Girl + Fire = Food
EMPTY SPACE
EMPTY SPACE

Friday, August 26, 2011

Harissa Caramel Sauce

The other day, I tried making pralines. It was a spectacular failure.

But I was left with a caramel sauce that was looking for a home. I had just attempted to make paneer, and though it crumbled more like cottage cheese than the solid store-bought variety, it was still edible. The idea for very simple paneer came from an episode of Aarti Party, where she made it look so easy. (I've since learned the secret to solid cheese was letting it drain for longer.)

In that episode she fried the cheese and then made a spicy sauce to serve it with. I figured I could adapt a spicy honey recipe for this, and it was the exact opposite of a failure. It was, simply, spectacular.


The spicy honey recipe came from this Moroccan recipe for eggplant, which I'm sure is delightful. But the caramel was super sweet, so to balance it out, this needed more of the spicy pepper, more spicy ginger, more spices period! Also, I've taken to cooking with coconut oil instead of olive oil.

So in increasing the ginger and harissa, adding coriander, using caramel instead of honey, and sautéing it all in coconut oil, we have a sauce I have fallen in love with. It makes a wonderful barbecue sauce, a glaze for paneer or...anything. Let me know what you end up putting it on!




print recipe

Caramel Harissa Sauce
Adapted from Girl Cooks World.

*For caramel sauce, see this recipe.
Ingredients
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons  harissa
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/4 cup caramel sauce*
  • 3 tablespoons lemon juice
  • Salt & pepper, to taste
Instructions
1. Melt the coconut oil in a pan over medium heat and add the garlic. 2. Sauté for about a minute (don't let it brown) and then add the rest of the ingredients. Stir to combine.3. Cook until the sauce is thick and syrupy, about 3-5 minutes.

Yield: About 1/2 cup

5 comments:

8a368878-d333-11e0-8255-000bcdcb8a73 said...

You are my "Culinary Muse"! I want to make Paneer and the Caramel Harissa Sauce now!

Savorique said...

It's pretty smart to replace honey with caramel for a more smoky/woody taste and smell.
I will definitely try and would love to carry such item in my store...
Thanks for sharing!

Joanne said...

Such a tempting recipe. I love the twist with the caramel sauce.
Great job.

Paulette said...

Thanks everyone! It was indeed a nice save. And I do put it on EVERYTHING. Eggs, quesadillas, pizza...it's just so good!

Paulette said...

@Savorique: do let me know if you do end up carrying it!