Friday, December 28, 2012

fromage fort

fromage fort

I think we need to all go to a party. And we should all eat this. I know, it doesnt seem like significantly. I am positive youve observed cheese spread on a slice of baguette just before. It almost certainly looked prettier than this also much less blue, far more smooth. But please, lean in anyway, due to the fact I have to inform you: this is brilliant. And I cant feel Ive gone most of my existence with no realizing about it. Dont let it happen to you.

odds and ends of cheese, wine, yes
grate the harder stuff

You know that thing that happens when you have close friends over ? No, I dont imply the Santa Baby sing-along or red-wine-on-the-white-sofa thing or the ow-my-head-hurts issue the following day, however all of those are grand also. What I suggest is, what we typically do is halt by a cheese keep or counter and choose up a bunch of wedges of this and that and put them out with wine and bread and at the finish of the evening, theres always a single sorry tiny glass left of wine left and a number of nubs of cheese. Possibly they finish up in the trash. They shouldnt. And they wont any longer since allow me introduce you to (drumroll, Oprah voice, please) fromage fort!

four cheese happy place

about to blend
blended

Translated as robust cheese, its a delightfully inexpensive blend of no matter what odds and ends of cheese you have all over, some wine, garlic, salt, pepper and herbs, if youre feeling it. Softer cheeses make it creamier. More difficult cheeses can advantage from a pat of butter. You can use it ideal away or age it a little far more, up to a week is safest. For a treat, you can run your slice of bread spread with the fromage fort under the broiler. If its on the softer side, dip issues like grissini or other seedy breadsticks in it. But beyond that, there are no principles. There are handful of recipes, just outlines. But the most important matter, the salient bit, is that you just wing it.

fromage fort: no two versions alike!

Fromage fort is forgiving. It accepts all varieties your tired outdated gruyere scraps, your bad white wine choices, your huddled masses of brie, yearning to breathe free of charge (Im so sorry, America.), and blends them collectively into one thing infinitely increased than its parts. Plus, theres generally a very little snowflake specialness to it, as no two batches will ever be exactly alike. In a yr of meticulously organized, somewhat obsessive, numerous component -ed, in excess of -the- leading and personalized Mount Everests of recipes, this is the most fitting way to usher the yr out.

this should totally be your new party trick

One particular year ago: Parsnip Latkes with Horseradish and Dill, Cinnamon Brown Butter Breakfast Puffs and Scallion Meatballs with Soy-Ginger Glaze
Two years ago: Crescent Jam and Cheese Cookies and Milk Punch (or, my nomination for the perfect cocktail embodiment of the dreaded wintry mix )
A few many years ago: Creamed Mushrooms on Butter-Chive Toast, Ridiculously Uncomplicated Butterscotch Sauce, Mushroom Marsala Pasta with Artichokes, How to Host Brunch (and Nevertheless Sleep In), Spinach and Cheese Strata, Pear Bread and Parmesan Cheese Crackers
4 years ago: Mushroom and Barley Pie, The Excellent Unshrinkable Sweet Tart Shell, Cranberry Pecan Frangipane Tart, Mustard Roasted Potatoes, Walnut Tartlets, Cauliflower Gratin, All Butter, Actually Flaky Pie Dough, Pumpkin Cupcakes, Cabbage Apple and Walnut Salad and Dark Chocolate Tart with Gingersnap Crust
5 years ago: Espresso Chocolate Shortbread Cookies, My Preferred Peanut Butter Cookies, Austrian Raspberry Shortbread, A Slice-and-Bake Cookie Pallette and Robert Linxes Chocolate Truffles
6 years ago: Wild Mushroom Pirogis, Blondies, Infinitely Adaptable, Fettucine with Porcini, German Pancakes, Winter Panzanella, Chicken Skewers with Dukkah Crust and Pecan Squares

Fromage Fort

As I mention above, there are no policies as to how you place this together. Possibly you want additional wine, or significantly less. Possibly you want a hefty hand with salt and pepper, or you want the all-natural flavors of the cheese to shine via. If youre using a good deal of tricky cheeses, a pat or two of butter will help smooth points out. Personally, I go straightforward on the garlic ( one particular very small clove) mainly because it actually blooms as the cheese sits, and I dont want it to take above, but maybe you would like that. The only issue I assume it critical to hold in mind is that even a modest quantity of blue cheese tends to dominate. I applied 25% of the weight in blue, and the outcome was basically a blue cheese spread. Luckily, we like them. But if thats not your point, limit it to just a modest spoonful or a handful of crumbles.

If youre curious, my formula this time was one aspect just about every of blue, brie, goat cheese and gruyere, a handful of chives and a total cup of wine.

one pound mix leftover cheese, more difficult cheeses grated, softer ones lower into chunks
A couple pats of butter, if employing mostly company cheese types
one tiny clove garlic, minced, or additional to taste
1 / 2 to one cup leftover white wine
1 to 2 tablespoons finely chopped fresh herbs, this kind of as parsley, thyme, rosemary or chives
Salt and freshly ground black pepper to taste

Blend cheese, butter (if utilizing ) and garlic in meals processer until combined. Drizzle in wine with the motor running until finally you get your sought after consistency some like it totally smooth, other individuals want chunks. Add herbs, pulsing the machine till just combined. Season to taste with salt and pepper.

Fromage fort can be utilised ideal away, or kept in the fridge till necessary. In the fridge, it will thicken and age a minor the flavors will mingle and deepen.


Fromage fort - Wikipdia Fromage fort est un terme gnrique dsignant un mlange de fromage , d' alcool et d' aromate . C'est avant tout une fabrication maison pour laquelle il n ... Fromage fort la lyonnaise : Recette de Fromage fort la ... Recette de cuisine Marmiton ... Prparation de la recette : Rper les fromages de chvre. Ajouter un petit morceau de fromage bleu hach et un peu de beurre. Fromage - Wikipdia Le fromage est un aliment obtenu partir de lait coagul ou de produits laitiers, comme la crme, puis d'un gouttage suivi ou non de fermentation et ... La petite souris et son fromage :D - YouTube Uploaded by missmaiii on Feb 17, 2010 No description available. Category: Comedy License: Standard YouTube License 59 likes, 1 dislike Artist: Survivor Buy ... Pub TV pour le fromage Nolan's Cheddar - YouTube Uploaded by worldridersfr on Feb 13, 2010 Enorme ! Category: Comedy License: Standard YouTube License. 243 likes, 3 dislikes. Artist: Survivor Buy "Eye Of ... Fromage Fort Recipe - Jacques Ppin Food & Wine Fromage fort is the ultimate way of using leftover cheese. Jacques Ppin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese ... fromage - traduction - Dictionnaire Franais-Anglais ... fromage - traduction franais-anglais. Forums pour discuter de fromage, voir ses formes composes, des exemples et poser vos questions. Gratuit. Fromage Fort Recipe : Alton Brown : Recipes : Food Network This is a keeper, I haven't made one yet that I did not like. Adding a little cottage cheese lightened it up a bit the last time I made it. ... I emptied my freezer ... Tout Un Fromage Tout Un Fromage est membre du Collectif Fromaginaire "Le Fromage n'est pas mort. Il sent juste un peu plus fort" Fromage Fort Recipe, Strong Cheese Recipe, Cheese Spreads ... Confused as to what to do with all those little leftover pieces of cheese? An easy solution is to blend them all together to make a unique cheese spread.

Friday, December 21, 2012

cashew butter balls

messy, buttery, tender cookies

The Smitten Kitchen Cookbook Guide Tour ended its 2012 run on Monday evening at the New York Public Library in Midtown, as fine of a put to contact a finish line as any, and with excellent business to boot. I know I need to say anything right here that sums up this sprawling, amazing final couple months in a single neat paragraph. Theres so significantly we havent had time to talk about! But, it feels as well soon to get my head close to all of it and Id rather speak about this right here web site simply because as overwhelmingly grand the final couple of weeks have been, when I got reunited with my kid/husband/bed, its this place Ive missed the most fiddling in the kitchen, sharing points were fired up about and chatting in the comments. So thank you for being aspect of it. I cant wait to catch up.

toasted cashews
grinding the cashews with flour

Id like to tell you that my initially foray back into the kitchen was a raging results, alas, this is no time to start out teetering on the edge of facts. The second was not a lot much better, and only cemented my hunch that cookbook guide tours and cooking are, rather ridiculously, mutually exclusive activities. The 3rd, however, need to be shared, regardless of the fact that the technical mistakes I encountered had been largely avoidable had I, 800-plus site recipes and a cookbook later on, however discovered to go with my gut. Why be hasty, ideal ?

the dough before it is chilled

You see, a usually asked question on the tour has been how I go about creating recipes and while the solution is long and dull winding, I can say in the realm of cookies, its a bit more easy as most come back to primary formulas that want only a tiny adjustment for nuance to make them perform for a specific flavor profile. Todays situation in point is a single of my favorite vacation cookies, the Russian Tea Cake/Mexican Wedding ceremony Cakes/Nut Crescents/and sometimes Povlorones. 99 percent of the recipes out there stick to a formula that operates gorgeously every time tender, buttery barely-sweet mounds of cookies scorching from the oven roll in the powdery sugared deep prior to cooling into the only cookie I make constantly from year to yr. But when I spied one with somewhat much more nuts and slightly significantly less flour, I was sent into a neurotic regular tailspin above no matter if I ought to a) try some thing new that could be better or b) not correct what is not broken. In the end, I went for the new and possibly unique and while these have been possibly the most fragile and elegant version of the cookie still, I am only recommending them under as an different recipe, as a cookie that are unable to deal with tumbling by way of a freshly-sifted mound of featherlight powdered sugar with out breaking in half is possibly not a headache everyone wants this weekend.

scoop and roll, scoop and roll

Genuinely, baking ought to not cause furrowed brows. It must unwind and make the hallway swoon with the scent of creamed butter, sugar and vanilla toasting towards flour. In the background, the Muppets and John Denver must be yukking it up and any adjacent preschoolers should be lightly dusted in powdered sugar as well. Somewhere, somebody must be both be mixing you a Ideal Manhattan or plotting your getaway to a single.

ready to bake
rolling in the powdery deep

I generally make this variety of cookie with pecans or walnuts. Ive occasionally employed in macadamias or almonds. I even the moment tweaked them for chestnuts roasted on an open fire in a dinky oven. But Ive never ever made them or certainly anything at all else with cashews mainly because I dont significantly care for cashews. If you asked me why, Id go on about them tasting instead one -dimensional and flatly sweet, almost buttery but in need to have of much more texture, more salt and maybe a very little vanilla. You would most likely have the frequent sense to advise this implies that theyre truly calling out to be incorporated in a cookie (buttery? check. crisp? check. vanilla? examine.) I, on the other hand, took practically a decade to come to this conclusion and however another year to eventually make them.

some lost an edge or two

You were ideal, by the way, they make an superb cookie. Almost everything I uncover dull about cashews alone is great toasted and embedded in these cookies and despite the fact that this isnt half as interesting as the other dozen cookies Id dreamed of sharing this month ( next December, buddies, I may possibly not leave my apartment at all for stability and stuff and you will have all the cookies I owe you) theyre hardly unwelcome an unwelcome addition to any party.

I hope you have a wonderful vacation, pals. I hope someone bakes you lots of cookies.

and then we went to a party
little boxes tied up with bakery string

For your baking extravaganza: There are 57 cookie recipes in the archives. Wherever to begin ? Very well, Grasshopper Brownies, of course. Then Spicy Gingerbread Cookies ( perfect for homes, squat or tall), Rugelach Pinwheels, Crescent Jam and Cheese Cookies, 7 Layer Cookies, ridiculously decadent Chocolate-Toffee Cookies, Toasted Coconut Shortbread, Austrian Raspberry Shortbread, then how about some Pink Lemonade Bars? From the book, I implore you to not skip the Gooey Cinnamon Squares, a mash-up of Snickerdoodles and St. Louis Gooey Butter Cake I grew to become so obsessed with last yr, I begged my editor to allow me add them, lengthy past the point I was allowed. Will need a good cake to leading off your meal? You will never be unwelcome with Gramercy Taverns Gingerbread (I make it each yr ), a Chocolate Stout Cake or even this flourless Ho-Ho of a Heavenly Chocolate Cake Roll.

One year ago: Nutmeg-Maple Butter Cookies, Caesar-Salad Deviled Eggs and Peppermint Scorching Fudge Sauce
Two years ago: Roasted Chestnut Cookies, Garlic Butter Roasted Mushrooms, Iced Oatmeal Cookies, Broiled Mussels and Spicy Gingerbread Cookies
3 years ago: Creamed Spinach, Gingerbread Apple Upside-Down Cake, Cappuccino Fudge Cheesecake, Balsamic-Braised Brussels Sprouts with Pancetta, Cream Biscuits, Coffee Toffee, Vanilla Roasted Pears and a little manual to Constructing Your Personal Smitten Kitchen
Four many years ago: Cauliflower Salad with Green Olives and Capers, Onion Tart with Mustard and Fennel, Apple Pancakes, Fennel, Proscuitto and Pomegranate Salad, Meyer Lemon and Fresh Cranberry Scones and Winter Fruit Salad
Five many years ago: Pumpkin Waffles, Creamy White Polenta With Mushrooms, Oatmeal, Chocolate Chip and Pecan Cookies, Nutmeg-Maple Cream Pie, Tiramisu Cake, Fennel Ice Cream and Chicken and Dumplings
Six many years ago: Sundried Tomato Stuffed Mushrooms, Orangettes, Honey-Hoisin Pork Riblets and Chocolate Chip Sour Cream Coffee Cake

Cashew Butter Balls
Inspired by the Tasting Table Test Kitchens

It was a single of my favored meals newsletters that place the idea of a cashew spin on one particular of my preferred cookies into my head final winter, even so, in the end, I preferred my go-to formula (with somewhat significantly less nuts and slightly additional flour) to theirs as mine crumbles significantly less. I also nixed the nutmeg, added some vanilla and replaced the granulated sugar with powdered sugar, but stored the title due to the fact I really like it too substantially to element with it. I also give a flaky salt selection, due to the fact I feel a faint crunch of salt contrasts wonderfully with sweet cashews.

Oh, and ( huge and!), I adapted the recipe for a 1 -bowl assembly in a meals processor, yay. If you dont have one particular, grind your nuts in what ever you have around (mini-grinder, coffee grinder, etc.) to a powder (I locate grinding them with a bit of the flour helps make them significantly less prone to flip to a nut butter), then whip the butter and 1 / 2 cup powdered sugar with an electric mixer till fluffy. Add the vanilla. Whisk with each other the ground nuts, flour and salt separately and combine them into the butter mixture till just mixed. Chill and scoop as directed beneath.

If youd like to make the recipe as TT suggests, use 1 / 4 cup more cashews and one / four cup much less flour and only move them from tray to sugar to cooling rack with the gentleness of feathers. As soon as they interesting, theyll company up adequate that theyre much less fragile, while I nevertheless wouldnt advise them for shipping. Nope, youll have to keep them for oneself.

one cup (145 grams) raw cashews
2 cups (250 grams) all- goal flour
1 / four teaspoon table salt, or a heaped 1 / 4 teaspoon sea salt flakes
one cup ( two sticks or 230 grams) unsalted butter, softened somewhat, reduce into chunks
two cups (240 grams) powdered sugar
one / two teaspoon vanilla extract

Heat oven to 350F and toast cashews in a single layer right up until a shade darker, about ten to twelve minutes. About halfway via the toasting time, toss the nuts all around to redistribute them for even coloring. Allow interesting absolutely. You can hasten this along by transferring them to the freezer for a handful of minutes.

Spot cooled cashews, flour and salt in the workbowl of a food processor. Clear the kitchen of toddlers and other people sensitive to loud noises, then grind the mixture to a fine powder. Pour mixture into a bowl and set aside briefly.

Add butter and *only* one / 2 cup of the powdered sugar to the empty foods processor and run the machine until finally the mixture is creamy and combined. Include the vanilla and mix. Add the nut-flour mixture and pulse the machine till it is just mixed. Scrape the soft cookie dough back into the bowl that held the nut-flour mixture, cover it with plastic wrap, and refrigerate it until finally company, about an hour.

[Do ahead: You can chill it in the fridge for up to 2 days, or in the freezer for extended.]

Warmth your oven back to 300&176F. Location remaining one one / two cups powdered sugar in a broad bowl. Making use of your hands, scoop tablespoon-sized (about one -inch round) balls of the chilled cookie dough into your palms and quickly roll them into very little balls. Location them evenly on a parchment-lined baking sheet an inch apart. Bake twenty to 25 minutes, until finally they experience dry on the outside, but nevertheless very soft. (Dont fret!)

Let great on sheets for a few minutes, then gently roll the hot cookies in the powdered sugar ahead of transferring them to racks to amazing totally.

Cookies preserve in an airtight container for at least a week, in all probability two, although by no means at my spot. They can be frozen for as prolonged as you trust your freezer. They sometimes benefit from a fresh coating of powdered sugar prior to serving.


Cashew Sauce Recipe : Alton Brown : Recipes : Food Network Beautiful recipe for cashew butter. I have yet to try the sauce but this is a great tasting alternative to store bought peanut butter. I made this after inadvertently ... Banana-Cashew Balls recipe from FatFree Vegan Kitchen If you like banana Larabars or sun-dried bananas, youll love these banana-cashew balls. Easy to make, they contain no refined sugar, flour, or oil. Cashew Butter - More Categories - Compare Prices, Reviews and Buy ... Cashew Butter - 73 results like Tree of Life Btr Cashew Crmy Ns, 16 OZ, Maranatha Nut Butters Creamy and Roasted Cashew -- 16 oz, Superior Nut Fresh Cashew Butter (1 ... How to Use Cashew Butter eHow.com Cashew butter, although not as popular or well known as peanut butter, is just as delicious and nutritious. It is made from the nut of the cashew, crushed or blended ... Chocolate Cashew Butter PaleOMG - Paleo Recipe PaleOMG Paleo Recipe for Yep. Face is stillllllllll peeling. It's really great. I just love it. Why wouldn't I want to spend 3+ hours in the mirror a day picking at ... Homemade Cashew Butter - Slashfood Hot on HuffPost Food: Famous Death Row Last Meals Debunking Beer Can Chicken: A Waste Of Good Beer, And Dangerous See More Stories chockohlawtay: Peanut Butter Protein Balls These are definitely one of my favorite snacks--they are so easy to make, modify, and eat! The recipe hasn't failed me yet (I don't think anything with ... Chocolate Coconut Cashew Butter - Averie Cooks I love peanut butter and sunflower seed butter, but this week its been all about another kind of nut butter. Chocolate Coconut Cashew Butter anyone? Everything in ... Homemade Cashew Butter Recipe : Emeril Lagasse : Recipes : Food ... Use raw cashews and no need to add anything else. To get smooth a good food processor is necessary, otherwise you will not get it smooth. ... Tasty flavor; however ... Homemade Cashew Butter Recipe - Food.com - 471406 This is a simple recipe for cashew butter that I threw together one afternoon before Thanksgiving, when it seemed that every store in our little town was completely ...

Tuesday, December 4, 2012

cauliflower-feta fritters with pomegranate

cauliflower fritters with feta, yogurt, pomegranate

I know what youre contemplating you dont even require to say it: Its time for a fritter intervention. A frittervention? Right here, Sick go initially : My title is Deb Perelman and I have a fritter issue. And I actually do. I fairly substantially want to fritter all the factors, all the time broccoli, zucchini, apples, parsnips, an Indian medley, leeks ( here ), and potatoes, potatoes, potatoes, I really have to hold myself back, and try out to evenly area my fritter episodes throughout the yr, so not to pique your problem about my fritter consumption. Its not easy because no matter how quite a few instances I talk it out in a circle of comprehending peers, I worry I will nonetheless feel that fritters are the response to most meals dilemmas, most of the time.

a big brassicaceae head
big chunks of cauliflower

Theyre the great toddler vegetable delivery system. Aside a bowl of lightly dressed mixed greens for the lunch Im supposed to be acquiring (not, cough, leftover pizza), a couple fritters make it all worthwhile. Alone on a plate, dolloped with a creamy yogurt sauce, theyre a satisfied afternoon snack. And formed intentionally small, they belong at a cocktail celebration. As do you.

partially cooked cauliflower

gently, coarsely breaking up florets
chopped feta
mashed cauliflower-feta batter

In my defense, I hadnt frittered in just about 6 months before I slipped. The final time, it was broccoli and it was angled precisely in the direction of the toddler set. There was parmesan and only a little, non-threatening quantity of garlic. The target was not to ruffle any overtaxed young mealtime feathers. So, of course, you know what took place : my sample population, my toddler, refused to consume them. In response, these fritters dont care. (Sorry, kid.) Theres much more garlic, lemon zest, salty, crumbly feta cheese and theyre flecked with kicky Aleppo pepper. Thats a smoky cumin yogurt on best. Theyre dotted with tart pomegranate seeds. After again, you almost certainly currently know what took place : More please!

cauli-clouds, hissing in a skillet
flipped cauliflower clouds
pomegranate, early season
a pile of caulifritters
cauliflower fritters with feta, yogurt, pomegranate

Nevertheless, they want to go to a party with you and I think you really should let them. In a December that is to the gills with buttery cookies, decadent cheese plates, stiff drinks and rich roasts, they could even bee a very little island of moderation, as decked out with little red bulbs as the nearest windowsill.

1 year ago: Dijon-Braised Brussels Sprouts
Two many years ago: Sweet Potatoes with Pecans and Goat Cheese, Creamed Onions with Bacon and Chives and Sweet Corn Spoonbread
Three years ago: Raisin-Studded Apple Bread Pudding, Swiss Chard and Sweet Potato Gratin and Sweet Potato Buttermilk Pie
Four many years ago: Pepita Brittle, Cottage Cheese Pancakes, How to Max Out Your Tiny Kitchen and Leites Connsummate Chocolate Chip Cookies
5 many years ago: Black Bean Pumpkin Soup, Apricot and Walnut Vareniki, Chicken with Chanterelles and Pearl Onions and Our Technique To Meals Photos
Six years ago: Dreamy Cream Scones and Shrimp Cocktail, Artichoke-Potato Gratin

Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate

Can make 18 two -inch fritters

I favor fritters with a great deal of vegetable and just the faintest volume of batter, loosely tethering the vegetable chunks to every single other. It will seem weird as you place the piles of batter in the pan these are going to fall apart! but gently nudge any loose pieces back on the pile and I guarantee, once theyre cooked, they will keep collectively and their flavor will be crisp and distinct, uncluttered by an eggy, gentle batter.

one little head cauliflower ( one pound florets, i.e. stems and leaves eliminated ), lower into generous one to 2 inch chunks
1 huge egg
1 garlic clove, minced
Couple of gratings of fresh lemon zest
3 ounces crumbled feta (about 1 / 2 cup)
one / two cup all- purpose flour
one / 4 teaspoon Aleppo pepper flakes significantly less if utilizing typical red pepper flakes, which are hotter
3 / 4 teaspoon table salt or additional to taste
one / 2 teaspoon baking powder
Olive oil for frying

To serve
3 / 4 cup yogurt
one / 2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils

Cook cauliflower in simmering salted water, uncovered, till tender, about five to six minutes, until eventually company but tender. Working with a slotted spoon, transfer to a bowl of ice water to end cooking. Drain very well. Spread on towels to dry as significantly as attainable.

In the bottom of a significant bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until theyre crushed into an normal of pea-sized pieces (i.e. some will be larger, some smaller, but most will be very little nubs). Sprinkle in feta and stir to mix egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until eventually evenly combined. Sprinkle over cauliflower batter and stir just until finally mixed.

Warmth oven to 200 degrees and location a tray within. On the stove, warmth a huge, heavy skillet above moderate heat. Once sizzling, include a excellent slick of oil, about 2 to three tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it it must hiss and sputter), scoop a two tablespoon- size mound of the batter and drop it into the pan, then flatten it somewhat with your spoon or spatula. Repeat with added batter, leaving a couple inches in between just about every. After brown underneath, about 2 to three minutes, flip every single fritter and cook on the other side right up until equally golden, about yet another 1 to two minutes.

Transfer briefly to paper towels to drain, then the tray in the oven to retain them warm till wanted. As soon as all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.

Do ahead: Fritters the two freeze and reheat very well. To warm and recrisp them, lay them on a tray and toast them at 400 degrees in the oven right up until crisp once again.


Our menu is designed around the Middle Eastern eating style of ... Syrian spiced olives 8 Crunchy Turkish chilli spiked & spiced chickpeas 6 Little bundles of jou jous pita breads 1ea

Friday, November 23, 2012

spinach salad with warm bacon vinaigrette

gotta little obsessed

Satisfied Pie For Breakfast Day, good friends ! Do you see what I did there? I manufactured it official, which indicates that you need not feel any regret that you could have innocently come on a lonely wedge of leftover pie in the fridge this morning, and ahead of you knew it, in advance of you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in truth did have pie for breakfast and it was fantastic . You will need not sense any regret because its a holiday, and it was important that you joined in the celebration. You were only undertaking your element. (Gobble, gobble.)

baby spinach
sliced button mushrooms

And now that we received that out of the way, I bet you could go for a salad. No, not a Salad of Thanksgiving Repentance that would be rather dull. It might contain wheat germ, and its also quickly for all of that. I firmly think that on the street from total overindulgence to the type of mood that leads to my gym being jam-packed with Resolutes on January 1st, there need to be some in- amongst. A salad, yes, one particular with several whole and wholesome ingredients, but also one that you search forward to eating since it in simple fact tastes wonderful. And for that, I nominate this one particular. It comes with a warm bacon vinaigrette and outdated - school vibe. Its not even a very little sorry.

thick, thick bacon

Before I took off to Los Angeles, San Francisco, Portland, Vancouver, Washington DC, Toronto and Chicago on the whirlwind last number of weeks of the guide tour in the course of which I have missed you all terribly, I went on a critical spinach salad bender, surprising no person far more than myself. If youd presented me this salad any time in the last 15 a long time, Id have pushed it away with out regret. For a whilst there, spinach salads have been the two ubiquitous and terrible, the classic flavors co-opted with almost everything from raspberry vinaigrette to honey-drenched walnuts superior suited for an ice cream sundae topping. But as will usually happen, soon after a long break, I started out craving the old - school version, the a single you might have found on a steakhouse menu up right up until a while in the past, and I consider its fairly well established how warmly I truly feel about steakhouse traditional salads. This one particular belongs back among their ranks.

thick bacon, diced small
crisping bacon into bits
sizzling vinaigrette, cold saald

A brilliant pile of child spinach leaves is scattered with wispy slivers of red onion, thinly sliced white mushrooms ( make sure you, no fancy mushrooms right here ), coins of challenging -cooked egg and then the piece de resistance, small bits of bacon rendered in a pan until eventually crisp and salty and best, and its smoky renderings whisked with a pinch of Dijon and red wine vinaigrette in a skillet to make a speedy, hot dressing that you pour in excess of the salad, gently wilting the onion, spinach and mushrooms and leaving you wondering why you dont make this just about every week of the year. You ought to. Theres however time.

spinach salad with warm bacon vinaigrette

Guide Tour: To say that the final number of weeks of guide tour-ing and meeting so several wonderful people have been extraordinary would be the understatement of the century. Theyve been mindblowing, mind-boggling, humbling and perhaps a very small bit exhausting, but a great exhausting. 1 Id do once again in a heartbeat. Which is awesome, as its not above yet. Boston I know both the Tuesday and Wednesday occasions are offered out (boo!) but the two incorporate specifics about how you can halt by a bit later on for a signing, even if you couldnt get tickets. I hope I will get to see everybody that missed out. Darien, I cant wait to see your attractive library on Thursday. Texas, I will be counting down the 2nd until eventually I can last but not least get to Book Individuals on Friday in Austin and Blue Willow Bookshop in Houston on Saturday. [All Book Tour Details, here.]

A single 12 months ago : Sweet Potato and Marshmallow Biscuits
Two years ago : Upside-Down Cranberry Cake
A few many years ago : Moroccan-Spiced Spaghetti Squash
Four many years ago : Spaghetti with Swiss Chard and Garlic Chips
5 many years in the past : Lemon Ricotta Pancakes with Sauteed Apples, Roasted Stuffed Onions and Easiest Apple Tart
Six many years in the past : Not Your Mamas Coleslaw and Indian-Spiced Vegetable Fritters

Spinach Salad with Warm Bacon Vinaigrette
Adapted from several spots, but my favorite version is Alton Browns

To difficult -boil eggs, properly, there are a million approaches out there (see this comment section if you dont believe me). Mine is to cover a huge egg with cold water and place it on the stove and deliver it to a boil more than superior heat. After boiling, set a timer to specifically 9 or ten minutes, and minimize the warmth to medium. Once its carried out, I typically plunge it in icy water so that it will halt cooking right away and also chill rapidly. At 9 minutes, significant eggs will be a very little tender in the center, as you can see in the top photo. At 10, it will be a totally -cooked (but not overcooked) egg.

If youre freaked out by raw red onion, you can essentially add it to the dressing in the skillet for the final 10 seconds to soften it and take away a lot more of the bite, and pour the onions and dressing more than the salad collectively.

Serves four as an appetizer or 2 spinach salad enthusiasts

four ounces infant spinach
2 large white mushrooms, thinly sliced
1 / 4 small or medium red onion, really thinly sliced
one big egg, tricky -boiled (see above ), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
two tablespoons red wine vinegar
1 / 2 teaspoon honey or sugar
one / two teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Place spinach in a substantial, wide salad serving bowl. Scatter with mushrooms, red onion (see over for a different, mellower way to add the onions) and coins of challenging -boiled egg. In a large skillet, fry bacon bits in excess of medium- substantial heat right up until theyre brown and crisp and have rendered their extra fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly ahead of sprinkling them over the salad. Pour out all but two tablespoons of scorching bacon fat from the skillet. Reheat above medium and quickly whisk in the red wine vinegar, honey and Dijon. Pour above whole salad and season salt and pepper. Toss gently and serve sizzling. Repeat tomorrow evening.


Spinach salad with warm bacon vinaigrette Hello! Its been far too long since I last shared a recipe with you. Ive been sort of preparing for the whirlwind of posts thats about to begin. Spinach Salad with Warm Bacon Vinaigrette Recipe - Jose Garces ... Chef Way Preparing the salad dressing is a multistep process that includes letting chopped shallots soak up the flavors of mustard, thyme and vinegar before mixing ... Spinach Salad with Hot Bacon Dressing Recipe - Allrecipes.com Serve up good fortune with a delicious spinach salad with black-eyed peas and a hot bacon dressing! Spinach Salad with Warm Bacon Dressing Recipe : Paula Deen ... Saw this recipe on Friday and had extra spinach in the fridge - definitely worth a try. I'm sure this is really good. The dressing just didn't work out for me. My ... Spinach Salad with Warm Bacon Vinaigrette Recipe - CHOW This simple spinach salad recipe is a mix of healthy spinach, crispy bacon, and toasted pecans, for a most satisfying salad. Spinach Salad with Warm Bacon Dressing Recipe Pauladeen.com Bacon Dressing: 5 slices bacon 1 1/2 tablespoons finely chopped shallot 1/2 cup red wine vinegar 2 tablespoons honey mustard, or more to taste Spinach Salad with Warm Bacon Dressing Recipe : Alton Brown ... Delish! I used honey dijon mustard as that's what I had in the house. This dish was fantastic! ... Amazing!!! Atkins Chef Recipes Spinach Salad with Hot Bacon Vinaigrette This colorful salad is chockfull of taste and texture. The warm dressing wilts the greens, making it particularly suitable for fall and winter meals. To turn it into ... Mango-Spinach Salad with Warm Bacon Vinaigrette Recipe MyRecipes.com This is a delicious partner for grilled fish. Don't forget fresh crusty bread to soak up every bit of the warm vinaigrette. Kitchen Riffs: Spinach Salad with Hot Bacon Dressing This Easy Classic Takes Your Game to 11 This year, summer has been slow to arrive in many parts of the United States. Weve had some cool spring temperatures ...

Friday, November 9, 2012

granola-crusted nuts

granola nuts

Seeing as Ive already admitted that Im kind of a terrible host, I might as well let the confessional continue and tell you that Im a terrible traveler. Oh, I dont mean that I kvetch and whine the whole time (though you might want to ask Alex if he agrees, now that weve taken six flights and visited five cities in eight days together!), I just mean that I never do any of those really great things those really smart people writing really quite logical articles suggest, like keeping the amount of stuff you bring down so that it will fit in one of those bitty suitcases you can stuff into overhead. I dont roll my clothing to prevent wrinkles or have my most important items in my carry-on so I wont be at a loss if my luggage is. I never have one of those scarfy/pashmina things to use as a blanket/pillow/tent of warmth on the plane or train, nor do I remember Vitamin C, hand sanitizer, eye masks, earplugs or to eschew caffeine for purer forms of hydration, like water, and I never, ever remember to pack a wholesome homemade snack.

However, if you are one of the people that fits the description above, I would immensely love to travel with you. May I interest you in a book tour?

oats, cinnamon, coconut, brown shuga
oats, coconut, pepitas, sugar, salt

If I were, however, Id bring these. I wasnt actually trying to make these when I did. I was trying to make a fall crepe. But, I decided that pumpkin crepes were kind of boring, and when trying to figure out something to gussy them up with (maple yogurt? something crunchy?) I realized that a nut would be wonderful. But then I started kicking around ideas like maple-butter walnuts and spicy-sweet-pecans I decided it was rather lame that most spiced nuts are full of butter, sugar and bacon and this was breakfast, surely they could be a tiny bit indulgent but also wholesome. And then I made these and I entirely forgot about the pumpkin crepes. (Really. We had the delight of evacuating them from our fridge after a few days of a power outage and trust me, you wouldnt be hungry for pumpkin crepes after that either!)

walnuts and pecans

Heres why they rule: theres no added butter or oil or fat aside from that which is already in the nut itself. Its crusted with just a tiny bit of sugar, but a lot of oats, coconut, seeds and pretty much anything else wholesome you like to mix into your granola. Theyre spectacularly easy to make and they work as well as a snack as they do mixed into yogurt (imagine having a bag of these in your suitcase when you travelled! And you could have them with your yogurt every morning! Man, I wish I knew people who thought of things like this.) Theyd also be a great housewarming/hostess/holiday gift as they keep really well but the best part about them is that every single one of them is like the very best part of granola: the giant clusters. The ones you fish out. Dont even try to pretend otherwise.

whisking the egg white
coating the nuts
all baked, cooling
granola crusted nuts
granola crusted walnuts and pecans

NYC Launch Rescheduled Tomorrow! Oh, we were so sad when we had to cancel the New York cookbook launch event on October 30th, but were delighted that weve been able to reschedule it so quickly: tomorrow (Saturday, 11/10) at the Williams-Sonoma at 59th Street & Lexington (across town from the Columbus Circle store, where the initial event was scheduled) at 3 p.m. I will demo my Moms Apple Cake from the book and site, there will be time for Q&A and I will sign books. While Williams-Sonoma would love it if youd buy a copy of the book there, all will be welcome at the signing. (Note: This policy has been adjusted from the original requirement.) I really hope youll be able to make it. [Details]

Book Touring! The first week of The Smitten Kitchen Cookbook Book Tour Los Angeles, Napa, San Francisco, Santa Cruz, Portland, Vancouver and Seattle has been absolutely, overwhelmingly incredible. Meeting so many of you has been an amazing experience and you are all so very nice. I feel incredibly lucky to know you. Next week, I will be in Washington DC (with my mama!) in the beginning of the week and Toronto at the end, then Chicago over the weekend and into early the week after. Which will be Thanksgiving. I have no idea how that happened. Still, I cant wait.

Comments, emails, tweets: I typically take pride in spending at least an hour each morning reviewing and responding to new comments and other details. Alas, I am very far behind but will be catching up as soon as possible. I appreciate your patience. I miss you too.

One year ago: etc Coming shortly!

Granola-Crusted Nuts

My preference here is for walnuts; my husband prefers pecans, so we compromised. Any nut can be used but those bumpy, craggy ones will manage to stow more granola coating.

These are as excellent with breakfast as they would be for a travel snack or gift.

3/4 cup rolled oats (quick-cooking or old-fashioned will work; instant might get a little dusty)
1/4 cup shredded or flaked unsweetened coconut
2 tablespoons pepitas, or another nut or seed of your choice
1/4 cup dark or light brown sugar (for low-to-moderate sweetness)
1/8 teaspoon ground cinnamon
Few pinches sea salt
1 large egg white
1 tablespoon water
2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a food processor, pulse oats, coconut, pepitas, sugar, cinnamon and salt in short bursts until the mixture is very well chopped but not powdery it neednt be like a flour. In a large bowl, beat egg white and water until frothy (but not stiff). Add nuts to bowl and coat them very well, using a few more stirs than will seem necessary because if the egg doesnt get into the craters of the nuts, no granola will stick there. And that would be sad. Pour oat mixture into bowl and very gently fold it together with the nuts, so that it just barely sticks. (I found that if you stirred it a lot, the mixture just started falling off, so just a few folds will do.) Youll have more granola coating than will seem necessary, but this is fine. Spread nuts-and-granola out on baking sheet in a single layer but no need to separate them. Sprinkle any granola mix leftover in the bowl over the nuts.

Bake for 20 minutes, moving nuts around just once in the baking time so that the inner nuts get as toasty as the ones at the edge. Transfer pan to cooling rack and let nuts cool completely there. Once full cool, break up any nut clusters and place mixture in jars/bags/your hand.


Almond Crusted Mahi Mahi Recipe - Free Diet Plans at SparkPeople baked goods drinks dairy characteristics fruits grains regional meats nuts preparation prepared seafood seasoning ... Pecan Crusted Pork Chops Recipe - Free Diet Plans at SparkPeople baked goods drinks dairy characteristics fruits grains regional meats nuts preparation prepared seafood seasoning ... Recipe: Granola-Crusted Pear and Almond Butter Panini Panini Happy Granola-Crusted Pear and Almond Butter Panini. Recipe by Kathy Strahs, ... love the crunchy coating on the outside the combination of fruit and nuts inside! Granola Crusted French Toast at The Dream Cafe in Dallas, TX Granola Crusted French Toast - With fresh strawberries, creme fraiche and dusted powdered sugar. ... nuts. oranges. citrus. Related Superfood: Health Benefits of Almonds MyRecipes.com Not only are almonds a tasty and versatile food, these little nuts boast big health benefits. Cooks.com - Recipes - Quick Oat Granola Reviews: 2 - Ingredients: 9 (nuts .. oats .. raisins .. salt .. sugar .. syrup ...) CHOCOLATE-TOPPED GRANOLA BARS. Beat together first 5 ingredients. Big Daddy's House : Aaron McCargo, Jr. : Food Network Aaron McCargo Jr., The Next Food Network Star Season 4 winner, hosts Big Daddy's House , where he shares a passion for fun and family cooking that features a ... Cooks.com - Recipes - Granola Pie Crust Ingredients: 4 (granola .. nuts .. sugar ...) 3. DIRT PIE. Pour milk into ... mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze ... about 4 hours. Macadamia Nut Crusted Mahi Mahi Recipe : Alton Brown : Recipes ... Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside. Place a piece of aluminum foil on a baking sheet and ... Granola-Crusted French Toast with Apple-Cinnamon Syrup Udis ... Nuts Pork Poultry Shellfish Soy Meal Style; BBQ ... Granola-Crusted French Toast with Apple-Cinnamon Syrup ...

Wednesday, October 31, 2012

apple cider caramels + the book is right here !

apple cider caramels

So, close friends. Yesterday was the day, the day that that the 336- page, two. 8 -pound bundle of joy that I began doing work on in excess of three years ago tip-toed cautiously out of my little kitchen in hopes that youll make a household for it in yours.

You know, so, no big deal at all.

the smitten kitchen cookbook

Whats in the book ? Seeing as I already showed you the cover, I considered Id display you what the book looked like naked. (Gasp!) You see, I was pushing for a jacketless cover ( these paper flaps, they irk me) and we compromised by having a unique cover within that would be a deal with for people today who get excited about factors like that. Among the covers, there are 105 recipes (85 % that have under no circumstances been observed on this web site ), about two-thirds of them are savory ( including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Very small Potatoes inspired by something we bought on a Paris street, and an certainly hideous but boundlessly tasty Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets issues ( this kind of as my sons towering second birthday SMore Cake, and what I take into account two of the ultimate Thanksgiving desserts, a Cheesecake-Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie youve ever seen ). There are above 300 pictures in the guide, tons of stories and also this one particular very little other matter that I pressed for, a cookbook that stays open on your kitchen counter when you want it to. My goodness, this can make me happy, as pleased as I hope these Artichoke Heart-Stuffed Shells will make you.

more from TSKC

As you can imagine, yesterday didnt exactly go the way we had in thoughts. Monday night, as Alex was giving Jacob a bath and I started off typing this submit, a monster storm was generating landfall on the East Coast. I heard a loud boom from the route of the Con Ed plant on Avenue D, and the sky went briefly green, then turquoise. You can think about the rest power outage, cell phone outage, the discovery that we dont truly very own a flashlight (am I excellent at becoming an grownup or what?) but that I mix a solid Great Manhattan by candlelight. Needless to say, we got off effortless. Our home is intact, the lighting usually go back on on Broadway, and were now cozied up at my in-laws although some of this simmers on the stove. I cant even imagine some of the devastation several of you woke up to yesterday. I hope you and your loved ones are all secure and dry.

cinnamon, sea salt, sugars, cream, butter

In the last couple of months, Ive been asked a number of instances if I have a beloved recipe in the guide. I generally clutch my chest in mock horror and say something along the lines of, I can't believe you would ask me to decide on a favourite little one ! But, of program, Im lying simply because this, this is my favourite. These apple cider caramels are my enjoy letter autumn in my city, my attempt, as I wrote in the guide, to pack every thing I love about New York City in October the carpet of fiery leaves on the ground from the trees I didnt even know we had the sky, impossibly blue the air, drinkably crisp the temperature eventually tasty adequate that it implores you to spend hrs wandering around, sipping warm spiced apple cider from the Greenmarkets into a single tiny square.

new york apple cider
apple cider, about to get skinny
adding butter and brown sugar
apple cider caramels, bubbling furiously

To make them, you take a quart of fresh apple cider and boil and boil it till it is a slip of its original volume, just syrupy apple effect. Then, you increase this syrup into a cinnamon-scented buttery caramel with hidden crunches of sea salt. Theyre the most extreme caramels that Ive ever made and if you had a bucket of these at your door when I went trick-or-treating, very well, Id steal them. Hence, you really should both not invite me anyplace or make a good deal. I consider you know what you will need to do.

apple cider caramels
apple cider caramels

Thank you: Ive gotten so a lot of kind, superb notes in the final couple asking as to our security and also from quite a few of your who previously obtained your books and are cooking from them. I dont know what I did to get this kind of a warm, sweet bundle of people for readers, but you make all of this 100 times additional entertaining. Thank you.

Book tour: We have been so sad to have had to cancel the NYC launch event at Williams-Sonoma yesterday evening, and hope to reschedule it as soon as achievable. If all goes nicely (cross your fingers for us?), Ill be hopping on a flight to the West Coast on Thursday morning and then the rest of the tour will commence. Los Angeles, Napa, San Francisco, Santa Cruz, Portland, Vancouver and Seattle, I hope I hope I get to meet all of you.

One year ago: Baked Pumpkin and Sour Cream Puddings
Two years ago: Buckeyes
Three years ago: Baked Chicken Meatballs
Four many years ago: Cabbage and Mushroom Galette
Five many years ago: Cranberry, Caramel and Almond Tart
Six years ago: Bretzel Rolls

Apple Cider Caramels
From The Smitten Kitchen Cookbook

Apple cider ( often known as sweet or gentle cider), as Im referring to it here, is different from both apple juice and the tough, or alcoholic, fermented apple cider. Its a fresh, unfiltered (it has sediment), raw apple juice the juice literally pressed from fresh apples. Its unpasteurized, and have to be refrigerated, simply because its perishable. In the Northeast, I typically discover it at farm stands and some grocery stores. I occasionally come across vacuum- sealed bottles called apple cider in the juice aisle, but none of the bottled varieties that Ive attempted has the similar delicate apple taste as the more perishable stuff sold in the refrigerator section.

4 cups (945 ml) apple cider
1 / two teaspoon ground cinnamon
two teaspoons flaky sea salt, such as Maldon, or less of a finer 1
eight tablespoons (115 grams or one stick) unsalted butter, lower into chunks
one cup (200 grams) granulated sugar
1 / 2 cup (110 grams) packed light brown sugar
one / 3 cup (80 ml) heavy cream
Neutral oil for the knife

Boil the apple cider in a 3 - to- four - quart saucepan above high heat until finally it is diminished to a dark, thick syrup, involving 1 / three and one / 2 cup in volume. This requires about 35 to 40 minutes on my stove. Stir sometimes.

Meanwhile, get your other ingredients in order, mainly because you wont have time to spare after the candy is cooking. Line the bottom and sides of an 8 - inch straight- sided square metal baking pan with 2 extended sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt with each other in a tiny dish.

The moment you are completed reducing the apple cider, get rid of it from the warmth and stir in the butter, sugars, and heavy cream. Return the pot to medium- substantial heat with a candy thermometer connected to the side, and let it boil until finally the thermometer reads 252 degrees, only about five minutes. Hold a close eye on it.

(Dont have a candy or deep- fry thermometer? Have a bowl of quite cold water ready, and cook the caramel right up until a very small spoonful dropped into the water becomes firm, chewy, and in a position to be plied into a ball.)

Promptly remove caramel from heat, add the cinnamon- salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until awesome and firmabout 2 hrs, even though it goes speedier in the fridge. The moment caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well - oiled knife, oiling it soon after each and every reduce (trust me!), to lower the caramel into 1 -by- one -inch squares. Wrap each and every one particular in a four -inch square of waxed paper, twisting the sides to close. Caramels will be considerably on the delicate side at space temperature, and chewy/firm from the fridge.

Do ahead: Caramels maintain, in an airtight container at space temperature, for two weeks, but truly, very good luck with that.


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