Easy and quick caramel squares..and December chronicles 3: Backstage.
Don’t you just love it when a recipe says in its first line..easy and quick? I definitely do! With these last three daily posts, I had to think of very quick and easy but still delicious recipes and it being a time of nostalgia, this little recipe came to mind…It is not a stunner, but still a delicious little snack. It is even easy enough for young children to make….keeping them busy during the upcoming holidays.
My sister made this treat regularly so many years ago when she was living in her tiny apartement during university years. I loved visiting her on weekends with my parents, sure in the knowledge that this delicacy would be waiting in her fridge. It is sort of one of those treats that was part of a certain era and then disappeared. It was great for students to make on their desks in their rooms, without the need for cooking facilities.
You need only 2 ingredients: 2 packets of butter biscuits and a can of caramelized condensed milk. If you live in SA or a country which has “tennis biscuits”, then that is exactly what you will use. It has a slight coconut taste and it absorbs the caramel nicely to go all tasty soft and flavorful. Here I used le grand petit beurre from St. Michel, which is a nice square shaped biscuit. I also used confiture de lait by Bonne Maman (what will we do here in France without Bonne Maman?).
- Place two biscuits next to each other on a sheet of baking paper.
- Spread the caramelized condensed milk thickly over both biscuits.
- Place two more biscuits on top of the caramel layer.
- Continue until you have about 9 to 10 layers of biscuits.
- Close up tightly with the baking paper and wrap tightly(without crushing the biscuits!) in tin foil.
- Leave overnight.
- Will keep about a week or even longer in an airtight container in the fridge.
- Cut in slices and serve with a coffee or tea.
Pincée de fleur de sel:
- Try using nutella instead of caramelized condensed milk.
- The longer it stand, the better the flavor and softer the biscuits become.
Backstage. If there is one thing we all have in common, it is that “fun” behind the scenes. But, I am unfortunately not Jacky Chan, so my behind the scenes will probably only have significance for me and no one else. It is a bit like the friend who comes back with photos from Russia, taken with his expensive Canon and ten lenses, and entertains you with great enthusiasm to his hundreds of touristy cathedrals and fountains and bridges and museums, while your jaw aches from biting back your yawning. But just maybe seeing a bit of my backstage scenes, will have you run to your photos to remember your own backstage times with loved ones.
We are always in our total number represented in the kitchen, stretching over one another, reaching over heads for a tool, tasting, licking, nibbling, fighting. It is amazing the busyness only 4 people can cause in a kitchen..
These are truly precious memories..
Not everything that came out of the kitchen was that big a success, but that didn’t matter in the least..we made our flops together, that is what counts.
Even guests had to pitch in, and they did it with enthusiasm… for that reason I have plenty of tabliers(aprons).
One thing to be found in practically all our scenes, is the opening of oysters. It is the task of mon chéri. I will probably lose all my fingers, because I have never opened an oyster! and mon chéri and our youngest daughter always have to get into a dish cloth fight..in the kitchen!
We normally start off our evening of Réveillon with some vin chaud et apéritifs in the living room. then we start warming up and finish off our menu and seat ourselves at the table where an amuse bouche is awaiting us. I always have something ready at the table when guests seat themselves..it adds to the expectation and while everybody start eating their amuse bouche and have their wine poured and just simply settle at the table, it gives me the time to finish off the starter. Our entrée(starter) is plated in the kitchen.
After the starter, we bring the plat principal(main course) arranged on a large platter to the table, where we keep it warm over a flame. It is normally fish and a vegetable accompaniment, all arranged on one platter. We follow that up with a cheese board..
..and end of course our dinner with la piéce de résistance….le dessert! Byt that time, we are close to midnight,; which is the time we pass around our gifts. But before that, we go for a late pre-midnight walk..or rahter that is what we used top do in the Loire house – we went for a walk by the Loire, just to walk down some calories. On arriving back home, we warm ourselves by the fireplace, make coffee and start opening up gifts..slowly, deliberately, lingering on each moment.
Christmas day followed about the same pattern, except that we ate earlier and afterwards we walked up to the DVD store and rented a DVD while we had coffee and chocolates a and fell asleep before halfway through the movie..
Thank you for sharing this trip down memory lane with me. If nothing else, I hope it took you on your own roads back, remember with tenderness all the good and I hope it inspires you to make many new memories this December and note them down, either in words or in pictures.
- Some nice music again which I listen to lately: Opéra rouge – Vincent Niclo/les choeurs de l’Armée rouge. Here is one song you can listen to..Ameno
Merci et à bientôt!