Fleur de sel

Fleur de Sel, French for “flower of salt,” is an expensive and highly coveted type of French sea salt hand-harvested off the Atlantic coast of France. Unlike many types of commercially available salt, the harvesting process is extremely intricate and requires careful maneuvering. It doesn’t produce high quantities of product, hence the higher price point. Since this salt is not the product of total evaporation, it doesn’t contain any of the natural impurities you’d find in standard sea salt and has a cleaner, more oceanic flavor. It’s flakey, slightly oily and perfect for garnishing.

Cassandra’s Kitchen Store is one place to purchase this sought-after ingredient. They sell Fleur De Sel de Camargue, a special brand of hand-harvested sea salt collected by workers in France who scrape only the moist, flaky and textured kernels that form on the top of the salt beds. This delicate salt comprises larger kernels with more mineral complexity than table salt. Used as a “finishing” salt rather than for cooking, sprinkle this on fresh salads, eggs or other cooked dishes to add flavor and texture. Its name comes from the aroma of violets that develop as the salt dries. Each signature container is sealed with a cork top and signed by the salt raker who harvested it.

Try it on Ina Garten’s Fleur de Sel Caramels recipe or on her sauteed cabbage recipe found in The Barefoot Contessa Parties! cookbook. “Fleur de sel is a ‘finishing’ salt; you don’t cook with it, but sprinkle it over just before serving,” said Cassandra Schultz, owner of Cassandra’s Kitchen Store. “I like it on leafy green salads, grilled meats and fish and vegetables. But here’s a secret combo: good vanilla ice cream, good olive oil and fleur de sel. Best dessert ever!”

Cassandra’s Kitchen Store

Ina Garten’s Fleur de Sel Caramels

Ingredients

Vegetable oil

1 1/2 cups sugar

1/4 cup light corn syrup

1 cup heavy cream

5 tablespoons unsalted butter

1 teaspoon fine fleur de sel, plus extra for sprinkling

1/2 teaspoon pure vanilla extract

Directions

[1] Line an 8-inch-square baking pan with parchment paper, allowing it to drape over two sides, then brush the paper lightly with oil. [2] In a deep saucepan, combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan. [3] In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside. [4] When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful, it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. [5] Very carefully pour the caramel into the prepared pan and refrigerate for a few hours until firm. [6] When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half. Starting with a long side, roll the caramel up tightly into an 8-inch-long log. Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. It’s easier to cut the caramels if you brush the knife with flavorless oil like corn oil. [7] Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.