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Salted Butter Caramel Ice Cream Recipe

Salted Butter Caramel Ice Cream Recipe
When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris. Before I go on, here’s a tip from someone who’s pretty in-the-know around these parts: True Caramel Ice Cream fans, like me, go for Berthillon’s normal glace Caramel rather than their glace Caramel-Buerre-Salé, which to me has a slightly peculiar flavor. So here I’m presenting my very own recipe for Salted Butter Caramel Ice Cream which I guarantee is better than anything you can get anywhere, including…gasp…the glace Caramel at the venerable Berthillon: It’s so good, I can unconditionally make that claim. Quelle Dommage.

Chai Snickerdoodles Tuesday, September 6, 2011 Chai Snickerdoodles* When I got married, no one told me that Jorge and I would eventually be able to have an entire conversation without opening our mouths. That instead, all we would have to do is look at each other and an entire conversation can take place. I also had no idea how little a guy could care about my hair. Before Jorge, my boyfriends always commented on my hair. Something else no one warned me about? In preparation for tomorrow, Jorge’s big day back to work (YAY!! Chai Snickerdoodle Cookies Yield: 16-18 large cookies Ingredients:for the snickerdoodles: 2 1/3 cups all purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup unsalted butter (2 sticks), room temperature 1 1/2 cup sugar 2 eggs for the chai sugar: 5 tablespoons sugar 3/4 teaspoon cinnamon 3/4 teaspoon cardamom 1/4 teaspoon ginger 1/8 teaspoon cloves 1/8 teaspoon nutmegDirections:Preheat oven to 350 degrees.

Julia Child’s Perfect Chocolate Mousse Recipe My search for the perfect, most luscious and chocolaty mousse au chocolat brought me right back home to America, to Julia Child’s recipe. Although I have a few other versions in my repertoire, her recipe is a classic and has that perfect slightly-gummy texture, backed up by a wallop of pure dark chocolate flavor. This recipe requires a vigorous bit of whipping. So if you’ve ever wanted to really know why French women don’t get fat even though they eat all those luscious desserts, well…once you make this mousse, you’ll soon learn the answer. And because the recipe is classic French, it uses raw eggs. Speaking of top-quality, since the flavor of the mousse depends on good chocolate, feel free to splurge on a good brand; you won’t regret it. Bon Appétit! Chocolate Mousse Six to eight servings Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child. I tried to reduce the amount of butter in the recipe and found it wasn’t nearly as good. 1. 2. 3. 3. 4. 5. 6.

The Culinary Chase Milk and Honey recipe from food52 Author Notes: If I’m trying to relax, a nice mug of warm milk always seems to do the trick. So does liquor, but this is a more virtuous non-alcoholic option, for when I’m looking to keep my virtue intact. Inspired by Amanda’s Chai recipe, I quickly found myself addicted to the stuff, (thanks Amanda) and thought it might be just as nice without the tea. (less)Author Notes: If I’m trying to relax, a nice mug of warm milk always seems to do the trick. So does liquor, but this is a more virtuous non-alcoholic option, for whe (…more) - mrslarkin Serves 1 1 green cardamom pod 3/4 cups milk, or a mug-full 4 - 5 strips of orange zest 2 or more teaspoons honey 1 shot of Meyers's Jamaican Rum, for when you are feeling wicked-naughty (optional) Remove seeds from the cardamom pod. Popular on Food52 and Provisions Tags: dinner for one

Duck a l'Orange Recipe at Epicurious Roast duck: Put oven rack in middle position and preheat oven to 475°F. Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside. Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes. Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Make sauce: While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat.

Chicken Thigh Recipes A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day. Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger. Served with hot rice. Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken pieces browned then baked in casserole with mushrooms, onions, garlic, rice, stock, cream, and sour cream. A classic spicy chicken and andouille sausage gumbo with okra. Chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella. A simple, light Chinese soup with chicken thighs, shiitake mushrooms and ginger. Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes. Easy baked chicken recipe. Mango and chicken are a power combo.

Say it with Sprinkles - A Blog About Baking & Sprinkles » Be Sweet... Rhubarb and Raspberry Crostata Recipe As I was shopping for produce at my local branch of Super King, I spied a stack of ruby rhubarb stalks out of the corner of my eye. On impulse, I grabbed a bag and quickly filled it with a half dozen stems. I had no clue at the moment what would become of this seasonal booty, but I was excited about the possibility of a pie, a crumble, or maybe even jam. Additionally, I was stoked about working with rhubarb from prep to plate. I have consumed plenty of the stuff over the years, but never cooked with it in my kitchen. After coming home from the grocery store and going through my cookbooks, food magazines, and various web resources, I settled on this rhubarb and raspberry crostata recipe from Karen Demasco of Locanda Verde in New York City. Both the dough and the filling came together smoothly and easily, and the finished crostata brought a great balance of flavors. I love it when unplanned market purchases turn out so nicely. For crust For filling Make crust Make filling

The Cottage Smallholder » Danny’s slow roast belly of pork to die for recipe Joint of pork belly with skin side down ready for slow roast We have Sunday Lunch in the evening and Danny usually cooks it. If I have the day off, I can spend hours in the garden and totter in at dusk to a great meal. Perfect. Last week he cooked the best pork that I have ever tasted. I had bought belly of pork from Fred Fitzpatrick on a whim. Danny was polite and definitely suspicious when I showed him the thin joint. I was working last weekend and arrived home to tantalising smells drifting from the oven. The pork had a deep, mellow flavour and the crackling was truly superb. Do also consider serving this perfect Yorkshire pudding recipe with this or any roast. Recipe Type: Main Author: Fiona Nevile Prep time: 10 mins Cook time: 4 hours Total time: 4 hours 10 mins Serves: 4 I kilo joint of belly of pork10 leaves off a sprig of rosemary3 small cloves of garlic slicedFoil big enough to form a nest under and around the joint Place the pork, crackling side down, in roasting pan. Leave a reply