Salted caramel recipe with a secret ingredient

This salted caramel recipe has no salt as an ingredient.  Instead it uses salted caramel recipe-miso something salty!  I got the idea for a salted caramel recipe with miso miso ice cream after and several people have commented that it tasted like salted caramel.  I developed the salted caramel recipe on my own (I don't think it has already been done), and could not be more satisfied with the results.

I licked the spoon, I licked the spatula, I almost my tongue stuck in the pot, and my only regret after it salted caramel put my ginger pear cupcakes that there was not a larger proportion of caramel to cupcake.  The miso caramel is more than just salted caramel-it is salted caramel with depth (miso brings a taste of his own beyond just salt) and an Asian flair.  If I could history again, this would be salted caramel recipe used to sweeten tea during tea ceremonies in old tea houses to lush Japanese mountains.

Salted caramel recipe

This salted caramel recipe is adapted from the strong sea salt caramel in the sea salt caramel brownies found on them is becoming increasingly doughmesstic and originally found in a sweet and salty cake in baked: new frontiers inBaking.
1 tablespoon red miso paste2 El water1 c sugar2 tbsp light corn syrup1 teaspoon vanilla1/4 C sour creamIn a small cup, Los the miso in the water.In a medium saucepan over high heat, combine the sugar and glucose syrup. Cook for 6-8 minutes or until the sugar is a medium goldish brown runs, stirring constantly. Then remove from the fire.  (I tend to burn sugar.  Susan from "she is getting doughmesstic" remembered in the instructions that even after removing the sugar from the heat, it will continue to cook.  It is best to the too early than too late.  I've listened, and these caramel not burn.  Yippee!) Cool for one minute.Add the vanilla and miso and stir quickly to combine.Whisk in the sour cream.Cool to room temperature.However, you want to use-sprinkled on fruit, fingers, on ice or on cupcakes!

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Salted caramel recipe with a secret ingredient

This salted caramel recipe has no salt as an ingredient.  Instead it uses salted caramel recipe slightly salty-miso!  I got the idea for a salted caramel recipe with miso after miso ice cream making and several people have commented that it tasted like salted caramel.  I developed the salted caramel recipe on my own (I don't think it's been done before), and could not be more satisfied with the results.

I licked the spoon, I licked the spatula, I almost my tongue stuck in the pot, and my only regret after these salted caramel put my ginger pear cupcakes that there was a larger proportion of caramel to cupcake was.  The miso salted caramel is more than just salted caramel-it is salted caramel with depth (miso brings a taste of his own beyond just salt) and an Asian flair.  If I could history again, would this be salted caramel recipe used to sweeten tea during tea ceremonies in ancient tea houses on lush Japanese mountains.

Salted caramel recipe

This heavily salted caramel recipe is adapted from the sea salt caramel in the sea salt caramel brownies found on them is getting doughmesstic and originally found in a sweet and salty cake in baked: new frontiers in the bin.
1 tablespoon red miso paste2 El water1 c sugar2 El light corn syrup1 teaspoon vanilla1/4 C sour creamIn a small cup, los the miso in the water.In a medium saucepan over high heat, combine the sugar and glucose syrup. Cook for 6-8 minutes, or until the sugar turns a medium goldish brown, stirring constantly. Remove from heat.  (I tend to burn sugar.  Susan from "she is getting doughmesstic" remembered in the instructions that even after removing the sugar of the heat, it will continue to cook.  It is best to early than too late.  I've been listening, and this caramel not burn.  Yippee!) Cool for one minute.Add the miso and vanilla and stir quickly to combine.Whisk in the sour cream.Cool to room temperature.However, you want to use-sprinkled on fruit, on the fingers, on ice, or on cupcakes!

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Lamb Burger recipe with chocolate and homemade Ketchup

This lamb Burger recipe with a touch of chocolate and homemade ketchup is the first of Jonathan (my husband and personal chef) recipes that I've ever posted.  While Jonathan is best known on this site for taking the beautiful food photos in each of my posts, he is just as (if not more) comfortable in the kitchen as I am.  I bake.  He boils.

The main reason I haven't one of Jonathan the recipes placed is that Jonathan recipes cannot be used.  He is the type of chef who never the same thing twice is because he doesn't remember what he did.  He throws just things on the stove and like magic, he conjures up a gourmet meal.  I am a lucky gal!

A: I posted my recipe polenta but doesn't tell you exhibit
went about what in the meat tomato sauce.
That was because Jonathan created
the meat sauce with no written recipe.
Last year, when I was preparing my entry for the Scharffen Berger Chocolate adventure Contest, I encouraged Jonathan to create an entry also. For the chance of ten thousand dollars I thought he could write down recipe.  As it turned out, I have written the recipe down-after him around the kitchen and copious notes while he cooked.

The Lamb Burger recipe didn't win (my black Thai cupcakes or not), but the good news for you and me is that the Lamb Burger recipe is now registered for us to enjoy and time!

Scharffen Lambergers recipe
1 oz bittersweet chocolate
1 pound ground lamb1 El mint leaves, finely chopped1/2 teaspoon smoked salt1/4 teaspoon white pepper1 teaspoon smoked paprika1 teaspoon sumac1/4 teaspoon dried cayenne pepper, ground1/2 teaspoon garlic powder1/2 teaspoon cumin seed1 El canola oil4 whole grain hamburger buns1 c arugulaChop chocolate into small pieces and melt completely in a double boiler or microwave.In a large bowl, combine chocolate, lamb, mint and spices. Mix thoroughly.Divide the Lamb seasoned ground in four balls.Heat canola oil in a non-stick frying pan over medium-high heat.Add patties the oil and cook thoroughly, about 5 minutes per side.Light toast hamburger buns.Place each patty on the bottom half of a roll. Spread homemade ketchup (see below) on the top of the patty, to taste. Garnish with Arugula and cover with the top of the roll.
Homemade Ketchup

If you have never tried homemade ketchup before, you are in for a treat!  You don't have to make lamb burgers to try this ketchup.  Use it on any time/any time instead of the stuff in the bottle.
1 oz bittersweet chocolate15 oz (1 can) tomato sauce3 tablespoon apple cider vinegar1/2 teaspoon garlic powder1/2 teaspoon ONION powder1/4 teaspoon smoked salt1/2 teaspoon sumacCombine all ingredients in a nonreactive medium saucepan.Over medium-high heat until the mixture to a slow boil, stirring regularly.Lower heat and simmer until reduced by half.Remove from heat and cool to room temperature.Keep in the refrigerator until ready to use. Facebook reminder

Don't forget to check out the Cupcake Project Facebook page for a sweet chocolaty giveaway.

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