Salted Caramel Sauce

– johanna | February 8th, 2013

Filed under: RECIPES- Condiments

One day while Adelin and I were playing barbies we were invaded by three halo men and a lego guy. This real life toy story world of army men, lego guys, and barbies coexisting is a common senario in our home. Apparently it was the lego captain’s birthday. So we gathered all the barbie food that included a turkey, a two layer wedding cake, a banana sundae, and an empty bowl that we pretended had a salad. While the girls were getting ready for the birthday party the house was attacked by bad guys. The lego captain lead his halo men on the mission of protecting the barbie house and its occupants. After a few skillful karate moves the house was secure. During the battle some of the food, cups, and utensils fell off the table. As we were cleaning things up to start the party again, Adelin asks me if we can make a banana sundae just like the fake sundae she was holding in her hand.

Maybe it is un-American but, I have never liked banana sundaes. I do not like bananas in general much less cold bananas. The thought of having sundaes sounded fun so, we decided to invite some friends over for movie night and sundaes, with or without bananas.

Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups

Source: Lick My Spoon
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt

Heat sugar and water in a saucepan over medium-high heat; stirring constantly to dissolve sugar. Bring to a boil. Do not stir once it comes to a boil.

Boil until the liquid turns a dark amber color or about 350 degrees on a candy thermometer.

(If using a non-stick pot the edges might turn dark amber before the center. If this happens swirl the pan a bit but refrain from stirring. If you do not have a thermometer boil until most of the liquid is amber and it starts to smell like it is burning. Remove the pan from the heat before stirring in the butter, then the cream.)

When the liquid sugar turns a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.

Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.

Add the sea salt and whisk until caramel sauce is smooth.

Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Sauce will thicken as it cools.

Store in the refrigerator for up to 2 weeks. Warm before serving.

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Raspberry Lemonade

– johanna | February 1st, 2013

Filed under: RECIPES - Beverage

Last fall when I was Florida my mom took us to a quaint Tea House for lunch. The food was absolutely amazing. We dined on scones with clotted cream, pineapple compote and strawberry preserves, and a cold strawberry soup for appetizers. For the main course I had the apple cherry chicken with brie and steamed vegetables. Devine. To top it all off dessert was a heart shaped puff pastry with cherry filling, whipped cream, and chocolate sauce. To drink we had water and raspberry lemonade.

For years I have been dreaming about hosting monthly tea parties. I love playing dress up and thought it would be a real hoot to wear fancy hats like they do in the social circles of London. What fun it would be to decorate our hats with bits of flowers, ribbon, or lace like the Bennett ladies on Pride and Prejudice. I was delighted when my daughter asked to have a tea party for her birthday. We found some frilly frocks at the thrift store for each of the girls to wear. I rummaged through my costume boxes for gloves and lace shawls. Instead of decorating hats they made pearl necklaces. As for the food I knew instantly we had to serve raspberry lemonade and tea sandwiches.

Source: Dawn’s Recipes
1 cup fresh squeezed lemon juice (from about 4 lemons)
3/4 cup sugar
1 cup fresh or frozen raspberries
5 cups cold water (adjust to taste)
3 cups ice

In a blender, combine lemon juice, sugar, and raspberries. Purée for several seconds, making sure sugar has dissolved.

Place raspberry-lemon mixture in a pitcher. Stir in the cold water and add ice.

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