CARAMEL STRAWBERRY, BRIE, BUTTER/SUGAR TOASTS #DESSERT #STRAWBERRY
Following 10 months of not having the option to leave… not a nation, not in any case a state/area, however a specific CITY because of individual conditions, at one point, the "think tank" begins to look like progressively like a warm puddle amidst a fruitless desert. These days I look for formula motivations like a stinking camel looks for water, just less the capacity to spew. Try not to misunderstand me. All suspicious formula bloggers, me notwithstanding, regards a well-supplied formula store like doomsday-preppers hold high respects for canned beans. It's very nearly a co-dependant relationship and my rundown is about a mile long.
I surmise… a wardrobe brimming with plans and nothing to cook, best puts it.
Be that as it may, amusingly, as the carefully considered and tried plans regularly end in heartbreaks, probably the best things I've cooked here are accidental events spontaneously. Which carries us to today's: So arbitrary I don't realize what to call it. Yah. I don't have the foggiest idea what to call it since it originated from a fringe look in the course of the most recent 30 seconds of a TV-demonstrate that I don't know the name of, which (I think) pulled some brilliant cooked margarine/sugar toast out of a skillet and presented with delicate cheddar. The thought remained with me not on the grounds that it was as dim as a daydreamed hallucination, but since rather than the more famous method for making "creme brûlée" toasts as under the grill, this does it all the more productively and effectively, inside a skillet.
INGREDIENTS
Caramel and strawberries:
1/3 cup (70 grams) of granulated sugar
2 tsp of water
12 ~ 14 small~medium size strawberries
Small cup of ice water on the side
4 slices of rustic country bread
4 tbsp of unsalted butter
3 tbsp of granulated sugar
1 large chunk of good quality brie
Fresh nutmeg for grating
DIRECTIONS
To make the caramel/candy strawberries: Wash and remove the stems from the strawberries, then set aside. Have a small cup of iced water ready. Heat the sugar and water in a small pot over medium heat. Cook until the sugar has melted and turned from clear to a pale yellow then to a rich, amber color (careful not to let it turn dark brown or it’ll taste bitter). This will take approx 5 min. Remove from the heat, then pick up a strawberry with a fork and dip it inside the caramel to coat thinly (there will be a bit of sizzle). Let excess caramel drip off, then dip the strawberry in the iced water for 5 sec for the caramel to harden. Remove the strawberry from the fork and set aside. Repeat with the rest (If the caramel starts to cool down and is too thick to work with, return it to medium heat until it has loosen up again).
To make the toasts: Melt the unsalted butter and sugar in a large flat-bottomed skillet over medium-high heat (if your skillet isn’t large enough to fit all 4 slices perfectly flat, then do it in two batches). Once the butter and sugar look evenly blended (even though you may still see sugar-granules in the mixture), place the sliced bread inside the skillet with a tongs. Swirl the bread inside the mixture for a few seconds to coat evenly, then flip and coat the other side as well. Both sides of the bread should have evenly absorbed all the butter and sugar. Cook the breads until golden browned, with caramel crust on each sides.NRemove from the skillet, and while hot, apply a generous layer of brie on top. Pile the candy strawberries on top and grate a good amount of fresh nutmeg on top. Serve immediately.
For more detail: https://bit.ly/2RXPU3a
To make the caramel/candy strawberries: Wash and remove the stems from the strawberries, then set aside. Have a small cup of iced water ready. Heat the sugar and water in a small pot over medium heat. Cook until the sugar has melted and turned from clear to a pale yellow then to a rich, amber color (careful not to let it turn dark brown or it’ll taste bitter). This will take approx 5 min. Remove from the heat, then pick up a strawberry with a fork and dip it inside the caramel to coat thinly (there will be a bit of sizzle). Let excess caramel drip off, then dip the strawberry in the iced water for 5 sec for the caramel to harden. Remove the strawberry from the fork and set aside. Repeat with the rest (If the caramel starts to cool down and is too thick to work with, return it to medium heat until it has loosen up again).
To make the toasts: Melt the unsalted butter and sugar in a large flat-bottomed skillet over medium-high heat (if your skillet isn’t large enough to fit all 4 slices perfectly flat, then do it in two batches). Once the butter and sugar look evenly blended (even though you may still see sugar-granules in the mixture), place the sliced bread inside the skillet with a tongs. Swirl the bread inside the mixture for a few seconds to coat evenly, then flip and coat the other side as well. Both sides of the bread should have evenly absorbed all the butter and sugar. Cook the breads until golden browned, with caramel crust on each sides.NRemove from the skillet, and while hot, apply a generous layer of brie on top. Pile the candy strawberries on top and grate a good amount of fresh nutmeg on top. Serve immediately.
For more detail: https://bit.ly/2RXPU3a
