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!
orange zest ½ teaspoon fine sea salt Almond-Orange Glaze ([>]) Preheat the oven to 375°F. Generously butter a 9-inch round springform pan. Line the bottom of the pan with parchment paper, and butter and flour the parchment. In a food processor or coffee grinder, grind the almonds to a fine powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the sugar and beat until well combined. Beat in the whole
boil over medium-high heat, stirring occasionally. Turn the heat down to medium-low and let simmer for about 2 minutes, until slightly thickened. Pour the cherries into a shallow 2-quart baking dish. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, cornmeal, the remaining 2 tablespoons sugar, the baking powder, the remaining 1 teaspoon salt, and the butter and mix on low speed until the mixture resembles coarse meal. Add the milk and the remaining 1 teaspoon
teaspoon fine sea salt 1 cup water 1 tablespoon unsalted butter Put the sugar, cinnamon, and salt in a small container and shake to combine thoroughly. (You could stop right here and have a delicious, slightly salty cinnamon sugar for sprinkling on buttered toast.) Combine the cinnamon-sugar mixture, water, and butter in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let boil gently, stirring occasionally, for about 10 minutes, until the sauce is dark brown
400 g 15 oz 425 g 1 lb 454 g Oven Temperature Conversions °F GAS MARK °C 250 ½ 120 275 1 140 300 2 150 325 3 165 350 4 180 375 5 190 400 6 200 425 7 220 450 8 230 475 9 240 500 10 260 550 Broil 290 Note: All conversions are approximate. Index A Almond Bark, Black-and-White, [>], [>] Brittle, [>] Ice Cream, [>] -Orange Glaze, [>] -Orange Torte, [>]–[>] -Sugar Glaze, [>] Apple Crisp, Brown Sugar, [>] Apricot Squares, White Chocolate–, [>]
PIECES 1½ cups sugar ½ cup heavy cream 2 tablespoons unsalted butter ½ teaspoon fine sea salt 2 teaspoons molasses 1½ tablespoons bourbon (or 1 teaspoon pure vanilla extract) 1 cup lightly toasted pecan halves ([>]) Line a baking sheet with parchment paper. In a medium-size saucepan, combine the sugar, cream, butter, salt, molasses, and bourbon and bring to a boil over medium-high heat, stirring frequently with a wooden spoon. After it starts to boil, boil for 6 minutes, stirring