By Carole Bloom

Taking the wealthy, sumptuous style of caramel to new heights

Carole Bloom takes the wealthy sumptuous taste of caramel to new heights in Caramel. Her recipes for muffins, truffles, cookies, custards, goodies, ice lotions, and different scrumptious cakes are fabulously decadent and palate entertaining. Bloom expertly courses you with essentially written directions and important tricks as you delight in developing those amazing treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, coffee Crème Caramel, Caramel Chocolate brownies, Salted Caramel darkish Chocolate bite Ice Cream, and Caramelized Roasted Pears are only a touch of what awaits you during this stylized cookbook.

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Sprinkle ½ teaspoon salt, ½ teaspoon pepper, and the garlic powder over both sides of the wedges to season. 6. Return the pan to the oven. Bake, through, until they are fragrant, browned, and crisp, about 20 minutes. If the salsa starts to look dry, cover the ramekin with a small piece of parchment paper or aluminum foil. 7. Serve the chips and salsa right from the sheet pan, either warm or at room temperature. flipping the pita chips halfway Appetizers & Small Bites • 33 34 • SHEET PAN SUPPERS Roasted Radishes with Chive Butter SERVES 4 A roasted radish is one I want to eat.

Place a scant tablespoon of the filling in the center of the dough, then fold the square in half diagonally to form a thick triangle, pressing the edges together gently with your fingers to seal. ) Transfer the finished triangle to a prepared pan and cover the pan with another sheet of parchment and damp towel to prevent drying. 6. Repeat Step 5 with the remaining dough and filling, dividing the triangles equally between the pans. with melted butter. Sprinkle with some extra black pepper. Bake, rotating the pans and switching between racks halfway through, until the pastry is golden brown and crisp, 25 to 30 minutes.

Add some to a barbecue dry rub or try a pinch in your next batch of tomato soup. If you can’t find smoked paprika, sweet or hot can be substituted here; note that either will subtly change the flavor of the finished dish. Bird’s the Word • 55 Sun-Dried Tomato–Stuffed Chicken & Chard SERVES 4 W hen you start assembling this recipe, you’ll think you made a mistake—why is there so much chard everywhere? It’s too much! It’s going to swallow me up!! It won’t. Yes, 10 cups is a lot of chard. You’ll definitely need to wrangle it a bit to get it to fit on the pan and yes, it will look kind of nuts, but not to worry.

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