Miso Caramel Sauce

If you like the combination of savory and sweet you will love this caramel sauce with a hint of miso…the umami flavor or miso gives this caramel sauce a totally different taste.  It is a must try…great over ice cream, cakes, crepes, toasts…the possibilities for this sauce are endless.

Oh! This post had been scheduled to be place live as we are traveling…Iceland…I know…so many people ask us “why?” Well, I heard Iceland is beautiful…and if we get lucky we will be able to see the Northern lights.

Okay, now back to the recipe…

Another recipe with miso? Yes, I love miso and always try to add whenever I see it fit. Now that the weather is getting colder, yes, even here in Southern California, when making Asian inspired soup, I always add a bit of miso instead of salt.

Well, miso is mainly used in savory dish, but here I am adding miso to caramel sauce instead of salt… adding miso makes this sauce a truly umami salted caramel sauce…so good, I could not stop spooning into the jar. Usually caramel sauce taste too sweet for my palate, and adding miso, brings a lovely balance between sweet and slightly savory taste. This simple miso caramel sauce can be added on any dessert, from ice cream to cake…as a matter of fact I topped this sauce on the buttermilk chocolate cake…so good!

Ingredients:

  • 2 cup sugar
  • ⅓ cup water
  • 2 teaspoons light-colored corn syrup
  • 1 cup whipping or heavy cream
  • 1 ½ tablespoons vanilla extract
  • 2 tablespoons low sodium white miso

Method:

In a medium to large saucepan (trust me, you need a much larger pan…) add the sugar, water, corn syrup and bring to a boil over medium heat until sugar has dissolved. Do not stir.

Boil until the sugar turns to a caramel color, make sure to keep an eye since it will burn very easily.

As soon as the sauce has turned caramel color, reduce the heat to low. Carefully add the cream and vanilla. I will be bubbly, so be very careful.

Once the cream and the sugar is combined, add miso and stir until all dissolved.

Let the caramel cool down a bit before transferring to glass jar. Let the sauce cool to room temperature and cover with the airtight lid. The sauce can be store at room temperature or in the refrigerator. The sauce will thicken as the temperature drops.

I hope you enjoy this simple recipe for salted caramel sauce with an umami taste. If you like miso, you might want to try Creamy Kabocha Miso Soup or Miso Tilapia using Sous Vide cooking recipes.

 

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Thank you for stopping by Color Your Recipes…have a colorful week!




Low Caloric Content Rice

If you love rice and worry about calories you should try this method of cooking rice. It is simple and easy…

Yes, you can lower the calories in rice by changing how you cook it!

For the longest time I wanted to share with you about a method used to lower rice calories…not long ago a team of scientists from Sri Lanka have developed a simple way to cook rice that could reduce the calories absorbed by the body by up to 60%.

A little background…rice contains two types of starch: digestible and resistant. The digestible starches can be quickly broken down by our bodies, turn into glucose and store as fat if we do not burn it (increase weight or obesity). The resistant starch cannot be digested, they just pass through the large intestine therefore not absorbed by our body. Resistant starch shares some of the benefits of soluble fibers. The scientist developed a method of cooking rice which changes the digestible starch to resistant starch.

Why lowering the caloric content in rice is so important? Rice is the staple food for more than half of the world’s population, contains a lot of starch and it is used to make all kind of dishes savory as well as sweet, but worldwide obesity is increasing dramatically, therefore to be able to enjoy rice dishes without guilt, a simple addition of coconut oil can change its caloric content.

The original paper recipe is the following…

Ingredients:

  • ½ cup white rice
  • 1 teaspoon coconut oil
  • 1 ¾ cups water or enough to cook the rice

 

Method:

In a pot, bring water to a boil.

Add coconut oil to pot, followed by the rice.

Cover, lower heat, and cook for 20 to 25 minutes.

Let rice cool, then chill in the fridge for at least 12 hours.

Reheat as necessary before serving using.

 

As for me, I love using my rice cooker, therefore I added into the cooking bowl, well rinsed rice, coconut oil and the appropriate amount of water according to the instructions of the rice cooker.

If you enjoy this simple method of cooking rice to lower its calorie, you might want to check on some of rice dishes such as Egg Fried Rice with Chinese Sausage.

Want to know more about it? The reason that rice cooked with coconut oil contain less calories are explained by the scientists…coconut oil enter the starch granule during cooking and changes the structure of the starch so they are no longer affected by the digestive enzyme from our body. Refrigerating the rice is important because it expels the digestible part of the starch, and once the digestible part is outside of the rice granule, these molecules form strong bonds turning them into resistant starch.

Interestingly, the amount of resistant starch did not change when the rice was reheated later. The cooling turns some of the digestible starches into resistant starches via a process called retrogradation. In order to cook lower calorie rice refrigerating it before reheating is crucial.

Thank you for stopping by Color Your Recipes…have a colorful week!




Freezing Heavy Cream

Don’t you feel bad when you buy a whole carton of heavy cream and just part of it? And when you realized the cream is no good anymore. Here is how you can store and save fresh heavy cream for later usage.

Don’t you feel bad when you have to discard leftover heavy cream? I do…as most of the time after using the heavy cream for whatever recipe, I find myself with leftover…guess what? You can freeze heavy cream, especially because of the high fat content it tends to work very well even after thawing it, especially for baking and sauces.

You can freeze the entire cartoon, but I decided to freeze into small quantities using silicone molds. So I just thaw whatever amount I need as the time.

So here is how I did it…

Fill the silicone molds with heavy cream, place them in the freezer until frozen solid.

Remove the heavy cream “ice cubes” and place them in a plastic storage bag.

When you are ready to use the cream, take it out and let thaw overnight in the refrigerator. Mix it well as the fat will separate. Use as described in your recipes.

I hope you enjoy this simple idea to store extra heavy cream. For more frozen ideas, you might want to read the Frozen Edible Flowers or Shaved Whole Lemon or Lime.

 

Did you know that heavy cream contains different amount of fat? The amount of fat in heavy cream should be higher than 36%. More fat content in the cream, more stable it will be when whipped.

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Parmesan Tuiles

These Parmesan tuiles or crisp are very simple to make and they are sure very tasty and elegant when added to any salad, especially Caesar salad.

You can always add a variety of herbs to please your palate…and your eyes.

Ingredients:

½ cup to 1 cup grated Parmesan cheese
Herb of your choice

Method:

Preheat the oven to 350oF

In a bowl mix gently the grated Parmesan cheese with the herb of your choice, I used oregano.

Spoon the Parmesan cheese mix on a silicon mat (about 2 to 3 tablespoons) making small circle of approximately 2 ½ inch in diameter.

Bake until slightly golden brown, about 10 minutes.

Cool for a minute or so and using a silicone spatula gently transfer the tuiles to a cookie sheet.

Use immediately or store in an airtight container for later use.

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Strawberry Coulis

This is very easy and great to have available all the time. I like to make when the strawberries are in season and store them in the freezer and when needed just thaw and use in any way you like. I like this strawberry coulis with cheesecake, ice cream, spherical yogurt, yogurt, panna cotta, cakes or even in drinks, like lemonade, margaritas, daiquiris, and the list goes on and on.

Ingredients:

2 lb of fresh strawberries, cleaned, hulled and cut into quarters
¼ cup sugar
¼ water
Lemon to taste

Use fresh…

or freeze.

Method:

In a medium pan place all the ingredients and cook under medium heat. Once it boils remove from the heat and let it cool.

Using an immersion blender or regular blender, puree until smooth.

Cover and refrigerate or freeze using by pouring the strawberry coulis in ice mold and freeze for later use.

If prefer you can use raspberries or even a mix of strawberries and raspberries.

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Frozen Edible Flowers

I have been growing violas since last year, they are very easy to grow and fun to use in the kitchen. They have a pleasant pea flavor and are great to use for decorating desserts or toss into a green salad.

I started with seeds…it was very easy and I was very happy when I noticed the little leaves coming from the soil…
after a while there were so many flowers…more than I asked for, and I felt bad just tossing them out. So I froze the little flowers in the ice cube tray. Once the flowers were frozen, I removed from the tray and stored in an airtight contained in the freezer for future use. This ice cubes can be used when serving juice, cocktails or simply ice water. You cannot imagine smiles when serving drinks with these little flowers in the ice cube…a simple idea that can generate big smiles.

I hope you enjoy this simple idea of frozen edible flowers.

 Thank you for stopping by Color Your Recipes…have a colorful day!




Shaved Frozen Lemon or Lime

I love lemons and limes, everything that has any lemon or lime…but what to do when you have too many o them? Freeze them!

Wash well the lemons, and place them in the freezer. Once the lemons are completely frozen, just use your microplane grater/zester to grate the whole lemon and sprinkle it on top of your food. You can add the shaved lemon (whole) in your tea, as shown here, on your salad, juice, baking good, desserts, soups, marinades…use everywhere where you would use lemon or lime.

Apparently the lemon peels contain more vitamins than the lemon juice and by grating the whole lemon you will not be wasting any of the good thing.

I hope you enjoy this simple idea of using whole frozen lemons or limes.

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Lemon/Lime Juice Cubes

Do you find yourself with lots of lemons or limes? Here…you can do the following:

1. Squeeze juice out of the lemons or limes
2. Pour in the ice cube mold
3. Freeze until the juice is solid
4. Remove and store in an air tight container in the freezer
5. When in need of lemon or lime juice, just pop one, two or as many as you want.

I love to use this iced lemon juice in my tea, lemonade, sauces.

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Mochi Balls

These little chewy balls are a favorite snack/dessert in Asian cuisine. The white and soft, chewy balls are gluten free and made with glutinous flour and water.

I love the texture of mochi, slightly chewy, soft, gooey…and very versatile, can be served in savory or sweet dishes. This dough can be used in many traditional Asian snacks/dishes and it is gluten free.

Ingredients:

1 lb glutinous rice powder
½ cup boiling water
Cold water

Method:

Place the glutinous rice powder in the mixer with the hook. Add ½ cup of boiling water over the powder and let it sit for 20 seconds, turn the machine on and mix on low speed.
Add more water as needed until a uniform ball forms, stop the machine and scrap the sides as needed. Continue mix for a few more minutes, more you knead the dough chewier the little balls will be.

Remove the dough from the mixing bowl and make a string, pulling pieces out of the string and make little balls by placing the pieces in between your hands making circular movements. Place the balls in a silicon mate. At this point you can cook them by placing the mochi balls in a boiling water or freeze.

If you decide to freeze, let it sit in the freezer until the mochi balls are totally frozen and then place it in an airtight plastic bag.

When time to cook the frozen mocha balls, proceed as fresh ones by placing the desired amount in a pan with boiling water. Cook until the balls come to the surface and swollen up.

Drain and add the cooked mochi balls to any soup, sweet or savory of your preference.

Thank you for stopping by Color Your Recipes…have a colorful day!