This was a childhood favorite treat that I used
to help my grandmother make. The original recipe was a blending of chocolate and butterscotch morsels slowly melted and combined over a double-boiler. While certainly delicious “as-is”, we’ve tried to use our culinary knowledge to take these tasty treats to another level of richness by using
a combination of white and bittersweet chocolate
chips along with some cream.
The cookie gets additional crunchiness from a mix of fried lo ‘mein noodles, toasted sesame seeds and that professional chef secret weapon…Special K cereal! The cookies make a wonderful gift whether on Valentine’s Day or any other day of the year you want to put a smile on the face of your sweetheart. They are also excellent crumbled up as an ice cream topper.
ASIAN CARAMEL CRISPS
½ Cup Sugar
1 Corn Syrup
2 teaspoons Water
1 Cup Cream
2 Ounces White Chocolate Chips
6 Ounces Bittersweet Chocolate Chips
1 Cup Fried Lo ‘Mein Noodles
2 Cups Special K Cereal
1 Tablespoons Toasted Sesame Seeds
1 Teaspoon Sea-Salt
Bring cream to simmer in separate pot, reserve
Place sugar, water and corn syrup in quart size pot over high heat
The sugar will dissolve and begin to boil, let boil for 4-5 minutes
The sugar will begin to caramelize, remove off heat when the color reaches a deep amber
Slowly pour warm cream into caramel off the heat, it will boil rapidly and raise but will subside once all the cream has been incorporated
Mix caramel sauce into the white and bittersweet chocolate in a heat safe bowl with a rubber spatula
Once all the chocolate is melted and the caramel sauce has been fully incorporated to achieve a smooth ganache, mix in the fried lo’mein noodles and special K cereal with rubber spatula so everything is nicely coated begin to boil, let boil for 4-5 minutes
Using two tablespoons scoop bite-size pieces onto Asian spoons or waxed paper sheet tray
Garnish with toasted sesame seeds and sprinkle of sea-salt and refrigerate until set
Asian Caramel Crisps will last up to four days under refrigeration
Shanna and Brian O’Hea are the Chef-Owners of Academe Brasserie and The Kennebunk Inn in Kennebunk, Maine. This 1799 property with 23 guest rooms and a 100-seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations.
The O’Heas have gained international recognition by participating in cooking programs around the world including: The Walt Disney World Epcot International Food and Wine Festival and Holland America Cruise Line. Shanna has appeared on Food Network’s “Chopped,” “Beat Bobby Flay” and winner of “Rewrapped.” Brian and Shanna will both appear on a new Food Network show in the spring of 2018 called “Best in Seafood.”
Academe’s signature Lobster Pot Pie has been featured in Oprah Magazine as one of Gayle King’s favorites, on Food Network’s “The Best Thing I Ever Ate,” Travel Channel’s “Food Paradise,” and 2014 Travel and Leisure Holiday Gift Guide. Their Lobster White Truffle Pizza has appeared on the “O List” in Oprah Magazine and was also featured on Travel Channel’s “Food Paradise.” Both products are available on MaineLobsterPotPie.com, a website the O’Heas developed to ship fresh Maine seafood overnight across the United States.
A CHILDHOOD TREAT...ELEVATED
Chef Owners, Academe Brasserie
Shanna and Brian O’Hea