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Posts Tagged ‘caramel sauce’

BakedBrie_Intro

To be honest, I had not intended on posting this recipe but the accolades it received at a party we had late last year with our neighbours, well, I just couldn’t ignore it. If you like warm, melty brie, chopped cashews and almonds, some chopped dried cherries, apricots and raisins then this is for you. Oh, did I forget to mention the home-made caramel sauce? Yes, you did read that correctly.

Ingredients for the Brie:

  • Small round of Brie
  • About 50 g chopped nuts (I used cashews and almonds)
  • 25 g chopped dried cherries
  • 25 g chopped dried apricots
  • 25 g golden raisins
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon

Ingredients for the caramel sauce:

  • 1/4 cup granulated sugar
  • 3/4 tsp lyle’s Golden syrup
  • 3/4 tsp water
  • Dash of lemon juice
  • 1/4 cup heavy cream, heated
  • 1/2 tbsp salted butter

Directions:

  1. Pre heat oven to 275° F (135° C).
  2. Combine the nuts and dried fruit with the spices and set aside.
  3. In a microwave proof measuring cup, add the sugar, syrup, water and lemon juice, whisk to combine.
  4. Microwave the sugar mixture on high until it JUST begins to darken (mine was a hair less than 1 minute 20 seconds, using a new microwave — watch it carefully). Remove it carefully from the microwave and set aside on a heat-proof surface and watch it turn dark amber.
    Meanwhile, heat the heavy cream until almost boiling. When the melted sugar had reached a gorgeous amber colour, slowly add the hot cream while whisking. Add hot cream little by little as it will bubble up. Stir in butter until melted.
    Pour hot caramel over spiced nut and dried fruit mix, toss until combined.
  5. Place Brie round in the centre of a heat proof vessel (I used cast iron so it will keep warm for a while). Pour the nut caramel mixture over the Brie and bake until Brie is hot and melty 5-10 minutes. Serve with French stick and crackers.
BakedBrie_Blog

I wish I had shot a pic of it right out of the oven but sadly it disappeared too quickly!

 

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Happy Halloween, tomorrow! What will you be for this momentous occasion? JT and I will share a costume, one that he thought up! I need mine for work on Tuesday and he needs it for Wednesday! Good timing! We’re Phantom of the Opera! Well, I hope you all have a great time Trick or Treating tomorrow night!
As you know during our cooking class in Lyon, we made this absolutely delightful Claffoutis with a wonderful Caramel Sauce. Chef Villard was kind enough to provide the recipes for the dishes we made together in his kitchen and we recreated the entire dinner for my friend Barb and her hubby (Profiteroles and Ponytails).

It’s a delicious dessert. I snapped this pic earlier in the day because of the light.

Pear and Milk Chocolate Clafoutis with Caramel Sauce

Makes 6 Claffoutis about 10cm or 4 inches in diametre

Ingredients:

  • 2 eggs
  • 1 egg yolk
  • 80 g granulated sugar
  • 40 g all purposes unbleached white flour
  • 100 mL Carnation Evaporated Milk (or cream)
  • 150 mL milk (I used skim)
  • 2 ripe bosc pears
  • 50 g Lindt milk chocolate, chopped
  • 5 g butter
  • 5 g sugar

Directions:

  1. Pre-heat oven to 175° C (350° F).
  2. Butter the pans and dust with sugar until sides and bottom are totally coated.
  3. In a bowl, mix the sugar and flour well. Make a well in the centre and slowly pour the cream in and then the milk. Add the lightly beaten whole eggs and yolk and mix delicately until all of the flour and sugar are combined.
  4. Peel and cut up the pears into smallish cubes (1 cm or 0.5 inch), divide evenly in the 6 pans. Add the chocolate so that it is evenly distributed in each pan.
  5. Pour the egg mix into the pans dividing equally among the 6.
  6. Bake for about 30-40 minutes or until firmly set. Cool in pans and remove carefully.
    Set aside.

This is only the photo I took of the Clafoutis, it was pear, chocolate with a glorious caramel sauce. I can hardly wait to make this again!

You can make the traditional caramel sauce, or try this unique microwave version.

Caramel Sauce Ingredients:

  • 200 g sugar
  • 50 g water
  • 150 mL heavy cream (I did not substitute this one as the sauce needs the fat)
  • 15 g unsalted butter
  • pinch of salt

Directions:

  1. Add the sugar and water to a heavy bottomed pan and heat on a low setting until the sugar is dissolved and has cooked to a beautiful golden caramel colour (be careful, I burned my first two attempts!)
  2. DO NOT STIR. Apparently stirring causes the sugar to crystallize and you will not have a smooth sauce.
  3. When you have achieved the desired colour, add the cream carefully and whisk well. Add the butter and a pinch of salt. Allow to cool.

Assembly:

  1. Warm the clafoutis in the oven for about 10 minutes.
  2. On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
  3. Drop one clafoutis into the centre of the sauce and serve warm.

And that concludes our dinner party from Lyon. I hope some of these recipes will inspire you to make something similar. Cheers.

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I invited my brother and his family over for brunch on Sunday because it would have been our Mom’s 76th birthday on Friday (we try to get together each year for this occassion). I decided on making an old favourite: Pineapple upside down cake with home made Caramel Sauce because I remembered it to be one of my brother’s favourites (as it turned out, he said he didn’t even remember the dessert, sigh!) The caramel sauce was one I spotted in a blog some time ago, and it’s made entirely in the microwave…so easy. I won’t bother replicating the recipe because Tracey has some wonderful, fool proof, step by step photos. Note that the age of your microwave will have an enormous effect on timing (mine is at least 20 years old, but it still works and I can’t be bothered to change it — it hides in my microwave cabinet in my newish kitchen, seldom used). The sauce is down right amazing. Make it. I’m not kidding. Even if you have nothing to drizzle it on, just make it. The only thing I changed was that instead of using heavy cream, I used fat free Carnation Evaporated Milk to help reduce some of the calories. The kids didn’t even notice! They took leftovers home. You may use this recipe or any old white cake recipe you can find. I didn’t want 20 cakes, so I actually halved the original recipe.

Pineapple Upside Down Cake and Home Made Caramel Sauce

Makes 10 cupcake-sized cakes

Recipe adapted from A Guide to Good Cooking, Five Roses Flour, twenty fifth edition, 1983

sticky, gooey, sweet caramel...you old smoothie

Ingredients:

  • 212 g (3/4 cups) all purpose floour
  • 7.5 mL (1/2 tbsp) baking powder
  • 1 mL (1/4 tsp) salt
  • 67.5 mL (1/4 cup) butter
  • 125 g (1/2 cup) sugar
  • 1 large egg
  • 2.5 mL (1/2 tsp) vanilla
  • 87.5 m (5/16 cup milk, just a bit more than 1/4!)
  • 67.5 mL (1/4 cup) butter
  • 125 g (1/2 cup) brown sugar
  • 6-7 slices of pineapple (I used fresh, but you can certainly use canned, if you do, you may want to use the syrup instead of milk in the batter)

Directions:

  1. Preheat oven to 180°C (350°F).
  2. Sift the flour, baking powder and salt together, set aside.
  3. Cream the butter with sugar, eggs and vanilla until light and fluffy (about 6 minutes).
  4. Blend in dry ingredients alternating with the milk beginning and ending with dry.
  5. Prepare 10 muffin tins by generously spraying with non-stick cooking spray.
  6. Melt the second butter with the brown sugar in a microwave proof bowl. Stir well. Distribute into 10 prepared muffin tins evenly.
  7. Slice the pineapple into smallish bits that will fit into each tin. Place one slice in each tin, pressing down into the brown sugar mixture.
  8. Evenly distribute the cake batter into the 10 tins. Give is a bit of a shake to remove bubbles. Bake for 15-20 minutes or until a cake tester comes out clean.
  9. Cool for about 5-6 minutes (not too long, though) and invert so that the gooey caramel created by the brown sugar still comes out clean. Drizzle what ever brown sugar mixture remains in the pan over each cake.
  10. Serve with home made Caramel Sauce, bits of pineapple and whipped cream. Hide the rest because your guests will want doggy bags.

Can you just taste it?

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