Salted Caramel Mocha. So, I had to try it - right? Thing is, when it was my turn to order, I realized that it was a Mocha drink. I am not a big fan of chocolate (gasp!). Thankfully, the barrista talked me into trying it with White Chocolate. It was actually pretty good.


 I am planning to have a small dessert gathering/open house for the ladies during the Christmas season. Probably on a shopping day so they can stop by for a snack or two and take a break from the crowds!  I am thinking the recipe for Salted Caramel Shortbread just may make the list of goodies. Of course, I'll have to try it out before hand - smile.

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Here is the recipe from Erica's Sweet Tooth (great name!)

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Salted Caramel Shortbread 
Recipe adapted from What's Gaby Cooking

For the shortbread layer:

10 tbsp unsalted butter, at room temperature

1/2 cup sugar

1/2 tsp salt

1 egg yolk

1-2/3 cups flour

For the caramel:

1 cup unsalted butter

1 cup light brown sugar

3/4 cup light corn syrup

2 tsp sea salt, plus more for sprinkling on top

4 tbsp sugar

4 tbsp heavy cream

1-1/2 tsp vanilla extract

- Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier.

- In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork.  Add the egg yolk and continue mixing.  

- Add the flour and use your hands to combine the dough until coarse crumbs form.  Transfer the dough into the prepared pan and press it down into one even layer.  

- Refrigerate for 30 minutes.  Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown.  Set aside to cool.  

- For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream.  Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees.  

- Remove from heat, stir in the vanilla and pour caramel over the shortbread.  

- Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares.  Store caramels in the fridge until you're ready to eat them.

Rosemary, Almond and Parmesan Cocktail Cookies

Here is the recipe for the cookies I made for our Wine Tasting party. They are a delicious savory cookie that you can pop in your mouth while drinking wine, etc.  I topped them off with fresh parmigiana reggiano cheese just before putting them into the oven.  Also, I always use parchment paper when baking - less mess.  I just purchased a reusable baking sheet from Crate and Barrel. I can not wait to use it once it comes.

Enjoy!

Rosemary, Almond and Parmesan Cocktail Cookies

Contributed byDorie Greenspan

 

Recipe from Food and Wine

1. 1/2 cup slivered almonds
2. 2 tablespoons finely chopped rosemary
3. 3 tablespoons sugar
4. 1/2 teaspoon salt
5. 2 large egg yolks, beaten
6. 2 cups all-purpose flour
7. 2 sticks cold unsalted butter, diced
8. 1/3 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)

1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 10 minutes, until golden. Turn off the oven and let the almonds cool.
2. In a bowl, rub the sugar with the rosemary until moist and aromatic. In a food processor, combine the rosemary sugar with the almonds, flour, cheese and salt and pulse until the almonds are coarsely chopped. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolks and pulse until large clumps of dough form.
3. Transfer the dough to a work surface and knead gently until it just comes together. Divide the dough in half and press each piece into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
4. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on the prepared baking sheets.
5. Bake the cookies for about 20 minutes, until lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

Make AheadThe rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for 2 weeks. The baked cookies can be kept in an airtight container for up to 2 days.

Suggested Pairing

Crisp, citrusy Prosecco: NV Nino Franco Rustico Prosécco di Valdobbiadene.