Peach Caramels with Fleur de Sel

peachcaramels_webThis week we are featuring the winning recipe from our Food Revolution Recipe Contest: Peach Caramels with Fleur de Sel by Skylar Mascarinas, age 9. “I chose this recipe because I love peaches (especially my mommy’s canned peaches) and I love caramels”, says Skylar, a 4th grader at East School. “This is the perfect combination of both!” Give this delicious recipe a try today and stop by the upcoming Kid Zillionaire Event on June 8, from 1 – 4 pm at the Center School Lot, where Skylar will be selling her Peach Caramels.
Peach Caramels with Fleur de Sel
Ingredients
4 cups peach juice
1 stick unsalted butter
1 teaspoon kosher salt
1 cup granulated sugar
1/2 cup light brown sugar
1/3 cup heavy cream fleur de sel for sprinkling
Directions
Please note that if young children are cooking this, close adult supervision is required as it involves cooking on a stovetop and handling high temperature candy.
1. In a small saucepan, boil the peach juice until reduced to a dark, thick syrup, about 1 cup to 1/2 cup left in volume. This will take a while – around 40 minutes or so. Remove from heat.
2. Add the butter, sugars and heavy cream and whisk until butter is melted. Return the pot to the stove under medium – high heat with a candy thermometer.
3. Let the mixture boil until the candy thermometer reaches 245 degrees, stirring occasionally. The caramel will be dark.
4. Remove from heat. Whisk in the kosher salt (NOT fleur de sel) until incorporated and pour mixture into a 8×8 square pan lined with parchment paper. Let cool completely.
5. Once cooled, take the caramel out of the pan (by pulling on the parchment paper) and cut the caramel into strips, and then into 1 inch squares. Sprinkle the top with fleur de sel and wrap individually with wax paper.

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From left, Ann Cheney, Skylar Mascarinas, and Alex Stewart

Gluten Free Savory Roasted Tomato & Manchego Clafoutis

This recipe is gluten free, but if you’d prefer you can substitute all-purpose flour for the cornstarch. Our friend Katie, the Parsley Thief, used two, individual sized skillets for this recipe versus a larger baking dish, and changed the quantities to serve two {as a main course}. You could also make four smaller servings and spread the tomatoes and egg mixture among four ramekins as well. To make this as one larger casserole, which will serve 6-8 people, Katie recommends following the original recipe for ingredient quantities.
Savory Roasted Tomato & Manchego Clafoutis
Yields: 2-4 servings
Ingredients:
7 ounces cherry tomatoes
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme
3 large eggs
2 tablespoons cornstarch
sea salt + freshly ground black pepper
1/4 cup plus 2 tablespoons unsweetened coconut milk
1 ounce grated Manchego cheese
3 fresh basil leaves, cut into thin strips
1/2 tablespoon chopped flat-leaf parsley
Directions:
Preheat oven to 400˚.
In a small bowl, whisk together the olive oil, garlic, and thyme. Place the tomatoes on a sheet pan, and toss with the oil mixture to coat. Season with salt and pepper, and roast for 30 minutes, or until beginning to brown lightly. Transfer the tomatoes, along with any juices they released, to a baking dish. Reduce the oven temperature to 350˚. Add the eggs, cornstarch, coconut milk, cheese, 1/4 teaspoon salt, basil, and parsley to a mixing bowl, and whisk to combine. Pour the mixture into the baking dish, over the tomatoes. Bake for 30 minutes, or until the edges are puffed and beginning to brown. Serve warm.
Roasted Tomatoes

Egg Mixture

Click here for a printable recipe.
Adapted from a recipe by Aran Goyoaga via Whole Living, October 2012

Mediterranean Black Rice – Gluten-Free

Black rice heapThis is probably is a favorite rice dish for Lisa Corrado of Lisa Corrado Nutrition. It’s simple to make and gluten-free. The black rice adds a hearty nuttiness that’s loaded with antioxidants. Shallots and pistachios add more anti-inflammatory properties as well as tons of flavor. 
 Mediterranean Black Rice – Gluten-Free
Makes 4 – 6 servings
Ingredients
1 cup dry black rice
2 cups vegetable broth
2 tablespoons extra virgin olive oil
3 medium shallots, peeled and thinly sliced
1 large lemon, You’ll use this for the zest and juice
⅓ cup shelled pistachios, chopped, divided for recipe
Directions
Cook rice according to package directions, replacing the water with vegetable broth. Meanwhile, heat 2 tablespoons of olive oil in a sautè pan over medium heat. Add the sliced shallots and cook until softened and browned, stirring frequently, about 5 minutes. Add the lemon zest and pistachios, cooking for another 2 minutes. Season with a little salt & pepper. Toss in the cooked rice, and mix well. Drizzle with fresh lemon juice, mix well and enjoy. Download the printable Mediterranean Black Rice PDF 

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition. Lisa is celebrating 10 years of providing nutrition services and is the author of a Moment in a Busy Life blog.