Organic Cubeb Madeleines & HimalaSalted Agave Caramel

Organic Cubeb Madeleines & HimalaSalted Agave Caramel

A delicate dessert bread, flavored with either lemon or orange, and peppered with Organic Cubeb. The high essential oil content in the cubeb pepper makes it especially aromatic, fragrant, and a delicious balance to ice cream and sweet agave caramel. Ingredients: * 1 1/4 cup organic pastry flour * 1 tsp baking powder, non-aluminum * 2 eggs. organic free-range * 1/2 cup organic powdered sugar * 1 tbs lemon or orange juice * 6 tbs butter, melted * Grated rind of lemon or orange Preparation: Preheat oven to 375F and grease a 12 cup madeleine cake tin. Sift flour and baking powder together. In another mixing bowl, beat eggs and icing sugar together until mixture is thick. Fold in rind and juice (either lemon or orange). Fold in some of the flour mixture and then the melted butter, alternating until both are completely mixed. Let stand for 10 minutes, then spoon into tin. Bake for 15 minutes, and rotate the tin halfway through. Dust with icing sugar before serving. Makes 12 Madeleines.cakes.

Plate with organic ice cream, either dairy, rice dream, or yummy coconut based vegan ice cream, there are so many choices... and drizzle with agave caramel, dusted with a grating of fresh HimalaSalt, using the HimalaSalt Zen Cube & Stainless Grater.

Agave Caramel Sauce

Ingredients
• 1 cup organic agave nectar
• 6 Tbsp organic butter
• 1/2 cup organic heavy whipping cream

NOTE: Be careful making this, caramel bubbles and gets hotter than boiling water! Not safe for kids to make, be sure to have everything ready to go at once. Heat agave moderately on high heat in a large heavy-bottomed 2-quart or 3-quart saucepan. Stir vigorously as it begins to bubble. As soon as it comes to a boil, stop stirring. Add butter, whisk until melted, take the pan off the heat. Slowly add cream, continue to whisk. Note that mixture will bubble up, so be sure to use large pot. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stores in frig for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce. Serve with Organic Ice Cream, Madeleines, use the HimalaSalt Zen Cube & Grater to lightly salt the caramel for exquisite flavor and balance.

Organic Peaches Poached in Wine & Cubeb Pepper

Ingredients
1 tbsp HimalaSalt Organic Cubeb Peppercorns
1 cup Port Wine
Peel of ½ organic lemon
1 organic vanilla bean
6 organic bay leaves
½ bottle organic red wine
2 ½ tbsp agave nectar
6 ripe organic peaches

Place peppercorns in a square of cheesecloth and the tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to a boil. Stir in agave and remove from the heat. Add more agave if needed, cover and set aside. Half fill large saucepan with water and bring to a boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel. Place them in the warm wine over medium heat and bring to simmer 10 minutes. Remove from heat, cover and cool. Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves to use as garnish. Cut vanilla bean into fine slices for garnish. Set aside in a cool place, (not the frig) until ready to serve. Get your ingredients at www.himalasalt.com

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HimalaSalt by Sustainable Sourcing

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