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Peek Inside: Bitterman’s Craft Salt Cooking (and a Recipe for Hot Mocha Sundaes!)

Oct 03, 2016

There’s much more to the salt on your kitchen table than meets the eye … er … tongue. If you thought you knew your table’s most used accessory, you were wrong. It’s the one ingredient with the power to transform  any and every dish.

Inside Bitterman’s Craft Salt Cooking, author Mark Bitterman  shares the three rules of salting, how salt is made,and the different types of salt, But mostly, you’ll find 60+ wowing recipes for meat, poultry, seafood, eggs and dairy, veggies and fruit, grains, sweets, and — last, but definitely not least — drinks and cocktails.

Test out how salt can transform even the most basic of foods with one of our favorite recipes from Bitterman’s Craft Salt Cooking:

Hot Mocha Sundaes with Sweet Salt Crunchies

Hot Mocha Sundae

“The recipe on the box of rice cereal for marshmallow treats has to be the most lucrative recipe written. Enough rice cereal and marshmallows flow out the doors of supermarkets every day to float the Spanish Armada. Tragically, they got the recipe wrong. Here we load up the crispy treats with crunchy salt, and then break them apart to float on hot fudge sundaes. The salt-sweet-chocolate-crunch is a sensory deluge. If the cereal and marshmallow companies ever adopt this trick, I’m buying a boat.” — Mark Bitterman

Makes 4 servings

3 tablespoons unsalted butter, divided
13 large marshmallows or 3/4 cup mini marshmallows
2 cups crisp rice cereal
1 tablespoon sel gris, coarse traditional salt, or rock salt
2/3 cup natural cocoa powder (not Dutch-process)
3/4 cup sugar
1 cup brewed coffee
1/4 cup heavy cream
1 teaspoon vanilla extract
1 pint coffee ice cream or your choice of flavor

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the marshmallows and stir until completely melted. Stir in the rice cereal and salt until thoroughly combined. Pour onto a sheet pan and press in a thin layer. Cool completely, and then chop into fine pieces.

2. Mix the cocoa and sugar in a medium heavy saucepan. Slowly whisk in the coffee until smooth. Bring to a simmer, stirring frequently. Add the cream, and simmer for 3 minutes.

3. Add the remaining 2 tablespoons of butter, and simmer for 3 minutes more. Stir in the vanilla and let cool for 10 minutes.

4. Make sundaes with 2 scoops of ice cream, a dousing of warm mocha syrup, and a big handful of salty crunchies.

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Andrews McMeel Publishing's blog brings you what our office is cooking for our families, what comics we're laughing about, and what we think you're going to love. Calendars, comics, and cookbooks, oh my!

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