Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt
Format: PDF / Kindle (mobi) / ePub
Do opposites really attract? In the case of salty and sweet, you bet they do! Like peanut butter and jelly itself a classic salty-sweet duo these tastes were made for each other. Salt helps balance and heighten sweets, transforming ordinary cookies, cakes, and candies into truly special confections. It brings out the complexities of chocolate, highlights the subtleties of fruit, makes nuts really pop, and turns caramel and butterscotch into pure ambrosia. The salty-sweet combination has swept the nation, with chefs, candy makers, and retailers all offering tantalizing sweets complemented with salt. Salty Sweets is the first cookbook to bring the phenomenon home. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers. Seven recipe chapters cover every sort of treat, from little bites to cookies, bars, cakes, puddings, fruit desserts, and even ice creams. Readers can make their own version of those salted caramels found in upscale boutiques, along with such sophisticated fare as Maple Crème Brûlée, Lavender Fleur de Sel Shortbread, Fig and Ricotta Pizza, and Nantucket Sea Salt Ice Cream. Or how about the homey goodness of Old-Fashioned Kettle Corn and Decadent Hot Cocoa? And who could resist Dark Chocolate Covered Pretzels, Butterscotch Brownies, Peanut Butter Cupcakes with Chocolate Frosting, or Caramel-Fudge Sauce? Tempting color photos will send cooks straight to the kitchen to try these treats for themselves. An introductory chapter outlines the basics equipment, ingredients, and techniques of successful sweet making. The author discusses all kinds of salts from fleur de sel to Maldon to Hawaiian pink to smoked and more, each with its own distinctive flavor and texture; Matheson encourages readers to sample the wealth of exotic and rare salts available today. Celebrate the happy marriage of sweet and salt with these irresistible creations. It's a match made in dessert heaven!
teaspoon fine sea salt ¼ cup fresh lemon juice ⅓ cup buttermilk 1 teaspoon pure vanilla extract 2 large eggs ¼ cup lemon zest (from 4 to 5 medium-size lemons) Lemon—Brown Sugar Glaze (recipe follows) Preheat the oven to 350°F. Butter and flour a 5 × 9-inch loaf pan. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar for about 4 minutes, until light and fluffy. While the mixer is doing its thing, in a medium-size
time to do things right can greatly improve the results (and, of course, it often saves you time in the end). Following are a few techniques—none of them difficult—for which doing it right is preferable to doing it fast. Techniques MELTING CHOCOLATE. When a recipe calls for melted chocolate, avoid melting the chocolate in a pan over direct heat. The chocolate could easily scorch if you do it that way. Instead, chop the chocolate and place it in a heat-proof glass or metal bowl, then place
vanilla and mix on low speed just until a dough forms. Drop the dough in clumps onto the cherries, distributing the dough evenly over the cherries but not covering them completely. Bake for 35 to 45 minutes, until the johnnycake topping is golden brown and cooked through. Let cool for 10 minutes before serving warm. Walnut-Crusted Lemon Tart This recipe, with some minor tweaking, comes from my friend and confidante Tina Miller, an incredible, instinctive chef and the co-author on my first
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