Georgia Peanut and Brown Butter Parsnip Tart
More and more chefs are incorporating peanuts in elevated dishes, especially Georgia peanuts, being so flavorful and large with great texture. Created by Chef Rebecca “Peanut” Ayers, this tart recipe also comes with caramel ganache and salted peanut butter whipped cream recipes to add on if you’re [...]
Salted Caramel White Russian
Combine ingredients in shaker. Shake well and pour over ice. Garnish with cinnamon or with caramel and salt.
Rosemary-Caramel Nut Tart
You won’t have any trouble finding takers for a slice of Kristen Hall’s nutty rosemary-caramel tart.
Caramel Apple and Pear Tart
Make the crust: Using a food processor, pulse nuts with ½ cup flour until small crumbles form and the mixture resembles coarse beach sand. Add remaining flour, sugar, and salt and pulse to combine. Add butter and pulse until pea-size pieces form.
East Durham Pie Co. Apple Pie
Food Culture of the South
Caramel Corn Milkshake
Preheat oven to 325 degrees. Cut kernels from ears of corn; reserve cobs. On a baking sheet covered with parchment paper, roast corn kernels until slightly golden, about 10 to 15 minutes. Let cool, then purée in a blender until smooth. Set aside.
Lemon Polenta Cake
Chef Nick Leahy of Saltyard’s Lemon Polenta Cake is bright from the addition of fresh lemon zest and a lemon caramel glaze that he drizzles over the top of the warm cake.
Peanut Butter-Caramel-Cayenne Brownies
Since opening Phillip Ashley Chocolates Design Studio and Boutique in Memphis’ Historic Cooper-Young District two years ago, Rix has become sought after his wildly flavored confections such as this spicy cayenne, salty peanut butter, sweet caramel, and with a final touch of chocolate.
King of King Cakes
Pastry Chef Lisa White of Willa Jean bakes a brioche base but fills hers with bananas, toasted pecans and a mascarpone filling with a smattering of caramel sauce for a decadent end to a festive meal.