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Fleur de Sel Caramels


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 Recipes
Classic
Fleur De Sel French Sea Salt
Hawaiian Alaea Sea Salt
Hawaiian Black Lava Salt


 
 Classic / Easy Artisanal Caramel Apples



 Fleur De Sel French Sea Salt / Cheesecake Pots with Caramel and Fleur De Sel


Chevre Cheesecake Pot Ingredients
8oz cream cheese (for extra flavor try Chevre which is a soft goat cheese)
1/2 cup soft brown sugar
1/2 cup crème fraiche

3 eggs
All ingredients should be at room temperature
 
Cheesecake Pot Method
The oven should be preheated to 350F
First, beat together the sugar and the chevre until the mixture is completely smooth. One at a time, add the eggs. Continue beating. The mixture will become more and more runny. Finally beat in the creme fraiche. The result should be a batter-like liquid.

Divide the cream and cheese mixture equally between six small ramekins.
Make a bain-marie by taking a roasting pan large enough to house all six ramekins. Carefully add boiling water to the pan until it reaches half way up the sides of the pots and put them in the centre of the oven.

Bake for just 10 minutes. The edges will have started to firm up, but the centres will still be soft. Leave them in the oven, as it cools, for at least another hour. Remove from the oven after that time and to cool down completely on a wire rack. 
 
Caramel Sauce

2/3 cups of water

11oz of sugar

A pinch of Fleur De Sel Salt

 Put the water into a heavy-based, deep saucepan, preferably stainless steel as this will allow you to see the color changes in the caramel. Sprinkle in the sugar and, over a low heat, slowly dissolve the sugar, stirring occasionally. It is important to dissolve the sugar completely, as once the syrup starts to boil any sugar crystals can turn the caramel grainy. Use a wet pastry brush to brush any crystals from the sides of the pan.

Increase the heat and bring the syrup to a simmer.

Continue to simmer briskly and after around 15 minutes the syrup will start to color.

Swirl the pan occasionally to ensure an even color, but don't stir. Once it is a deep amber (4-5 minutes more), take off the heat and immediately place the base of the pan in a cold-water bath to stop the caramel cooking (it will hiss). It is now ready to use.

Assembly
Carefully stir in Fleur De Sel salt into the caramel.  Pour at once onto the cups with cheesecakes to cover individual cheesecakes completely. Sprinkle each cake with a bit more Fleur De Sel. Refrigerate for a few hours or overnight.




 Fleur De Sel French Sea Salt / Weekday Baked Salmon


Prep time: 10 min
Cook time: 12 min
Feeds: 1 adult
 
What you'll need:
1 (5 oz) piece of salmon fillet with skin
1 tsp extra-virgin olive oil plus additional for drizzling
1/2 Tbsp chopped fresh chives
1/2 Tbsp fresh tarragon leaves (optional)
1/2 tsp Fleur de Sel
 
What you'll do:
1. Preheat the oven to 425F
2.  Rub salmon all over with extra virgin olive oil, pepper and Fleur De Sel
3.  Roast salmon, skin down on a foil-lined baking sheet in upper third of the oven until just cooked through, about 12 min
4.  Cut salmon in half crosswise, then lift flesh from skin with a metal spatual and transfer to a plate
5.  Discard skin, drizzle salmon with more olive oil, sprinkle with herbs and finish with just a pinch more of Fleur De Sel
Serve with salad, steamed vegetables such as asparagus, Brussel sprouts, broccoli, zucchini.
 Hawaiian Alaea Sea Salt / Gravalax Style Halibut


Prep time: 24 hrs (marinating time)
Cook time: 5 min
 
What you'll need:
1 halibut fillets, about 2 lbs skinned
1/2 cup sugar
1/2 cup Alaea Red Salt
1/4 cup lemon or orange flavored vodka
1 tsp freshly ground white pepper
2 large dill sprigs plus few extra for garnish
 
What you'll do:
1. Rinse the halibut and place it on the platter
2.  In the small bowl, stir together Alaea Red Salt and sugar until well mixed
3. Rub each side of halibut fillet with salt/sugar mixture and sprinkle liberally with vodka.  Place a few sprigs of dill on top of the fillet
4.  Put marinated fillet in the ziptop bag, squeeze out the air and seal well. Place the bag on the small baking sheet.
4. Put heavy weight (5 lb brick or similar) on top.  Refrigerate for 24 hrs
5. Just before serving, remove fillet from the bag, discard the dill sprigs and wipe all excess moisture
6. Slice about 1/8"thick, top with extra dill, sprinkle with Alaea Sea salt and serve on top of the pumpernickel or a rye bread toast.
 Hawaiian Black Lava Salt / Black Lava Salt and Pepper Prawns with Frozen Mango Puree

Black Salt and Pepper Shrimp with Frozen Mango Puree
Prep Time: 20 min
Cook time: 5-10 min
Feeds: (as an appetizer) 8-10 people
 
 What you'll need
1 lbs frozen mangoes or 1-14 oz can of mango pulp
20 large shrimps or prawns. uncooked
1 1/2 tsp freshly ground dried peppercorns
1 1/2 tsp ground cumin
1tsp of Black Lava Salt
1/2 cup sugar
 
What you'll do
1.  Defrost frozen mangoes for 30 minutes. Take mango chunks and puree them in food processor
2. Peel shrimp and leave the tail segment intact. De-vein, rinse and pat dry
3.  In the bowl, combine peppercorns, cumin and Black Lava salt
4.  Line baking sheet with parchment paper
5. In the sauce pan heat sugar and water over medium high heat, Stir until sugar dissolves, continue to stir until the mixture turns golden.
6. Carefully place shrimp in the pan. Cook and turn over after 1 minute and continue to cook until shrimp are pink and cooked through (Note - if you're in the hurry, you can use pre-cooked shrimp, in which case you can skip the cleaning, de-veining and cooking steps). Cook the remaining shrimp/prawn the same way.
7. Place cooked shrimp on parchment lined baking sheet.
8.  Sprinkle shrimp/prawn with cumin/Black Lava salt/peppercorn mixture and serve with frozen mango puree alongside it for dipping.
               
               
 
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