Salty Sweets
Delectable Desserts and Tempting Treatswith a Sublime Kiss of Salt
Do opposites really attract? In the case of salty and sweet, you bet they do! Like peanut butter and jelly—itself a classic salty-sweet duo—these tastes were made for each other. Salt helps balance and heighten sweets, transforming ordinary cookies, cakes, and candies into truly special confections. It brings out the complexities of chocolate, highlights the subtleties of fruit, makes nuts really pop, and turns caramel and butterscotch into pure ambrosia. The salty-sweet combination has swept the nation, with chefs, candy makers, and retailers all offering tantalizing sweets complemented with salt.
Salty Sweets is the first cookbook to bring the phenomenon home. Christie Matheson offers 75 delectable ways to enjoy this tasty twosome, proving along the way that salty sweets are not the sole province of fancy chefs and trendy chocolatiers. Seven recipe chapters cover every sort of treat, from little bites to cookies, bars, cakes, puddings, fruit desserts, and even ice creams. Readers can make their own version of those salted caramels found in upscale boutiques, along with such sophisticated fare as Maple Crème Brûlée, Lavender Fleur de Sel Shortbread, Fig and Ricotta Pizza, and Nantucket Sea Salt Ice Cream. Or how about the homey goodness of Old-Fashioned Kettle Corn and Decadent Hot Cocoa? And who could resist Dark Chocolate–Covered Pretzels, Butterscotch Brownies, Peanut Butter Cupcakes with Chocolate Frosting, or Caramel-Fudge Sauce? Tempting color photos will send cooks straight to the kitchen to try these treats for themselves.
An introductory chapter outlines the basics—equipment, ingredients, and techniques—of successful sweet making. The author discusses all kinds of salts—from fleur de sel to Maldon to Hawaiian pink to smoked and more, each with its own distinctive flavor and texture; Matheson encourages readers to sample the wealth of exotic and rare salts available today.
Celebrate the happy marriage of sweet and salt with these irresistible creations. It’s a match made in dessert heaven!
Praise
“Matheson adds an unforgettable new dimension to dessert. Each recipe offers a different and delicious combination of surprising flavors and textures. This book should be a staple in every kitchen.”
—Elisa Strauss, proprietor of Confetti Cakes and coauthor of The Confetti Cakes Cookbook andConfetti Cakes for Kids
“This book celebrates one of my secret palate pleasures: the combination of salt and sweet. I can’t wait to get in the kitchen with these recipes and start cooking!”
—Gale Gand, executive pastry chef/partner of Tru restaurant, cookbook author, and host of Food Network’s Sweet Dreams
“Salty Sweets made me want to run into the kitchen and try some of these delicious-sounding treats. With Matheson’s enthusiasm and careful guidance, anyone can make her amazing desserts, which range from quick and simple sweets to more sophisticated creations.”
—Joanne Chang, pastry chef/owner, Flour Bakery + Café
“Christie Matheson has done us all a great favor by demonstrating how salt brings out the best in all kinds of sweets. Her recipes will not only excite your palate but make you want to explore the world of salt as a superb flavor enhancer for desserts.”
—Carole Bloom, author of Bite-Size Desserts, The Essential Baker, andTruffles, Candies, & Confections
“Salty Sweets is full of mouthwatering recipes that highlight the delicious alchemy between sweet and savory flavors. One taste of Matheson’s homemade caramels with fleur de sel, truly addictive Sweet and Salty Pecans, or Nantucket Sea Salt Ice Cream, and you’ll be hooked.”
—Jill O’Connor, author of Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth