A Very Daring...Braid!

Well its 9:47 0n a Sunday night and I just walked in the door and realized...yikes, I didn't post my Daring bakers! Luckily I still have about a few more hours to get it done...so here it goes.
This months challenge is something I had always thought about making. It was filed in the back of my mind in the "someday file". But thanks to the Daring bakers, Danish Braid can now be stored in the "I did it!" file. Actually the "I did it and loved it and will be doing it again" file.
Danish pastry is considered a laminated dough, which is layered dough created by sandwiching butter between layers of dough. The same idea is used for croissants and puffed pastry.
The challenge was to make at least one danish braid and than we could do what we wanted with the remaining dough. We could also make the recommended apple filling or we could come up with our own homemade fillings. I chose to make little pastries using rhubarb, blueberries, pastry cream, almond paste and of course chocolate. I was able to create some delightful little treats.
The braid was blueberry and pastry cream (my favorite). And the pastries were a combination of almond paste and chocolate, rhubarb jam and almond paste, some just chocolate, some just jam, and some just almond paste. They were all delightful. Don't be afraid to experiment a little.

Here is the original recipe given to us by Kelly of Sass & Veracity, and Ben of What’s Cookin’?
The cardamom and the orange zest give an amazing flavor to the dough.

DANISH DOUGH
Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)

1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)

1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

chocolate almond croissants

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

dough after its first turn

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

fresh blueberry jam and pastry cream danish braid

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

blueberry jam pastry with coffee glaze

These are the fillings I used for my braid and pastries.

Rhubarb Jam

Pastry Cream

Blueberry Jam
Baking with Julia by Dorie Greenspan

2 cups blueberries
1 cup sugar
1 -2 Tablespoons lemon juice
1 vanilla bean, scraped

Stir berries , sugar, and vanilla bean in a large microwave safe bowl. Put bowl in microwave and cook for 10 minutes. Take out and stir. Continue cooking until most of the juice is gone, about 8 more minutes. Remove vanilla bean. Stir in lemon juice and let cool. Can be refrigerated for up to a week.

chocolate almond pastry drizzled with chocolate

Almond paste
Baking with Julia by Dorie Greenspan

1 cup blanched almonds
1/2 cup confectioners sugar
2 Tablespoons unsalted butter, room temp
1/2 tsp. almond extract
1 lg. egg white, lightly beaten

Put the almonds, sugar and butter in food processor. Process until mixture is finely ground. Add the almond extract and 2 tablespoons of beaten egg white and mix until fully combined. Can be kept in fridge for one week.

coffee glaze
Baking with Julia by Dorie Greenspan

3 tablespoons strong cold coffee
1/2 cup confectioners sugar, sifted.

mix sugar and coffee together and drizzle over pastries after they are baked.

Come see all the other daring braids!!!

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The color alone will make you swoon...

Rhubarb is one of those things I do not have much experience with. I never really had it growing up and honestly I never really wanted too. But as of late I have been reading a lot about this seasonal vegetable and I became intrigued. And yes, I did confirm that rhubarb is indeed a vegetable, though many people commonly mistake it for a fruit. Good to know! It kind of goes along with that whole avocado thing. I had no idea it was actually a fruit!

Anyway, back to rhubarb. I picked up a bunch at my favorite local farmers market (I'm so excited it is time for farmers markets again!) and brought it home and let it sit on my counter for a few days until I turned it into luscious rhubarb jam. Its slightly tart flavor was an unexpected delight. I can see why it is commonly paired with strawberries, each bringing its own distinctiveness to the other for a lovely balance.


So when I saw this recipe in Martha Stewart I knew rhubarb would be a welcome flavor squished between two buttery layers of soft cookie dough. Their sugared cookie tops add a nice contrasting crunch to the soft tart centers that lay just below.

Rhubarb Jam
adapted from Baking with Julia by Dorie Greenspan

This jam could not be any easier to make and the color alone will leave you wanting to make more.

1 lb. rhubarb, cut into small pieces
1/2 cup sugar
1/2 cup water
1 vanilla bean, split and scraped

Put rhubarb, sugar, water and scraped vanilla bean (along with scraped seeds) into a medium sized sauce pan. Simmer over low heat until rhubarb softens and melts. remove vanilla bean and cool to room temp. Can be stored in refrigerator for up to a week.

Do yourself a favor and go pick up some rhurarb while you still can!

Now Tishy, dont you think its time for another post???

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Happy 20th Birthday Buddy!

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Little Fairy Opera Cakes...

I must admit, I had never heard of an Opéra Cake before this months Daring Bakers challenge.

A cake comprised of a Joconde ( a thin sponge cake that is typically made with ground almonds), a syrup to flavor the joconde, a butter cream frosting, a ganache/mousse, and a glaze certainly seemed outside of my baking comfort zone. I typically stick to simpler cakes topped just with butter cream frosting or sometimes a layer of berries in between the two layers. But a butter cream, a syrup, a mousse, and a glaze? Look out- this is a serious cake!

The rules of the challenge were to keep the flavors light in color and in flavor. No chocolates or coffees (which is what a traditional Opéra Cake is made with) or anything dark in color. I must admit, thinking up the flavors turned out to be the biggest challenge for me. With so many different components of the cake I wanted to think of a combination of flavors that would compliment each other and not be over powering.

So I took the recipe one step at a time. First I made the jonocade and I followed the recipe exactly using the ground almonds. You could substitute hazelnuts, pistachios or any other kind of nut here if you want to. I then made the syrup flavoring it with almond extract and a bit of lemon juice. I also used lemon juice to flavor the butter cream . I used a white chocolate ganache/mousse and flavored it with a small amount of rose water. And the final layer, the glaze, I stuck to the recipe and used white chocolate.

A typical Opera cake is a 10" square cake. Trying to be a bit creative I chose to make mine into little individual cakes. I used a drinking glass to cut the jonocade into 4" circles and then layered according to the recipe. For the garnish I went into my garden and chose edible flowers (that have not been sprayed with pesticides) to crystallize with sugar. For the leaves I sugared mint leaves the same way as the flowers.

I think overall the cakes came out delightful. I like to think of them as little fairy opera cakes!

Thank you to Lis, Fran, Shea, and Ivonne for hosting this months challenge and helping me think outside the (cake) box!

Here is the recipe as given to us from the Daring Bakers. The changes that I made are stated above.

Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted

6 large eggs

½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to over mix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the butter cream

(Note: The butter cream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the butter cream. Alternatively you can refrigerate it for up to 4 days after making it. To use the butter cream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan

•a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your butter cream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured butter cream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the butter cream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the butter cream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liqueur of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the butter cream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining butter cream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

check out some of the other Daring Bakers delicious Opera cakes. See if one inspires you to think outside the (cake) box!

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The Magic Bean!

Black. Bean. Brownies. Need I say more? Intrigued yet? Skeptical? Well so was I when I first heard about them. They are from the new cookbook Baking with Agave Nectar by Ania Catalano. For those of you who don't know what agave nectar is, it is an all natural sweetener that has a low glycemic index. I have been using it lately in place of my usual artificial sweetener because it is all natural and will not raise my blood sugar (something I am trying to become more aware of these days).

So my skepticism got the best of me and I knew I had to try them... and they were good! They were real good. In fact, everyone who tried them could not believe they were made with black beans. So set aside your preconceived judgements and go pick up some agave nectar and black beans (and a few other odds and ends) and see just how tasty wholesome eating can be. And yes, that's right, Jack And The Beanstalk is not the only place for magical beans!

The Amazing Black Bean Brownies

4 oz. unsweetened chocolate

1 cup unsalted butter or non hydrated butter substitute

2 cups soft-cooked black beans, well drained (canned works fine too)

1 cup walnuts, chopped

1 Tbsp. vanilla extract

1/4 cup natural coffee substitute (found in health food store) or instant coffee

1/4 teaspoon sea salt

4 large eggs

1 1/2 cups agave nectar

preheat oven to 325 degrees. line an 11 by 18 inch (or closes you have to it) baking pan with parchment paper and lightly spray with cooking spray.

Melt chocolate and butter in microwave for 2 minutes on high. Stir to melt chocolate completely. Place beans, 1/2 cup walnuts, vanilla extract, and a couple spoonfuls of chocolate mixture into the bowl of a food processor (a blender will not work for this). Blend for 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup chopped walnuts, remaining melted chocolate mixture, coffee substitute, and salt. set aside.

In a separate bowl, with an electric mixture beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. set aside.

Add the bean-chocolate mixture to the coffee-chocolate mixture. stir until completely blended. Add the egg mixture, reserving 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick or skewer to pull the egg mixture through the batter, creating a swirled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in pan completely and then refrigerate for several hours or overnight before slicing.

And yes, this recipe does create a lot of dirty dishes, but I assure you they are worth it! And besides, arent no guilt brownies worth a few dirty dishes?

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Flower of Salt

This is a recipe I have been wanting to try for a while now, ever since I discovered Fleur de Sel. Fleur de Sel, which means flower of salt, is a french sea salt that is harvested by hand off the coast of Brittany. It is a finishing salt that you usually sprinkle on at the end so that it does not melt and lose its delicate flavor. And let me tell you it is divine!
This recipe, from an old issue of Food & Wine magazine, really shows off the flavor of Fleur de Sel . It has that salty sweet combination that dances on the tongue and makes your taste buds sing.


Salted Caramel Cheesecake
serves 6

Because I had so much cheesecake left over from doing the cheesecake pops I used the rest to make these. It is a rich and substantial cheesecake that really held up well to the salted caramel. But feel free to use your favorite cheesecake recipe.
make sure you let the caramel cool completely before adding the Fleur de Sel at the end, or it will lose its flavor.

cheesecake baked in individual ramekins ( I baked mine in a water bath at 325 degrees for about 30 minutes)

Salted Caramel Sauce

6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
Fleur de sel

In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.

Pour caramel over the top of each individual cheesecake. Refrigerate for at least three hours until it is completely chilled. Just before serving sprinkle with a tad more Fleur de Sel and watch your taste buds do a little dance! Enjoy!
Can be stored in refrigerator for up to three days.

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The hidden life of food...

So I'm a little embarrassed to say that I had no idea an avocado was a fruit. Did you? I guess I never really thought about it much. But if I had, I would have thought it was a veggie. In fact, most cultures use avocados in sweet things. I had no idea! Usually, for me, its mashed up with garlic and lemon juice to dip a chip in or slather on a pork taco. Or slices of its buttery flesh lay ever so gently on top of a salad or piled high with sprouts and roasted red peppers to make the ultimate sandwich. And then I read this. Shauna, of Gluten-Free Girl (one of my favorite blogs!) asked for suggestions on what to do with avocados. And if you read the comments section you will see there are a lot of different ways to use this buttery fruit. From avocado cookies to using them in chocolate mousse to avocado frosting for a cake to an avocado milkshake! It felt like one of my greatest companions, that I had known for many years, had just revealed this secret life to me that I knew nothing about. I was dumbfounded! But I was also intrigued! An avocado milkshake didn't sound half bad.

So after finding MANY recipes for an avocado milkshake I came up with my own version. It's thick and creamy and not to sweet...very satisfying and refreshing.

Avocado Milkshake (my way)

most of the recipes I found used sweetened condensed milk but since I didn't have any and wanted to make it a bit more healthy I came up with this version. Also, I saw recipes that added either chocolate or coffee to the mix...yum! oh yeah, agave nectar is an all natural sweetener that can be found at your local health food store or seems like I have seen it in stop and Shop as well. But feel free to substitute with sugar or any other sweetener, you just may have to adjust the amount.

serves 1 or 2

1 perfectly ripe avocado (no brown spots, but gives a little when you push on it)

6-8 ice cubes

1/2 cup half and half (I use fat free) or milk of your choice

1/2 cup soy milk (or milk of your choice)

3 Tbs. Agave Nectar or sweetener of your choice

1/3 cup cold coffee (optional)

Put all ingredients in blender and blend for a minute or two. Voila...your done.

If the shake is to thick you can add some water or more milk. Serve with a straw and a spoon!!!

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