caramel

Autumn-Inspired Cooking with Matilde Vicenzi

Join me at Eataly Chicago for a cooking class that’s parts demonstration and part hands on. I’ll be working with the famous Matilde Vicenzi Biscotti and Amarettino. I don’t always with with cookies, but when I do you know they are top of the line!

All the details are below; click over to Eatalys website to register: https://www.eataly.com/us_en/classes-and-events/chicago/autumn-inspired-cooking-with-matilde-vicenzi-2022-09-08-11592

Fall in love with our special autumn cooking class with Matilde Vicenzi where you will learn to make a fall-inspired entréeChicago and dessert! Join us for an hour of kitchen creativity as we crumble Matilde Vicenzi Cantuccini Almond Biscotti over a warm fall seared squash salad with arugula. Then we will crush Matilde Vicenzi Amaretti Cookies to form the crust of a delightful no-bake ricotta cheesecake with an Amarettino & pistachio crust and caramel apple drizzle.

Guests will be welcomed with a glass of prosecco (or N/A beverage) and then enjoy a sampling of the savory salad. They will then assemble their own mini cheesecakes – one to taste during the class and one to take home!

Since 1905, the name Matilde Vicenzi has been synonymous with Italy’s fine pastry tradition, its quality a point of reference in Italy and the world for anyone seeking delicious flavor and all the sweetness of authentic Italian pastry.

This delightful class will be taught by guest chef, Monique Costello. Monique is a Wellness Chef, Educator and Functional Medicine Coach. She’s been featured on The Food Network and can be found conducting healthy cooking demonstrations and wellness presentations at corporations and events throughout the United States. Monique proudly represents Matilde Vicenzi Italian pastries at Eataly Chicago through cooking classes and tasting demonstrations.

2 minute dairy free caramel sauce {v, gf}

Drop three simple ingredients in jar, use your muscle to shake it up and BAM – caramel sauce in less then 2 minutes. This isn’t a classic caramel sauce, but it also isn’t loaded with white refined sugar and whole dairy cream.

This 2 Minute Dairy Free Caramel Sauce makes a small batch of caramel sauce; perfect to dip an apple into it, or to drizzle over a couple bowls of banana nice cream or perhaps on top of these little Chai Snack Cakes. It works really well eating right off the spoon too!
Happy healthy indulging!
~Monique

Notes:

I like the buttery richness ghee gives to the caramel sauce, but coconut oil works too. It’s delish either way.
I like the texture from crunch nut butter, but choose creamy if you want a creamier, more similar to classic caramel sauce version.
Change up the flavor slightly by using different spices as noted under the options in the recipe above.

2 minute dairy free caramel sauce (vegan option!)

1 tbls ghee (or coconut oil for dairy-free)
2 tbls grade b maple syrup
2 tablespoons almond butter, creamy or crunchy
Easy additions: pinch of sea salt, dash of vanilla,
Flavor options: an espresso shot, a dash of ground espresso, a shake of Chinese 5-spice, cinnamon or cardamom.

Place all the ingredients in a glass jar (choose one with a tight fitting lid.) Place in the microwave for 20-30 seconds without the lid; OR you can set the jar in hot water for a minute or two to warm and melt the ingredients. Be careful to not get this too hot or the jar and contents will be too hot to handle.

Secure the lid on the jar and shake the caramel sauce vigorously for about 30 seconds until it forms a creamy sauce.

Enjoy immediately. Refrigerate any remaining.

Caramel and Toasted Coconut Popcorn

This Toasted Coconut Caramel Popcorn is the bomb. It’s crunchy, caramelly, salty and delicious and it pairs well with afternoon or late night cocktails.

In all fairness, I’m going to very upfront and tell you this recipe is a slightly tricky. Rather than dirty two separate pans to cook caramel and the popcorn in, this recipe takes a step out and cooks them together.

The key is to shake the pan well and work quickly when you add the coconut and salt. Don’t allow the cooked popcorn to sit in the pan or the bottom will burn, so again work quickly by pouring it out of the pan fast.

Always pour a small bowl for yourself before sharing so you that make sure you get some.

Happy Eats

~Monique

Caramel and Toasted Coconut Popcorn

1/2 cup coconut flakes, toasted
2 tbls extra virgin coconut oil
1/4 cup popcorn kernels
2 tbls coconut sugar
1/2 cup coconut flakes, toasted
1/2 tsp flaky maldon salt
Optional: 2 tbls candied ginger, finely chopped

Have all the ingredients out, measured and ready.

Place a heavy bottom pan over medium heat. Melt the coconut oil. Add 3-5 corn kernels to the oil and cover the pan until they pop.

Now add the remaining popcorn and the coconut sugar. Place the cover on and shake the pan really, really well. Set the pan back on the heat and gently shake the pan until the kernels start to pop. Slightly vent the cover to allow some steam to escape but not enough to allow the kernels to pop out.

Every 30 – 60 seconds, hold the cover on the pan and shake it the pan really well. Once the popping slows down to 3-5 seconds between pops very quickly add the coconut flakes and salt and shake to incorporate.

Pour into a bowl and enjoy.