The French Connection LLC sent me a bottle of Lori’s
Salt Caramel which is made with mineral water, Celtic seas salt, Tahitian
vanilla and caramelized cane sugar with a hint of maple; this is all natural
and shelf stable not to mention 100% handcrafted in the good ole’ USA of
Ashland, Oregon. When I first opened the box I was thinking would this be good
on waffles or pancakes like my maple syrup I currently use? I found it is used
better baking and sent out to find some recipes to use it in and boy did I ever
find them. From simple topping for lattes or ice cream to even making doughnut
holes with a salted caramel glaze which sounds so yummy.
My Opinion: I found the syrup to be very tasty with
the right amount of salty and sweetness. I will be using this in drinks and
other sweet desserts including apple pie!
About Chef Lori: As
a child, chef Lori Forrest was fascinated by the exotic recipes in her mother’s
collection of Gourmet magazines, which marked an early foray into the culinary
arts. An interest in French cuisine soon led her to volunteer at a California
culinary school where she worked alongside the legendary Jacques Pépin. Amid
years of study in kitchens at home and abroad, owning a pub, and doing demos in
one of the original Williams-Sonoma stores, Lori crossed paths with James
Beard, Paul Prudhomme and Martha Stewart. With a culinary career spanning
nearly four decades, it’s okay to name-drop.
Disclaimer: I was in no way
compensated for this review and this is solely my own opinion which may differ
from yours.
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