Salted Cashew Caramels. Neutral oil, such as safflower, for the pan3/4 cup heavy cream 1/4 cup (1/2 stick) unsalted butter, cut into pieces 1 cup sugar 1/2 cup Lyle’s Golden Syrup 1/4 cup water 5 ounces (1 cup) roasted, salted cashews, coarsely chopped 1 1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt Flaky sea salt, for sprinkling Cashew nuts grow in the most unexpected way.
The fruit of the cashew tree resembles a pear-shaped apple. At the bottom of the red and yellow fruit, a hard, gray cashew-shaped pod grows. This pod contains the cashew kernel, the part we eat. There is a Filipino fable explaining the provenance of the strange appearance of the cashew fruit. Five-Nut Caramel Tart. For the pastry shy, this tart is salvation.
It looks like jewels set in amber, with its candy bar mosaic of five kinds of nuts embedded in buttery caramel slicked over a tender crust, which is where salvation comes in. There is no rolling pin in sight. You pat the crust into the tart tin with your fingers. There’s a special place in our hearts for recipes that have withstood the test of time. This tart is among the best of them, having remained virtually unchanged since I discovered it in the 1980s. Almond flour shortcake cookies. When it comes to shortbread cookies, it’s all about the texture and crunch, right?
Well, today we’re sharing a gluten-free spin on this classic cookie using almond flour instead of all-purpose flour. We’ve talked about almond flour before and the many ways you can use it in your baking (gluten-free or not), and these shortbread cookies are a perfect example. The almond flour not only helps to keep them light and tender; but its high fat content means we don’t have to use as much butter as we do in traditional shortbread. Try To Get Through This Recipe For Passion Fruit Flan Without Drooling. Dark Chocolate Buttercrunch Recipe. I made just the toffee part (no chocolate or nuts) to use in a cookie recipe.
First, the taste is great. However, the directions leave something to be desired. Chocolate Salted Caramel Tart Recipe. Pineapple Upside-Down Cake. You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic.
We make it in a cast-iron skillet and add bourbon to the salted-caramel pineapple topping. Sprinkle in almonds for added flavor and texture. For the Caramel Pineapple Topping 1 pineapple6 tablespoons unsalted butter1 cup packed light brown sugar1 tablespoon bourbon (rum or vanilla works too)1/2 teaspoon fine sea salt3/4 cup sliced almonds, toasted For the Cake 1 1/3 cups cake flour (not self-rising)2 teaspoons baking powder, preferably aluminum-free3/4 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon fine sea salt2 large eggs, at room temperature2 teaspoons pure vanilla extract1 cup granulated sugar8 tablespoons (1 stick) unsalted butter, at room temperature1 cup sour cream Special Equipment One 1-inch round cookie cutterPreheat the oven to 350°F. Almond cake. The main course is dessert, and the classic debate is heavy vs. light.
Apple-Stuffed Biscuit Buns. I love a good cinnamon bun — even more with some diced apples wrapped up in the swirls — but I'm rarely organized enough to prep a yeast dough hours in advance of baking.
These buns, inspired by the ones I once tasted at the River Run Café in Plainfield, Vermont, are made with a quick biscuit dough. Problem solved! Apple Notes: This is, indeed, a rich dish. Custardy Apple Squares. I think of this as a "back-pocket recipe," one I can pull out when I need something quick and wonderful, something I can make on the spur of the moment without trekking to the market.
The cake is primarily apples (or pears or mangoes, see Bonne Idées) and the batter, which resembles one you'd use for crêpes, has more flavor than you'd imagine the short list of ingredients could deliver and turns thick and custard-like in the oven. Through some magic of chemistry, the apples, which go into the pan in a mishmash, seem to line themselves up and they come out baked through but retaining just enough structure to give you something to bite into.
That it can be served minutes out of the oven makes this the perfect last-minute sweet. I've made this with several kinds of apples and the cake has always been good. Laurent’s Slow-Roasted Spiced Pineapple. Laurent Tavernier isn’t even my hair stylist, but he knows that I love food, and so whenever I’m in the salon for a cut, he takes time to chat with me about what he’s made over the weekend.
When he gave me this recipe, I didn’t wait for the weekend to try it. The dessert is simple enough: a slow-roasted ripe pineapple with a thick aromatic sauce. As it roasts, it’s basted with orange juice, booze, jelly and a mix of spices until it is fork-tender and almost confited, or candied. How much juice? “Oh, about this much,” Laurent said, making finger measurements that wavered. Old-Fashioned Pecan Pie Recipe. Photo by William Abranowicz yield Makes 8 servings.
Pastry Dough Recipe. Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell active time 15 min total time 1 1/4 hr Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough. Peaches Roasted in Amaretto. Ingredients: Salted Caramel Shortbread Bites. If you're a fan of the salt and caramel combination but haven't tried it at home yet, this is a delicious way to experiment. The recipe is a twist on millionaire's shortbread, a classic British childhood favorite of mine.