Newspaper article The Canadian Press

Recipes Using Sea Salt: Brownies, Potatoes, Infused with Citrus Fruit, Caramels

Newspaper article The Canadian Press

Recipes Using Sea Salt: Brownies, Potatoes, Infused with Citrus Fruit, Caramels

Article excerpt

Sea salt complements brownies, potatoes, caramels

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Here are some recipes to try that feature sea salt:

Sea Salt and Caramel Brownies

The sweet caramel in these moist, fudgy brownies is beautifully offset by a sprinkling of sea salt.

Brownies

175 ml (3/4 cup) unsalted butter

60 g (2 oz) unsweetened chocolate, finely chopped

500 ml (2 cups) granulated sugar

3 large eggs

7 ml (1 1/2 tsp) vanilla extract

250 ml (1 cup) all-purpose flour

50 ml (1/4 cup) plus 30 ml (2 tbsp) unsweetened cocoa

Caramel

175 ml (3/4 cup) granulated sugar

75 ml (1/3 cup) light corn syrup

45 ml (3 tbsp) water

Pinch of salt

75 ml (1/3 cup) whipping cream

5 ml (1 tsp) vanilla extract

Garnish

Sea salt

Brownies: Preheat oven to 180 C (350 F). Line a 23-cm (9-inch) square metal cake pan with parchment paper. Spray lightly with cooking oil. Set aside.

In a large saucepan, melt butter with chocolate over low heat, stirring occasionally. Remove from heat and let cool to room temperature.

In a large bowl, whisk together sugar, eggs and vanilla. Slowly add chocolate mixture, stirring until thoroughly incorporated. Sift flour and cocoa together and fold into batter until just combined. Pour batter into prepared pan and smooth surface.

Bake brownies in middle of oven for about 35 minutes, until edges are set and a toothpick inserted into centre comes out clean. Let cool at room temperature in pan for 1 hour.

Caramel: In a heavy saucepan, bring sugar, corn syrup, water and salt to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, until mixture turns a golden caramel colour, about 10 minutes. Remove from heat and stir in cream and vanilla.

To assemble, pour caramel over cooled brownies, spreading evenly. Let cool completely in pan in refrigerator.

Once cooled, scatter sea salt over top. Gripping edges of parchment paper, lift brownies from pan. Remove paper. Cut brownies into 16 squares. Store in refrigerator in an airtight container and serve at room temperature.

Makes 16 brownies.

Source: "Sea Salt: Recipes from the West Coast Galley" by Alison Malone Eathorne, Hilary Malone and Lorna Malone (Harbour Publishing, 2013).

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Mandarin Orange and Key Lime Infused Canadian Sea Salt

You can buy sea salt infused with various flavours, but you can also make your own. This one is super easy to prepare and tastes great with fish, fresh greens or on the rim of a cocktail glass.

Truly unrefined sea salt should be a bit moist and slightly greyish.

2 mandarin oranges

3 key limes

1 lb (500 g) unrefined Canadian sea salt (see tip)

With a sharp fruit peeler or vegetable knife, remove skin from fruit. (Don't be too concerned if some of the white pith is left on the skin as this actually will help infusion.) Dice fruit peel but don't overdo it as little chunks are nice on the rim of a cocktail or juice glass.

Thoroughly mix diced peel with sea salt, then seal mixture in a large resealable bag. Place sealed salt in a dark cupboard and leave untouched for 24 to 36 hours. …

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