by Jessica Merchant in Recipes, September 21st, 2016
by Elizabeth Brownfield in In Season, Recipes, September 9th, 2016
While the rest of the world is losing their mind over pumpkin-flavored everything (um, ChapStick?! No, thanks), I can’t stop freaking out over my love for apple cider. And allllll the apple cider things.
Apple season is where it’s at, and it’s right now! We have months left to celebrate pumpkin, but we need to get our hands on the best apples right this minute and do a little more with them than slather them in peanut butter. You know?
Here’s the thing: I will apple cider anything I can get my hands on. I’ve even turned it into a verb. You can find me apple cidering all fall. Whatever you want to pumpkin, I want to cider.
by Maria Russo in Recipes, September 27th, 2015
A crisp, tart, ruby-red apple dipped in luscious caramel and served on a stick is the quintessential fall treat for kids and grownups alike. Which means it’s time to go apple picking or swing by your local farmers’ market to snag the first fruit of the season plucked straight from the orchard. Then, get to the delicious work of making our Perfect Caramel Apples, or one of these decadent desserts featuring this classic duo.
Bobby isn’t afraid to “gild the lily” when it comes to dessert. Some chefs would call it a day after whipping up a perfectly creamy cheesecake, but Bobby tops his Caramel Apple Cheesecake (pictured above) with fresh apple slices sautéed with apple brandy, a homemade spiked caramel sauce and crunchy toasted almonds.
by Lygeia Grace in Recipes, Shows, March 17th, 2015
Peanut butter and jelly, spaghetti and meatballs, chocolate and peanut butter. Some things are just better together, including caramel and salt. Just a pinch of the flaky stuff transforms the sweet sauce into a rich, complex treat that’s as satisfying as it is versatile. From moist brownies and a boozy milk shake to a bread pudding and even a grilled cheese, find out how we like to celebrate this fan-favorite flavor in comforting recipes.
by Rupa Bhattacharya in Shows, October 29th, 2010
Things got off to a sticky start in Episode 3 of All-Star Academy when Mimi attempted her first caramel sauce and Chef Curtis nearly lost his cool. “Pull it off the heat right now! Now!” he bellowed to the home cook from the sidelines. But it was too late. “It’s burnt,” he declared. “Take that caramel sauce [away]. I don’t want to see it.” Fortunately, Mimi was able to shift gears and come up with a whipped cream for her apple crumble that judge Elizabeth Falkner later deemed “awesome.” You might not be so lucky — or have the ingredients for a different topping on hand. To create smooth, buttery caramel the first time around, try the following tips.
1. Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute. With your mix-in ingredients (cream, butter or water) prepped and measured, you can add them at just the right moment to stop the cooking.
Caramel was Chef Duskie Estes’ downfall this week on The Next Iron Chef (as you can tell just by looking at her attempt at a caramel apple, below). Here’s how to have it not be yours.
- When Chef Estes couldn't get her caramel to heat up properly on the grill, she tried sticking the pot in the fryer. Not a good idea.
Caramel is made by heating sugar until all of the inherent moisture evaporates and the molecules break down and re-form. It’s a tricky process, but it’s not hard to do once you have the basics down: