My New Obsession… Salted Caramel…

July 25th, 2010

It started at Georgetown Cupcake… my friend gave me a bite of his Salted Caramel Cupcake… the sweet caramel combined with the salt intrigued me… this was a flavor I normally scoffed at, preferring my caramel like my chocolate…simple… rich…the highlight!

It continued at Komi with frozen baklava… cinnamon ice cream on top of a nut salted honey and topped with a crispy sheet filo… again, I loved the salt with the sweet…

It culminated at Co co. Sala with Salted Caramel Hot Chocolate… wow!

In between there was a failed attempt at Salted Butter Caramel Ice Cream due to a burnt finger (don’t ask)… but finally there was success… Salted Caramel Chocolate Truffles!

They were simple…rich… the highlight…

Salted Caramel

(for good instructions on how to make caramel)

1/2 cup sugar
1/3 cup heavy cream
2 tablespoon butter
1 teaspoon salt

1. In a sauce pan, heat the sugar over medium until it begins to caramelize stirring occasionally.
2. When the sugar becomes caramel colored and is all dissolved, slowly pour in the cream. Be careful because it will boil and sometimes splatter. Continue stirring until it has been fully incorporated. If the caramel seizes up a little, continue to stir over the heat until it is liquid again.
3. Remove from heat and stir in the butter and salt.

Salted Caramel Chocolate Truffles
(adapted from Tartine)
1/2 pound dark chocolate chocolate, chopped
1/3 cup heavy cream
2.5 tablespoons butter
Salted Caramel, cooled by pourable
Cocoa powder (for rolling)

1. Heat the heavy cream in a sauce pan until it begins to bubble.
2. Pour over the chocolate and stir until melted.
3. Mix in the butter until melted.
4. Stir in the salted caramel.
5. Set in the fridge for at least an hour to become solid.
6. With a spoon or melonballer, spoon out about a tablespoon of the ganche and roll it into a ball. Roll in the chocolate cocoa powder.

P.S. Do not forget to enter to win a $50 gift card!

Edible Flowers… Tasty (Kitchen) Tennis… $50 Giftcard Giveaway…

July 18th, 2010

We apologize for the delay in bringing you this match… Edible Flowers for Breakfast…

However, while we waited for our players to find edible flowers… CSN, an online seller full of dining room sets, cookware and more, offered us a giveaway… so read on for more

This round of Tasty (Kitchen) Tennis proved to be harder as stores do not regularly stock edible flowers… In order to cook with flowers, you must ensure that no pesticides were used… Eventually, our players had success…

Ginny played with roses to bring you Rose-Pistachio Honey Buns.  While Aaron discovered the joys of fried Stuffed Squash Blossoms with Ricotta.  One is sweet and the other savory… Which is your favorite?

Don’t miss the next round in two weeks! These master (kitchen) tennis players will be back to bring you:  Pomegranate for DESSERT!

Please stay tuned!

Also, if you would like to participate in the next round, email ginnygetsfloury [at] gmail [dot] com by July 31, 2010, the name of your blog, its URL, the recipe and a photograph.  If you don’t have a blog, feel free to participate- just email me the recipe with a picture.  I’ll hope you join us for another round of Tasty (Kitchen) Tennis!

Oh, yes, the giveaway… I didn’t forget… CSN has offered one reader a $50 gift certificate to its stores.  It offers free shipping so… that is $50 to spend on something you need (or want) for your kitchen, house or self… personally, I’m a huge fan of the Le Creuset selection…

To enter the giveaway, please leave a comment and answer this question:

What ingredients should be used in Tasty (Kitchen) Tennis?

Also, if you retweet this linking back to @ginnygetsfloury and let me know, you will get an additional entry. Unfortunately, the prize can only be shipped to the US or Canada… Deadline for the Giveaway: July 25, 2010 Noon EST

Rose Pistachio Honey Buns

July 16th, 2010

Rose Pistachio Honey Buns
(adapted from Joy of Cooking)

1 cup milk
1/2 cup butter
2 tablespoons warm water
1 package yeast
2 teaspoon & 1/2 cup sugar, divided
3 eggs beaten
1 teaspoon salt
4 1/2 cups flour

1. Heat the butter and milk in a sauce pan over low heat until the butter melts. Set aside to cool.
2. Dissolve the yeast and 2 teaspoons sugar in the warm water. Let stand for 5 minutes.
3. Mix the rest of the ingredients with the yeast mixture. Add the milk mixture when it is cool enough so as not to kill the yeast.
4. Beat the dough for about 5 minutes (or knead by hand).
5. Place in an oiled bowl and turn to coat with oil.
6. Cover and place in the fridge for twelve to twenty-four hours.

1/2 cup of flower petals
1/2 pistachios, crushed
1/4 cup butter, melted
1/4 cup brown sugar, packed
1 teaspoon, cinnamon

1. After the dough as risen, roll out the dough into a 11 x 17 in rectangle.
2. Mix the brown sugar and cinnamon together.
3. Brush the dough with the butter and sprinkle the cinnamon sugar mixture evenly on the dough.
4. Sprinkle the pistachios, followed by the flowers.
5. Starting at the long side, roll the dough like a jelly roll and cut into 3/4 in. slices.
6. Place the slices into a greased pan and let rise for about 30 minutes.
7. Heat oven to 350 and bake for about twenty minutes until golden brown.
8. Remove from oven and drizzle honey glaze over the buns.
9. If the buns seem too soggy, put in oven for about 5 more minutes. (I had put too much water in the honey glaze so they were a little soggy but the adjustment I made below should fix that problem).

Honey Glaze
1/2 cup honey
1 tablespoon water

1. Heat the honey and water until melted and easy to pour.