By Lawren Moneta
Caramel is one of those familiar flavours that can instantly make you feel nostalgic for your childhood. Although deceptively simple – in its purest form caramel is nothing more than cooked sugar – it has a complexity of flavour that is hard to match. There is no better time than when there is a chill in the air to allow yourself to indulge in the soothing taste and texture of caramel once again. Here are a few new ways to incorporate caramel into both sweet and savoury dishes.
(Try the following recipes; click on the picture or the text to get the recipe.)
Caramel Cake with Candied Oranges
Pairs well with Cointreau OR Château Dereszla Tokaji Aszu 5 Puttonyos.
Baked Brie with Rosemary Caramel
Pairs well with Warre's Otima 10-Year-Old Tawny Port OR Blüfeld Riesling.
Cinnamon Beignets with Coffee Caramel Sauce
Pairs well with Vincent Van Gogh Caramel Vodka OR Casa Dos Vinhos Da Madeira Malmsey.
