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                      -= Exported from BigOven =-

                         Butter Rum Caramels

Recipe By: GOURMET magazine, October 2005, page 268
Serving Size: 64
Cuisine:
Main Ingredient:
Categories: Candy, Gourmet Magazine, Easy, Desserts

-= Ingredients =-
Vegetable Oil ; For Greasing
2 cups (14 oun Light Brown Sugar ; Packed
1 cup Heavy Cream
1/2 stick (1/4 c Unsalted Butter
1/4 teaspoon Salt
1/4 cup + 1 ts Dark Rum
1/4 teaspoon Vanilla Extract

-= Instructions =-
1. Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.

2. Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248 degrees (firm-ball stage), about 15 minutes.

3. Remove from heat and stir in vanilla and remaining teaspoon rum.

4. Pour into baking pan and cool completely until firm, 1 to 2 hours.

5. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
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                      -= Exported from BigOven =-

               Fig, Prosciutto, And Blue Cheese Pizzas

From Wednesday September 24 2003 LA TIMES Food Section, page F3. Flatbreads are available at Trader Joe’s and Middle Eastern markets. Try Jungle Jim’s, too.

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Easy, Snacks, Hors dOeuvres, Appetizers

-= Ingredients =-
1 pound Fresh Black Mission Figs ; about 20 Sm
1/2 cup Port Wine
1/4 cup Balsamic Vinegar
3 tablespoon Brown Sugar
2 tablespoon Fresh Rosemary ; Chopped
3 tablespoon Shallot ; Minced
1/4 teaspoon Salt
2 ounces Prosciutto ; About 6 Slices
6 ea 1 inch Flatbreads
4 ounces (1 cu Mild Blue Cheese ; Crumbled

-= Instructions =-
1. Preheat oven to 375. Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12 inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots, and salt. Pour over figs and roast in a 375 oven for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

2. Cut the prosciutto horizontally into half-inch strips.

3. Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

4. Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

5. Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinke the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top.

6. Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.
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