Recipes

caramel pear dessert 

Caramel Pears

8-10 ripe pears, washed, dried, chilled
372 grams sugar (about 2 cups)

186 grams dark brown sugar (about 1 cup)
150 grams butter (about 2/3 cup)
2/3 cup corn syrup
1 cup cream

1 tsp. kosher salt

2 tsp. real vanilla extract

 Mix all ingredients together (except the fruit) in a deep saucepan. Cook over medium high heat until the butter melts and temperature on a candy. Stir constantly toward the end of the cooking period to prevent scorching. Remove from heat and cool slightly.

Dip fruit into caramel mixture and twist until evenly covered. Roll in nuts or sugar. Drain on waxed paper or a silicone baking sheet. Refrigerate. Consume pears within a few hours. Leftover caramel can be refrigerated and defrosted in the microwave for dipping fruit slices or served with the tart.


Apple Tart
Crust:

140 g. sugar

400 g. butter

1 egg

1 tsp. vanilla

455 g. flour


1. Mix sugar, butter, eggs and vanilla with dough hook just until combined.
2. Add flour and mix until smooth. Do not over mix.

3. Flatten into disks and wrap in plastic. Refrigerate 30 minutes.
(You'll only use half the dough. The rest can be tightly sealed and frozen)
4. Roll or press tart dough into shells (about 1/4 inch thick)

5. Preheat oven to 400 degrees (205 celcius)


 


Outback Steakhouse Wedge Salad
Serves: 4
Prep Time: 10-15 minutes
Cook Time: 20-30
Common Allergens: Soy (trace amount in Veganaise)
Instructions:
In a small saucepan combine, bring to gentle simmer and reduce to a thick syrup:

1/2 cup BALSALMIC VINEGAR
1/8 cup raw HONEY
1/4 teaspoon SEA SALT
Brown, crumble and set aside:
6-8 strips BACON 
Prepare
Prepare produce and set aside:
1 TOMATO diced
1/4 RED ONION thinly sliced
1 head ICEBERG LETTUCE quartered
Assembly:
On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. If you tolerate dairy, a spoonful of blue cheese crumbles tops this salad off perfectly!
 aspberry Crumb Breakfast Bars
Adapted from :Friend Blogger

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

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