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Apple Cider Caramels

12.21.2013 by J. Doe // 11 Comments

We were all ready. We had a plan.

 

The Child wanted to give gifts to all her friends and all her teachers, which was fine when she was in elementary school and this meant one girl, one teacher, and one music teacher. Gift baskets and silly hats for everyone!

 

She’s in middle school now, and this means lists of teachers and coaches and friends and sort-of friends. We begin our discussion with a brief math test: Ten teachers times a $25 Starbucks card is how much?

 

We move on to budgeting, and from there simple division, and then to more advanced math problems: If it takes an hour to pick out one very personal gift for each of twelve friends, and you still have to do homework every evening, how much time is left to play Minecraft and watch Smosh videos?

 

Finally, we hit on a plan, and find assorted holiday rubber ducks for all her friends, and some inexpensive penguin mugs for the teachers, which will be delivered filled with homemade caramels. No problem. Christmas under control … until it isn’t, after a huge project at work keeps me late several nights, and a rather odd string of phone calls sucks up even more of my spare time.

 

Still, caramels aren’t hard, and we plan for The Child to deliver the mugs on the Friday before her break, so I start making caramels on Wednesday evening. I had made Apple Cider Caramels last year, using a recipe from Sweet Pea’s Kitchen, and they were quite good, but the recipe seems to be gone from the site now. I did print out a copy, which I eventually found tucked in a cookbook, but in my searches I also ran across the recipe below over at Smitten Kitchen, and thought, well, maybe I should give it a try.

 

The caramels are very, very simple to make, with only a few ingredients and steps, and the resulting caramels have a wonderful mild, slightly tart spiced-cider flavor. I made some slight modifications to the recipe, primarily reducing the amount of salt to account for the change in type of salt from the original recipe (she uses Maldon salt, I used regular kosher salt). I also cooked only to just slightly above 250 degrees, since I wanted a very, very soft caramel that the child could eat with her braces. Both modifications worked out very well. The Child pronounced the caramels delicious, and we didn’t have to go to the orthodontist after she ate one.

 

Thursday morning, we arrive at school, and she unloads a bag of Rudolph the Red-Nosed Rainducks from my trunk, and then panics: Where are the caramels?

 

They’re for tomorrow, I say. They’re not done yet.

 

But there’s no school tomorrow! It’s going to be a snow day.

 

I’ve not heard anything about snow, and tell her this. One batch of these caramels doesn’t fill up the mugs, I tell her, so I need to make more tonight. She’s not content with this, but I check the weather on my phone and show her: Look. No snow.

 

I spend the evening making more caramels as she writes out gift tags and attaches them to the penguin mugs. I keep checking the news for weather updates, but there’s still nothing about snow, until about 9pm, when the warnings start to appear. And sure enough, at 5:30 the next morning, I receive a text that wakes me up: Emergency Notification – School canceled due to snow.

 

I peek out the window, and discover there’s about a half inch of snow in my yard. By Seattle standards, this constitutes Snowpocalypse.

 

I wake The Child, so she can see the magical, beautiful snow before it melts. She shrieks and squeals over the school cancellation, instagrams the snow on the roof outside her window, and goes back to sleep.

 

Apple Cider Caramels

Apple Cider Caramels
 
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Author: The Smitten Kitchen Cookbook
Ingredients
  • 4 cups apple cider
  • ½ teaspoon ground cinnamon
  • 1 tsp kosher salt
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks
  • 1 cup sugar
  • ½ cup packed light brown sugar
  • ⅓ cup heavy cream
  • Neutral oil for the knife
Instructions
  1. Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between ⅓ and ½ cup in volume. This takes about 35 to 40 minutes. Stir occasionally.
  2. While this is cooking, get everything else ready. Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and salt together in a small dish.
  3. Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes, keeping a close eye on it.
  4. Remove caramel from heat, add the cinnamon-salt mixture, and stir to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours. Once caramel is firm, transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.
Notes
The original recipe called for "2 teaspoons flaky sea salt, such as Maldon." I didn't have that so I used 1 tsp of kosher salt, which was exactly right. Also, the original recipe uses real apple cider (the kind you find in the refrigerated foods case). I didn't have that and used regular bottled apple cider, which I admit is inferior but worked out fine.
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Categories // The Joy of Cooking Tags // apples, candy

Chunky Apple Sauce

11.30.2013 by J. Doe // Leave a Comment

The Cleaning Lady has a new business, selling jewelry. It’s hard to picture her wearing any of the items in the glossy catalog, but the things are actually quite nice. I buy some earrings on one occasion, and a necklace on another. She asks if I will throw a party – to get some jewelry for free – and though I am not a big fan of those parties where you go to someone’s house knowing you are obligated to make a purchase, after a bit of putting her off, I finally decide Why Not? It’s pretty and Christmas is coming.

The evening arrives and I have four guests: Two ladies I have known since I moved to Seattle a decade ago – the first people I met, in fact. The others are a neighbor who I help with genealogy, and a mom at The Child’s school. The second two are late, but the first two arrive together, exactly on time.

The Cleaning Lady – who looks nothing like she usually does, dressed for a party – greets them at the door and introduces herself. I help them off with their coats, standing in the newly-painted foyer. I pour them some wine, and we sit in the freshly-repainted and redecorated living room, next to a large jewelry display, chatting about cars – specifically, their cars – and pets – even though one of them doesn’t like cats, she thinks The Siamese is a rather handsome one.

The black and white cat takes a hint and wanders off, as does The Cleaning Lady, who sits quietly as I try to think of a way to bring her and her jewelry back into the conversation. No opportunities present themselves, but as I sit and listen, I reflect on all the other times I’ve seen these women in the past year, and done the exact same thing: Sat and listened and waited for someone to ask, perhaps, whether I’d been dating anyone. They never did, and I turned it into a game, asking them if their college-age daughters had boyfriends, or if other mutual friends were still seeing people, and wondering if getting them onto a topic would lead them to make an inquiry I could answer.

But they just answered the questions, and asked none in return, all year.

I start texting the other two ladies, who arrive within minutes of each other. Even though they are an hour late, they immediately get into the spirit of the evening, taking their glasses of wine over to the jewelry display, and trying things on. One of them went onto the jewelry company’s website and watched their scarf-tying video, and starts to demonstrate for us all. One of them buys a necklace for her daughter, but the scarf-tying lady says, I can’t buy a thing, and then confides she’s in the middle of a divorce and very worried about money.

The ladies make their jewelry purchases and finish their wine, and head out, and when they are gone, The Cleaning Lady says, those first two ladies are not nice people. They are not good.

I try to defend them: We used to be very close. When The Child was little, we did a lot of things together and they helped me a lot.

We both look at The Child, now trying on bracelets and nearly my height. She was little a long time ago.

A weight comes off me as the holidays simplify themselves. I decide not to host my annual cookie exchange, which has long since outlived its fun spirit owing to the sense of obligation I feel to do it each year – the event each year I know I will see old friends. I start to back away from hosting Thanksgiving, another annual event that I host out of guilt, also attended every year by one woman, who I also met around the same time. I am startled to discover that this friend, this year, has made other plans involving plane tickets, but not taken the time to mention it to me – her host for a decade – until I send an email, inquiring about making plans.

I receive another invitation for Thanksgiving, and accept it appreciatively, and then an invitation for museum event two days later, and accept that too. I invite people over for a relaxed evening of latkes and applesauce after the museum, and make the applesauce ahead of time.

 

Chunky Apple Sauce
 
Print
This started as a recipe for apple butter, but I just omitted the butter to make a delicious applesauce. The addition of wine adds a nice depth and hint of sophistication that isn't overbearing.
Author: Adapted from PBS Food's Fresh Tastes Blog
Ingredients
  • 4 large apples
  • ¼-1/2 cup light brown sugar (to taste)
  • 2 tablespoons white wine
  • ¼ teaspoon cinnamon
Instructions
  1. Peel, quarter, and then core the apples. Cut into 1-2 inch pieces that are roughly the same size, so they cook evenly.
  2. Place the sliced apples in a large heavy bottomed pot with a lid, and then add the sugar, wine, and cinnamon. Cover with a lid and cook over low heat for 20 minutes to allow the apples to release their liquid.
  3. Remove the lid, turn up the heat to medium, and then continue to cook for about 10 minutes to burn off extra liquid. The apples are done when they are tender and there is almost no liquid remaining in the pot. Stir frequently and be careful not to burn them. Taste the apples and add more sugar if they’re not sweet enough.
  4. When the apples are done, turn off the heat. Use a potato masher to roughly mash up the apples.
  5. Allow the apple sauce to cool, and then transfer it to an airtight container. It should keep in the fridge for up to 2 weeks.
Notes
If you want a smooth apple sauce, run it through a food processor.
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Categories // The Joy of Cooking Tags // apples, comfort food

Apple-Cinnamon Baked Oatmeal

03.16.2013 by J. Doe // 11 Comments

I went to a friend’s house the other evening, for one of those in-home sales “parties.” This one was for clothes, and I found myself struggling a bit – I don’t want to buy too much at this weight, especially at full price.

But I loved the clothes and since I have an actual date – one that I’m actually kind of really super-excited about – I bought a few things. Things that will still fit me as I lose the weight that I vowed that night, I will lose.

Yes, that was me sounding like a teenager about … a guy.

That was also me making a pinkie promise to be a “Diet Accountability Partner” with the party hostess, who texted me a couple of days later to ask “how’s it going?” and remind me of a big event we have coming up in a couple of months involving evening gowns.

An event that he will be at.

Not only can I take a hint (thanks, Universe!), I can diet with the best of them. My technique is pretty simple – I don’t count calories or eat nothing but cabbage soup. I just eat plants. I allow myself a bit of grain, but not as the main part of the meal (ie, no pasta dishes). Most of the grain I consume is at breakfast. You know – oatmeal.

I experimented a bit with steel-cut oats in the slow cooker, but I found it made a whole lot of mess for something that was okay, but not great enough to warrant all the cleanup. (It sticks like crazy to the pan when you cook it that way.) Then I started running across recipes for baked oatmeal, and thought maybe that would work better.

It did. It didn’t stick to the pan, even though I forgot to grease it. The recipe made a week’s worth of breakfast for me, and kept me full enough that I made it to lunch without getting cranky. Or at least, without getting cranky about lack of food.

I used the wrong size pan, so the recipe came out slightly more dry and crumbly than I would have liked, but still satisfyingly moist enough that I didn’t feel like it needed milk poured over it. It was also pleasantly sweet from the apples and maple syrup, and so didn’t need any extra sugar. I just kept it in the fridge, covered in tin foil, and warmed up a square each morning.

 IMG_9354

Apple-Cinnamon Baked Oatmeal
 
Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
Author: Sprung At Last
Serves: 6
Ingredients
  • 2 cups old-fashioned rolled oats
  • ½ cup chopped walnuts, toasted, divided
  • 1½ teaspoons ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups milk
  • ⅓ cup pure maple syrup
  • 1 egg
  • 2 tsp unsalted butter, melted
  • 2 tsp vanilla extract
  • 2 apples, peeled, cored and cut into ½-inch dice
Instructions
  1. Preheat oven to 375 degrees F. Grease an 8-inch or 9-inch baking dish; set aside.
  2. In a medium bowl, stir together the oats, half of the walnuts, cinnamon, baking powder and salt; set aside.
  3. In a separate bowl, whisk together the milk, maple syrup, egg, melted butter and vanilla.
  4. Arrange the sliced apples in a single layer on the bottom of the baking dish. Spread the oat mixture over the apples, in an even layer. Slowly drizzle the milk mixture all over the top of the oats. Tap the baking dish a couple of times to disperse the milk among the oats. Sprinkle the top with the remaining walnuts.
  5. Bake for 35-45 minutes, or until the top is golden brown and the oatmeal mixture is set. Remove from the oven and let sit for at least 5 minutes.
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This is my contribution to Weekend Cooking, hosted by Beth Fish Reads. Why not swing by and see what other savory delights await?

Categories // The Joy of Cooking Tags // apples, breakfast, oatmeal, recipes

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