Brush a small amount of coconut milk onto dough (just enough to moisten it). Unroll pie crust onto cooking parchment or wax paper.Source: Ina Garten for Food Network Magazine Store in the refrigerator and serve the caramels chilled. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.Ĭut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. Starting with a long side, roll the caramel up tightly into an 8-inch-long log. When the caramel is cold, pry the sheet from the pan onto a cutting board. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Be careful - it will bubble up violently. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Boil until the mixture is a warm golden brown. In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Add the stock and bring to a rolling boil.
Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Remove to the bowl with the kielbasa, and set aside.
Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove the kielbasa to a bowl, and set aside. Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. 1 pound medium shrimp, deveined (20 to 24 count).6 to 8 dashes hot sauce, optional (recommended: Tabasco).6 cups chicken stock, preferably homemade.1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne.1 pound sausage, such as kielbasa or andouille, sliced.What would the world be without the Barefoot Contessa, the woman is a wonder. I'm such an Ina fan, and this looks amazing. Ina and her guest cook, Amelia Durand whipped this up. Store in a covered container and refrigerate for at least 5 hours before serving. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Next fill, spread and smooth the filling in the pie shell.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Gently fold the whipped cream into the cream cheese mixture until completely combined. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. While the crust is baking and cooling, make the filling. Bake for 8 minutes and cool to room temperature. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. 2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
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