The Best Thing I Had In My Mouth: Bequet Caramel

My mom sent me my favorite Bequet caramels for Valentine's Day.  The chipotle caramels are one of my favorites - incredibly soft, smooth, and spicy.  Click here to get yourself some :)

Valentine's Day Gift Ideas

I know that a lot of people hate Valentine's Day with a passion, but I love it!  It is the one day when Cynical Me actually likes to tell people that I like them.  So since it is officially February today, I thought I would create a list of delicious goodies you could give someone special or share with a friend while you are watching Somethings Got To Give.

Lets start with chocolate:

L.A. Burdick has these adorable chocolate mice.  They are just too cute to pass up.  The chocolate hearts and cigars are fun too.

An expensive, but fancy gift of Champagne with Rose Truffles from Vosges would be perfect for the traditional romantic.  Vosges also carries Champagne with Exotic Truffles too.

You can also by the Exotic Candy Bar Library and divide the bars of chocolate among friends.  I love the Woolloomooloo bar :)  Vosges really has an extensive selection of gifts, so be sure to check out their website.

Candy:

I cannot say enough good things about Bequet Caramels (click here to read my review).  These caramels are to-die-for.  Instead of the traditional chocolate, try the Chipotle Caramels to spice things up, or the Celtic Sea Salt Caramels.  SO GOOD.  Click here to visit the Bequet Confections.

Divan's Turkish Delight.  Okay, so I have never had this candy, but it is so pretty.  I regret not trying any at Borough Market last year.  You can find this brand at Harrods.  Click here to order.

The All Bacon & Chocolate Gift Box from Vosges would an amazing gift for the bacon lover.

There is also this Sir Francis Peanut Brittle that looks like fun.

Cookies:

Momofuku Compost Cookies ship in packs of 6.  Their Cornflake Cookie is pretty good too.  Click here to order.

If you want to get cutesy, try a French macaron.  If only Laduree had a shop in the States, but alas they don't.  Instead try Macaron Cafe.  They deliver nationwide.

Tea:

Kusmi Sweet Love Tea is one of their most popular teas.  Who can resist their hot pink tins?  The tea is sweet and spicy, and is delicious with some milk and sugar.

Harney & Sons has a Valentine's Tea Blend of chocolate tea with rose buds for the season.

And if you want something to sweeten the tea, try this Four Cheese Honey Flight or the Ames Farm Honey Sampler from Terrain.

Pear-Caramel Ice Cream

I got David Lebovitz's book The Perfect Scoop a couple weeks ago and had to try one of ice cream recipes. The book is divided into sections by ice creams, sorbets and sherberts, granitas, and sauces and toppings, etc. The recipes are laid out concisely and there are beautiful photos throughout the book which beckons the reader to make another recipe. I have been getting a ton of Bosc pears from my CSA so I decided to make the Pear-Caramel ice cream. To be honest, Bosc pears are not my favorite, I prefer Barlett or d'Anjous pears for eating. Bosc pears have a firmer flesh than other pears, making them perfect for baking or poaching. For more information on Bosc pears, click here. So my main goal was to get rid of these pears, but still make something I would enjoy. Overall, I enjoyed the ice cream, but next time I would go with David's suggestion to use Comice or Bartlett pears. I think the Bosc pears' flavor couldn't hold up to the caramel, so if you make this yourself use the pears suggested for a stronger pear flavor.

Ingredients for David Lebovitz's Pear-Caramel Ice Cream taken from The Perfect Scoop:
-3 medium sized pears, peeled and cored (Bartlett or Comice pears recommended)
-3/4 cups plus 2 tablespoon granulated sugar
-2 cups heavy cream
1/4 teaspoon coarse salt
-A few drops freshly squeezed lemon juice (didn't have lemon on hand, so I didn't worry about it)

To begin, dice the pears into 1/4 inch pieces.
Spread the sugar in a large, nonreactive, heavy-bottom saucepan (mine was stainless steel). Cook sugar over medium heat and be sure to watch it carefully. When it begins to liquefy and darken at the edges, use a heat proof spatula to very gently stir the sugar, encouraging the other sugar to liquefy in the center.
Have your pear pieces ready, and once the sugar becomes a deep amber, stir the pear pieces in. Don't be afraid if some of the sugar hardens over the pears, they will eventually melt. Continue to cook the pears for about 10 minutes or until the pieces are cooked through.
Remove pear mixture from heat and add 1/2 cup cream, then mix in the remaining cream along with the salt and a few drops of lemon juice.
Let cool to room temperature and then puree in a blender or food processor until smooth. Note: I actually chilled mine completely before pureeing the mixture. Then press the mixture through a mesh strainer with a rubber spatula to move any tough pear fibers.
Then chill the mixture thoroughly and then pour into the ice cream maker, following the manufacturer's instructions. For a firmer ice cream, place in the freezer for at least two hours.
This ice cream is good on its own, but is also nice paired with some caramelized pears on the side. Enjoy!

Bequet Caramels

Last summer I was perusing through a Martha Stewart Living article (August 2008) about things made in America. The article was dedicated to handmade crafts, candies, and antiques. Montana's Bequet Confections was mentioned as having the best caramels around. According to Martha, they were enhanced with unusual gourmet flavors.

The next day I got on the Bequet Confections website and ordered myself an 8 ounce bag variety pack of caramels so I could experience them all. They have ten varieties ranging from black licorice to pomegranate, but my top four favorites (it is really hard to choose) were the Celtic sea salt caramel, espresso caramel, chipotle caramel, and the ultimate salt-chocolate caramel. I just love the salty-sweet combination. You can order any flavors you want, which is so nice after you figure out your favorites. When my bag arrived I savored every caramel like they were small treasures for my mouth. Each caramel was surprisingly soft and melt-in-your-mouth. They all were rich and well-flavored.

Bequet Confections was started by Robin Bequet after working in technology sales management for 25 years. She had always been making caramels for friends, and after she lost her job in 2001 she began to seriously consider candy making as a business endeavour. In December 2001, Bequet Confections became a reality and today is an award-winning caramel company. In a blind test taste 17 out of 18 people prefer Bequet's caramels compared to other gourmet caramels.

My mom gave me a large bag of Bequet's caramels (with my four favorite varieties) for Christmas. I just finished the last one this week. To spread this small quantity out for three and a half months takes restraint. To try these caramels click here, you won't be disappointed - promise!