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theblondebuckeye · 3 years ago

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Super Creamy Caramel Apple Dip Recipe [2022]

This super tasty caramel apple dip recipe is a quick and easy dessert with only 4 ingredients! When I think of autumn, I think of apple recipes. Well, I also think of pumpkin, but I've been sharing a lot of pumpkin recipes lately, so it's time for something new! Have you ever attempted to make caramel apples? They're fun to make and eat, but when I need caramel apples for a crowd, I make this super simple caramel apple dip. It's a simple ingredient combination that results in a spectacular dessert, snack, or appetizer. Dip away with some sliced apples!

Creamy Caramel Apple Dip Recommended Posts: - Candied Strawberry Recipe - Butterscotch Brownies - Cake Mix Brownies Recipe

WHY THIS RECIPE IS BEST?

What could be more delicious than apples and caramel? Apples and caramel, as well as cream cheese! - Caramel sauce is delicious on its own, but it's even better when combined with cream cheese and vanilla extract! - This Caramel Apple Dip isn't limited to apples! Try it with sweet dippers like graham crackers, cinnamon tortilla chips, and cookies, or with salty dippers like pretzels. - It only takes 5 minutes and a few ingredients. "Last-minute dessert idea," anyone?

INGREDIENT NOTES

Today's apple dip recipe requires only five ingredients! - Caramel. The base for this recipe is a jarred caramel dip. You can also use a thick caramel sauce topping, similar to what you'd put on ice cream. Most supermarkets also sell tubs of caramel dip near the apples in the produce section. - Toffee crumbs Heath baking bits work fantastically well here. Alternatively, you can chop up your own candy bars (milky way is also delicious)! You could even go the extra mile and make your own English toffee! - Apples. For today's dip, I like to slice my apples thinner than usual. Refrigerate until ready to serve with a splash of lemon juice. Ideal for visitors! - Extract of vanilla. Using my homemade vanilla extract is, of course, always preferred. But if you don't make your own, make sure to use the real thing rather than imitation.

Easy Caramel Apple Dip

WHAT IS APPLE BUTTER?

Apple butter is one of the four ingredients in this recipe. Apple Butter is similar to a thicker, more intensely flavored applesauce. It's fantastic! It is simple to prepare at home in your crockpot. However, it is also widely available in supermarkets. It can be used to make my apple cookies. Alternative Video: 5-Minute Caramel Apple Dip https://www.youtube.com/watch?v=heR10Z8EvoE

HOW TO MAKE CARAMEL APPLE DIP?

- This caramel apple dip is made with lightly sweetened cream cheese that is spread into the bottom of a serving dish. To finish, the cream cheese layer is topped with caramel and sprinkled with toffee bits. - For the caramel layer, I usually use a tub of pre-made caramel dip, such as Marzetti brand, which can be found near the apples in your grocery store's produce section. You can also use caramel sauce, but it should be thick and not runny like some sundae toppings. A can of dulce de leche is another delicious topping option. - I like the crunch and flavor of the toffee bits, but you could also use chopped peanuts or peanuts, or even mini chocolate chips, to top this dip.

WHAT APPLES TO USE FOR DIPPING?

Strong, sweet apples like Pink Lady, Granny Smith, Honeycrisp, and Gala are my favorites. It's also good with sliced pears.

Caramel Dipping Sauce

HOW DO YOU GET THE PERFECT CARAMEL CONSISTENCY?

The goal for this dip is for it to be easily dippable, so bring the sugar mixture to a nice bubble but not a full boil. If you boil it for too long or too hard, you'll get a thicker caramel that's good for dipping whole apples but not so good for dipping apple slices and pretzels.

CAN YOU USE SOMETHING OTHER THAN CORN SYRUP?

I'm frequently asked about replacing the corn syrup in this recipe, and I haven't experimented with it much, so I don't recommend it. In this recipe, my white cloud frosting recipe, and caramel corn, I only use corn syrup. That being said, it is not the same as high fructose corn syrup. Here's an article about it from The Kitchn.

WHAT SHOULD I DO IF I NOTICE MY CARAMEL IS BURNING?

Don't leave this recipe alone while it's cooking. You must stir vigorously, or the bottom of the dip will scorch and burn — not the dream. If you notice the bottom of the pan starting to scorch (you'll see little flecks of really dark sugar when you stir), remove it from the heat immediately. If the caramel hasn't finished cooking, you can return it to the heat, stirring carefully and avoiding scraping up the burnt sugar on the bottom of the pan. If the scorch isn't too bad, you won't be able to taste it, but your caramel may still have little flecks of dark sugar in it. It's not ideal, but it's preferable to feeling as if you ruined the entire batch.

HOW TO SERVE CARAMEL APPLE DIP?

Sweet Caramel Apple Dip This dip goes well with a variety of foods, but I especially enjoy it with sliced apples. Here are a few of our personal favorites: - TIP: To keep sliced apples from browning, soak them in Sprite, pineapple juice, or lemon water. - Gingersnaps, shortbread, and oatmeal cookies are all excellent choices. - Graham crackers and butter crackers are excellent with this dip.

OTHER DIPPERS

Of course, because it's called "caramel apple dip," it goes well with apples. Nonetheless, you can serve it with whatever you want! I went rogue and cut up some peaches, and let me tell you, they were delicious. If you want to serve this as a "caramel dip" charcuterie, here are some great options to try. - Soft pretzels (chocolate covered as well) - Peaches - Pears - Cookies/Wafers - Strawberries - Nuts - Biscotti - Sticks of chocolate LEFTOVERS If you have any leftovers, you can keep them in an airtight container in the refrigerator for up to 2 weeks. Before dipping, reheat your dip for a few seconds! FREEZING This can also be stored in the freezer! Freeze in a freezer-safe container for up to 3 months.

RECIPE TIPS AND VARIATIONS

- Allow the cream cheese to soften at room temperature before mixing. This contributes to it being creamy and easy to dip. - I like to microwave thicker caramel dip for 15-20 seconds to make it easier to spread. - It's best to serve this caramel apple dip at room temperature. If making ahead of time, place in the refrigerator and remove about 30 minutes before serving. This softens it and makes it easier to dip.

Caramel Dip

MORE RECIPE TIPS

Keep your apples from browning: The only disadvantage of apple dip is that it can cause apples to turn an unappealing brown color when left out. They are still edible, but the browning turns off children in particular. There are, thankfully, a few things you can do to help prevent this from happening. - Cut the apples with a sharp knife to avoid damaging the apple cells. - Use Fresh Fruit: This is an ascorbic acid/Vitamin C product found in the market's canning section. This, in my opinion, works the best. - Any juice containing citric acid, such as lemon juice. Simply brush the fruit with the juice or dip it in it. Keep in mind that the flavor juice you use will affect the taste of the apple. - Indulge in ginger ale. - Tart apples have a higher acidic level and should be used. - This recipe can also be used as a caramel topping instead of a dip. Serve with ice cream, apple pie, oatmeal, yogurt, or even hot chocolate.

Frequently Asked Questions

What are the best apples to dip in caramel?You can use any apple variety you like, such as Granny Smith, Fuji, or Honeycrisp. Granny Smith apples are a popular choice for caramel apples because their tartness pairs well with the sweet buttery caramel.How do you make caramel stay on apples?If you line a baking sheet with parchment paper before you begin, you can easily store the dipped apples in the refrigerator. This will help to set the caramel and keep it from sliding off the pan.Should apples be cold when making caramel apples?If possible, chill the apples in the refrigerator for at least one day before dipping. The cold apples will help the warm caramel stick to the apples more quickly as you dip them.How do you make caramel apples not sticky?If you don't want a sticky face, slice the apple after it's been dipped. Because caramel does not adhere well to the flesh of the apple due to its natural moisture, dipping the entire apple first ensures a thick coating of caramel on the skin of each slice.

More alternative caramel apple dip recipes to try:

Salted Caramel Apple Dip

Salted Caramel Dip This dish has it all: creamy, sweet, and completely addictive. It's especially delicious with sliced apples, but you'll want to dip all of your favorite fruits into this fantastic, easy-to-make dip. For a fun fall snack, pair with these Easy Baked Apple Chips! Read Here Caramel Apple Dip with Sweetened Condensed Milk

Caramel Apple Dip with Sweetened Condensed Milk Caramel Apple Dip at its creamiest and most delectable. Although only a few ingredients are needed, the dark brown sugar and sweetened condensed milk make this recipe a popular favourite at any gathering. Click Here OTHER RELATED RECIPES: - Fluffy Caramel Apple Dip - 3 Ingredient Caramel Dip for Apples - Easy Homemade Caramel Sauce Read the full article

#appledip #apples #caramel #carameldip #Dessert #dip

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thewhisperedwish · 7 years ago

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The Whispered Wish

Invites you to join us for our grand re opening! We recently moved from our old plot to a large, don't worry, not too far... we're now at Ward Nine, plot Forty Three! To celebrate our tremendous success, and in an effort to thank you for bringing it to us, we're hosting a Picnic Basket Auction!

When? 6PM PDT, 9PM EST Saturday September 16th!

Where? Ward 9, Plot 43 of The Goblet! The new location of The Whispered Wish!

What? Well you heard me, a picnic basket auction! You’ll get a chance to come bid on a picnic basket, without knowing who exactly MADE that picnic basket... See, several of our wonderful staff here at The Wish made these baskets with their own desires and hearts in mind, so if you like a basket enough to bid on it, bid on it! If you play your cards right, perhaps you’ll even get to take the basket -maker- with you on an illustrious picnic date.

Who? YOU!

Keep reading below the break to see some of our wonderful picnic baskets that are going up for auction!

BASKET NUMBER ONE!

A small, plain basket contains two desert ponchos wrapped around its contents. Inside the ponchos are three bottles of sparking water, various brightly colored fruits (dragonfruit, papaya, limes, coconuts), sprigs of mint, rock salt, an assortment of tender jerky, coconut oil (good for the hair, dry skin, massages, and anywhere you might need a little extra lubrication), and a bottle of snake and scorpion tequila for the adventurous soul.

BASKET NUMBER TWO!

A basket of brilliant crimson with a golden brocade pattern painted over the weave of wide wicker strips, with the edges of a scarlet blanket with another gold broacde worked into the soft fabric as it concealed the basket's contents. A bottle of fine spiced Limsan rum and two sparkling rocks glasses. A sweet red Gridanian dessert wine and the appropriate glassware came out next. The aroma of tender golden brown fried dodo pieces rose out of the shiny black box pulled from the basket’s depth. As a finale two more boxes were pulled from the basket. Two dozen chocolate truffles in several combinations and toppings from plain chocolate to ones coated in coco powder and others still drizzled with caramel, white chocolate, or even sweetened strawberry syrup graced one box. While a red velvet cake dense and moist covered in cream cheese frosting and drizzled with chocolate sat in the other.

BASKET NUMBER THREE!

A tastefully rural basket, gridanian style, brimming with home-made food, and drink. There's a quiche loraine resting inside, fragrant and delicious under a cute little floral-patterned cover, as well as fresh, home-made blueberry muffins, and assorted cookies. A few apples, bananas and sweet pears lay to the side, loomed over by several flasks of home-brewed mead. A bottle of water, with tasteful slices of cucumber in it to add freshness can also be seen, and to top it all off, is an elegant pet's collar.

BASKET NUMBER FOUR!

Kittens mew and play inside of a wicker basket, while next to it rests a larger wicker basket. Once the larger one is opened one would see such delights! Sweet strawberry wine, cookies, rice balls made to look like pandas, fruit skewers to resemble a rainbow and cupcakes galore! This basket is a reminder of what it means to be a child.

BASKET NUMBER FIVE!

Inside this wicker basket rests a smaller vessel of straberries, with bits of nevermelting ice to keep the fruit fresh. Beside it rests a bottle of champagne inside it's own container to keep it chilled. Both items are nestled on top of a fluffy silver blanket for when it gets chilly when the sun goes down, and to offer comfortable cuddles. And below that is a sturdy sheet to be laid out on the ground to protect clothing and to prove some comfort. Also tucked away in a side pocket is a nice, small wheel of brie cheese.

BASKET NUMBER SIX!

The small, plain wicker basket has a neatly tied red bow on the handle. The basket is well worn, a little dirty on the bottom, but obviously cared for otherwise. Opening one of the two lids reveals a small, stainless steel pan sitting on top of a hot plate, a deactivated fire crystal waiting on the pan. There are several bowls, one filled with raw strips of auroch steak, one filled with raw strips of dodo meat, and one with diced, assorted vegetables. There are four bottles, each filled with a sauce. One sauce is dark, and smells heavily of tomato and beer, one sauce is a light orange, with a sweet, yet spicy smell, one is a hot red, which burns the nose with just a whiff, and the last is a dark, near black liquid, smelling heavily of salt and soy.

BASKET NUMBER SEVEN!

Within the basket are several objects, several odd whirring magitek boxes, of simplistic design, designed to keep heat or freshness contained within the food, even the drink has it's own matching thermos, as well as bottle of Doman wine. However, once opened, one would find a feast of both exotic and typical delights: skewered fish on little spikes with some citrus fruit to soak into the meat. Doman tea, heated just right, with some herbs within the water to enhance the flavor. Some hand made cookies sprinkled with cinnammon, as if straight from the oven. In the next container, is a platter of various fruits and vegetables, decorated with an edible flower! The final container is layered, at the top of one is a simple sponge cake, however deeper within is a shortbread-esque cake adorned with rasperies and cream.

BASKET NUMBER EIGHT!

A fairly standard picnic set up, with a mixture of snacks, main course, and dessert. It comes in a decently sized woven basket which opens outward from the center, one flap containing straps to secure plates, while the other can comfortably hold two full sized standard glasses. On the inside is contained a small platter of assorted fruits (rolanberries, plums, orange slices, etc.), along with a small pot, several bars of chocolate, and a packet of fire shards to make for a chocolate dipping sauce. Another platter contains a few half-cut sandwiches, triangle style, of buffalo milk cheese and sliced ham, lightly toasted over a fire, with a light dusting of ground garlic and a touch of salt and pepper. A small chocolate cake is found in the corner, enough for two, and is extraordinarily light and fluffy, with a smooth and creamy icing and a few small cookies acting as decorations on top. To top it all off is a bottle of standard red wine, not too cheap, but not overly expensive and fancy: not the best, but a decent substitute.

BASKET NUMBER NINE!

The basket would appear to be simple at first glance, the exterior not providing much in terms of appeal but that was only for the real goodies were within. Upon opening one would find their senses pleasantly struck by the aroma of natural, fruity scents. An elegant bouqet would then be the first thing to catch their attention, a powerful blue colour, tied in a gold lace with embroidery and details in black.A swirly, nearly floral pattern. A note attached below that would read- "For whoever it may land upon, I hope you enjoy. With great care I have made this and with great hope I wish for enjoyment to come out of it." A plush fashioned from a moogle could be found, silky and soft. A companion for many a night. A small box would contain a slice of chocolate cake, fork complimentary and neatly tied to the box. A chocolate bar with a rich colour and scent and cupcakes just as appetizing. Scented oils would be found in small vials, perfect for massages and the skin, holding a moisturizing, rejuvaniting nature to them and lastly a batch of scented candles, useful to both set the atmosphere and give a wonderful smell to any room they might find themselves in up to the very last drop of wax.

BASKET NUMBER TEN!

A book of classic poetry poked out of the simple, woven bamboo backet. It was adorned with ribbons the same dark blue as the landtrap leaves in the salad, and flowers twined around it's handles. It would make a decent container for flower-picking as well as for picknicking, perhaps hinting at an intended future life for the container.

AND BASKET NUMBER ELEVEN!

What could be more delightful than snuggling under a blanket and catching snowflakes on your tongue? Get ready to be cozy as you're sitting in front of a fire with your mystery picnickeer dipping rich chocolate truffles and succulent strawberries into creamy brie as your appetizer. For something with a bit more bite, an artisan baguette with hand picked eggs that can be prepared any way you like. To top it off, wrap a hand knitted blanket made by your mystery guest while sipping from bitter-sweet hot cocoa spiked with, as an option, emerald creme-de-menthe. Whether you're building a snowman or indulging in chocolate trickling cheeses, we're sure you'll enjoy this Winter Wonderland Picnic.

#Mateus RP #FFXIV RP #Mateus RP Events #The Whispered Wish #Picnic Basket Auction!

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theblessed-unrest · 5 years ago

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Vegetarian Recipes I 💖

I’m starting a new thread for #Gabcooks because during my 6-month exchange in Vancouver, I’ve developed a passion for food and appreciation beyond simply the end product on my plate. There’s just something about being in the fields, plucking out fruit from the land, food compost being a common sight and feeling the vulnerability and fragility of fresh produce that makes you want to whip up the best meals you can with what you have and to demand the same from places you dine at. It makes me think, perhaps this is why there is a dearth of excellent, world-class food places in Singapore, apart from hawker food - where then again, the best places are usually run by older folks (who I hypothesise had more interaction with their food before they were turned into food?) Millennials these days keep opening cafes with eye-roll inducing, run-off-the-mill menus. (Did someone say avocado toast with eggs benedict? I swear, if someone says describes a cafe as “insta-worthy” again I will wring them dry...)

Food security is something many developed countries have began to take for granted and you can see this from the amount of food wasted in these countries. Research by the Food and Agriculture Organisation of the United Nations (FAO) has shown that food waste by consumers is more common in high-income countries (FAO, 2019). Especially in urbanised settings like Singapore (which generated 763,100 tonnes of food waste in 2018), where many have not even stepped into a farm their entire lives, Wendell Berry’s word never rang truer. He writes that “cultural amnesia” regarding the origins of our food is rampant. Not only does food waste have negative environmental impacts (GHGs, carbon/land/water footprints), but it just seems like a really dumb problem to have by virtue of how easy the solution is: basically to estimate rightly and buy the right amount of food you need. Everyone benefits because you save money while not having to go out of your way to save the environment.

Regarding this point, I found the figures interesting for the main food groups and their associated contribution to carbon/land/water footprints. In this regard, all food groups (not just meat and animal products!) can equally contribute to food waste, so this applies to even vegans/vegetarians. The bottomline is, no matter what you eat, don’t waste it.

(Source: FAO, 2019)

But cutting out food waste is just one part of the equation. We need to do more.

I can’t commit to veganism just yet, but here’s my hot take: I think the world will benefit with majority of people incorporating more eco-friendly and zero waste lifestyle habits (imperfectly) rather than a few people practicing through and through veganism. So I guess I am a “Reducetarian” in a sense. Multiple resources have pointed to reduction of meat intake as the essential to avoiding a climate crisis, with a recent study by Oxford showing that just going vegan for two-thirds of your meals can cut down food-related GHG emissions by 60%! And of course, eating less red meat is good for your health.

As for me, apart from when I’m out with my friends or eating what my mum/helper cooks at home, I will try to get vegetarian food for myself (usually at a mixed rice store). Quoting Wendell Berry again, I too believe that “eating is an agricultural act” and a critical way we can take action to fight climate change (since eating is something we inevitably do every few hours each day).

Many of my friends didn’t believe I could survive on a vegetarian diet on the weekdays when I was in Vancouver, and ask me what I eat then: beans??? (Short answer: no, I believe only 10% of my diet were beans as seen below) So here are some recipes to start with that can help you transition into a plant-based diet while proving that you don’t necessarily sacrifice taste! (Another hot take: thinking that steak belongs in “fancy meal” category and a proof of culinary prowess is the lack of one’s imagination. Any fool, including this writer, can cook a good steak at home after a few tries.)

Recipes

(Source: Bon Appetit)

1. Parmesan-Roasted Cauliflower

I let my family and some friends try this for the first time when I came back and everyone had second/third/fourth helpings... I don’t know how to describe roasted cauliflowers apart from “life-changing”. You’ll never stir fry your cauliflowers again.

(Source: Bon Appetit)

2. Spaghetti Aglio e Olio with Lots of Kale

Super easy weeknight meal to make. Just remember not to hold back on the salt.

(Source: Bon Appetit)

3. Zucchini-Herb Fritters with Garlic Yoghurt

“It tastes like meat!” I rest my case. I had them with cold soba, sautéed swiss chard, julienned cucumber and occasionally, a poached egg. (Also, the garlic yoghurt dip is SO GOOD. I introduced my family to it recently and we’ve been making a new batch every week since.)

4. Wholesome Burrito Bowl

Inspired by a time where my roommate and I paid close to $10 for a burrito bowl in school. Never again. Also if you’re not sold yet, it has guac (!!)

(Source: My Gluten Free Guide)

5. Cheesy Potato Rosti

For 2 servings

Prep time: 10 mins

Cook time: 20 mins

Ingredients:

2 peeled potatoes (I used russets because they were on sale when I made this)

1 tbs olive oil

Salt and pepper

Lemon wedges (squeezed for serving)

Optional: garlic yoghurt (refer to BA’s Zucchini Fritters recipe)

Method:

1) Grate potatoes.

2) Take handfuls of your grated potato and squeeze it out over the sink to remove as much liquid as possible. (Life hack: put it in the fridge while you go and busy yourself with other things for half an hour or so to get it real dehydrated)

3) Heat oil in large frying pan over high heat. Season potato with salt and pepper and place half in pan, distributing it evenly to form a large circle. Press t down with the back of a spatula. Cook for 2 minutes, then turn down the heat to medium and cook for a further 3 minutes.

4) Place a plate upside down on top of the potato and carefully flip the frying pan so that the fried side of the rosti is facing upwards on the plate. Gently slide back into the pan and continue cooking for another 4-5 minutes, turning up the heat for the last minute or so to crisp up the base. Remove from pan. Repeat with remaining potato.

*Notes: You can add on whatever other ingredients you want! I recommend onions and mushrooms. They probably go well with poached eggs and other sautéed vegetables as well.

6. Baked Patatas Bravas with Egg

Inspired after having it at Como Taperia :’-) Make sure to watch the eggs!

7. Chana Masala

Seriously, the secret to good vegetarian food is the spices!! Great with naan.

8. Zucchini Loaf

Zucchini again?? Yes, I somehow managed to procure a hugeass zucchini. Story for another day. Basically kind of like a carrot cake situation but moister because zucchinis have higher water content.

(Source: Epicurious)

9. Burst Cherry Tomato Pasta

Super easy, tasty and fast dinner to whip up (without even having to crack open a jar of pasta sauce!)

10. Crispy Black Bean Tacos with Avocado and Feta

Another really fast, easy and satisfying meal to make. Especially if you have a masher. I use a fork :’’-)

11. Grilled Cheese Sourdough with Caramelised Onions and Scrambled Eggs

I had a phase (during finals) where I was basically exhausting all the possible permutations and combinations of meals you could make from sourdough, cheese and eggs. It was kind of a eureka moment when I thought of adding caramelised onions into your classic grilled cheese sandwich.

For 1 serving

Prep time: 10 mins

Cook time: 35 mins

Ingredients:

1 small onion, or half if large (chopped)

1 tablespoon unsalted butter (softened)

1/2 teaspoon sugar

1 teaspoon sherry vinegar (I used apple cider vinegar)

2 slices of sourdough (or any other bread of choice)

2 slices of cheddar (I mixed in some shredded parmesan as well)

1 large egg

Salt and pepper

Method:

1) Heat half tablespoon of unsalted butter in a large pan over medium heat. When butter is melted, add onions in and cook, stirring occasionally, until dark brown and caramelized, about 15 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl.

2) Butter 1 side of each bread slice. Lay 1 slice butter-side down onto pan on medium heat. Top with 1 slices of cheddar, parmesan, a dollop of the onions and 1 more slice of cheddar. Top with another slice of bread, butter-side up.

3) Cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half.

4) Crack egg into a medium bowl. Add salt and pepper. Whip eggs until completely homogenous and pale yellow in colour, about 30 seconds. Heat butter on pan over medium-low heat. (Can skip this step if your pan is non-stick) Add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Sprinkle with more pepper if desired. Serve immediately with grilled cheese sandwich.

(Source: Bon Appetit)

12. Spicy Kimchi Tofu Stew

A winter essential. Really comforting to have with rice.

13. Crispy Maple-Soy Glazed Tofu with Soba & Kimchi

A product of making do with whatever I had in the kitchen. Followed this recipe for the crispy maple-soy glazed tofu. Served it with chilled soba and kimchi straight from the fridge, topped with chopped green onions. Flavours actually went really well together.

14. Pumpkin Soup with Cheesy Garlic Bread

A fall essential. Made the cheesy garlic bread from scratch with sourdough, olive oil, minced garlic, green onions and shredded parmesan cheese.

15. Cream of Mushroom Soup with Cheesy Garlic Bread

It was a phase of soup + cheesy garlic bread. I can’t find the recipe I used though... But here’s Bon Appetit’s recipe.

16. Barlett Pear and Goat Cheese Toast

With some chopped roasted almonds and a drizzle of maple syrup, it’s a taste bomb.

17. Cheese-Stuffed Bell Peppers

Great finger food for a party!

18. Baked Eggs with Mushrooms, Cherry tomatoes and Spinach + Toast

Zero cooking needed. Just chop up the ingredients and stick them in the oven (together with some slices of bread for maximum efficiency). Great for lazy dinners or a late night snack.

(Source: Bon Appetit)

19. Pumpkin Loaf with Salted Maple Butter

Loaves are my favourite thing to bake now. I love the flavours in this one - it has fresh ginger!! There’s also very little effort required for maximal output. I can have them for breakfast, snacks and dessert. And they freeze well so future you will thank you too.

#gabcooks #personal #bon appetit #vegetarian #reducetarian #healthy #recipes #cooking #testkitchen

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drylip0-blog · 6 years ago

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chocolate caramel tart

Shortly after my husband and I began dating — the dark ages; no seriously, his phone at the time looked like this and I was like whoa, look how fancy you are, dude — we went on a road trip somewhere, stopped at a gas station, and I told him to grab something candy-ish, surprise me. This boy came back to the car with a pack of Rolos, and honestly, it’s amazing we didn’t break up right then and there because Rolos are terrible candy and it’s about time someone said it. [Oh I can hear the reverberations of a thousand unfollows but I will absolutely die on this hill, and remain undeterred.] They’re gooey so they give off the appearance, the suggestion, of being good candy but the goo tastes like nothing. I feel this way about all caramel that appears inside candy bars, which tastes me more like thickened corn syrup than anything toasty and nuanced. Plus, they’re inside a milk chocolate shell, so it’s sweet against sweet, no contrast whatsoever, and so help you if you don’t eat them in a single bite, I hope you enjoy having sticky hands for the rest of the drive. I know, I know what you’re thinking: it’s an absolute mystery how I ended up with such a picky child.

In my unsolicited opinion, three things could improve Rolos: a real toasty, buttery caramel, the contrast of dark chocolate, and a bit of salt. As good caramel is gooey, we’re not going to fight it, but that’s what plates and forks are for.

Claudia Fleming knows this. Owner and pastry chef at the North Fork Table & Inn on Long Island, she’s even more famous famous for her years as pastry chef at Gramercy Tavern, where she led the way in redefining high-end desserts with American flavors. Her 2001 book, The Last Course, has been out of print so long, don’t even exhaust yourself trying to track it down, but in the new Genius Desserts* book from Food52, which includes some treats from Kristen Miglore long-running Genius Recipes column plus new worthy inclusions, it gets a revisit. In the notes, Miglore explains that when Fleming introduced the tart, which is finished with flaky sea salt, notable amounts of salt in desserts was still considered something new and unusual; she had to talk people into it. How times have delightfully changed (for phones too).

I do not imagine that Fleming was inspired by glove compartment Rolos, but this tart gets the idea of them so right, including a bittersweet chocolate ganache on tart, which reins in the sweetness of what is basically a fork-and-knife vehicle for very good caramel. The tart base is wonderful; it tastes like a good chocolate cookie. And the mess? At her restaurants, Fleming serves this as small single-serving tarts that hold everything in neatly. But I find that even made in a larger pan, you have about a minute after you slice the tart before the caramel escapes, more than enough time to get it to your plate where it is yours and yours alone to enjoy, as it should be.

* Not to toot my own horn too much, but there’s a Smitten Kitchen recipe in there too (Salted Brown Butter Crispy Treats) and another one in the bonus packet of recipes they couldn’t fit in the book but wanted to (Gooey Cinnamon Squares, from The Smitten Kitchen Cookbook, a mashup of snickerdoodles and gooey butter cake).

Previously

One year ago: Dutch Apple Pie Two years ago: Chocolate Caramel Crunch Almonds + New Kitchen Favorites Three years ago: Date Breakfast Squares, Parsley Pecorino Biscuits and Potato Kugel Four years ago: Cranberry Pie with Thick Pecan Crumble and Twice-Baked Potatoes with Kale Five years ago: Cigarettes Russes Cookies Six years ago: Cauliflower-Feta Fritters with Pomegranate and Cashew Butter Balls Seven years ago: Nutmeg Maple Butter Cookies Eight years ago: Garlic Butter Roasted Mushrooms Nine years ago: Cappucino Fudge Cheesecake and Balsamic-Braised Brussels with Pancetta Ten years ago: Cauliflower Gratin, Dark Chocolate Tart with Gingersnap Crust and Veselka’s Cabbage Soup and Brown Butter Brown Sugar Shorties Eleven years ago: Nutmeg Maple Cream Pie, Chile-Garlic Egg Noodles Twelve years ago: Jacked-Up Banana Bread, Chocolate Chip Sour Cream Coffee Cake, Bourbon Pumpkin Cheesecake

And for the other side of the world: Six Months Ago: Watermelon and Cucumber Salad 1.5 Years Ago: Broccoli Rubble Farro Salad and The Red and The Black 2.5 Years Ago: Almond-Rhubarb Picnic Bars, Cucumber Yogurt Raita Salad and Chicken Gyro Salad 3.5 Years Ago: Swirled Berry Yogurt Popsicles, Pasta Salad with Roasted Tomatoes, and Pink Lemonade 4.5 Years Ago: Nancy’s Chopped Salad

Chocolate Caramel Tart

Servings: 8 to 12

Time: 2 hours 30 minutes

Source: Genius Desserts

Three things:

I know caramel can be scary to make but I beg you to try it anyway because it’s just cooked sugar. That’s it. Repeat this to yourself as needed. You don’t need a thermometer. Fleming doesn’t give a temperature goal; she’s trying to keep it simple. Look for an amber/light copper color and that’s it, you’re there. Don’t look for what I did above; I overcooked it. I used it anyway; it’s faintly bitter but nobody minds.

Someone gave me a gift certificate to Williams-Sonoma for Hanukah a few years ago, which led to me buying a bunch of things that nobody really needs but bring me great joy, such as a rectangular tart pan, so I used it here. It holds 75% of the volume of the recipe below, written for a standard (9.5/10-inch round) tart pan. If you have one and want to use it, just use 75% of every ingredient below and you’ll be set. Oh, and go ahead and use the whole egg yolk in the crust. It won’t cause problems.

Finally, this is not the recipe as Fleming wrote it; you can find her version in the book and throughout the web. I have a lazier way to make tart crusts that I prefer, and I’d be crazy not to tell you about it.

Crust

1/2 cup plus 1 tablespoon powdered sugar

1 1/4 cups (155 grams) all-purpose flour

1/4 cup (20 grams) Dutch-processed cocoa powder

1/2 cup unsalted butter, diced

1 large egg yolk

3/4 teaspoon vanilla extract

Caramel filling

2 cups granulated sugar

1/2 cup water

1/4 cup light corn syrup

1/2 cup unsalted butter, cut into tablespoons

1/2 cup (120 grams) heavy cream

2 tablespoons creme fraiche or sour cream

Pinch or two flaky sea salt

Ganache topping

1/2 cup heavy cream

3 1/2 ounces (100 grams) bittersweet chocolate, finely chopped (Fleming requests your “best quality”)

Pinch or two flaky sea salt

Make chocolate crust in a food processor: Pulse sugar, flour, and cocoa powder until mixed. Add butter and run the machine until it’s finely chopped and basically disappears into the dry mixture. Add yolk and vanilla and run the machine — not just pulse it — until the mixture begins to clump. It make take 30 seconds, but it will begin to form clumps.

Make chocolate crust in a stand mixer: In bowl of an electric mixer, combine the butter, flour, confectioners’ sugar and cocoa. It’s going to be bumpy at first but keep letting the machine bang it up until it is softened, and keep beating until smooth. Scrape down sides. Add egg yolk and vanilla, and mix until blended. With this method, if the mixture feels too soft to press into a crust, wrap it in waxed or parchment paper and refrigerate it until mostly firm.

Press crust into bottom and up sides of a 9.5- to 10-inch round tart pan with a removable bottom (for easier release). Keep a quarter-sized ball of crust aside to patch cracks later, if needed. Transfer pan to freezer and freeze until solid, about 20 minutes. Meanwhile, heat oven to 325 degrees F.

Bake crust: Prick frozen crust with a fork, coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have form, this is when you patch them with reserved dough. Return to oven for 5 to 10 minutes more, until pastry looks dry and set. Let cool on a rack while you make the caramel.

Make caramel: In a large saucepan with a light-colored interior (this will make it easier to see the caramel’s color), combine the sugar, water, and corn syrup, then turn heat to medium-high. Cook undisturbed (no stirring needed, just tilt and swirl the pan if it looks uneven but really this shouldn’t be very necessary) until the sugar takes on an amber or pale copper color, about 10 minutes. Remove from heat and carefully whisk in the butter — it’s going to boil up and steam, be careful — until melted, then the cream and creme fraiche or sour cream and a couple pinches of salt, until smooth. Pour into prepared crust. Let caramel set in the fridge until cool and firm, about an hour.

Make ganache: Place chopped chocolate in a heatproof bowl and bring cream to a simmer. Pour over chocolate and let sit undisturbed for 2 minutes, then whisk until smooth. Pour it over cooled caramel layer, spreading evenly with a spatula or butter knife. Let set in the fridge, another hour, or until firm to the touch.

To serve: Sprinkle the top of the tart with flaky sea salt. A knife dipped in hot water cuts fairly cleanly, but slices will become messy within a minute of being cut, so try to get them to their plates quickly.

To store leftovers: Fleming recommends doing so at room temperature, but I think it makes things too messy. Spray two small strips of foil with nonstick spray and press them against the cut/open sides of the tart and wrap them tight; this will keep it from spilling out in the fridge. Tart should keep in the fridge for a week, not that I believe it will.

Source: https://smittenkitchen.com/2018/12/chocolate-caramel-tart/

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ravencheck02-blog · 6 years ago

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chocolate caramel tart

Previously

Chocolate Caramel Tart

Servings: 8 to 12

Time: 2 hours 30 minutes

Source: Genius Desserts

Three things:

Crust

1/2 cup plus 1 tablespoon powdered sugar

1 1/4 cups (155 grams) all-purpose flour

1/4 cup (20 grams) Dutch-processed cocoa powder

1/2 cup unsalted butter, diced

1 large egg yolk

3/4 teaspoon vanilla extract

Caramel filling

2 cups granulated sugar

1/2 cup water

1/4 cup light corn syrup

1/2 cup unsalted butter, cut into tablespoons

1/2 cup (120 grams) heavy cream

2 tablespoons creme fraiche or sour cream

Pinch or two flaky sea salt

Ganache topping

1/2 cup heavy cream

3 1/2 ounces (100 grams) bittersweet chocolate, finely chopped (Fleming requests your “best quality”)

Pinch or two flaky sea salt

Source: https://smittenkitchen.com/2018/12/chocolate-caramel-tart/

0 notes

anachef · 6 years ago

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First Look and Review! Black Tap Craft Burgers & Shakes in Disneyland’s Downtown Disney District!

We’re at Black Tap Craft Burgers & Shakes, the newest eatery in the Disneyland Resort!

Black Tap Craft Burgers & Shakes

Located in the Downtown Disney District (you’ll find it directly downstairs from the recently opened Ballast Point Brewery & Kitchen), the incredibly popular New York City-based restaurant has brought its signature burgers, CrazyShakes, and more to its first California location!

Black Tap Craft Burgers & Shakes

We are so excited to be here! And, in fact, so are lots of other people…

Line Forming at Black Tap Craft Burgers & Shakes

… and we’re happy to bring you right on in with us!

Atmosphere

If you’re looking for a little taste of the Big Apple when you’re in Downtown Disney, look no further than Black Tap Craft Burgers and Shakes.

Black Tap Craft Burgers & Shakes

The use of black which sets the tone is not overwhelming with the balance of light woods and contrasts in the street art stylings on the walls.

Black Tap Craft Burgers & Shakes

And you’ll find pops of color in some of the art which brightens things up even more.

Black Tap Craft Burgers & Shakes

When reading the menu (we’ll look through it in the next section), we noticed a note where Black Tap describes itself as “upscale but not fussed up,” which is a good description of the hip vibe.

Black Tap Craft Burgers & Shakes

Now, we’re not digging in quite yet, but let’s talk CrazyShakes for just a minute. (Okay, we really can’t do that without at least giving a little sneak peek…)

CrazyShakes

Black Tap Craft owns the bragging rights as being the original home for over-the-top milkshakes. Those insane topped-with-everything shakes you’ll find at spots like Beaches & Cream and Planet Hollywood Observatory in Disney World?

Yeah, you’re looking at the inspiration for all of them right here at Black Tap Craft Burgers & Shakes! So before we start sipping our own, there are some features that are unique to the Downtown Disney Black Tap location, and two of them are in regards to CrazyShakes. First is the walk-up window outside entirely dedicated to to-go CrazyShakes!

Black Tap Craft Burgers & Shakes

And back inside, there is also a bar where guests can see CrazyShakes as they are made.

CrazyShakes Bar

The Downtown Disney location also has its own service-style in comparison to Black Tap Craft’s other locations… and, in fact, in comparison to most restaurants around Disneyland Resort. Called “enhanced fast-casual,” guests place their order at the counter, and then seat themselves.

Orders are delivered to the table. Now here’s where the unique feature comes in… let’s say you’d like, say, another CrazyShake, or an order of Fried Mozz.

Fried Mozz

Well, then, you can stay in your seat from this point and a Black Tap team member can help you out while you remain seated.

Of course, you have to decide what you’d like to order first…

Eats

Black Tap is known for their burgers and shakes, but there’s much more to the menu. (Click the image below to enlarge.)

Black Tap Craft Burgers & Shakes Food Menu

Outside, we received a printed menu with item descriptions to help make some decisions while waiting in line. But if you walk right in, you’ll see the menu over the ordering counters as well.

Black Tap Craft Burgers & Shakes Menu

Taking a closer look, starter snacks include classics like Fried Mozz, but also Crispy Brussels Sprouts among the offerings. And the Wings flavors include Spicy Korean BBQ and Mexican Hot Sauce.

Black Tap Craft Burgers & Shakes Menu

And, of course, those Craft Burgers make up a big part of the menu, including a Vegan Burger and Turkey Burger along with The Greg Norman 1/2 pound Wagyu beef burger. Though the emphasis is, as expected, on the burgers you’ll find a couple of Chicken Sandwiches, too. You may also want to know that vegan and gluten-free buns are available as well, for an additional $2.00.

Fun add-ons for your burger include a fried egg, bacon, caramelized onions, and any house sauce (you’ll see those listed in the next pic), to name a few.

Next up are Craft Burger Salads! These include a Black Tap Burger Salad. Fries & Onion Rings add to the offerings.

Black Tap Craft Burgers & Shakes Menu

And check out The Diz Kid (mini prime burger meal) under the Kids’ Menu!

The drink menu is where you’ll see Black Tap’s famous CrazyShakes highlighted among the offerings! Other beverage options include Craft Beer on Tap with 21st Amendment Blood Orange and Golden Road Pineapple Cart among the selections. Housemade Iced Tea, Lemonade, and Cocktails are available, too.

Black Tap Craft Drink Menu

Let’s take a closer look at the CrazyShakes by way of the printed menu. You’ll notice that the top three — Cotton Candy, The Cake Shake, and Sweet ‘N Salty — are available only for guests dining in.

Black Tap Craft Burgers & Shakes Shake Menu

But no matter whether you dine in or pick up your shake outside, you’ll be able to order from the Classic Shakes (including Peanut Butter, Caramel, and Nutella among the choices) and five CrazyShakes including the Bam Bam (Fruity Pebbles) Shake, The Brooklyn Blackout, and the Downtown Disney-exclusive Strawberry Shortcake.

And if all that doesn’t make you ready to dig in…

LET’S EAT!

… then I don’t know what will!

DIG IN!

Starting with a couple from the Snacks list, we tried the Fried Pickles and the Fried Mozz. The Fried Pickles are served with the house buttermilk-dill sauce.

Fried Pickles

These are so fun for sharing. But even better, they’re seriously tasty! That thick golden batter ups the ante on these, and the buttermilk-dill is the perfect balance to the pucker from the pickle.

And, really, can you ever go wrong with Fried Mozz? While these are pretty much the regular awesome, crunchy, gooey things you’d expect when ordering some fried mozzarella, there are two interesting touches to point out.

Fried Mozz

First, that sauce is a smoky chipotle tomato sauce (as opposed to your regular marinara), adding some great, unique flavor. And second… you gotta love how they topped fried cheese sticks with EVEN MORE CHEESE. Nice!

But if you’re at Black Tap, you’ve clearly got to go for some burgers. And thanks to the vegan and turkey options (along with those gluten free and vegan bun options), there’s something to meet just about any burger craving.

The Texan Burger starts out like all the other beef burgers: with the “prime burger patty” of 7 ounces of 100% Black Angus USDA certified beef, and served with fries, lettuce, tomato, and a pickle on a potato roll. It’s topped with bacon, aged cheddar, and a huge onion ring, with BBQ sauce and mayo to finish.

The Texan Burger

All the beef burgers are cooked to medium (unless otherwise requested). Overall, regarding our four burgers, we thought a couple of them were a little overdone. But just by a touch and it didn’t take away too much from the flavor.

Plus the toppings are terrific, as is the case with The Pizza Burger, which is topped with marinara, fried mozzarella, and parmesan.

The Pizza Burger

We’ve said it before, and we’ll say it again… don’t knock a fried mozzarella-topped burger ’til you try it, folks. It totally works!

The Mexico City is another burger topped with a huge onion ring. But heat seekers will definitely be interested in hearing about the other toppings on this one.

The Mexico City

You’re looking at pepper jack cheese and pickled jalapenos (look at the size of those slices!) with chipotle mayo for a finishing touch. This has a nice amount of kick to it for those who crave some spice!

There’s more to the Crispy Chicken Sandwich than the name implies.

Crispy Chicken Sandwich

The truly crispy chicken is topped with a tangy buttermilk coleslaw, cilantro, lime, and spicy mayo with Korean BBQ served on the side. Altogether, it’s a really flavorful sandwich that’s not just an afterthought in comparison to the burgers.

I’ve gotta say, though… we were all surprised by, of all things, The Turkey Burger! It’s topped with Swiss cheese, smashed avocado and truffle mayo.

Turkey Burger

Compared with the other burgers which lean towards over-the-top, you wouldn’t think this would be a standout. But it really was! This thing was packed with flavor thanks to some terrific seasoning, and the whole table was impressed.

We were less impressed, unfortunately, with the side of Teriyaki Broccoli. Seasoned with garlic, ginger, sesame, and scallion, it sounds pretty promising, right? I mean, it got ME to order broccoli, so that’s saying something.

Teriyaki Broccoli

But the broccoli itself was kind of limp and the teriyaki sauce was more sour than flavorful. I wouldn’t get it again.

Speaking of sauce, though, I’d highly recommend grabbing a couple of the house sauces to dip your fries or some huge, yummy onion rings. (Note that you do receive your choice of a sauce if you order a batch of onion rings or a batch of fries, but it’s fun to have a couple for the extra buck.)

Onion Ring Mickey… or is it just me seeing that?

Choices include Texas BBQ, Special Sauce, and Korean BBQ.

Housemade Sauces

Others include chipotle mayo, buttermilk-dill, and salsa verde.

Housemade Sauces

My favorite was the chipotle mayo, but my tablemates liked others the best, which is why it’s nice to have a few for the family or your friends to suit various tastes.

No matter what you order, you can’t leave without trying a CrazyShake!

CrazyShakes

Umm… or three

CrazyShakes

Let’s start with The Cake Shake (which, you should know, is served at a limited quantity per day. It’s the only one noted as such on the menu.

The Cake Shake

A cake batter shake (seriously, yuuuuummmmm) has a vanilla frosted rim with oodles of rainbow sprinkles. It’s topped with an entire slice of funfetti cake, whipped cream, and MORE sprinkles. And a cherry on top, of course!

The Bam Bam Shake is a Fruity Pebbles Shake.

Bam Bam Shake

This time, the vanilla frosted rim is covered in fruity pebbles, which also top that GIGANTIC pile of whipped cream. So much whipped cream, in fact, that’s it’s hard to see that there’s also a rice krispy treat, a strawberry Pop-Tart, and some Laffy Taffy in there, too, for good measure! Oh, AND a cherry on top!

The Cookie Shake has a vanilla cookie base.

Cookie Shake

And it is NO JOKE. The vanilla frosted rim is coated in cookie crumbles, and it’s topped with a “cookiewich,” crumbled cookies, chocolate chip, whipped cream, and chocolate sauce.

And what I say for one of these, I say for all… the CrazyShakes are the real deal. Not only are they the original, but they’re simply better and higher quality than the other over-the-top shakes I’ve tried (and I’ve had a few!). The baked goods topping the shakes were all super fresh and tasty in their own right. Then the shakes themselves offered their own really interesting flavors. Plus they were super creamy, not too icy at all. It is nice to know that — as Instagram-worthy as they are — the CrazyShakes aren’t just for show. They’re legit. So, grab a straw — AND a fork

— and drink up!

That said, if CrazyShakes strike you as a little much after a burger and everything else, since the actual shakes themselves are so good, you can just go with one of the Classic Shakes.

Peanut Butter Shake

May I recommend the Peanut Butter? Because, WOW!

Overall

Black Tap Craft Burgers & Shakes has truly delivered at the new Downtown Disney District location! To put it simply, it’s really good food making it a spot that’s well worth a visit. Plus, it’s fun! Though one of the first pictures in this post did have a line (and there was actually a longer one during my time there for the first day), it had definitely died down and was not crowded at all by the time we left. So don’t let fear of a line keep you from stopping by and enjoying some New York City eats at Black Tap Craft Burgers & Shakes on your next trip to Disneyland Resort!

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Are you hoping to visit Black Tap Craft Burgers & Shakes? Please let us know with a comment!

See the CrazyShakes To-Go Menu With A First Look at Black Tap Craft Burgers & Shakes in the Downtown Disney District!

Opening Soon! Black Tap Craft Burgers & Shakes in Disneyland’s Downtown Disney District

Salt & Straw Ice Cream Cookbook Tour Will Stop in Disneyland’s Downtown Disney District

from the disney food blog http://bit.ly/2UXocbA via http://bit.ly/LNvO3e

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moleasia4-blog · 6 years ago

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Maple Bourbon Caramel Sauce

Maple Bourbon Caramel Sauce is the perfect sauce for dipping into apple slices, served with a piece of apple pie, or poured over vanilla ice cream.

One of my absolute favorite things to make is caramel sauce. There is something so rewarding about watching sugar turn into this thick, rich, magical sauce.

I’ve shared how to make caramel before, but I learned a new method that I really like. I have watched every single video from How To Cake It and this is how Yolanda makes her caramel for cakes. It is has a lot of butter instead of cream. It is pourable for a sauce and sets up for a filling. It’s a great recipe to have in your back pocket.

It also is easy to add different flavorings too. A little orange would be delicious. Or some chocolate. Some apple cider. Or in this case, maple syrup and bourbon.

Every October, I make a caramel apple treat for my neighbors. I make jars of spiced caramel and add them to a gift bag full of apples. I love making caramel and it gives me an excuse to do it. This year, I am going to use this recipe instead.

1 cup plus 2 Tablespoons sugar

3 Tablespoons water

1/2 cup heavy cream

1 cup cold butter

1 teaspoon flaked sea salt

1 teaspoon vanilla paste

2 Tablespoon pure maple syrup

1 Tablespoon bourbon

Add butter to a large bowl. Sprinkle flaked sea salt over the butter.

Put a sieve over the butter. Heat the cream in the microwave for a minute and a half. Set aside.

Add sugar and water to a heavy bottomed saucepan.

Bring the sugar and water to a boil over medium-high heat. Do not stir it.

It will turn an amber, golden brown. It takes a few minutes. When it starts to happen, it happens quickly. That’s my way of saying don’t walk away from it. It goes from perfect to having to throw away your saucepan in no time.

When the sugar reaches the desired color, slowly whisk in the HOT cream. If the cream is cold, it will seize and bubble all over the place and be a big ol’ mess.

If the cream is hot, it will still bubble but it will whisk in and come together.

Turn off the heat and whisk until combined.

Pour the VERY HOT caramel into the sieve over the butter.

The butter will cool down the sugar and melt. Let it stand for a few minutes, then whisk until it all comes together.

I use 2 Tablespoons of maple syrup and 1 Tablespoon of bourbon. I don’t want to add too much liquid because I want the viscosity to stay the same and if I add too much liquid it won’t set up the way I like. If I want a stronger maple flavor, I’ll add a couple of drops of maple extract.

Whisk in the vanilla, bourbon, and maple. Until smooth and combined.

Keep the caramel in an airtight jar. It will keep in the fridge for about two weeks. You can reheat it in the microwave, or my favorite way, place the jar in a bowl of really hot water for 5-10 minutes.

I scooped the ice cream and froze it for awhile I was getting ready to shoot these images. When I put the caramel over the frozen ice cream, it created almost a Magic Shell-like effect. It was incredible.

Pro tip – If I am having people over for dinner I pre-scoop the ice cream into dishes. Then I can just pull them from the freezer and I don’t have to deal with the ordeal of scooping ice cream when I am clearing dinner and getting ready to serve dessert.

Description

Maple Bourbon Caramel Sauce is the perfect sauce for dipping into apple slices, served with a piece of apple pie, or poured over vanilla ice cream.

Ingredients

1 cup plus 2 Tablespoons sugar

3 Tablespoons water

1/2 cup heavy cream

1 cup butter

1 teaspoon flaked sea salt

2 Tablespoons pure maple syrup

1 Tablespoon bourbon

1 teaspoon vanilla bean paste

Instructions

Add butter to a large bowl. Sprinkle flaked sea salt over the butter.

Put a sieve over the butter. Heat the cream in the microwave for a minute and a half. Set aside.

Add sugar and water to a heavy-bottomed saucepan.

Bring the sugar and water to a boil over medium-high heat. Do not stir it.

It will turn an amber, golden brown. It takes a few minutes.

When the sugar reaches the desired color, slowly whisk in the HOT cream. If the cream is cold, it will seize and bubble all over the place and be a big ol’ mess.

If the cream is hot, it will still bubble but it will whisk in and come together.

Turn off the heat and whisk until combined.

Pour the VERY HOT caramel into the sieve over the butter.

The butter will cool down the sugar and melt. Let it stand for a few minutes, then whisk until it all comes together.

Whisk in the vanilla, bourbon, and maple. Until smooth and combined.

Notes

Source: https://bakedbree.com/maple-bourbon-caramel-sauce

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stylish-alastor · 7 years ago

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@theirvoices || Did Someone Order Room Service?

Alastor was having second thoughts on whether this was the best thing to do. Admittedly, the second thoughts were coming a bit too late. The initial thought had occurred to him days ago, while he was having his mid-day lunch in the kitchen. A thought so profound he had stopped in the middle of taking a slider sandwich to his mouth. Thought being,

Does the Professor take actual time to eat?

Alastor wouldn’t know, on account of not seeing Charles too often, on account of their hours not quite overlapping in that way. He was sure Charles ate something, but he’d also walked in on the man conked out at his desk in the ungodly hours of the morning. Whatever he ate must have been the bare minimum to keep his body and brain running. Problem being, normal human brains burned about a fifth of the calories used in a day, but Charles wasn’t a normal human. He was a telepath, therefore his brain worked harder than most people’s, therefore he must need to eat more, no? Not only that, but he also needed to take some time with it. It was all too easy to imagine him slaving away at his work, going through this lesson or that lesson or that conference or that Senate meeting or even that treatise on the existence of mutants, and trying to fit in some quick meal to satisfy the immediate protesting of his stomach.

��Christ,” Al whispered to himself, and took a bite out of his sandwich. He got up and opened the refrigerator door to assess its contents, then checked his watch for the time. Not so much the time it was, but the time he would need.

So, a few days later, he was standing in front of Xavier’s office with a circular serving tray full of food.

To start with, on the tray going clockwise sat the following: a bread basket with a few rolls, and beside that was a small cup of butter, a same-sized cup of jam, and two knives-- a sharp knife to cut the rolls open and the breadknife to spread the toppings; open faced sandwiches with roasted turkey ham and Swiss cheese, with the pickle slices nearby but totally optional; artichoke dip with potato chips-- not the store-bought and processed kind of chips, but the ones made from literally slicing a potato, sprinkling a bit of salt on it, and baking the slices in an oven; roasted sausages wrapped in crust-less bread slices and held shut with melted cheese, because why the hell not; filleted salmon with horseradish sauce and green beans; roasted lamb medallions with lemon wedges; a plate of plain rice topped with beef curry; johnny cakes and sliced spam meat; brussels sprouts with ham and caramelized onions; celery sticks and carrot sticks; fresh lettuce, and lots of it, and also peppers.

Sounded like a lot? It was a lot. It was also only the bottom tier of the tray.

The middle tier had fresh fruits. Raspberries, blackberries, blueberries, grapes ( green, red, and black ), grape tomatoes ( tomatoes are totally a fruit! ), sliced strawberries, cubed and seeded watermelons, cubed honeydew melons, cubed mangoes, segmented peaches, segmented plums, sliced kiwis, orange wedges, pineapple slices, pear halves with mint jelly, and a small bowl of plain yogurt if Charles wanted to toss a dollop of it on anything, and a bottle of honey if he wanted to drizzle any of that on anything. Also, some granola and almonds wouldn’t hurt, so Alastor added that too. That was in another bowl.

The topmost tier had the desserts and snack foods. Naturally all that had to be on the smallest tier. The overly sugary foods had to be eaten sparingly, duh. So anyway, it had orange tea cake, a cup of candied apple ice cream, chocolate-covered ladyfingers, brownie nut cake, and one (1) slice of cheesecake.

And really, the only actual second thoughts Al was having were more on whether the cheesecake was the right choice, or if he should have gotten the plate of gelatin instead. He was also second guessing if he should have skipped the grape tomatoes on the middle tier and gone for regular tomatoes ( halved and stuffed with eggs, bacon and cheese ) in the bottom tier. But, he was already standing in front of the office, so he might as well try what he had now and see what came afterward.

He turned so that his back was facing the door, and knocked on the door by kicking lightly at it with his foot.

“Professor? Are you in there? I’ve brought foo~d.”

#theirvoices muse; professor x #theirvoices #alternate universe; what the world needs

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florahecate · 6 years ago

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Read More 30 Surprising Foods That Taste So Much Better Grilled

The following post 30 Surprising Foods That Taste So Much Better Grilled is republished from Eat This Not That by Cheyenne Buckingham

Depending on where you live in the U.S., grilling season may vary from just a few months out of the year when summer rolls around to all year round. Regardless of whether you get to fire up the grill whenever you please or have to wait patiently for warmer weather to arrive, grilling gives just about any food—not just meat—a boost in flavor. Grilling fruit over the fire, for example, allows the naturally-occurring sugar (fructose) in fruit to caramelize, something that only the grill can emulate. See which surprising foods take on an amplified flavor once they hit the grill, and, well, simply taste better when they’re grilled!

Watermelon

Mitch Mandel and Thomas MacDonald

There’s nothing quite like sinking your teeth into a cold piece of watermelon, which is why grilling such a refreshing fruit may seem a bit counterproductive? Well, it’s not—trust us. In fact, grilled watermelon pairs very well with feta cheese and balsamic vinegar. Or, you could grill cubes of the fruit and make kebabs with a yogurt and honey dipping sauce.

Peaches

Mitch Mandel and Thomas MacDonald

Chef Patrick Ochs, Corporate Executive Chef at Pubblica Italiana and Dalia at The Celino Hotel, says that grilling a peach is the great way to get the best of both worlds: sweet and savory. It’s really simple to do, too. First, cut the peach in half and remove the pit. Next, grill the open sides of the fruit on high heat until grill marks appear. “Chop and add to a salad, or as a complement to any grilled meat dish for a sweet and savory flavor kick,” says Ochs.

Calamari

Mitch Mandel and Thomas MacDonald

Grilling calamari is the surprising alternative to its traditional fried counterpart. Try tossing the squid into a salad—as we did in this spicy grilled calamari salad recipe—and serve as an appetizer at your next dinner party!

Avocado

Shutterstock

This creamy fruit may be delicious as-is, but grilling it inevitably gifts this source of healthy fats a smoky flavor. Not to mention, grilling helps to speed up the ripening process, which is convenient if you bought an unripe avocado for a recipe that you’re making that day!

Pound Cake

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You could warm up a few slices of sweet pound cake in the oven or microwave, but why not take the dessert to the next level presentation-wise by plopping it on the grill? Top the slice of pound cake with berries and a dollop of whipped cream, and you’re likely to impress your guests even more. Plus, how pretty do those grill marks look?

Donuts

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As if donuts weren’t irresistible in their fried (and sometimes baked) state, grilling them apparently enhances their flavor even more. Grab a dozen of Krispy Kreme donuts, slice them in half, and then place them on the grill. If you’re really looking for a splurge, you can even make a fruit sauce from blueberries, Chombard, butter, and sugar to drizzle atop your grilled donut masterpiece.

Romaine Lettuce

Mitch Mandel and Thomas MacDonald

Instead of chopping up that romaine immediately after washing it, try putting in on the grill. Need a recipe? We’ve got you covered! Try our grilled Caesar salad recipe—it’s not nearly as caloric as most Caesar salads served in restaurants, and it’s easy to make. A win-win situation indeed.

Pineapple

Mitch Mandel and Thomas MacDonald

Pineapples pack a lot of juice, which may be one of the main reasons you enjoy it so much. However, grilling the fruit allows for that excess juice to drip off, which may result in a less messy experience. Grill rings of pineapple for a sundae, or place them on top of burger patties to add some sweetness to a savory dish.

RELATED: These are the easy, at-home recipes that help you lose weight.

Bananas

Mitch Mandel and Thomas MacDonald

Banana splits are timeless, but have you ever tried a grilled banana split? Grilling a banana gives it a caramelized flavor, which marries well with something sweet and chilled such as a scoop of vanilla bean ice cream.

Grapefruit

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Grilled grapefruit is a paleo-friendly snack anyone will love! Caramelize the fruit half with one teaspoon of honey and one tablespoon of coconut oil. Sprinkle cinnamon or nutmeg on top for some extra, natural flavor—and skip the sugar!

Oysters

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Raw oysters are a great go-to happy hour order, but have you ever tried them grilled? Blend butter with fresh garlic and top with an herb or even hot sauce for a delicious snack. Fun fact: oysters are loaded in omega-3s, which is an important component for staving off a stroke.

Scallions

Scallions pack a lot of flavor on their own, and while they aren’t as pungent as red onion, for example, they often aren’t eaten by themselves, but rather chopped and added to dishes as a garnish. Chef Ochs recommends seasoning the green onion with salt and oil. “Adding grilled scallions to a dish can add the perfect addition of impeccable flavor, and can also be used chopped and mixed in a vinaigrette or puree,” he says.

Artichokes

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Artichokes aren’t often one the most desired vegetables…that is, unless it’s added in a spinach artichoke dip. The vegetable is a good source of vitamin C, an important antioxidant that supports immune function and fends off illness. Try grilling artichokes with lemon and garlic for a special treat.

Pizza

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Ditch the oven and fire up the grill—it’s time to start experimenting with cooking a pizza pie atop an open fire. Slide a ceramic pizza stone under the dough to help balance the intensity of the flames from the grill.

Apples

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Do you see a reoccurring theme here? Grilling fruit takes the flavor to the next level. Pair these apples with low-sugar Greek yogurt for a healthful, protein-packed snack, or add them to a grilled cheese and Brie sandwich for an extra special treat.

Halloumi Cheese

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“One of the best cheeses to grill,” says Ochs. “Halloumi cheese actually has a very high melting point, that allows you to get extremely nice grill marks. Add to any salad or burger, and voilà!”

Asparagus

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Rarely do you nosh on asparagus in its raw form—it’s more palatable once it’s been sautéed, especially with another savory element such as a shallot. Try grilling the vegetable for an added smoky savor.

Brie

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Cheese and crackers, anyone? Brie is an intense cheese, but applying heat to this potent cheese can potentially make this pungent cheese that much more appetizing. Serve with crackers and maybe even drizzle a balsamic reduction on top.

Bacon

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Tired of having to dispose of the bacon grease from the skillet? Ditch the stove-top method and, instead, fire up the ol’ grill outside. This way you won’t have to worry about clogging your drain or causing the whole house to reek of bacon.

Grapes

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Marinade red seedless grapes for a day in vinegar, olive oil, brown sugar, and crushed garlic. Then, slide them onto skewers and grill. Pair with a delicate and mild cheese such as fresh burrata.

Palm

“I love grilled hearts of palm,” says Julian Garriga, executive chef at the upcoming Seawell Fish N’ Oyster, opening this summer in Miami Beach. “They are great in salads, but even better chopped up in a pasta, baked mac n’ cheese or a vegetarian taco. It adds a great smoky and crunch factor.”

Cauliflower

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Often fried cauliflower is served as an appetizer with ranch. But if you’re trying to watch your waistline, it may be time to nix the fried version of this vegetable and opt for a healthier alternative. Chef Ochs says to slice the cauliflower into large steak-like portions and to grill at low heat until the cruciferous vegetable becomes tender. Then, “put on high heat to get a nice char out of it,” he says. Garnish the grilled cauliflower with herbs like cilantro or parsley if you wish!

Plantains

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Plantains are much tastier to eat once they have been cooked, and grilling inevitably lends the starchy food a charred flavor. Glaze the unsweet plantain with a mixture of butter, brown sugar, and vinegar so that it caramelizes on the grill.

Apricots

Mitch Mandel and Thomas MacDonald

If you enjoy munching on dried apricots as a snack, there’s a good chance you’ll be a fan of apricots in their fresh form, too! For a healthy dessert, try grilling the fruit and adding Greek yogurt to the center where the pit originally was. Then, drizzle maple syrup and sprinkle chopped, toasted walnuts to the top of the fruit once plated.

Shortcake

Mitch Mandel and Thomas MacDonald

As if shortcake wasn’t mouthwatering without the grill, the flavor becomes even more prevalent with grill marks. Seriously. Give this grilled strawberry shortcake with balsamic recipe a test run and see for yourself.

Jackfruit

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Calling all vegans and vegetarians: this mock BBQ sandwich is super delicious and meatless! Grill jackfruit and drench the stuff in your favorite BBQ sauce as a pork alternative.

Mango

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Either eat grilled mango as-is or use it to make a homemade chutney.

Lobster

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Fire-roasted lobster? Sounds like a delicious endeavor to us! Make sure to grill the lobster with lemon because, according to Chef Ochs, “grilling a lemon lightly caramelizes it, makes it a bit sweeter, and adds a charred flavor. It’s great to add layer and depth in flavor to any dish!”

Clams

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Why go to a seafood place for fried clam strips when you can grill buttery clams in the comfort of your own backyard?

Endive and Radicchio

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“Great for a quick grilled salad,” says Ochs. “Season with salt and pepper, brush with olive oil, and grill until lightly charred. Finish with a touch of aged balsamic and shaved parmesan cheese.”

The post 30 Surprising Foods That Taste So Much Better Grilled appeared first on Eat This Not That.

#Eat This Not That

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moonstew16-blog · 6 years ago

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chocolate caramel tart

Previously

Chocolate Caramel Tart

Servings: 8 to 12

Time: 2 hours 30 minutes

Source: Genius Desserts

Three things:

Crust

1/2 cup plus 1 tablespoon powdered sugar

1 1/4 cups (155 grams) all-purpose flour

1/4 cup (20 grams) Dutch-processed cocoa powder

1/2 cup unsalted butter, diced

1 large egg yolk

3/4 teaspoon vanilla extract

Caramel filling

2 cups granulated sugar

1/2 cup water

1/4 cup light corn syrup

1/2 cup unsalted butter, cut into tablespoons

1/2 cup (120 grams) heavy cream

2 tablespoons creme fraiche or sour cream

Pinch or two flaky sea salt

Ganache topping

1/2 cup heavy cream

3 1/2 ounces (100 grams) bittersweet chocolate, finely chopped (Fleming requests your “best quality”)

Pinch or two flaky sea salt

Source: https://smittenkitchen.com/2018/12/chocolate-caramel-tart/

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cynthiamwashington · 7 years ago

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My 14 Favorite Keto-Friendly Snacks

Keto tends to discourage snacking. Not as in “If you’re keto, you’re not allowed to snack!” More like “If you’re keto, you probably won’t feel the need to snack as much.”

Still, hunger strikes. Situations arise where you need a little something to nourish you in the moment without having to cook a meal. This isn’t a problem. But you do need to be prepared—or else risk derailing your efforts.

A snack must be instantly available or take no more than a minute or two of preparation. A snack shouldn’t be something that makes you groan or use more than one or two bowls or pieces of kitchen equipment to prepare. It should be an afterthought.

What are my favorite keto-friendly snacks? I’ve got 14.

1. Coconut Butter

As I mentioned in last week’s “Day in the Life of Keto” video, my go-to keto-friendly snack is a tablespoonful of Artisana coconut butter. It’s sweet, without having much sugar. It’s creamy, without having any dairy (if you care about that sort of thing). It’s full of fiber, which some people have trouble finding on a keto diet. And it’s right there, waiting, ready without any real preparation.

2. Brad’s “Stu Can’t Stop Chocolate Bark”

Stu is my writing partner—and buddy Brad Kearns’ dog. Stu can’t stop barking once he gets going. “Stu Can’t Stop Bark” is Brad’s edible, polyphenol-rich homage to Stu.

Take a pound of 80%+ chocolate and break it up into pieces. Add half to a double boiler or glass bowl set above a boiling pot.

As chocolate melts, add 3 tablespoons of coconut oil. Stir to combine.

Add two cups of chopped macadamias or other nuts to a large mixing bowl along with the rest of the chocolate.

When chocolate/oil mixture is completely melted, pour it into the mixing bowl. Stir until everything is melted and evenly distributed. Really coat those nuts.

Spread half the mixture evenly into a 15 x 10 inch glass baking pan. Drizzle three tablespoons of almond butter across the top. Optional: sprinkle coconut flakes or coconut butter across the top.

Spread the rest of the mixture across the top. Sprinkle sea salt. Optional: sprinkle coconut flakes or coconut butter across the top.

Refrigerate until solidified. Remove from pan, cut into squares with large chef’s knife. Keep refrigerated or frozen until ready to eat (immediately).

Do not give Stu, or any other dog, Stu Can’t Stop Bark. They can’t process the theobromine in the dark chocolate. To a dog, chocolate bark is way worse than a bite. To a human, it’s pure fuel.

3. Avocado Mashed With Sardine

This one takes a small amount of preparation (about a minute). You could make it ahead of time and leave it in the fridge, but the risk of a browning avocado is too great for me to bear. What’s a minute anyway? We all have plenty of those laying around.

First, grab a can of sardines. Wild Planet in EVOO is my preferred type. Open it up, dump it in a bowl. I don’t always include all the can oil. Sometimes my dog Shanti gets it, sometimes I keep it. There will be plenty of fat either way.

Next, add a diced avocado.

Add a sprinkle of salt.

This is where choice enters. I’ll either squeeze a lemon over the bowl, or add a tablespoon of Primal Kitchen Green Goddess dressing.

Stir to combine.

Double it up and you have yourself a solid meal.

4. Mac Nuts In Greek Yogurt

Either is a great snack by itself. Together, they become more powerful than you can imagine. Mac nuts are inherently sweet, especially once you’ve removed sugar from your diet and increased your appreciation of subtle flavor. Because the yogurt is so thick, the mac nuts are suspended throughout the entirety rather than pool at the bottom as happens with runnier yogurt. Every spoonful nets you yogurt and mac nut.

5. Keto Coconut Cheesecake Bites

Go read the post, make the recipe, and report back. Better than expected, right?

6. Three Raw Egg Yolks

More than a snack, this is a quick cognitive pick-me-up. Egg yolks are loaded with brain-boosting nutrients like choline. Many of the nutrients in the egg yolk are encased in phospholipids, making them highly bioavailable and potent—similar to liposomal supplements. The vitamin D in eggs is “stronger” than the vitamin D in supplements, for example. The omega-3s in pastured or omega-3-enhanced eggs are more potent than those in fish oil.

7. Toasted Coconut Flakes

There are places that sell them unsweetened; these are a good example.

But you can also toast your own quite easily. 325° F oven, baking sheet, single layer, dash of salt, 10-12 minutes or until desired brownness. If you like the results, play around with some additional spices. Turmeric with black pepper. Curry powder. Cayenne. Cumin and garlic powder.

8. Boiled Eggs

For my money, the egg is the perfect keto food. Nice protein—fat ratio, excellent micronutrient profile (especially if you go with pastured eggs). They boil nicely, too.

Hard-boiled eggs store well for days in the fridge. You can chop them up, mix with mayo and mustard, and have delicious egg salad in under a minute. You can eat them straight up with bit of salt and pepper. You can devil them.

Soft-boiled eggs don’t store as well in the fridge, especially if you make the yolks as runny as I like, but they’ll last for at least a few days. And let’s be honest: soft-boiled eggs never last long. They’re too good. My personal favorite way to eat a soft-boiled egg is to toss it in salt, turmeric, and black pepper. Another good way is to make marinated kombu and tamari soft-boiled eggs.

9. Smoked Oysters

Crown Prince smoked oysters are a hidden gem in the grocery aisle. You get a big dose of zinc and iron. All you have to do is pop open the can, grab a fork (these get messy, so don’t use your fingers), and get to snacking.

10. Nori-Wrapped Tuna Salad

First, make tuna salad. I always go basic here. Primal Kitchen Mayo, tuna. I do drain the tuna, either drinking the juice or, again, giving it to Shanti. Leaving the liquid in with the tuna and mayo gives it a wet texture I don’t prefer.

I’ll keep a big container of that made ahead of time. Then I just spoon it into nori, fold together, and cram into mouth.

You get a nice dose of omega-3s, selenium, and protein from the tuna, along with iodine from the seaweed.

11. Cold Leg Of Lamb With Sharp Cheddar

This isn’t a constant presence in my snack arsenal. I don’t always have a cooked leg of lamb sitting in my fridge. But when we do make leg of lamb, I make sure to save at least half of it for leftovers the rest of the week. Cold roast lamb is way better than cold roast beef. The two don’t even compare.

It’s medium rare, always. I eat it with a wedge of sharp cheddar, always.

12. Cold Chicken Leg

My old lunchtime standby when I didn’t have time to throw together a Big Ass Salad, the cold chicken leg is made for quick snacking. It comes with a handle. It has excellent texture—there’s something about the chilled fattiness of the thigh that makes it incredibly tender. I’ll keep a sack of cooked chicken legs (always whole, drumstick and thigh) in the fridge for easy access.

I love fresh roasted chicken, right out of the oven, and my favorite piece to eat is the thigh. But there’s something special about the cold chicken leg. A cold breast I could take or leave.

13. Crudités With Dip

Crudités are just sliced or whole raw vegetables served with dip. A traditional crudités platter comes with vinaigrette, and that’s a good option, but you have others.

Yogurt mint dipping sauce, bacon guacamole, guacamole, (my personal favorite) chipotle mayo.

There are millions of combinations. Possible vegetables include broccoli, cauliflower, carrots, green beans, asparagus, peppers, tomatoes, zucchini, cucumber, onions. Almost anything works.

FODMAP-sensitive folks might want to be careful with some of the raw vegetables. Choose wisely. Don’t eat a plate of raw broccoli if cooked broccoli gives you stomach issues.

14. Roasted Veggies

Every once in awhile, I’ll cut up a big mix of veggies (drawing on the list mentioned in the crudités section above), toss them in avocado oil, salt, and pepper, and roast them at 425° until I see what I like. I’m going for char, for browning, for caramelization. Some of them get eaten right away. The rest go into a glass container and into the fridge for snacks.

Eat cold.

Those are my 14 favorite keto-friendly snacks. What are yours?

Thanks for reading, everyone. Take care.

The post My 14 Favorite Keto-Friendly Snacks appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

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newsglobaltoday-blog · 7 years ago

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The Best Cheeses For Grilled Cheese, According To People Who Truly Know

New Post has been published on http://newsglobaltoday.com/2018/04/the-best-cheeses-for-grilled-cheese-according-to-people-who-truly-know/

The Best Cheeses For Grilled Cheese, According To People Who Truly Know

Warning: American cheese has no place in this story.

While it’s hard to deny the melty perfection of a diner-style grilled cheese sandwich made with slices of American cheese or even Kraft singles, most experts happen to think American cheese is pure garbage.

“It’s not really cheese to me, it’s some kind of weird plastic-y substance that should be banned from the face of the earth,” Heidi Gibson, co-owner of The American Grilled Cheese Kitchen in San Francisco, told HuffPost.

While not everyone agrees with that, it’s not the only point of contention when it comes to making a good grilled cheese sandwich. You can use white or wheat bread, and you can slather it with either butter or mayo. You can grate your cheese or you can slice it, or you can get real controversial and put tomatoes in it. But what really matters in a grilled cheese sandwich is the type of cheese you use. And no one agrees on that, either.

But there are professionals who truly know how to turn cheese into magic. When you meet such a person, you should listen to them carefully. We did just that, asking three legendary cheese experts to tell us, in their opinion, the best cheeses for a grilled cheese sandwich.

Heidi Gibson

Gibson is the author of Grilled Cheese Kitchen, winner of seven grilled cheese championships and co-owner (with her husband Nate Pollak) of The American Grilled Cheese Kitchen in San Francisco. Here are her top 10 picks:

1. Medium cheddar. This is the mic-drop classic, as far as I’m concerned. Melty, delicious, and with that perfect pull-apart gooeyness. Tillamook is my personal favorite. Aged cheddars are great too, but don’t melt quite as well.

Bonus: Tillamook’s smoked black pepper cheddar. Holy moly is this perfect in a grilled cheese!

2. Fontina. Another beautifully melting cow milk cheese, fontinas range from mild to stinky so there’s one to suit everybody’s taste. I like the stinkier ones (melting cuts the stink, by the way) and like to add a little minced sage and some prosciutto to my fontina grilled cheese.

3. Monterey or Sonoma Jack. Jacks are mild cow milk cheeses and are particularly good for mixing with a stronger-flavored cheese in a grilled cheese (like blue cheese, or Parmesan) so you can get a more interesting flavor but still have a gooey melty texture. Use mostly Monterey Jack and sprinkle on a couple teaspoons of your favorite blue cheese or hard grating cheese on top of Jack for something unique.

4. Gouda. Gouda is one of the world’s oldest known cheeses, and one of the best for grilled cheese. Straight up red-wax gouda (which is young) is fine, but I recommend trying some of the wide variety of variations … smoked gouda, gouda with cumin, goat milk gouda. Aged gouda takes a little longer to melt (it’s harder) so keep the flame low to not burn your bread, but it’s worth trying if you can find it. In the U.S., Marieke Gouda makes some of the best gouda around.

5. Comte. Comte is an unpasteurized French cow’s milk cheese eaten straight or made into fondue. It’s firm and rich, with buttery tones. Try it with a smear of dijon mustard on a sturdy country loaf.

6. Boschetto al Tartufo. This is a specific cheese, and other truffled Italian cheeses are great too, but this one has cow and sheep’s milks and melts beautifully; it’s available nationwide in Whole Foods’ cheese dept. I like it in a grilled cheese with thick-sliced smoked bacon and some fresh snipped chives on ciabatta bread.

7. Gruyere and Emmental (lumping together because they are similar). Cheeses traditionally used in dishes similar to grilled cheese are always good options, and gruyere and emmental are both used in Croque-Monsieur (or -Madame), a strong hint you’re on the right track. These can be pretty firm cheeses, so grate them before adding to your sandwich to facilitate melting. If you find the flavor a little strong, mix them with a milder cheese, like Jack or havarti.

8. Toma. Toma is a traditional semi-soft cow milk cheese made in Northern Italy. Flavor varies by producer, but it’s creamy and mild, and a great melter. Point Reyes Creamery in California makes a particularly good version of Toma.

9. Havarti. Creamy havarti is another good one to pair with other cheeses; it is relatively soft and buttery, very mild, and children (or people who don’t like any stink in their cheeses) will love it. It melts easily. Try some of the flavored havartis (like dill) for variety.

10. Raclette. This is Swiss cheese you see used in a traditional Swiss dish (and device) also called “raclette” ― you melt the surface of the cheese in front of a fire and scrape it onto bread or potatoes. Of course it’s perfect for melting in a grilled cheese too. It’s got a “Swiss cheese”-type flavor, but more sophisticated.

Kurt Beecher Dammeier

Beecher Dammeier is the founder, CEO and executive chef at Beecher’s Handmade Cheese, which launched in Seattle and has locations nationwide.

1. Aged Cheddar-Gruyere (Beecher’s Flagship). This is the key ingredient of our famous Beecher’s grilled cheese sandwich. The age of the cheddar gives the sandwich a nutty flavor and this “sweet cheddar” style of cheese melts into the bread beautifully. We like to mix in a little Just Jack for some added richness, but going all out with Beecher’s Flagship is not a bad idea either. Prepare for a slightly sharp, decadent sandwich with a smooth, creamy texture.

2. Comte. Comte hails from the Franche-Comte region of eastern France. The semi-firm cheese is made from unpasteurized cow’s milk cheese and is known for its distinct flavor profile. It’s often found melted atop a hearty bowl of French onion soup. I’d suggest pairing it with some rosemary-seasoned caramelized onions or some smoked ham for a delicious grilled cheese à la Française.

3. Monterey Jack (Just Jack). For a classic grilled cheese, you can’t go wrong with Monterey Jack. Our version of this cheese, known as “Just Jack” is a rich, creamy Jack that melts into pure deliciousness. Its full-cream flavor pairs especially well with fruity or spicy preserves and chutneys.

4. Emmental. This traditional style of cheese made in Switzerland is known for its melt-ability. It’s most commonly used in fondue but works equally well between sliced bread. Add a little thinly sliced steak or crisped bacon in between two slices of cheese to round out the slight sweetness of this Swiss cheese. Serve with ample mustard and pickles.

5. Chaource. This soft French cheese has a lot of flavor. It’s salty and earthy, with a slight hint of bitterness. It’s not a typically used in grilled cheese sandwiches but is a fun, indulgent departure. Consider spreading some apricot preserves on a crusty white bread with the creamy cheese and serving it slightly warm (it won’t need much time to get melty). If you can’t find the traditional French version, try Seastack from Mt. Townsend Creamery.

6. Seasoned White Cheddar (Marco Polo). Marco Polo is one of my favorite Beecher’s cheeses. It’s an aged cheddar that’s seasoned with both green and black peppercorns. The peppery notes pair perfectly with roasted turkey or chicken. Add some spicy, pickled peppers (we love Mama Lil’s peppers) and you’ve got yourself a glorious sandwich.

7. Mont D’Or (Winnimere from Jasper Hills, Vermont). This cheese is often warmed in the oven so that the center melts into a perfect gooey mess, ideal for dipping crusty bits of bread. Skip the dipping part and go straight for a sandwich. Both the French version and Jasper Hill’s take are typically available in the winter months― try it with some freshly cracked black pepper and a little cranberry sauce.

8. Muenster (French and German versions will have more stinkiness). The American version of muenster is quite mild. If you want to ramp up the flavor profile a bit, opt for a French or German version that’s been imported (those tend to have more age and thus a more pungent, earthy flavor profile). Either way you go, this cheese will melt into a fine ooze and should be paired with some smoked bacon, and perhaps sautéed onions or apples, and thyme.

9. Garotxa (Spanish Goat). This semi-firm goats milk cheese from Catalan has become really popular, and with good reason; it has a round, robust flavor profile and is less acidic than many other goat cheeses. Try pairing it with some thinly sliced pears and prosciutto for an even more flavorful grilled cheese sandwich.

10. Blue cheese (Oregonzola by Rogue Creamery) cut with Swiss (Jarlsberg). Why not be bold and add a little blue to your sandwich? We recommend using a creamy blue, like Oregonzola from Rogue Creamery, and cutting it with a little Swiss or our Just Jack to achieve a creamier texture and slightly milder flavor. This would pair nicely with a dark nutty bread that maybe even has some dried fruit (like raisins or figs) baked into it.

Christine Clark

Clark is the assistant manager of education and events at Murray’s Cheese in New York. She gave us her top six cheeses for grilling in no particular order:

Young goat gouda. Mild, tangy, sweet and toasty. Easygoing and crowd-pleasing. Also a good option for people who have a hard time processing cow’s milk. Lovely with anything tomato-y.

Comte St. Antoine. Perfectly balanced, with a lovely sweetness. It’s the most popular cheese in France for a reason, folks! Excellent with bacon or a floral honey. Or both!

Annelies. My current favorite grilled cheese is Annelies, caramelized onions, thinly sliced pickles and coarse grain mustard on sourdough. Dreamy Annelies is exclusive to Murray’s and is incredible on its own but life-changing in this sandwich.

L’Etivaz. L’Etivaz, which is made using traditional production methods and tastes the way Gruyere tasted hundreds of years ago, is incredible as a grilled cheese with a simple swipe of strawberry jam. A summer day in a sandwich.

Taleggio. Taleggio’s yeasty, egg custardy flavor is made more savory in a grilled cheese, and is delicious with fig jam.

Arzua Ulloa. Arzua Ulloa tastes like string cheese turned into fancy cheese—looks impressive, tastes like your childhood. A very friendly, easy-going cheese, so put it with your favorite sweet or savory pairing and it will be delicious. Membrillo paste is my current fave.

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belindalewis-blog · 7 years ago

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34 Fun and Easy Fall Snack Ideas

New Post has been published on http://wonderfulhomedecorations.com/halloween/34-fun-and-easy-fall-snack-ideas.html

34 Fun and Easy Fall Snack Ideas

34 Easy fall snack ideas that will help you make the most of the season without taking up too much of your time! Great for fall lunches, or fall classroom parties!

Whether you’re looking for something healthy, easy, or just plain fun, this list has something for you!

Keep in mind that there is a lot of what some would consider “processed food items” on this list. However, most things can be recreated with homemade or organic options. So just use this list as a jumping off point that you can tweak and improve as you see fit.

You can also skip right to the “lower sugar” options that have whole food ingredients by clicking here!

34 Easy and Fun Fall Snacks

Turkey Snack Bags –

These fun little snacks are easy as can be with only 2 ingredients and a clear, food-grade glove!

Lolly Pop Ghosts –

I love a good Tootsie Roll Pop at Halloween. In fact, it’s the only time I ever eat them! I think I would enjoy them even more if they started out as a tissue paper ghost!

Black Cat Krispie Treats –

I made these a few weeks ago and my husband told me I should always make our Rice Krispie Treats this way from now on! Win! Plus, they are just crazy adorable!

Chocolate Covered Pretzel Turkeys –

Dip in melted chocolate, roll in fall colored sprinkles and you’re done! So easy!

Chocolate Bat Bites –

4 ingredients for this fun and easy snack! I’d probably make these for a party instead of a lunchbox, since the wings would probably get clipped during the journey from home to school!

Reeses’s Turkeys –

I just can’t get enough of these turkey treats. This one looks especially sweet with the use of two different sized Reese’s Peanut Butter Cups!

Owl Cupcakes –

These could easily be made with store bought cupcakes! Or you could make them from scratch too. Either way, add a few Oreo’s and some fall colored M&M’s and that regular cupcake turns into something that is just too cute!

Witches Hats and Brooms –

Another quick to make snack idea that would also be fun for parties! This one uses all pre-made items (Hershey’s Kisses and Oreo’s) and takes just moments to whip up!

Butterscotch Haystacks with Pumpkins –

Adding a candy corn pumpkin to this classic treat lends the perfect touch of fall!

Candy Corn Rice Krispie Treats –

I’m a sucker for Rice Krispie Treats and Chocolate, so these are definitely right up my alley!

Candy Corn Jello –

I’m thinking you might be able to make this with pre-made jello too. Just cut it into chunks, then combine the two colors into a new container. Or you could make it yourself and get that smooth seam!

Pumpkin Pie Crescents –

Being a huge fan of Harry Potter, these always make me think of Pumpkin Pasties from the books. But even if you’re not into all things Harry Potter, these would be a really fun (and delicious) snack for anytime of day!

Pretzel Pumpkin –

I just love these! White chocolate, a little orange food coloring (here’s some all natural food coloring), and you’re done! You could make a ton of these and just give a few each day with lunch!

RELATED: 35 Ways to Enjoy Fall (Even when it’s HOT outside!)

Easy Cinnamon Roll Pumpkins –

LOVE THESE! I mean, how much easier could it get! Pop open a can, add a little food coloring and you have a fun start to any morning!

Halloween Marshmallow Pops –

A bag of marshmallows (or some homemade ones), some melted chocolate, and a few fall sprinkles… add one of these wicked cool black Halloween lollipop sticks and you’ve got a magical treats!

Halloween Themed Pretzels –

Owls, ghosts, and mummies, OH MY! Who knew a simple chocolate covered pretzel could be so many things!

S’more Pretzel Bites –

Here’s another amazing pretzel transformation. Fireside fun on the go! Make these in advance and toss them in a lunchbox for a sweet surprise.

Peanut Butter Monster Munch Party Mix –

I love puppy chow, and this variation looks amazing too! I’d probably throw in a bunch of chocolate too though 😉

Hot Dog Spiders –

These are made with Applegate hotdogs (all natural, you can even get grassfed organic hot dogs from Applegate!), so I’m automatically disposed to like them! I bet there are a lot of kids who would just love to have these for lunch!

Apple Pie Crescent Rolls –

These are just like the pumpkin crescents, but filled with apple pie instead! Yum!

White Chocolate Mummy Pretzels –

Another fabulous dip and done snack idea! A little white chocolate and some edible candy eyes and you’re done!

Pumpkin Pie Twists –

A fun “twist” on crescent roll treats! Same ingredients as the pumpkin pie crescents from earlier, but a fun new shape! And of course, topped with icing 🙂

Pumpkin Patch Pudding Cups –

You probably had dirty cups as a kid, I think we all did. And this fun fall version sure stirs up the memories! I think I’d like the fall version better, to be honest!

Acorn Kiss Cookies –

What?! I never would have thought to turn a Hershey’s Kiss into an acorn treat! So fun!

Mummy Milanos –

Mint Milanos are pretty high on my list of favorite store bought treats that I make from home, and these Mummy Milanos have me running to the kitchen to make some! Or course, it didn’t take much to convince me that I needed some Mint Milanos 😉

Harvest Caramel Corn –

I love caramel corn any old day, but fall themed caramel corn is even better! You could throw in any of your favorite fall treats and I bet it would be amazing!

Lower Sugar Options

The Halloween season is basically a full time sugar high, right? So if you’re looking to combat that a little bit while still giving some fun fall themed snacks, then this section is for you!

Healthy Halloween Mason Jar Snacks

Keep your kids in the Halloween spirit, without getting them all hopped up on sugar with these adorable mason jar snacks! 5 adorable options will let you rotate out these healthy Halloween snacks all month!

Candy Corn Fruit Cup –

Love this fruit cup! And if you wanted to cut out the whipped cream, you could use sliced banana for the lighter layer! You could also serve it in a half-pint mason jar so that you’re not giving so much fruit all at one.

Mandarin Orange Jack-O-Lanterns –

A simple sharpie snack hack for the win!

Banana Ghost Pops –

Bananas, yogurt, and coconut! With just 2 chocolate chips, this is a fabulous lower sugar option!

String Cheese Witches Brooms –

You could make several of these Witches Brooms out of a single stick of string cheese!

Maple Nut Monster Clusters –

These look so good! This is basically a little granola cluster with edible eyes! Perfect!

Cheesy Ghosts –

Just a sharpie and 30 seconds gets you a fun fall lunchbox addition, or a classroom snack!

Easy Orange Pumpkins –

Cute! I never would have thought to use a celery stick for this!

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decafvillain · 7 years ago

Text

Easily My Worst Dream in Ages

And of course it’s the first one I’ve been able to remember in ages too. Written after I woke up at 6:00 am, only 4:00 hours after getting off RA duty.

My dream started in a very large, very modern building, a cross between a shopping mall, a large train station, and a green house. Lots of glass and geocentric designs, partially set underground but with a ceiling that soared up to let light in. I had this understanding that this was where I lived, studied, and worked, and that is what I did, alternating between going to classes and making snacks in a high tech but dirty kitchen. The first time I went to the kitchen was because I had an understanding that the 'usual' one was full, so I found this smaller private kitchen. I think I was going to make a smoothie. But first I had to clean the kitchen because it was really gross. As I tidied up the counters, a hologram of Tony Stark materialized at my side. I caught him in the corner of my eye and it surprised me so much that I dropped the bananas I was holding to the ground. He laughed, apologized, and picked them back up for me. We chatted for a while and I discovered that this kitchen was his, attached to an apartment that belonged to him because he had donated to/built the building. He told me he never really used it but asked me look after his dog in exchange for using his kitchen. His hologram disappeared before I could also, what dog? And why would he keep a dog in an apartment he visit?

Then I went to class. I only ever had one class, english comp, and it was always my real English professor teaching. She's a very enigmatic woman but with each class she grew closer to megalomania, demanding more and more attention and dedication, shouting at all of us. She was convinced that the heads of the school were watching us, watching her, and she made us go outside to perform a complex serpentine line dance to nothing but the unsteady and urgent clap of her hands. It felt very wrong to be outside and I could tell the other students felt uncomfortable too. It was unnaturally green outside, the ground marshy and the air sticky wet. The dance stretched on and on, our legs tangled together and eventually I tripped. Like a pile up car crash more and more people knocked into and onto each other until I was the bottom of a very large dog pile. I was suffocating, begging people to get off or pull me out, but no one could hear me.

I woke up on a bench in the main area of the building, and from then on never saw anyone from that class again. I saw very few people at all, actually, and it seemed like days passed as I wandered the corridors, in what sometimes felt like circles and sometimes felt like long unrepeating hallways, trying to figure out what to do. As I walked, things changed. Doors that were normally open were locked, friends and workers normally on regular schedules were gone. Some off the areas were blocked off with caution tape, and the more I walked the more I noticed patches of mossy green mold growing on the furniture, the walls, the ceiling. The more I walked the less people I saw, too, until I hadn't seen anyone for a very long time.

I kept walking and came to the kitchen, and I knew that this time Tony Stark was waiting for me. This was our regular time to get together and chat. But when I walked closer everything felt wrong. The doors were shut, the lights were off. I walked in and the place was in disarray, a platter of- and this is very very specific -a platter of caramel dipped-chocolate drizzled-chopped nut sprinkled-apple slices was scattered across the ground. I bent to pick them up, the lights still off, and the sense of wrongness only grew until there were warning bells going off in my mind. And then I heard a growl. Without looking to see where it came from I stumbled out and slammed the door behind me. Back in the main area, the only light now was what came in through the large glass ceiling and through the thick glass it looked as if the sun were setting. I felt so alone, so afraid, and the knowledge that I had been left behind, forgotten here, settled in my stomach like a stone.

I turned around, ready to keep wandering, and suddenly my dad was right behind me, standing really close and it startled me the same way Tony Stark did before. The apple slices, which I was still holding, tumbled out of my hands. But then I saw that it was him and instantly felt safe. I felt silly too, sheepish for getting all worked up by being alone in an empty room. We hugged, then dad asked me if I was ready to go, so I told him that I needed 20 minutes to shower and ran back inyo Stark's apartment. Even though I wasnt scared any more I still hurried so we could leave, and I can still remember the way my wet hair felt as I walked out.

I couldn't see my dad at first, and the panic of being left behind blossomed in my stomach again, until he walked back in through the doorway from the outside. Relieved to find him I hugged him again, and he comfortingly patted my back in the same that he has always done. Totally relaxed again, I only closed my eyes for a second, but when I opened them again I could only watch in horror as a flood of figures identical to my dad walked in from the outside. My dad's grip tightened to uncomfortably, and in a mildmannered voice tinged with with malice he asked me how my day has been and called me by my sister's name. I craned my head up to look at him and whispered, "Well that's just cruel." Before I had even finished speaking his hands switched from a gentle, reassuring backrub to tearing into my skin, rough and abrasive and incredibly painful. With great effort I pushed away from him and fell the floor, simultaneously begging for help and denouncing him as my real dad. The last image I have before I woke up is being trampled underfoot by a thousand of my dads as another thousand watch dispassionately.

The panic is still so strong right now that my hands haven't stopped shaking while I type.

#me #my dream #dream reading side of tumblr what does this mean???

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