I used to make a variation of these bars when I lived in New York – we called them Gramamore’s. I’ve updated them a bit and they are just as delicious as ever.
Rosemary Cashew Caramel Bars
1 stick butter plus 3 tablespoons, softened
¼ cup granulated sugar
Pinch of salt
1 teaspoon freshly chopped rosemary
Zest from one lemon
1 ¼ cups all-purpose flour
Rosemary caramel & cashew topping
1 1/2 cups sugar
1 cup heavy cream
6 tablespoons unsalted butter
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon chopped fresh rosemary
2 cups salted roasted cashews
Flaky sea salt
Preheat the oven to 350*. Line a 9-inch square baking pan with parchment paper.
In a food processor combine the butter, sugar, salt, lemon zest, rosemary and flour until crumbly. Press the mixture evenly into a the pan. Bake until golden brown about 25 minutes. Let cool for 15 minutes.
Place sugar in a saucepan over medium high heat. Start stirring when you see the sugar begin to melt and it starts to turn light brown. Once it is a golden caramel color pour in the heavy cream, being careful of it splattering. Stir constantly until it is smooth about 5 minutes. Lower the heat and stir in the butter, vanilla, and pinch of salt. Take mixture off heat and stir in cashews. Pour cashew mixture on top of the shortbread and bake for 15 minutes.
Sprinkle flaky sea salt on top of finished bars.
Let cool for a few hours to completely set. Refrigerate for an hour and then cut into squares.
Last week I found these gorgeous Blood Tangerines at Whole Foods – tangy and sweet. I decided to make a tart with them by incorporating them as a curd.
My favorite tart dough because it is unforgivable!! It won’t get tough from rolling and doesn’t shrink when you bake it. The texture is very similar to a cookie.
1 stick + 1 Tablespoon unsalted butter, room temperature
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1 egg yolk
1 1/4 cups unbleached all-purpose flour
Beat together the butter, sugar and salt with an electric beater or stand mixer until creamy. Add the vanilla and egg yolk and mix until combined. Add the flour until the dough comes together. Shape into a flat round disk and refrigerate until firm.
Roll the dough out between two pieces of flour dusted parchment paper big enough for your 10-inch tart pan – so about a 12-inch round. Don’t worry if the dough breaks when you are transferring it to the tart pan – like I said this dough is very forgiving and you can just gently press and piece it in.
Pre-bake the tart shell at 350* for about 25 minutes until slightly golden.
While the tart is baking start making the curd. I added the zest of a Meyer Lemon I had for a little extra flavor.
Grated zest of 3 Blood tangerines
6 tablespoons Blood tangerine juice
3 tablespoons water
1/2 cup sugar
1 stick butter
1/4 teaspoon salt
3 whole eggs
3 egg yolks
Place the zests, juice, water, sugar, salt and butter in a saucepan and heat slowly over low heat until the butter melts. Whisk all the eggs together in a bowl and slowly start to drizzle all of the warm mixture into the bowl. Pour back into the saucepan and constantly stir and scrape over low heat until thickens about 5 minutes. Strain through a sieve directly into the pre-baked tart shell and spread evenly.
Top with 3 pints of raspberries. Gently warm some apricot jam and use it to glaze the tart. Chill until the curd is firm about 3 hours.
I am always interested in hearing someones story. Especially when it’s someone you admire and love. My friend Lauren Foster (transgender model, actress and activist) is doing just that and more with the launch of her new website today titled Just Another Girl. It is filled with information concerning facial feminization and SRS surgeons, trans specific legal information, and beauty tips. Lauren also mentors teens and has created this site with them in mind to help them on their journey.
Lauren has appeared on television on the Real Housewives Of Miami, starred in three art films directed by Joseph Lally, had a five page VOGUE spread, launched the GLAAD Miami Leadership Council with Omar Sharif Jr and Marysol Patton and is currently writing her memoir entitled Just Another Girl.
Lauren answers my foodie questionnaire here:
What is your favorite dessert?
I love a plate filled with big chunks of dark chocolate piled up with slices of fresh oranges. Those two simple flavors are dreamy.
What restaurant would you call your home?
Milos is my go to spot for lunch. I have the same thing every time. They have the best fresh fish on South Beach and creamy Greek yoghurt with honey.
What is the strangest or most inspiring thing you’ve ever eaten?
I ate snake once. I think it was when I toured with Grace Jones. I was a bit apprehensive at first but it tasted a lot like chicken.
What was your favorite breakfast cereal as a kid?
Rice Krispies with fresh strawberries was my favorite cereal as a kid. My moms homemade oatmeal or Maltabella was also yummy.
What is your favorite food to pig-out on after the club?
Pizza baby! In bed, with orange Gatorade and maybe a smoke!
I’ve been friends with Foodie Chap Liam Mayclem for a long time. It was such an honor to have him over to my apartment for dinner with Kitchit Tonight preparing my Pride Month menu! You can listen in on our conversation by clicking on the image:
Liam & Juanita