Salty Dog's Blog

A Holiday Essential: Cranberry-Ginger Compote

I realize I haven't written much over the past moth - this is by far our busiest time of year, so I've been consumed lately with the exciting hustle and bustle of all the holiday gift orders we've been getting on our website. I was also up in Massachusetts last weekend for our annual Holiday Open House, which was a smashing success!  It was wonderful to catch up with customers who have loyally purchased from us for years, as well as meet some new ones.  It was amazing to meet several people who had driven over an hour to simply come to our Open House for their holiday gifts!  Thank you, thank you - it means a lot!

Speaking of gifts, if you are looking for a gift anyone is sure to love, we've just added a brand new gift crate selection to our website - you can either choose one of our assortments, or simply purchase the crate alone and pick and choose which jars of salt or pepper you want to fill it with! How neat is that? Or, if you're looking for a tasty stocking stuffer, check out a few of our holiday Sweet Treats, they won't last long!

I know we're well into the Christmas season, but I have to backtrack one moment to Thanksgiving. I want to share with you one of Chef Didi Davis' recipes that you must have in your back pocket for the holidays - whether Thanksgiving or Christmas. It is her Cranberry-Ginger Compote. This is no ordinary cranberry sauce. It is the perfect balance of sweet and tart, and is wonderful paired with any meat, whether chicken, turkey, pork or even lamb. It was a big hit at our Thanksgiving dinner table (thank you, brother, for preparing it again this year!), and it is delicious enough I think I need to make it for Christmas as well.

Simple ingredients and easy to prepare, this is a fabulous holiday condiment!

CRANBERRY-GINGER COMPOTE
by Chef Didi Davis
Serves 6 to 8

Cranberries, apricots and ginger make this compote sweet, spicy and tart. It is a huge success at my table.

2 cups water
1 cup sugar
8 ounces dried apricots, cut into quarters
2 tablespoons minced fresh ginger
1 12-ounce bag fresh cranberries

Place the water, sugar, apricots and ginger in a medium saucepan. Bring to a boil and boil 5 minutes to soften the apricots, stirring often. Add the cranberries, return to the boil, lower the heat to medium and gently boil for 5 minutes more, stirring often, until the cranberries pop and soften.

Remove from the heat and transfer to a medium bowl to cool. Chill and serve. This compote keeps well for 1 to 2 weeks in the refrigerator.

Potato Leek Soup's New Best Friend

 

The best part about autumn is the triumphant return of Soup. I've recently become so attached to making Soup, and I don't see that changing anytime in the foreseeable future. They are easy to prepare, effortless to freeze and save for a lazy day, generally quite inexpensive, and make the coziest and most comforting of meals. Served with artisan bread and a simple salad - dinner is ready and lacking nothing.

The really fun part is that Soup begs to be experimented with. I recommend starting with some base recipe if you are new to them, but in no time you will find yourself adding a pinch of this or that or some oddball leftover vegetables. Before you know it you have created a most delicious custom recipe.

I know at Salt Traders we've talked a bit lately about our new Maine Cherry Wood Smoked Sea Salt. While I realize it's been available for quite sometime now, the novelty of it has still not worn off for me. In my soup making adventures, I've found this salt to be the perfect companion. It adds with a simple sprinkle what I want every soup I make to embody - warm, cozy, soft, rich flavors. The subtle smoke adds depth and richness.

I was flipping through Julia Child's Mastering the Art of French Cooking (I know, I know, I sound like I'm  in the movie - blogging AND cooking from that book) and came across her Leek and Potato Soup recipe. I had everything I needed in my kitchen and it was honestly effortless to prepare. All you need are leeks, potatoes, whipping cream and chives or parsley for garnish, if desired. You can see why it does not take long at all. 

The soup is simple, yet delicious. (I like eating potato soup, I think it makes me feel more Irish).
However, it wasn't until I added the Maine Cherry Wood Smoked Sea Salt that it really jumped out of its one dimensional state into something dynamic and satisfying.  The following day the flavors deepened even more and it was utterly wonderful.

I highly recommend making some Potato and Leek soup soon - but I insist that if you are going to make it, you use it with the Cherry Wood Smoked Salt.  You'll be happy you did, I promise!

Lotus Root

The Lotus is a plant full of mystery, symbolism and reverence in many cultures. While most Americans are familiar with the Lotus flower, much less attention is given to the root.

I claim to be no expert in Buddhism or Hinduism, but from the little I do know, the Lotus plant plays a significant role. For Hindus, the lotus symbolizes both beauty and non-attachment. As the lotus flower is rooted in mud, but floats on its stem above the water, so too we are to exist in this world but remain untouched by it. Three similar symbolic stages exist for Buddhists; the mud where the lotus root rests is associated with Materialism, the water where the stem resides symbolizes Experience, and the sun which bathes the beautiful lotus blossom represents the final desired stage of Enlightenment.

The root is rather unattractive at first, easy to pass over without any notice. It is firm in texture, with a shape that could be described as a cross between a potato and sausage links. These links can reach up to 4 feet long, and can be broken apart into sections (which I hear might be frowned upon by market owners).

The roots are very healthy, full of vitamins (in particular Vitamin C), fiber, minerals, iron and calcium.

My first experience eating lotus root was at a delightful restaurant in Allston, MA called Jo Jo TaiPei. Delicious flavor, surprising texture, and beautiful appearance. The lotus was seasoned predominately with sesame, served chilled as a starter salad. The texture is reminiscent of a water chestnut - soft, yet with a snappy crunch. While on the outside the root isn't anything to notice, once cut into rounds, the delicate, lacy pattern is revealed. They are truly striking.

I ventured into Philadelphia's China Town last weekend, determined to find the perfect lotus root. It was a beautiful, warm sunny day, not too humid thankfully. I found a tiny, family run grocery that had a small selection of produce, everything looking fresh and well-chosen. I love wandering in places like this, because it is exciting to realize that so many of my fellow Americans eat so differently from me on a daily basis. Their weekly staples are my exotic finds, and that is so refreshing. In my own backyard there are a plethora of cultures begging to be explored, and tasted.

In broken English a fellow patron asked with a combination of polite skepticism and interest, "You are cooking Chinese?" I laughed and told her I was going to try, which seemed to please her. She proceeded to help me find the perfect selection of lotus root from the bin of sausage-like potatoes. The woman at the register, observing our interaction, seemed equally intrigued and asked me it's name in English. I asked her the Chinese name and did my best to repeat it back to her. "Very good!" she encouraged me. I'm sure she was just being gracious, but I felt wonderful, regardless. Who knew some vegetable shopping could turn into  a language lesson?

While this recipe below certainly can't compete with the Jo Jo TaiPei lotus salad I so enjoyed, it is an effortless way to start using lotus root. Lotus root may also be used in stir fry, soup, and stew, or even pickled or stuffed. Have fun experimenting with the recipe, and adapt it to your liking.

CHILLED SESAME LOTUS ROOT SALAD

1 lb Fresh lotus root
1/2 t. Grated fresh ginger
1 T. Maui White Sugar
1 1/2 T. Soy sauce
2 T. White vinegar
2 t. Sesame oil
Sarawak Black Pepper

Wash the lotus root well. Remove the outer skin using a vegetable peeler, cutting off the root ends. Slice the root in diagonal, even slices, 1/8" thick. Immediately plunge the slices into ice cold water (I like to first add either lemon juice or a little vinegar to the water to prevent any browning of the root). Drain the root slices.

In a heat-safe bowl, pour enough boiling water over the root slices until they are covered. Let the root slices rest until they are tender-crisp, about 8-10 minutes. Drain the root slices and rinse with cold water. Pat dry and chill.

Meanwhile, mix up your dressing by combining the ginger, sugar, soy sauce, vinegar, sesame oil, and black pepper in a small bowl, whisking until well blended. Pour over lotus slices and continue chilling until you are ready to serve.

Adapted from ChinaTownConnection.com

didi davis food in this week's Foodzie Test Kitchen!

Our very own didi davis food sugar blends were featured in Foodzie's Test Kitchen this week.

Click to check out Foodzie's recipe for Pecan-Encrusted Chicken Breast with didi davis food Orange Ginger Sugar or Roasted Red Beets with didi davis food Mojito Sugar!

SALTED, NOT STIRRED: A Salty Twist on New and Traditional Cocktails

SALTED, NOT STIRRED

Monday, March 1, marks the beginning of “meteorological spring.” Seriously. Those weather people are talking about it. It doesn’t seem possible, with winds howling and snow accumulating. So, with skepticism and yet hope, we thought it would be fun to bring you a few winter warmer cocktails, while the storms still rage, yet adding one or two lighter drinks to remind us of all the good, toasty days that lie ahead with the promise of summer.  

Keep in mind, these are not your average cocktails. As you know, we love flavor and salt, so we’ve matched some favorite, classic sips along with an innovative salty twist or two.  

IT'S ABOUT THYME

A delightful herbal cocktail, lightly sweetened, utilizing salt in the drink instead of as a rimmer.  The key is to steep fennel thyme salt in the honey syrup for a bit to allow the flavors to develop. Smooth and sophisticated.  

1 TB water

1 TB honey

1/2 tsp. didi davis food Fennel Thyme Salt

1 TB fresh lemon juice

2 oz. Gin of choice  

Place water, honey, salt in a small bowl and heat in microwave to melt honey.  Stir to mix and set aside for 10 minutes to steep and cool. Mix in lemon juice. Fill a shaker with ice, add honey mix and Gin and shake. Strain in to a martini or wine glass and enjoy.  

'TWAS A DARK AND STORMY SEA

When you have darker plans for your evening (be honest, we know you’re reading Twilight for the fifth time), try our take on the Dark and Stormy. Classically made with Goslings Black Seal Rum, the addition of Cyprus White Sea Salt Flakes balances the lime-ginger-sweet axis of flavors perfectly.  

White Cyprus Sea Salt Flakes

Lime Wedge

2 oz. Goslings Black Seal Rum

4 oz. Ginger Beer  

Place a small amount of salt on a plate or saucer. Rim a tall glass with a touch of lime juice from wedge. Dip glass in Cyprus salt to rim all around. Add ice to glass and pour in Rum. Top with ginger beer and squeeze lime juice into glass. Toss in wedge. Give drink one light, swift stir and sip away!  

SMOKY BREW

This alluring drink captures you with its scent even before the first sip. Experience the blend of a unique, subtle smoke and soft, gentle crunch paired with the rich, smooth flavors of full bodied beers.   We liked it best with a craft brew. We sampled a range of beers from IPA to Stout, using local brews and commercial brands. In the end we loved our local Cape Ann Brewing Co. Fisherman’s Brew Greenhorn IPA, one of their Seasonal Special Offerings. We highly recommend you try it, if available in your area, or explore your local craft brew in different styles to find your favorite.

Guava Wood Smoked Sea Salt

1 bottle IPA, Porter, or Stout  

Place a small amount of salt on a plate or saucer. Place a layer of water in another saucer and lightly dip rim of a glass in water just to kiss surface. Dip glass in smoked salt to rim all around. Fill glass with beer by tipping glass and bottle of beer and gently pouring brew; being careful not to touch salt. Sip liberally and enjoy!  

NIGHT STAR

We wanted a red wine cocktail that blended with our beautiful pink flake salt. It evolved into a mildly sweetened night cap with Australian Shiraz, Australian Murray River Salt Flakes, and a touch of Chambord. Warm and cozy, this beverage is perfect for curling up with a good book next to a crackling fire. The spices will gradually unfold as they rest in your glass.  

Australian Murray River Pink Salt Flakes

1 star anise

3 tiny Cacao Nibs (optional)

1 tsp Chambord liqueur

6 oz. Shiraz wine  

Place a small amount of salt on a plate or saucer. Place a layer of water in another saucer and lightly dip rim of a glass in water just to kiss surface. Dip red wine glass in salt to rim all around. Place the star anise and cacao nibs in bottom of glass and pour Chambord over the spice. Add the wine, but do not stir. Enjoy!  

THE NY SEA

Call it nostalgia, the resurgence of Rye, or being mad about Mad Men; we are twisting up the classic Manhattan using our Black Cyprus Sea Salt Flake. The salt adds balance to the sweetness of the drink along with a pleasing crispness.  

Black Cyprus Salt Flakes

2 oz Rye whiskey, preferably not a blend

1 oz Sweet Italian Vermouth

2 drops Angostura or orange bitters, or more to taste

Strip of lemon or orange zest

Place a small amount of salt on a plate or saucer. Place a layer of water in another sauces and lightly dip rim of glass in water just to kiss surface. Dip glassware in salt to rim all around. Fill a shaker with ice, add Rye, Vermouth and bitters and shake vigorously. Strain into prepared glass, add strip of zest and enjoy!

A Tasty Table for Thanksgiving

The Thanksgiving table is a visual event bar none. Laden with enticing colors, textures, glistening crystal, and striking flowers it awakens and draws us in. With huge anticipation we sit, take a moment to express gratitude, to absorb all before us. It is a wonderful moment on the precipice of a meal worth the year's wait.

We would like to add to that moment by sharing a few choice side dishes with arresting fall colors and cozy textures. Make them ahead of time to spread out the work and reheat when you are ready. We've also included 2 recipes for a Thanksgiving weekend breakfast, just because we thought you haven't cooked enough! No, seriously, we love them because they are simple and savory and are a satisfying alternative to eggs and toast.

Recipes are adapted from A Fresh Look at Saucing Foods and Side Dishes Creative and Simple, both by Chef Didi (Deirdre, yes top secret full name) Davis, available at Amazon.

RED ONION & CRANBERRY COMPOTE

Makes about 4 cups

This dish is part sauce, part side dish. The idea came from my good friend Richard Kzirian 20 years ago. It was an ingenious dish and he was clearly ahead of his time, contrasting the sweetness of well-cooked onion with the sharpness of fresh cranberry, which has since become a classic. May be made ahead and reheated. 

4 tablespoons unsalted butter 
6 red onions, about 3 to 4 pounds total, cut into 1/8-inch slices
Sea Salt such as Bay of Fundy or Sel Gris
Freshly ground black pepper, such as Tellicherry or Comet's Tail
1 bag (12 oz) fresh cranberries

Melt butter in a large sauté pan over low heat. Add onions, toss in butter to coat, season with sea salt and pepper. Sauté onions until soft and sweet but not browned; about 30 minutes. Set aside or refrigerate until ready to use.

When you are ready to serve, reheat onions and add cranberries, cook for 2 or 3 minutes to heat through. They should retain their shape and tartness. Correct seasonings and serve.

BAKED SWEET POTATO WITH MAPLE & LIME
Serves 8

This dish, sweet with a tart edge, is similar in construction to the potato gratin of France. It is served with a sauce of maple syrup, lime juice, cracked pepper, and herbs. The dish improves as it sits; do not hesitate to make ahead and reheat in a low oven the next day.

1/2 cup fresh lime juice
1/2 cup water
1 cup plus 1 teaspoon pure maple syrup
1/2 tablespoon oil
3 medium-large sweet potatoes (2 1/2 - 3 pounds total), peeled and cut into paper-thin slices
Sea Salt, such as Bali Fine Grain
2 large white or red onions (about 2 pounds total), cut into paper-thin slices
1 teaspoon (packed) grated lime zest
1 1/2 cups fresh bread crumbs
1/2 teaspoon coarsely ground black pepper, such as Lampung or Sarawak Black
2 teaspoons chopped fresh marjoram or sage or 1 teaspoon dried

Preheat the oven to 350 degrees F.

Place 2 tablespoons lime juice in a small nonreactive saucepan along with water and 1 teaspoon maple syrup. Bring to a boil, lower heat, and reduce to 1/2 cup, 10 to 15 minutes depending on size of pan. Set aside or refrigerate until ready to use.

Lightly coat a 13-by-9-inch baking dish with oil. Layer one-third sweet potato slices in dish and season lightly with sea salt. Arrange half onion slices over potatoes and season lightly with sea salt. Make another layer of potatoes, a layer of the remaining onion and finally a layer of remaining potatoes, seasoning each layer lightly with sea salt.

Add lime zest and a pinch of sea salt to the reduced lime-maple mixture. Whisk and pour over the potatoes and onions. Scatter bread crumbs evenly over the top. Cover and bake 1/2 hour. Uncover and continue baking 45 minutes to 1 hour more, or until crumbs are golden and crusty and tip of a sharp knife passes easily through potatoes; they should be tender. Let dish stand 15-20 minutes to set before serving or cool to room temperature and refrigerate until ready to use.

To serve, add remaining 1 cup maple syrup to reserved lime juice along with pepper and herb of choice. Gently heat without boiling and remove from stove. Serve the dish and spoon the sauce over each portion.

BRAISED GARLIC & BUTTERCUP SQUASH
Serves 6

Savory and comforting, do not be afraid of the garlic; it mellows and sweetens as it cooks. No need to be picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. May be made ahead and reheated.

1 cup chicken stock
2 tablespoons unsalted butter
30 whole garlic cloves (approximately 2 heads), peeled
Freshly ground black or white pepper, such as Tellicherry or Sarawak white
Good pinch of freshly ground nutmeg
2 1/2 - 3 pounds buttercup, butternut or other orange winter squash, quartered, peeled, seeded and cut into 1-inch cubes
2-3 tablespoons mixed, chopped fresh herbs of choice, such as parsley, basil, or thyme
Sea Salt, such as Cornish or Fleur de Sel

Preheat the oven to 300 degrees F.

Place stock, butter, garlic, pepper, and nutmeg in a large ovenproof saucepan or Dutch oven. Bring to a boil and simmer garlic, uncovered, for 10 minutes, or until slightly softened. Add squash and herbs and toss to coat with liquid.

Cover the pan and braise in oven for 20 minutes. Stir the mixture and braise 25 minutes more, or until the vegetables are very tender when pierced with the tip of a knife. If the squash pieces are very thick, you may need to increase cooking time by 5 to 10 minutes.

When squash is tender, transfer all vegetables to a serving bowl using a slotted spoon. Reduce liquid in pan quickly over high heat until somewhat thickened. Correct seasonings, adding sea salt if needed and more pepper as desired. Pour sauce over squash and garlic, gently mix, and serve.

BRAISED RED CABBAGE AND PEARS
Serves 8
 
A traditional dish of braised cabbage acquires a touch of sweetness from dried pears in this variation. This is made on the stovetop, but you may braise in a 325 degree oven if you need your burners. Toss only once if braising in oven. May be made ahead and reheated.
 
4 tablespoons unsalted butter
1 red onion (8-10 oz), sliced
Sea Salt and freshly ground black pepper, such as Pepper and Pearls, either variety
1 small red cabbage (about 2 lb), quartered, cored, cut crosswise into ½-inch slices
4 oz dried pear halves (8-9), cut crosswise into ¼-inch slices
2 tablespoons fresh lemon juice
2-3 tablespoons chopped fresh herbs, such as parsley, mint, or chives
 
Melt butter in large sauté pan or Dutch oven over medium heat. Add onion, season with sea salt and pepper, toss to coat. Sauté about 5 minutes, stirring once or twice, until onion loses moisture and softens. Add cabbage, pears, and toss together. Cook 5 minutes, stirring once or twice, to begin wilting the cabbage. Reduce heat to low, cover, and cook 30-45 minutes, tossing every 10 minutes or so, until cabbage is soft. Stir in lemon juice, herbs of choice, correct seasoning if needed, and serve.

AND NOW FOR BREAKFAST...

 
 
PUMPKIN CAKES
Makes 12-15 cakes
 
This is a latke style cake seasoned with sage and nutmeg. The final dusting of Parmesan rounds out the Italian flavorings. The batter may not look as though it will hold together, but it will. Serve these lacy cakes with breakfast sausage and applesauce.
 
1 lb pumpkin or other orange winter squash, quartered, peeled and seeded
3 large eggs
2 teaspoons chopped fresh sage
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt, such as Himalayan Pink-Fine
Freshly ground black pepper, such as Australian Mountain
Oil of choice, such as safflower, canola, or vegetable, for frying
Freshly grated Parmesan cheese
 
Grate the pumpkin into medium shreds and place in large bowl.  Add eggs, sage, nutmeg, salt, pepper and mix well with a fork.
 
Heat 2 tablespoons oil in large skillet over medium-high heat. Drop heaping spoonfuls of pumpkin mixture into pan and flatten into cakes. Cook until browned on both sides, 3 to 5 minutes per side. Transfer cakes to plates, keep warm, and continue making cakes, using more oil as needed. Sprinkle with cheese and serve.

BREAKFAST SAUSAGE WITH SAGEMARY SALT

Serves 4 to 6

These scrumptious patties are very quick to put together. If you have vinyl foodservice gloves, wear them to mix the sausage. Your hands are the best for mixing. Serve with pumpkin cakes (see above) and apple sauce.

2 lbs. ground pork
2 teaspoons Sagemary Salt
1 teaspoon freshly ground black pepper, such as
 Sarawak Black
½ teaspoon chopped fresh thyme leaves, optional
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 large eggs
1-2 tablespoons Oil

Place all ingredients in a bowl and mix well. Heat some oil in a large skillet over medium-high heat. Spoon sausage into skillet and flatten to form a patty. Brown well, turn over, and brown second side. Remove to a plate lined with paper to drain and serve.

Recipe featured in TASTE of the Seacoast Magazine!

 
 Kathy Gunst, prolific cookbook writer, Resident Chef for NPR's "Here & Now" segment and longtime friend of Chef Didi Davis, recently shared her grilling suggestions and know-how with TASTE of the Seacoast Magazine.

Kathy gives delicious ideas on how to go "grill crazy" while perfecting your technique. Learn about different methods for grilling, rubs, sauces, marinades, and the necessarily utensils to do the job right. Read her article online and be sure to scroll down and read the recipe for Didi Davis' Grilled Summer Home Fries!

Chef Didi Davis: My Father's Chocolate Sauce

Just in time for Father's Day, Chef Didi Davis joins us on the Salty Dog Blog writing about her father's recipe for chewy, gooey and utterly wonderful chocolate sauce. Yum!

____________________________________

It’s been raining here for two months.  Well, not really, but today has been frustratingly cool and annoyingly sun-free.  Blanket weather.  My dogs timidly step out, and forego sniff time.  That isn’t normal.  Maybe it is because they are getting older, but still….

I’m feeling the need for ice cream.  Yes, that’s the remedy.  I’ll make chocolate sauce; my father’s rich and chewy, sticky, gooey style. It’s a good day to be indoors.

My father threw all the ingredients into a pot.  It took him 30 seconds.  No “make a paste with cocoa and cold milk and gradually whisk in the remaining milk” for him.  It all came together and it was always sublime.  He had a key secret ingredient that he must have seen his mother sneak in at some point.  (Not that she was a great cook, but she knew her sweets as she was a product of the Fanny Farmer era, which remarkably lasted well into the sixties.)  Or perhaps it was an upcountry thing.  I’m not sure, but make sure you have molasses in the cupboard.  Yes, he added it in the final moments with vanilla.  Use brown sugar if you like, or use his trick.  He always plopped in a sizeable chunk of butter, too.  Just to round out the edges.

So, here’s the recipe. Grab a pot and throw in:

1 cup sugar

½ cup cocoa

½ cup milk

2 tablespoons unsalted butter

A pinch of sea salt (a fine grain everyday type such as Sel Gris, Himalayan)

Bring to a boil over medium heat, whisking.  Once boiling, lower the heat and boil gently for 5 or 6 minutes.  If you want it thicker and stickier, cook a bit longer.  Remove from the heat and add:

1 teaspoon molasses

1 ½ teaspoons vanilla extract

Now, if you want to get fancy, you can substitute a sugar blend for the sugar.  We have six flavors to choose from.

To serve, simply drizzle on some sauce atop vanilla ice cream. For a great twist, sprinkle just a few granules of Danish Viking Smoked Salt for a sweet, salty, smoky treat!

If you have any questions or need a tiny bit more guidance on the recipe, send a comment.

Classic Caramel Sauce

CARAMEL SAUCE
From A Fresh Look at Saucing Foods by Chef Didi Davis

Caramel is simple to make, but don't stray too far from the saucepan because sugar can quickly turn from deep brown to black and burned. Caramel is ready when it is caramel colored. I prefer a caramel that is a dark reddish brown, not one that is pale and golden, whether it is destined for praline, candy, or sauces. The darker the color, the more bitter the taste. Yet, without some bitterness, caramel will taste too bland and lack its special character. A deeply colored caramel has a complex, bittersweet flavor as well as a gorgeous sheen.  The liquid used may be cream, juice of any kind, cider, water, or a mixture of liquids.

Makes 1 to 1 1/2 cups
1 cup sugar
1/2 cup water
Few drops lemon juice
2/3 to 1 cup liquid

Place the sugar, water, and lemon juice in a heavy, nonaluminum saucepan. Slowly bring the mixture to a boil over medium heat. Boil until the mixture turns a deep, reddish brown, between 5 and 10 minutes. Do not stir the mixture while it is cooking, but you may swirl it in the pan. The caramel will be thick. Remove the pan from the heat and let the caramel cool for a minute, swirling the pan. Place a strainer over the pan and pour in whatever liquid you have chosen. (The strainer will help prevent spattering). Once the caramel has stopped bubbling, stir it to dissolve and incorporate the liquid. If the caramel does not dissolve completely, return the pan to the heat and stir constantly until it is smooth. Remove the pan from the heat and allow the caramel sauce to cool to room temperature. Transfer it to a pitcher, cover, and keep at room temperature until you are ready to serve it. The sauce can be refridgerated overnight for 3 to 4 days. Before serving, heat it slowly over a pan of warm water.

Making Madeleine: A Classic French Sweet

Savoring a madeleine with a cup of strong coffee has always been a favorite treat of mine.  As they do for most of us, madeleines instantly conjure up memories of French markets, artful daily living, and the truly marvelous experience of a French cafe and patisserie.

I love France, and I love food, and I am extremely happy the two are often synonymous. Reliving my memories and time spent in France is such a joy for me, as I view that country and time in my life with such fondness. Yet even for those who haven't yet had a chance to explore France, the mysteries and nuances of French tastes can still be experienced and explored.

Which brings us back to the madeleine! These beautiful cakes get their distinctive shape from the pan in which they are baked - a metal baking pan with a unique shell depression.  Madeleines are typically found in either two forms: a pound cake variety, or a sponge-cake variety. (My father loves to classify anything of this sort as a "Cookie Cake," which is honestly a very good description for a  Madeleine). Madeleines can be made in a variety of flavors - most typically either lemon or almond. These lovely cakes are the perfect companion for tea and coffee. Enjoy them for breakfast, afternoon tea, or dessert.

Madeleines are simple and easy to make. I have included for you below a recipe made with poundcake adapted from Madeleine Kamman's book, "The Making of a Cook." She writes of pound cake, "Poundcakes owe their name to their composition, which is always 1 pound each of flour, sugar, eggs and butter.  In French, they are called quartre-quarts, or "four-quarters," for 1/4 pound of each main ingredient."  Since many of us do not own scales to weigh ingredients, the recipe below is written in measurements for your convenience.

Start with the classic plain or lemon madeleine, or create your own unique flavors using any of didi davis food's innovative, hand-crafted Sugar Blends. 

LEMON MADELEINE

2 cups sifted flour

1 1/4 cup butter

1 cup sugar

4 eggs

didi davis food Lemon Sugar

3-4 tablespoons fresh lemon juice

Cream the butter and add sugar. Add egg yolks, one at a time, beating after each addition. Blend in dry ingredients. Fold in beaten egg whites and lemon juice. 

Butter the madeleine pan, sprinkling the insides of each shell depression generously with didi davis food Lemon Sugar. Drop batter into each sugared and buttered shell, filling it to only about 3/4 full.

Bake at 325 degrees until done, before any slight browning begins. Delicieux!