Strangely enough, we hear this one a lot at SaltWorks: “Fleur de Sel actually gets my kids to eat vegetables!” Really? So I decided to test this theory. But I don’t have kids, so don’t dock points for completely inaccurate test groups. I simply used my own child-like aversion to certain vegetables: carrots. The only time you’ll ever see me eat a carrot is when it’s served up next to buffalo wings and drenched in ranch dressing, or when I’m politely agreeing to the hummus plate appetizer at every lunch involving 3 women or more.
All carrot bashing aside, Fleur de Sel is a great choice for cooked vegetables for a number of reasons:
In a desperate attempt to start summertime early I baked up some tart and refreshing key lime bars last night with a little extra zing of Fusion® Thai Ginger Sea Salt and Essential Cane Ginger Sugar. Lime and ginger go oh-so-well together and all the employees at SaltWorks looked pretty excited when I started passing out the treats at 9 am!
This recipe is one of my favorites because it packs a serious citrus punch. One of my basic citrus baking principles is that it has to be tart! I get thoroughly disappointed when I bite into a lemon tart and am completely underwhelmed; I want my cheeks to pucker! These bars have a healthy dose of lime juice and zest which gives in an authentically tart lime flavor.
This is a festive time of year. As we weather the end of winter and try to launch ourselves into spring we have Mardi-Gras, Saint Patrick’s Day and the Jewish holiday of Purim (just to name a few). Dressing up, eating, drinking and general merriment accompany these otherwise religious events. And each one has their own special foods that go with them.
Hamataschen, which is Yiddish for “Haman’s Pockets” (or hat…or ears depending on whose translation you are reading) are a traditional cookie for Purim. FYI: Haman (boo-hiss) is the bad guy in the story of Purim; why we eat his pockets has always been a curiosity to me. Once made with a dry dough and filled with a date-poppy seed paste that is rather reminiscent of the filling to a fig newton, we now have everything from peanut butter and jelly to caramelized onion and goat cheese filling these triangular treats. For our cookies, we used premade Strawberry preserves, Lemon Curd and Lime Curd, but we made the dark chocolate ganache and salted caramel sauce from scratch.
While wedding planning, I spent entirely too much time seeking out the perfect bar nut recipe as a pre-ceremony snack for our summer backyard event. Mind you, I write for SaltWorks; I don’t mess around when it comes to salty snacks. And now, I can pass my research on to you, with minor modifications by a detail-obsessed bride. So what made this bar nut recipe the winning bar nut recipe? It covers all bases and in a way that mingles so pleasantly on the palate, all cravings are satisfied. They’re sweet, savory, salty & spicy. Bonus: they go great with beer! And one more bonus: they’re incredibly easy to make; so much so, my sister and I actually made them the night before the wedding for 150 people. And I didn’t have any nut-induced meltdowns! I think that’s a third bonus?
The original recipe calls for a kosher flake salt. I agree that a light flakey salt is a good choice; the salt will melt in the butter which will coat the nuts well, rather than a coarser grain, which would just fall to the bottom of the dish or clump, resulting in less balanced flavors. Pacific Blue Kosher Flake Salt would work nicely. However, I chose fine grain Ancient Ocean® Himalayan Pink Salt. Like a flake salt, it melts in the butter and coats nuts and snacks nicely, but it’s also packed with trace minerals, so it’s usually my number one “everyday gourmet” choice.
You know that saying when your boss says “Jump!” you say “how high?” Well instead of “Jump!” my boss said “Bake me chocolate chip cookies with jalapeno chips in them!” and I said “How many?”
I’m not one to pass judgment, especially on food, but this request did seem a little bit strange. I’ve had chocolate covered potato chips and of course they were delicious, but I would have never thought about using a spicy chip. This is how legends are born though folks! It’s only weird if it doesn’t work and oddly enough these did!