Not exact matches
These don't need to be decorated, they'd be really lovely just topped with
coarse sugar before baking.
Crust & Topping: 1 cup white granulated
sugar 3 cups unbleached all - purpose flour 1 teaspoon baking powder 1/2 teaspoon
coarse kosher salt 1 cup (2 sticks) unsalted butter, very cold (like 15 - 20 minutes in the freezer very cold,
not frozen) 1/4 cup buttermilk
2 cups all purpose flour 3/4 cup granulated
sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (
not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon
coarse sugar (like turbinado), for sprinkling
3 1/4 tablespoons (2 ounces or 56 grams)
coarse kosher salt 1/4 cup dark brown
sugar, packed 2 tablespoons coarsely ground black pepper 2 level teaspoons pink salt 5 sprigs fresh thyme (about 1 teaspoon thyme leaves) 4 Turkish bay leaves, crumbled 1/2 cup pure Grade B maple syrup (don't use imitation)
But, even though it worked well with the beets, the
coarse coconut
sugar apparently wasn't all that great in pumpkin shortbread.
Of course, it's more
coarse than white
sugar so it's more easily substituted for the brown
sugar in a recipe, but replacing white
sugar with coconut
sugar isn't impossible.
Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online, with each site revealing some very slight variation: pan size, the amount of almond extract, whether or
not to chop the berries or melt the butter... This version includes our own tweaks: the addition of vanilla extract; and a sprinkling of
coarse sugar on top, for delightful crunch.
2 sticks (8 oz) unsalted butter 1 small ice cube 10 oz (2 cups) all - purpose flour 3/4 teaspoon baking soda 2 teaspoons kosher salt 5 oz (3/4 cup) granulated
sugar 2 eggs 2 teaspoons vanilla extract 5 oz (1/2 cup + 2 tablespoons) packed brown
sugar 8 oz (2 bars, usually) semi-sweet chocolate, chopped by hand into 1/2 to 1/4 inch pieces
coarse salt (I'd use Maldon but didn't have it the day I photographed.)
1/3 cup
sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (
not toasted)
Coarse kosher salt
* 1/2 pound
sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a vegetable peeler * 1/3 cup fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (
not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey *
Coarse salt * 1/4 teaspoon freshly ground pepper
It is a little too
coarse and it doesn't pick - up the vanilla flavor as well as
sugar.
You could also use raw cane
sugar, although it will be a bit
coarser & I wouldn't use it more than once a week.
The texture isn't as
coarse as some texture polishes are; as this is part of the Gumdrops collection, I suspect they were going for a fine
sugar texture rather than the chunky glitter one the Liquid Sands have.