Hot Fudge Sundae, Add Flaky Salt

1 1/2cups  heavy whipping cream
1
/3c up Lyle’s Golden Syrup or corn syrup
tablespoons dark brown sugar

  • 1/4 cup (20 grams) cocoa powder
  • ounces (170 grams) bittersweet chocolate, roughly chopped
  • tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1teaspoon vanilla extract
  • 1teaspoon flaky vanilla salt (regular flaky salt is fine, too)
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons turbinado sugar
  1. In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
  2. Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
  3. Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
  4. For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.

Bill Smith’s Atlantic Beach Pie

For the crust:

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/ 2cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One14-ounce can sweetened condensed milk
  • egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown. note: crust took at least 15 min more to become golden, set on convection bake at 375.
  3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Pizza Pull-Apart Sliders

for the sliders:
1 package (12) dinner rolls
1/2 cup pizza sauce
12 slices mozzarella cheese
Sliced and sauteed mushrooms
slice black olives

for the herb butter topping:
1/4 cup (1 stick) butter, melted
2 tbsp. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 tsp. dried oregano
1/4 tsp. crushed red pepper optional

Preheat oven to 350 f degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray. Slice the rolls horizontally (while still attached) to make a top and bottom bun.

Place bottom bun into prepared baking dish. Spread pizza sauce onto rolls.

sauté mushrooms in olive oil for 5 min to soften.

Next, add 6 slices of cheese (covering all of the pizza sauce.)

On top of the cheese layer, add mushrooms and black olives.

Add the remaining 6 slices of cheese on top.

Then cover all of it with the top bun.

Pizza Sliders (www.thecountrycook.net)

Now, make the seasoned buttery topping. Combine all the ingredients in a small bowl and stir well.

Then cover all of it with the top bun. Then, using a brush (or a spoon) spread topping all over the sliders. Be sure to get the sides too!

Cover with aluminum foil and bake for about 15 minutes. You’ll want to see that the cheese is all nice and melty around the edges.

Salmon Pasta with Green Goddess Pesto from thewoksoflife.com/

  • 1 large handful of basil (about 1 cup chopped)
  • 1 large handful of parsley (about 1 cup chopped)
  • 1 small handful of dill (about ½ cup chopped)
  • 1 small bunch of chives (about ½ cup chopped)
  • 2 scallions, chopped into 1-inch pieces
  • The leaves from 3 stalks of tarragon (stems discarded)
  • Juice of half a lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup extra virgin olive oil, plus 2 tablespoons
  • 1½ pound salmon fillet
  • 1 pound dried fettuccine
  • 2 tablespoons butter
  • 6 cloves garlic, finely chopped
  • ⅓ cup capers, drained and roughly chopped
  • 1 cup heavy cream
  • 2 cups frozen peas
  • Zest of a whole lemon
  • First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  • Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
  • While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
  • Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.

Best Ever Strawberry Spinach Salad from theslowroasteditalian.com

Candied Pecan Ingredients
1 tablespoons butter
1 tablespoons packed light brown sugar
1/2 cup pecan halves
pinch salt

Dressing Ingredients
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Salad Ingredients
10 ounces fresh baby spinach – rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Serve with the remaining dressing on the side. Enjoy!

Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Soft Pretzel Recipe from fifteenspatulas.com

FOR THE DOUGH:

  • 2.25 tsp instant quick rise yeast
  • 1 cup warm water (110 degrees F)
  • 1 tsp sugar
  • 12.5 oz all purpose flour (2.5 cups)
  • 1/2 tsp sea salt

FOR THE TOPPING:

  • 1/2 cup warm water
  • 1 tbsp baking soda
  • vegetable oil for greasing the sheet pan
  • coarse sea salt, for sprinkling
  • 3 tbsp unsalted butter, melted
  1. Combine the yeast, warm water, and sugar in the bowl of a stand mixer, and let sit for 10 minutes until foamy. This indicates the yeast is alive and working. Add the flour and salt. Mix with the dough hook by hand for a few seconds to roughly combine, then fit the hook and bowl on the mixer and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
  2. Cover the dough and let rise for 30 minutes.
  3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could use parchment paper or a silicone mat.
  4. Place the dough onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
  5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it’s not going to dissolve completely, and that’s okay.
  6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this). Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
  7. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven. Enjoy while they are hot, and keep in mind these don’t taste as amazing the next day. Enjoy!

 

Creamy Chocolate Tartlets by Dorie Greenspan


FOR THE TART SHELLS
1 1/2 cup graham cracker crumbs or chocolate wafer crumbs (5 1/2 ounces)
2 tablespoons sugar
Pinch fine sea salt
6 tablespoons unsalted butter, melted

FOR THE FILLING
1/2 cup heavy cream
4 ounces semisweet or bittersweet chocolate, very finely chopped, plus optional chocolate shavings, for garnish
2 tablespoons unsalted butter, at room temperature and cut into small pieces
Lightly sweetened whipped cream or crème fraîche, for garnish

For the tart shells: Preheat the oven to 350 degrees. Grease the tartlet pans with cooking oil spray.

Combine the crumbs, sugar and salt in a mixing bowl. Pour the butter over the mixture and stir with a fork until all the crumbs are moistened. Divide the mixture evenly among the pans; use your fingertips to firmly press it along the bottom and up the sides. Freeze the pans for 10 minutes.

Place the tart shell pans on a baking sheet; bake (middle rack) for about 10 minutes or until the crusts take on some color. If you plan to assemble the tarts right away, cool the shells to room temperature, then freeze for 10 minutes before unmolding very carefully – these are fragile – and filling. If you are not assembling right away, store at room temperature in an airtight container for up to 2 days, then freeze for 10 minutes and unmold before filling (see headnote).

For the filling: Combine the cream and chocolate in a small saucepan over low heat. Cook for about 5 minutes, stirring constantly, until the chocolate has melted and the mixture is velvety smooth. Be careful; you don’t want to give this too much heat and you certainly don’t want it to come to a boil. Turn off the heat, keep the pan on the burner and add the butter a little at a time, stirring the small pieces in until they melt. Once again, the mixture will be smooth and, this time, a little shiny (a ganache). Transfer the ganache to a liquid measuring cup with a spout. The yield is a generous 3/4 cup.

Place the tartlet shells on a tray. (That makes it easy to move them around.) Fill them with the ganache, dividing it evenly among the crusts and pouring it as full to the rim as possible. Use an offset spatula to help spread the filling as needed. If you have any ganache left over, save it: You can reheat it gently in a microwave and then pour it over ice cream.

Loosely cover the tray with aluminum foil and carefully slide it into the refrigerator; chill until the ganache is cold and firm, about 2 hours, or for up to 1 day.

At serving time, top the tartlets with whipped cream or crème fraîche and scatter over some chocolate shavings, if using. Serve right away.

 

 

Lobster Tails With Garlic and Oil

  • Sea salt
  • 2 shell-on lobster tails
  • 1 lemon
  • 3 cloves garlic
  • 1 medium jalapeño pepper and/or small sweet pepper
  • 1/4 cup extra-virgin olive oil
  • 6 fresh basil leaves (optional)
  • Freshly ground black pepper

Bring a pot of water to a boil over high heat. Add a generous pinch of the salt; as soon as it has dissolved, turn off the heat.

Meanwhile, use kitchen scissors to cut through the underside of each lobster shell; discard the shells. Slide a thin bamboo skewer through the center of each tail; this will keep the meat from curling during cooking. Trim the skewers as needed so they’ll fit in the pot.

Add the lobster tails to the pot and cook for 1 minute; they will not be cooked through. Gently remove/discard the skewers, then cut the tails into 1/2-inch slices. Transfer the lobster meat to a stainless-steel or heatproof pan just large enough to hold it.

Cut the lemon in half. Squeeze the juice of the lemon halves over the lobster tails.

Cut the garlic into thin slices. Stem and seed the jalapeño pepper or sweet pepper, then cut it into thin slices. Place the garlic and pepper slices in a small saucepan, along with the oil. Heat over medium to medium-high heat, just until the temperature of the oil registers 190 degrees on an instant-read thermometer. Pour the oil over the sliced lobster; let cool just until the oil registers 120 degrees on the thermometer. The lobster will finish cooking (to just opaque inside) and become tender.

Meanwhile, stack and roll the basil leaves, if using, then cut them into thin ribbons.

Divide the lobster meat between plates. Drizzle a little of the oil over each one, then garnish with a few slices of the pepper and the basil. Season lightly with black pepper. Serve right away.