Posts Tagged ‘caramel’

This Just In: Turkey Day Treats

Salted Caramel Pumpkin Rolls

Our friends to the south will celebrate American Thanksgiving tomorrow, so with that in mind, I’ve whipped up a batch of salted caramel pumpkin pie rolls that would be equally at home on a breakfast plate or a dessert platter.

It all started when I found a small pie pumpkin lurking at the back of my overstuffed fridge on the weekend.  After brainstorming and rejecting my initial thoughts on its usage (pumpkin chocolate chip bars) I settled on the idea to make cinnamon rolls (which the Everyman loves) but tinge them festive and orange with pumpkin and pie spices. After googling for a while, I came across several recipes that had elements of what I was after, but no hard and fast winner.  Instead, I decided to come up with my own.

First, I roasted the pie pumpkin cut-side down until it was collapsed and yielding.  Once it had cooled a little, I ran it through the food processor until it had the consistency of baby food.  I’ve often wondered why homemade pumpkin puree is a light ochre-ish yellow and the stuff you get in a can comes out technicolor orange.  After pondering this for a bit, I’ve arrived at the hypothesis that they grind the whole pumpkin up, rind and all to obtain such a vibrant hue.

Incorporating my puree into a basic sweet dough, I left it to bulk ferment for an hour while I roasted some things in duck fat and salad spun some other things.  Some of the rest of this pumpkin mush will be making an appearance in another dish later this week, too.

When I returned, the dough was rolled out on a floured counter, brushed with copious amounts of butter and sprinkled with a brown sugar-based spice blend.  Rolled into a tube, it was sliced and placed in a silcone pan and left to final proof on top of the oven.

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An Unorthodox Usage For Lard

Chews

As you may recall, one of the things I wanted for Christmas was a bag of Chris Cosentino’s Boccalone lard caramels (amongst other things).

After the holidays I was able to cross a few things off that massive list (I Know How To Cook, the dough press, a scraping beater, a rolling pin and the spice storage solution, specifically), but I was still no closer to tasting those caramels.  As I probably mentioned at the time of writing, unless I get myself (or someone I know) to California (which is highly unlikely) I don’t have much chance of partaking of them any time soon, either.

You may also have noticed that this past weekend I rendered down the better part of 10 pounds of pork fat into lard, the majority of which has been earmarked for sealing the prosciutto.  Even after taking that into consideration, there was still a fair amount of fat left over.  Some I planned to freeze for another day, but it occurred to me that I had enough of a surplus to sacrifice a little to a lard caramel experiment.

When I first read about these fancy lard caramels, I assumed there must be some magical twist to them.  Further research revealed that wasn’t the case, and in fact the only thing unique about them (compared to other caramels) is the fact that the lard supposedly comes from Cosentino’s restaurant.  Beyond that, everything I read indicated they’ve employed a fairly standard caramel recipe.

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Failure Is Not An Option (Or How I Invented Gar-amel-ic)

All Wrapped Up And Ready To Go

I don’t think it would come a surprise to anyone that I have a slightly morbid curiousity regarding combining garlic and sweet things.

Having fallen in love with Odile’s fleur de sel caramels, I’d intended to make a homemade batch for quite some time.   But, I also adore old school Mack Toffee, and had been considering how best to copycat that.  As a child it was one of my most favourite treats, and one that I could always count on my dad to buy for me because he loved it, too.

Then it dawned on me.

I shouldn’t make caramel or a toffee.  Gar-amel-ic was the answer; a roasted garlic infused caramel toffee.  The real conundrum was how to get the garlic into the toffee without having actual bits of garlic floating around in it.  Since my tea infusion worked out so well the other day, it seemed like a smart jumping off point for garlic infusions, too.

I again turned to Alice Medrich as my guide, since her take on brownies hadn’t steered me wrong. (more…)