Poppy Seed Caramelized Shards Recipes

POPPY SEED CARAMELIZED SHARDS

Steps:

• Line a baking sheet with parchment paper. Set aside. Combine the sugar and water in a small, heavy saucepan over moderate heat. Bring the mixture to a boil, stirring frequently with a wooden spoon to dissolve the sugar. Add the poppy seeds and blend well. Continue boiling, without stirring, for 6 to 7 minutes or until the mixture turns amber or pale golden in color, swirling the pan occasionally. Remove the saucepan from the heat. Slowly pour the caramel mixture in a free-form pattern onto the prepared baking sheet. Allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. The poppy seed caramelized shards can be stored in an airtight container for up to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

SWISS POPPY SEED BREAD

Steps:

• Cut loaf of French bread into 10 slices, 3/4 of the way through.
• Insert slices of Swiss Cheese between each of the bread slices.
• Saute onion in butter until transparent, not brown.
• Add poppy seed to butter.
• Spoon butter/onion/poppy seed mixture between the slices of bread and cheese.
• Wrap in foil.
• Bake at 300 degrees until the cheese melts and the bread is hot throughout, about 20-25 minutes.

CARAMEL MIRANDA

Steps:

• * Commercially made caramel topping can be substituted for the home-made caramel topping.TO MAKE THE CARAMEL TOPPINGCombine the sugar, water, and cream of tartar in a medium-heavy saucepan over medium heat and stir the mixture with a wooden spoon until the sugar dissolves and it comes to a boil. Increase the heat to medium-high and boil, without stirring, for 6 to 8 minutes or until the mixture begins to caramelize and turns a deep amber color, swirling the pan occasionally. Remove the saucepan from the heat. Using a longhandled wooden spoon, add the whipping cream all at once (the mixture will boil vigorously), and stir the mixture until it's well blended. Add the butter and whisk until smooth. Allow the caramel topping to come to room temperature. Transfer the topping to a covered dish and refrigerate until well chilled.TO MAKE THE SMOOTHIEPlace the milk, caramel topping, banana, pecans, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Poppy Seed Caramelized Shard (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

POPPY SEED CARAMELIZED SHARDS

Steps:

• Line a baking sheet with parchment paper. Set aside. Combine the sugar and water in a small, heavy saucepan over moderate heat. Bring the mixture to a boil, stirring frequently with a wooden spoon to dissolve the sugar. Add the poppy seeds and blend well. Continue boiling, without stirring, for 6 to 7 minutes or until the mixture turns amber or pale golden in color, swirling the pan occasionally. Remove the saucepan from the heat. Slowly pour the caramel mixture in a free-form pattern onto the prepared baking sheet. Allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. The poppy seed caramelized shards can be stored in an airtight container for up to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.