caramel

Croquembouche

For as long as I can remember, I've wanted to go to Paris. My family's full of anglophiles, and dinners were opportunities to discuss the Tudors and Stuarts, Victoriana, and Gilbert and Sullivan. I went the other route, to the east. By the time I graduated college my romantic notions of the place were in full bloom. I'd studied French history, knew my art, and spoke passable book-French. The only thing left to do was go.

• 11 comments
• Read more

Bacon Pecan Bars

I'd seen a recipe for Bacon Pecan Bars recently and was dying to give them a try. What could go together better? I love bacon pecan waffles, and hoped that these would translate just as well. I made a few miscalculations along the way that resulted in bars that were less than I'd expected, but I think with a few adjustments these would be great next time.

• 4 comments

Turtle Bars

When I think of turtles, I think of the chewy, chocolatey confection of caramel and pecans coated with milk chocolate. In Texas, we called them Longhorns, and they were made by Lammes Candies. These bars are closer to what I grew up calling pecan bars. They have a buttery crust and a healthy layer of pecans, with a thin sticky layer of caramel binding it all together. They’re drizzled with milk chocolate in the end, but the predominant flavor for me is of pecans. Think pecan pie without the thick filling in the middle.

A few notes about this recipe:

• 3 comments
• Read more

Cajeta - Goat's Milk Caramel

I had my first taste of cajeta at Fonda San Miguel in Austin, TX. It was a dessert I've never forgotten - crepas de cajeta (crepes with goat's milk caramel, served with cajeta ice cream). In fact, it's still on their menu, but I'm 2000 miles away, and that's a long haul for dessert even for me.

I had to learn to make cajeta for myself - and found a recipe in Authentic Mexican, by Rick Bayless. He has a crepas con cajeta recipe too, but the cajeta is really all you need. That and a spoon.

• Add new comment
• Read more