Autumn = Salted Caramel

One thing I absolutely love about the seasons is that every seasons has it’s own signature food thing. Winter is about green pea soup, spring comes with fresh salads and summer is about strawberries and other delicious fruit

Autumn to me is time to prepare Salted Caramel. It’s a delicious product to add to your hot chocolate milk, Apple pie like my friend Linne did last week or just a scoop in your afternoon coffee, but keep it away from the kids because they just love to eat from it with a spoon.

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To prepare Salted Caramel is actually very easy, you just got to stay on top of it and you can’t go wrong.

INGREDIENTS:

1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt

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 DIRECTIONS:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brushto wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

 Salted Caramel Variations 

 SALTED CARAMEL MILKSHAKE:

1 pint vanilla bean ice cream 1/2 cup whole milk1/4 cup salted caramel sauce

 Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

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 SALTED CARAMEL APPLE FRENCH PASTRY

 I Pack Puff Pastry
Salted Caramel (recipe above)
2 cups Granny Smith Apples, peeled and diced into 1/4″ bits
2 teaspoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
1/4 cup sugar, plus coarse sugar for dusting
1 egg
1 tablespoon milk or water

Preheat oven to 425°.

Stir together apples, flour, cinnamon, nutmeg, lemon juice and sugar in a medium bowl. Set aside.

Put the slice of the cold puff pastry on your baking sheet. Spoon a heaping tablespoon of apples on to them, then drizzle each with about a tablespoon of salted caramel. Place another slice of the puff pastry on top of each hand pie and press edges to seal.

Whisk together egg and milk in a small bowl then brush egg wash over each hand pie. Sprinkle with a pinch of coarse sugar and cut two or three vents into each pie. Bake for about 15 minutes, until golden brown.

Suggestion: Add a scoop of vanilla ice cream with chocolate to it.

Happy Autumn all!

Love,
Saskia

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