Seize the Salt

Several years ago, my dear friend Annie (former Food Network producer who currently runs hot shot production company Actual Industries with her husband Brad) gave me a gift.  Small and unassuming, it was a glass jar that looked like it may have once held jam.  It was a treat much bigger than jam; it was fleur de sel.  I was thrilled.

Fleur de sel (for anyone who is obsessed with neither French nor food) translates literally to "flower of salt."  It's a French sea salt that is hand gathered and prized for its bright, clean flavor.  It's sort of the original designer salt.

I took it home and tucked it away, saving it for a special occasion.  I thought about it every now and then, promised myself that I would find a recipe worthy of its awesomeness.  I never did.  I won't bore you with my philosophical musings on the ant and the grasshopper, but I will say this: I'm trying to be more of a grasshopper.

So, last night I was enjoying a quiet evening at home and decided to play in the kitchen.  What to make?  What to make?  From somewhere in the depths of my subconscious came the answer--caramel.  Little jar of fleur de sel, your time has come.

This is another gem from Epicurious.com: Fleur de Sel Caramels.

Cook the sugar until GBD (golden-brown and delicious).

Add cream, butter, and salt and cook some more.

I finished the caramels with a pinch more fleur de sel.

The ingredients are few; the results are amazing.  Dear readers, seize the day.  Use the good dishes, drink the good wine, eat good caramel, and remember to always...

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