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Warm salted caramel sauce with orange blossom, with a plate of apples and salt

Warm Salted Caramel Sauce with Orange Blossom

By Maureen Abood On October 28, 2015 · 15 Comments · In Fall, Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Techniques, Winter
Homemade salted caramel sauce is simple to make–mine includes a whisper of orange blossom water, so delicious with the caramel flavor. Serve the caramel sauce with sliced apples and more sea salt to garnish. It’s also wonderful over ice cream, apple pie, apple cake, banana bread, and anywhere else you like your caramel. The dinner [...]
Read More »

Salted Caramel Ice Cream with Orange Blossom

By Maureen Abood On October 18, 2014 · 5 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
The ultimate ice cream! This recipe for Salted Caramel Ice Cream is adapted from my favorite ice cream book, Jeni’s Splendid Ice Creams at Home. My ice cream maker of choice is this one. The base is made without eggs, but uses cream cheese for flavor and texture. Making the caramel takes close attention; read [...]
Read More »

Orange Blossom Cream Caramels with Sea Salt. A mouthful of happy.

By Maureen Abood On October 29, 2013 · 12 Comments · In Christmas, Fall, Gluten-Free, Pastry and Sweets, Stories and Recipes, Winter
That title, I toyed with it: Cream caramels. Salted Cream Caramels. Orange Blossom Caramels. Orange Blossom Cream Caramels. Then, at last, I couldn’t hold back, and here we are with Orange Blossom Cream Caramels with Sea Salt. The editor in me is apt to lasso such an unwieldy thing as that title and shake it [...]
Read More »

Favorite Things: Maldon Sea Salt

By Maureen Abood On October 28, 2013 · 6 Comments · In Favorite Things
Of all of the tastings we did in culinary school—and there were many, from olive oil to chocolate (oh yes)—it was the salt that was most surprising, the most interesting. The subtle, and some not so subtle, differences in flavor and texture were a revelation. Morton salt, which hails proudly from Chicago, is good for [...]
Read More »

Chocolate-Caramel Pecan Tart Recipe

By Maureen Abood On November 15, 2012 · 20 Comments · In Christmas, Easter, Pastry and Sweets, Stories and Recipes, Winter
I present to you this prize of my recipe collection with what can only be described as…guilt. My mother recently asked what I’d be posting in the lead-up to Thanksgiving. I knew she had pie on her mind because that is the topic of the hour at any given time in our house, starting at [...]
Read More »

Technique: Tips for Making Caramel

By Maureen Abood On November 14, 2012 · 8 Comments · In Techniques
Caramel is like the fraternal twin of chocolate when it comes to making the kind of sweet you cannot, and will not, resist. Caramelization—the toasting or deep-golden-browning—of just about anything you cook, from Brussels sprouts to nuts to bread, takes on a whole new meaning of good. Same holds true for sugar. And that’s really [...]
Read More »
 
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Warm salted caramel sauce with orange blossom, with a plate of apples and salt

Warm Salted Caramel Sauce with Orange Blossom

By Maureen Abood On October 28, 2015 · 15 Comments · In Fall, Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Techniques, Winter
Homemade salted caramel sauce is simple to make–mine includes a whisper of orange blossom water, so delicious with the caramel flavor. Serve the caramel sauce with sliced apples and more sea salt to garnish. It’s also wonderful over ice cream, apple pie, apple cake, banana bread, and anywhere else you like your caramel. The dinner [...]
Read More »

Salted Caramel Ice Cream with Orange Blossom

By Maureen Abood On October 18, 2014 · 5 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
The ultimate ice cream! This recipe for Salted Caramel Ice Cream is adapted from my favorite ice cream book, Jeni’s Splendid Ice Creams at Home. My ice cream maker of choice is this one. The base is made without eggs, but uses cream cheese for flavor and texture. Making the caramel takes close attention; read [...]
Read More »

Orange Blossom Cream Caramels with Sea Salt. A mouthful of happy.

By Maureen Abood On October 29, 2013 · 12 Comments · In Christmas, Fall, Gluten-Free, Pastry and Sweets, Stories and Recipes, Winter
That title, I toyed with it: Cream caramels. Salted Cream Caramels. Orange Blossom Caramels. Orange Blossom Cream Caramels. Then, at last, I couldn’t hold back, and here we are with Orange Blossom Cream Caramels with Sea Salt. The editor in me is apt to lasso such an unwieldy thing as that title and shake it [...]
Read More »

Favorite Things: Maldon Sea Salt

By Maureen Abood On October 28, 2013 · 6 Comments · In Favorite Things
Of all of the tastings we did in culinary school—and there were many, from olive oil to chocolate (oh yes)—it was the salt that was most surprising, the most interesting. The subtle, and some not so subtle, differences in flavor and texture were a revelation. Morton salt, which hails proudly from Chicago, is good for [...]
Read More »

Chocolate-Caramel Pecan Tart Recipe

By Maureen Abood On November 15, 2012 · 20 Comments · In Christmas, Easter, Pastry and Sweets, Stories and Recipes, Winter
I present to you this prize of my recipe collection with what can only be described as…guilt. My mother recently asked what I’d be posting in the lead-up to Thanksgiving. I knew she had pie on her mind because that is the topic of the hour at any given time in our house, starting at [...]
Read More »

Technique: Tips for Making Caramel

By Maureen Abood On November 14, 2012 · 8 Comments · In Techniques
Caramel is like the fraternal twin of chocolate when it comes to making the kind of sweet you cannot, and will not, resist. Caramelization—the toasting or deep-golden-browning—of just about anything you cook, from Brussels sprouts to nuts to bread, takes on a whole new meaning of good. Same holds true for sugar. And that’s really [...]
Read More »
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