Wit is the salt of conversation, not the food. – William Hazlitt (1778-1830)
Yes, I have signed a contract with Gibbs-Smith Publisher to write my first cookbook.
Yes, I deserve a treat.
And so do you.
Sweet: pleasing to the ear; making a delicate, pleasant, or agreeable sound; pleasing or fresh to the smell, fragrant, perfumed; pleasing or agreeable delightful.
Salty: piquant, sharp, witty; racy or coarse, salty humor; of the sea, sailing, or life at sea.
Sweet and salty: antithetical, conflicting, discordant, diametrically opposed. Tears over a love letter. Yet opposites attract. Salted Butter Caramel, a child’s delight, an adult’s weakness.
The prospect of writing a cookbook is thrilling, exciting, a pleasure for a food writer. Yet daunting, somewhat intimidating. Together, salty and sweet, absolutely toothsome.
- 1 cup (200 grams) granulated white sugar
- 3½ tablespoons (50 grams) salted butter
- 1 cup (250 ml) heavy cream
- Melt the sugar in a medium-sized saucepan slowly over low heat and cook until completely melted and caramel in color.
- Still over low heat, whisk in the butter in about 3 or 4 additions.
- Continuing to whisk, add the heavy cream in a slow stream; the caramel may foam up, but keep whisking as it will calm down once all the cream is added and will turn to… a smooth caramel.
- Once it is smooth and creamy, remove from the heat and allow to cool to room temperature before spooning over a dessert such as ice cream, pudding, or panna cotta, or drizzling over cake. Or simply eating.