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Chocolate-Caramel Pecan Tart Recipe

By Maureen Abood On November 15, 2012 · 18 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 [...]
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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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Chocolate-Caramel Pecan Tart Recipe

By Maureen Abood On November 15, 2012 · 18 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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