Kasey Wilson: Three perfect recipes for gift giving

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I’m always disappointed when a home cook refuses to share a favourite recipe, but I could almost understand when Chef David Robertson, founder of Vancouver’s Dirty Apron Cooking School and Delicatessen, hesitated to give out his recipe for salted caramels in his latest cookbook.

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“They are such a bestseller that we wondered if we should even give out the recipe,” Robertson said. “But they’re too good not to share. They are hands down the best salted caramels ever.”

I can’t argue with that.

Many cooks shy away from making caramel, but once you try Robertson’s recipe you’ll be hooked. All three of today’s recipes are ideal for holiday gift giving. In the spirit of the season, consider enclosing the recipes with the goodies.

Salted Caramels

Adapted from Gather: A Dirty Apron Cookbook by David Robertson

1 cup (250 g) unsalted butter, plus extra for greasing

3 ½ cups (875 mL) packed brown sugar

1 can (300 mL) can sweetened condensed milk

1 cup (250 mL) dark corn syrup

1 tbsp (15 mL) fleur de sel

1 ½ tsp (7.5 mL) vanilla paste (available at Whole Foods)

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Lightly coat an 8-by-8-inch baking pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on all sides.

In a heavy-bottomed saucepan, combine butter, brown sugar, condensed milk and corn syrup. Cook over medium-high heat, stirring with a rubber spatula, to a temperature of 242°F on a candy thermometer.

Remove the pan from the heat and stir in the fleur de sel and vanilla paste. Scrape the mixture into the prepared pan and allow it to cool for at least 4 hours or as long as overnight.

Grasping the edges of the parchment paper, lift the caramel from pan. Cut it into ¾-inch pieces and wrap in wax paper or butcher’s wrapping paper.

Sea Salt Shortbreads

These classic French butter cookies are barely sweet — really, it’s all about the butter! They are typically made with salted butter, but different brands contain different amounts, so I prefer to use unsalted butter and add the salt myself. The cookies will keep well in an airtight container at room temperature for up to three weeks. They also freeze beautifully, as does the dough.

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1 cup (250 g) unsalted butter, at room temperature

⅔ cup (150 mL) icing sugar, sifted

3 large egg yolks

1 ½ cups (375 mL) all-purpose flour

¼ cup (50 mL) cornstarch

1 tsp (5 mL) fine sea salt

Flaked sea salt, for sprinkling (optional)

Preheat the oven to 300°F (150°C) and line 30 mini-muffin cups with paper liners (petits fours size).

With an electric mixer (fitted with a paddle attachment if available), beat the butter and icing sugar on medium speed until smooth and light. Beat in 2 of the egg yolks. Add the flour, cornstarch and 1 tsp salt and mix on low speed until the dough comes together.

Use a mini-ice cream scoop or 2 teaspoons to drop the dough into the lined muffin cups. Use the bottom of a glass dipped in flour to gently press the dough flat.

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Whisk the remaining egg yolk with 1 Tbsp (15 mL) of cold water and brush it on the tops of the cookies. If you wish, sprinkle the cookies with a little flaked sea salt.

Bake for 35 to 45 minutes, until the tops are a rich golden brown. Let cool in the pans on a wire rack.

Makes 2 1/2 dozen cookies

Homemade Crackerjacks

For gift-giving, pack this treat into brightly coloured cellophane bags.

½ cup (125 mL) brown sugar

¼ cup (50 mL) butter

2 tbsp dark corn syrup

¼ cup (50mL) salt

1 tbsp (25 mL) molasses

¼ cup (50 mL) baking soda

8 cups (2000 mL) popped popcorn

½ cup (125 mL) salted roasted peanuts

Preheat the oven to 250°F. Line a jelly-roll pan with parchment paper.

In a heavy saucepan, combine brown sugar, butter, corn syrup, salt and molasses. Bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from heat, add soda and stir until creamy.

Place the popcorn in a large bowl and pour the cooked syrup over it. Add the peanuts and stir to coat evenly.

Spread the mixture evenly on the prepared pan and bake for 30 minutes. Allow it to cool to room temperature before breaking it into bite-size pieces.

Makes 8 cups

Kitchen Hack: Baking Tool box

Bakers know how quickly the tools of the trade can overwhelm the limited space in their kitchen drawers. Avoid this problem by storing your baking gadgets (cookie cutters, icing spatulas, measuring cups, etc.) in an inexpensive plastic tool box purchased from a hardware store.