Last night I was up until 3 am cooking and baking. I wanted to take a break from the magazine for a bit and make some holiday treats. While I was baking I thought to myself why not make a salted caramel sauce?!
This recipe goes with practically everything.
Dip your favorite fruit in this sauce
Drizzle this sauce over muffins, cakes, and candy
Add this sauce to your favorite beverages
Make a mean salted caramel brownie
Salted caramel sauce recipe
1 cup of Demerara sugar
1/4 cup of water
3/4 cup of heavy cream
3 tablespoons of unsalted butter
1 teaspoon of sea salt
First off what is Demerara sugar??
Demerara sugar is an unrefined, large crystal that gives this recipe an outstanding flavor. I have been using this sugar in the past month and love it!
1. Add the demerara sugar into a saucepan.
Add the 1/4 cup of water to the saucepan.
Stir the sugar and water together over low heat until all the sugar crystals have dissolved.
This will take longer than white granulated sugar. Stir for about 10 minutes.
When the sugar has dissolved turn the heat up and stir slightly, over medium heat.
When the mixture begins to boil, stop stirring.
Let the mixture boil for about 5 minutes. (The mixture will boil and become foamy, this i good.)
Pour the heavy cream in and whisk the mixture together.
Add in the butter and the sea salt and whisk together.
Pour into glass jars and store covered into a refrigerator.
1/2 cup orzo pasta, or rice – (I like both but orzo is one of my fav.)
3 eggs, at room temperature
2 tsp. fresh lemon zest
Juice of two lemons, strained
Salt and freshly ground black pepper
1 pinch of cumin
1 pinch of oregano
1 pinch of dill
Add first eight ingredients to a big pot. Bring the water to a boil and then lower heat to medium low and cover for about an hour or an hour half.
Remove the chicken and the vegetables to a bowl and strain the broth out. Return the broth to the pot and boil.
Add the rice or orzo to the pot and UN cover for about 10 minutes. Until the rice or orzo is soft. While the rice is cooking, start to prepare the sauce.
Using a whisk beat the eggs until frothy. Add the lemon zest and the lemon juice. I like to go crazy with lemon so I tend to add a bit more. Continue to whisk.
When the rice is ready, turn off the heat. Ladle about 2 cups of the broth into a small bowl. This is the tricky part so make sure you do this slowly. * Slowly add in the hot broth to your lemon- egg mixture while continuing to whisk. I like to do this pretty fast so the egg doesn’t curdle into the broth but if it is your first time, then please just do it slowly so that you take caution to not burn yourself.
Stir the egg- lemon mixture into the pot. Heat over Very low heat for approximately 5 minutes. Remove from heat and add salt and pepper to taste.
I like to add a sprig of parsley or even a little bit of basil or dill on top.
Coconut Pudding Recipe
2 tablespoons of unflavored gelatin
1 3/8 cup of boiling water
1 can of evaporated milk
1 cup of white sugar
2 teaspoons of coconut extract
1 teaspoon of vanilla
2 egg whites
Prepare a 1 quart mold, and grease it.
In a bowl, dissolve the gelatin in boiling water.
Stir in the evaporated milk, sugar, coconut extract, and vanilla extract.
Let the mixture cool to room temperature.
In a mixer, whip the egg whites until fluffy.
When the gelatin has cooled, place the bowl of gelatin in a ice bath.
When the mixture begins to set, fold the egg whites into it.
Spread the mixture into prepare mold and refrigerate to set.
I want to thank my mom for featuring her recipe!! Thank you Mom!!
Let’s get on with this tasty recipe!
Mom’s Famous Roasted Chicken & Gold Potatoes
1 fryer chicken prepared
6 gold potatoes quartered with the peel on
2 teaspoons of dried oregano
A dash of lemon pepper
2 garlic cloves minced
1/4 cup of extra virgin olive oil
Sea salt & pepper
1 Apple any kind quartered
Preheat oven to 375 degrees or 190 Celsius.
Prepare your chicken by cleaning out the inside and placing the quartered apple into the cavity.
Place chicken in a baking dish.
Quarter each potato and place potatoes into the baking dish.
Whisk together the olive oil, oregano, lemon pepper, garlic, salt, and pepper in a small bowl.
Pour the marinade over the chicken and potatoes.
Place chicken in the oven and cook for about 2 half hours or until the chicken is golden brown on top.
Anyone is welcome to submit over their recipes for Featured Recipe Thursday’s. Thinking you have a great recipe and it would be a big hit on Kouzounas Kitchen…. Submit a recipe to us by the latest, Wednesday 8 PM PST. (firstname.lastname@example.org)