Posted by Sarah Young on October 27, 2013 0 Comments
It’s that time of year when the sun sets sooner and the breeze gets crisper... and we all know that Halloween must finally be here! This is also one of the craftiest times of the year, urging families of all kinds to cut, create, and glue their hearts out. Steak knives and sharpie pens go missing as the faces of eerie jack-o-lanterns start to take form, while empty toilet paper rolls and fishing poles unveil hovering ghosts in the foyer. We all know that reaching for that giant bag of overpriced assorted candies is the easiest go-to for Halloween trick-or-treaters but if you have a little more time this year, and an eye for creativity, try these wonderfully original hand-made treats that will make your house the favorite on the street!
1. Honey and Caramel Covered Apples
Yield:6 to 8 Caramel Apples (6 to 8 Servings)
Ready In:35 mins
6 mediumapples(or substitute 8 small apples)
3/4 cupheavy cream
1/4 teaspoon unrefined sea salt
natural red food dye(optional)
1/2 cupcrushed pecans(preferably soaked and dried)
6 sticks or wooden dowels
Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Stir in food coloring, adjusting the volume to match the intensity of color you like.
Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown or red-brown if you also used food coloring; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened.
Prepare an ice bath. Then pour the hot caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.
Plunge a wooden stick or dowel into the core of your apples and roll them, one by one, in the caramel until uniformly coated. Roll them in chopped pecans and place them on a piece of parchment paper to cool completely before serving. To read more about this wonderful recipe from the NourishedKitchen.com, go to: http://nourishedkitchen.com/honey-caramel-apples/#ixzz2iy3Hz9k2
2. Honey Caramel Corn Balls
6 Tbsp. unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
3 Tbsp. honey (Cloister Honey: Wildflower)
3 Tbsp. light corn syrup
10 cups popped popcorn
2 tsp. fine sea salt
1 1/2 cups honey-roasted peanuts
Instructions In a saucepan melt butter over medium heat. Add sugars, honey, and corn syrup and cook to 300° stirring occasionally. Place popcorn in a lightly oiled bowl. Pour caramel over popcorn and toss to combine, using spatulas sprayed with cooking spray. When popcorn has cooled slightly but is not quite set, mix in salt and peanuts. With oiled hands, form into 2-inch balls, working quickly, to get all the popcorn balls made before the caramel sets! To read more about this wonderful recipe from the CherryTeaCakes.com, go to: http://www.cherryteacakes.com/2011/03/orange-honey-caramel-corn.html
3. Honey Roasted Pumpkin Seeds
Serves: 2 cups
2 c. pumpkin seeds (about 2 small pumpkins), cleaned
2 tsp. pumpkin seed oil or olive oil
2 tbsp. runny honey
Flaky sea salt
Preheat your oven to 325 F.
Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.
In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.
Add the honey and stir with a rubber spatula.
Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.
Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.
When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool.
While hot, sprinkle with salt to taste (if using Maldon, make sure to pinch the salt between your fingers to break up the flakes).
Posted by Sarah Young on October 06, 2013 0 Comments
Sunday, October 6, 2013
Thank goodness, the fall season has arrived! It’s finally time to throw away those alfalfa sprouts, pour out those detox drinks, and put away those bathing suits. This is the time we all welcome in with open arms (and waistbands) warm pumpkin chai lattes, creamy cinnamon cheesecake bites, and brown sugar glazed hams. Yum! But with all the sugar this season’s known for, we need to stop and think about ways to use natural sugar. If we keep spoiling our appetite during the day, we’ll miss out on those savory dinner favorites like roasted garlic potatoes, butternut squash soup, and rosemary rack of lamb. So before you reach for that slice of pumpkin pie or cup of hot chocolate try reaching for some honey with this delightfully sweet French Apple Tart from theframedtable.com!
2 tbsp apricot or peach preserves (room temperature)
3 tsp granulated sugar
1 vanilla pod
3 lbs apples (approximately)
Preheat oven to 425F. Thaw one sheet of puff pastry on the counter.
Peel the apples and cut into quarters, then remove the cores and pits.
Slice the apple quarters into thin slices and set aside.
Using a rolling pin, roll out the puff pastry sheet slightly, until large enough to trace a small dinner plate on it. Transfer the pastry to a parchment lined baking sheet, then trace your circle shape using a sharp knife. Remove the excess pastry and the plate.
Using fork, poke a few holes in the pastry to keep it from bubbling up during baking.
On the pastry circle, arrange the apple slices in concentric rings, and be creative with the center. Use a few smaller slices to create a rose shape, or just dice up a few pieces and sprinkle in the middle.
Split open the vanilla pod lengthwise and gently scrape out the seeds using a spoon, or back of a knife. Stir the seeds into the melted butter.
Brush your arranged apple slices lightly with melted butter and vanilla seeds. Stir the honey and Calvados together and brush lightly over the buttered apples. Sprinkle the whole tart evenly with sugar.
Bake at 425F for 15 minutes, then reduce heat to 400F and continue bake for about 30 more minutes, or until browned.
Brush the tart with the preserves and serve while still warm, with a scoop of ice cream.
For more information about this recipe, please visit: http://theframedtable.com/2013/09/tarte-fine-aux-pommes/