Recipes

Classic : Classic Caramels with Lavender
Make your own Fleur De Sel Caramels with this secret Das Caramelini Recipe - REVEALED!

What you’ll need:

Equipment

3-4 qt. cooking pot (for sugar/corn syrup mix)

2 qt cooking pot (for cream)

Wooden Spatula

Digital Candy Thermometer

Cookie sheet with at least 1” rim

Pastry brush and cup filled with cold water

Parchment paper

Ingredients

Cane sugar -4 cups

Organic Corn syrup-  1 ½ cup

Honey – ½ cup

Heavy Whipping Cream: 1 qt

Butter – 50 g (1/2 stick)

Fine Sea salt  - 1 tsp

 

What you’ll do:

1. Warm heavy whipping cream in the smaller cooking pot but do not boil. If you wish to “infuse” your caramels with spices or herbs, add them into the cream.  Any spices or herbs that have stems or pods – anything that you wouldn’t want to chew on (i.e. lavender, cardamom) should be strained before cream is added to the sugar mixture.
2. Line up cookie sheet with parchment paper. Make sure it covers the sides as well as the bottom.
3. Measure corn syrup and honey in the larger cooking pot (3-4 qt) and heat quickly. Stir occasionally
4. After corn syrup/honey mixture come to a boil, immediately add sugar.  Mix well.  DO NOT OVERHEAT CORN SYRUP/HONEY MIXTURE OR THE SUGAR WILL NOT MIX IN PROPERLY AND WILL BURN! Brush sides of the pot with wet pastry brush to prevent granules of sugar from sticking on to the sides.
5. Once sugar/corn syrup mixture begins to boil, STOP STIRRING and insert digital Candy thermometer in the mix.  Sugar/corn syrup mixture should be heated up on a high heat. Do not stir
6. When the temperature reaches 300F, mix in butter, reduce the heat immediately and add cream VERY SLOWLY.  WARNING: Sugar-cream mixture will sputter. Take care to prevent accidental burning.  - stay away and do not lean over the cooking pot.  Wear gloves, if possible, to prevent accidental hand and forearm burning.
7. Stirring occasionally, continue heating cream/sugar/corn syrup mixture until it reaches 245F.
8.  Add salt and mix well
9. Add any chopped nuts, dried fruits etc.
10. When temperature reaches 248F, take a very small amount of the caramel batter and drop it into the glass or cup filled with cold water.  If the caramel forms a “ball” and becomes chewy right away, it is done
11. Turn off the heat and pour caramel into the  lined cookie sheet.  Let cool for 3-4 hrs
12. Using parchment paper, take the caramel out of the cookie sheet and set it upside-down on a large cutting board.  Peel parchment paper from the bottom of the caramel and cut into the desired size.  Serve immediately or wrap in small squares of wax paper for gifting or enjoying at the later date

Fleur De Sel Sea Salt : Fingerling potatoes baked in Fleur De Sel sea salt with garlic sauce
Prep time: 15 mins
Cooking time : 1hr 20 mins
Serves 4

What you’ll need

• 2 lb fingerling potatoes
• 4 tbsp fresh or 1 tbsp dry rosemary leaves chopped
• 3 tbsp Fleur De Sel
• 2 tbsp fresh or 1 tbsp dry parsley leaves, chopped
• 10 cloves garlic
• Olive oil to taste

What you’ll do:

1. Pre-heat the oven to 400F
2. In a coffee grinder or with a chopping knife crush up rosemary, parsley, garlic, salt and olive oil
3. Toss the potatoes with the mixture from step 2 above
4. Line up baking tray with parchment paper and arrange the potato/herb/salt mixture on it in a single layer. Use multiple baking sheets if necessary
5. Bake for 1 hr 15mins. 6. Remove the trays from the oven and serve immediately. Sprinkle with more Fleur De Sel if necessary and drizzle with more olive oil before serving

Fleur De Sel Sea Salt : Salmon Gravlax with Scandinavian Herbs
 Prep time: 20 mins

Rest time: 3 days

Serves 10

What you’ll need

• 3 lb salmon fillet with skin (fresh or frozen)
• 250g sugar
• 125g Fleur De Sel
• 2 tbsp vodka
• 1tsp dill seed
• 1tsp juniper berries
• 1 tbsp ground pepper
• 2 bunches of fresh dill

 

The salad:

·        1 fennel bulb

·        1 granny smith apple

·        Juice of 1 lemon

·        ½ tsp juniper berries (crushed)

·        2tbsps olive oil

·        Fleur De Sel Salt to taste

·        Freshly ground pepper

What you’ll do:

• Rinse and dry salmon with paper towels.  Remove all the bones wit a pair of tweezers. Mix the sugar and sea salt, roughly chop the dill and crush juniper berries, dill seeds and peppercorns.  Cut the fillet into two equal slices, coat them with vodka, and the herb/spice mixture and HALF of salt/sugar mixture

• Place one fillet over the other, flesh inside, skin outside,  Cover the dish with cling wrap and place another heavy dish over the fish.  Leave to marinate at room temperature for 6 hurs max, then refrigerate for at least 48 hrs.  Every 12 hrs turn the fillets and baste the liquid that forms at the bottom of the dish
• After 2 days taste the salmon.  If the flavor and texture are not to your taste, leave to marinate for an extra day.  Beyond 3 days the gravalax will be too salty.  Remove the fillets from their marinade.  Removed the dill and seasoning. Dry with paper towels.  Cut the gravlax into thin slices at a 45degree angle without the skin.  The gravlax will keep in the refrigerator for up to 1 week
• Prepare salad: finely slice the apple and heart of the fennel with a mandolin or a very sharp knife.  Pour over it the lemon juice and crushed juniper berries.  Add olive oil, Fleur de sel and sprinkle with freshly ground pepper.  Place thinly sliced gravlax over the salad and serve immediately. 

Fleur De Sel Sea Salt : Tiger prawns in a sea salt crust with lemongrass sauce
 Prep time: 10 mins

Cooking time: 10 mins

Serves 4

 

What you’ll need

• 12 raw tiger prawns
• 4 lb fleur De Sel
• 3 lemongrass stalks
• 1small chili
• 1 small slice of fresh ginger
• 3 cloves of garlic
• 2 limes
• 5 oz tbsp of extra virgin olive oil

 

What you’ll do

·        Prepare the marinade: peel and chop ginger, lemongrass and chili pepper.  In a food processor chop the lemongrass, garlic and ginger, then add the juice of one lime and the olive oil.  Take a third of this mixture, add chopped green chilli and set aside.  Place the remains of the mixture in a small bowl and add tiger prawns.  Leave to marinate for 30 mins.  Remove the tiger prawns and discard the marinade

·        Preheat the oven to 400F.  In a bowl mix the Fleur De Sel with 3-4 tbsps water.  Spread half of the moistened sea salt over a 8” baking pie dish, thus creating a base, lay over it prawns with heads facing outwards and cover with the rest of the salt.  Heads should be visible above the salt.  Bake for 8 to 10 mins.  When the heads are brown, the tiger  prawns are cooked

·        Remove the upper layer of salt with a fork. Cut the second lime into quarters.  Serve with infused lemongrass, ginger and chili sauce and lime quarters. 

Fleur De Sel Sea Salt : Pork chops with a pistachio crumble
 Preparation time: 45 mins

Cooking time: 20 mins

Serves: 4

 

What you’ll need:

• 4 large pork chops
• 3 oz green pistachios
• 1.5 oz Parmesan cheese
• 5 basil leaves
• 2 sage leaves
• 2 cloves of garlic
• Olive oil
• Fleur De Sel sea salt (to taste0
• Pepper
• Das Blends Lemon Salt

 

What you’ll do:

·        Preheat the oven to 400F.  Prepare savory crumble: in the food processor place the pistachios, parmesan cheese, herbs and peeled garlic, along with 1 tbsp olive oil and a little sea salt and pepper.  Pulse for 30 sec

·        Heat 1 tbsp of olive oil over high heat an a large frying pan.  Add the chops and brown on all side for several minutes. The pork should be golden on the outside but still rare in the middle

Cover the ribs with the crumble and bake for 15 mins.  When the crumble is golden remove the meat from the oven and leave to relax for 10 mins covered with aluminum foil.  Sprinkle with Lemon Salt blend and ground black pepper. Serve immediately

Fleur De Sel Sea Salt : Chicken in a sea salt and cider marinade with apples baked in Calvados (Apple Brandy)
 Preparation time: 20 mins

Rest time: 18 hrs

 

Cooking time; 1 hr

Serves 2-4

What you’ll need:

1 chicken

8 tangy apples (such as Granny smith)

5 oz Calvados (Apple Brandy)

2 tbsp brown sugar

2.5 oz unsalted butter

The marinade:

110g Fleur De Sel

200 g brown sugar

5 oz maple syrup

1  small bottle of apple cider or apple juice

5 black peppercorn crushed

5-10 all spice berries, crushed

2-4 gloves of garlic, crushed

 

What you’ll do:

• Make the marinade: place all of the ingredients in a saucepan.  Bring to the boil and reduce.  Leave to cool completely.  Wash the chicken.  Place the marinade in a bowl and add the chicken.  Add water to cover the chicken and lay a plate on top to press the chicken down the marinade.  Refrigerate for 1 night (8hrs)
• Remove the chicken from marinade. Rinse and dry with paper towels
• Preheat the oven to 375F.  Wash the apples and make 5 incisions in the upper half of each apple.  Mix Calvados, brown sugar and diced butter with little water.  Bake the chicken for 1 hr.  After 15 mins, add the apples and Calvados mixture.  Place meat thermometer between the thigh and the breast.  The temperature at the bone should be 125F. 
• Remove the chicken from the oven and cover with aluminum foil. Leave to relax 10-15 mins. 
• Serve and enjoy!

Sel gris French Grey Salt : Rack of lamb with mint and lavender scented Sel Gris
 Preparation time: 20 mins

Rest time 8 hrs

Cooking time: 15 mins

Serves 4

What you’ll need:

• 1 rack of lamb  (8-9 chops)
• 4 cloves of garlic
• 1 bunch of mint
• The flowers from 6 sprigs of lavender
• 1 preserved lemon
• 5 oz olive oil
• Freshly ground black pepper to taste
• 3 lbs Coarse Sel Gris

 

What you’ll do:

• One night before, trip the fat from the meat and bones of the lamp.  Peel and crush garlic.  Chop mint, lavender and the preserved lemon in a food processor and mix in the crushed garlic and 3 tbsp of olive oil. Divide the rack into two sections and immerse in the marinade.  Season with pepper and cover with clink film.  Leave to marinate for 1 night
• The following day remove the lamp from the marinade.  Preheat the oven to 400 F moisten Sel Gris with 3-4 tbsps of water and make a thick layer by pouring 1.5 lb of salt onto the baking tray. Heat frying pan over high heat with 2 tbsps of olive oil.  Lay the lamp and brown on both sides.  Place the lamp, bone side down onto the bed of sea salt.  Cover well with the remaining moistened Sel Gris and place in the oven for 10 mins.  Check to see how well the lamp is cooking using meat thermometer
• Remove from the oven and let the meat rest for 5-7 mins.  Break the crust of salt and remove the lamp.  Carve the rack to separate the chops for serving.  Serve with fingerling potatoes cooked with Fleur De Sel.  Start baking the potatoes 20 mins before you place the lamb in the oven.  

Sel gris French Grey Salt : Flavored Salts
 Create your own flavored salts and then give them as Holiday gifts in a pretty vintage jars!
Here are just a few recipes to inspire you along with quick cooking instructions. . Remember to start with high quality premium natural salts for maximium enjoyment!

Multipurpose salt (enjoy on roasted and fresh vegetables and even popcorn)

 

1/8 c. Alaea (red) Salt

1 tbs. finely chopped basil

1 tbs. finely chopped sun-dried tomatoes (dry packed, not oil packed)

1/4 to 1/2 tsp. granulated garlic

pinch red pepper flakes (optional)

Poultry Seasoning Salt (great on chicken and turkey or even pork)

1/8 c. Sel Gris

2 tbs. finely chopped thyme

2 tbs. finely chopped sage

1 tbs. finely chopped rosemary

1 tsp. lemon zest

2 tsp fresh ground pepper

2 tbs. Fleur de Sel

Mix everything together, then sprinkle all over and inside a whole (rinsed and patted dry) chicken. Roast in the oven until a thermometer reads 165 when inserted into the thigh (for a moister chicken, remove from the oven at 160 and cover lightly with foil to rest for 10 minutes.  Carry over cooking should get it to 165 in that time and will result in a moister chicken).

 

Dry Rub (best for grilled steaks, ribs or pork)

1/3 c. paprika

3 tbs. onion powder

3 tbs. garlic powder

2 tbs. dry mustard

2 tbs. ground basil

2 tbs. brown sugar

1 tbs. red pepper

1 tbs. black pepper

1 to 2 tbs. Black Lava Salt

 

Combine and rub liberally on the meat of your choice.  This is designed for 5 to 6 pounds of meat, so if you are not cooking that much store any unused rub in an airtight container.

 

Lemon Tarragon Salt (Ideal for seafood and white fleshed fish)

 

1/8 c. Fleur de Sel

1 Tbs. finely chopped Tarragon                  

1 1/2 tsp.  Lemon Zest

Mix together and sprinkle lightly on fish or seafood before or after cooking.