Vanilla Bean Caramels

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Vanilla Bean Caramels

If I had to choose one accomplishment in the kitchen that I was most proud of this year, it would definitely be caramel. I remember being so terrified of it, for years, before I finally tried my hand at it. I’m so glad that I overcame that fear, because the results are SO rewarding.

It’s amazing what a few ingredients put together can transform into. It’s also amazing how 2 degrees can make or break said transformed item. Luckily, sugar and cream are relatively inexpensive – so a bum batch isn’t going to break the bank. Some people swear that they can eyeball color and temperatures, which you can, for some things like caramel sauce. However, a candy thermometer is very important for this recipe. If you don’t have one, go ahead and invest in one. I’m using mine more and more these days!

These caramels are rich and chewy, yet melt in your mouth at the same. The use of the vanilla beans adds beautiful flecks throughout the candy, and adds a tremendous depth of flavor. To make them extra special, sprinkle a little coarse sea salt on top before cutting. Truly amazing.

Vanilla Bean Caramels

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1/2 tsp vanilla
1 vanilla bean pod, split and scraped
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter the parchment.

Bring cream, butter, vanilla, vanilla beans, pods, and sea salt to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 246-248 on thermometer. 246 will give you a softer caramel that will stretch when you bite it but is easily squished or flattened, especially in a warm house. 248 will give you a firmer, still chewy caramel. Pour into baking pan and cool 30 minutes.  If you’d like, sprinkle a pinch or two of salt over the top of the caramel . Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

Source: slightly adapted from Confections of a Foodie Bride

Cherry Hazelnut Fudge

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This was actually my first attempt at making fudge, and I must say – I hope I didn’t set the standard too high with this one. I can’t thank Annie enough for sharing it last week. When I saw it, I knew I had to make it pronto. I mean, what’s not to love? Nutella. Cherries. Hazelnuts. Chocolate. Then, a sprinkling of salt to finish it all off?

It was everything that I thought it would be. Rich and decadent, with a toastiness from the hazelnuts, and a wonderful tart bite from the cherries. And smooth! If you’ve never made fudge before, this is a great recipe to try. I think the addition of the Nutella really makes the smoothness part of the equation foolproof. I know this one will definitely be going in my goodie gift baskets this year!

Nutella Cherry Hazelnut Fudge

1/2 cup hazelnuts
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
8 oz. bittersweet chocolate, finely chopped
1 cup Nutella
3 tbsp. unsalted butter, room temperature
1/2 tsp. coarse sea salt flakes, plus more for sprinkling
1/2 cup dried cherries, coarsely chopped

Preheat the oven to 250? F.  Place the hazelnuts on a baking sheet.  Bake for 20 minutes until lightly toasted.  Transfer the hazelnuts to a clean kitchen towel.  Fold half of the towel over the top of the hazelnuts and roll them around gently to help remove the loosened skins.  Transfer the skinned hazelnuts to a cutting board and chop coarsely.

Line an 8 x 8-inch baking pan with foil and grease lightly with butter.  Set a heatproof bowl over a pot with a few inches of simmering water to make a double-boiler. In the bowl, combine the sweetened condensed milk, vanilla, chocolate, Nutella, butter, and salt.  Heat, stirring occasionally, until the mixture is fully melted and smooth.

Remove the bowl from the heat.  Add the toasted hazelnuts and dried cherries to the bowl and fold in until combined.  Pour the mixture into the prepared pan and spread into an even layer.  After cooling for a few minutes, sprinkle the top lightly with additional sea salt.  Cover and refrigerate until firm, about 3-4 hours.

Use the foil to lift the fudge from the pan.  Remove and discard the foil.  Use a large chef’s knife (warming the blade helps to get clean slices) to slice the fudge into 64 1-inch squares.  Store in an airtight container.

Source: Annie’s Eats

Cranberry Sorbet

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With all the heavy-duty baked goods going through my kitchen this time of year, sometimes something light and refreshing is welcomed. I love using fresh cranberries while I can, since they aren’t around long.

I made this sorbet to have for a late night treat when we returned home on Thanksgiving evening, after a long day on the road. It was sweet and tart, with a hint of booziness from the addition of Grand Marnier. It would be a lovely palette cleanser in between courses for a special dinner like Christmas or New Year’s Eve.

And the color, cranberry anything is always gorgeous! While we’re on that train of thought, I think a cranberry-inspired cocktail is on my agenda this evening . So make sure to check back next week. Have a great weekend, everyone!

Cranberry Sorbet

12 oz. bag fresh cranberries
3/4 cup sugar
1 cup water
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tsp. Grand Marnier (optional)

Boil cranberries, water, and sugar in a large saucepan, stirring occasionally, until cranberries have burst, about 15 minutes.

Puree cranberry mixture in batches in a food processor or blender, until as smooth as possible. Force through a medium-mesh sieve into a bowl, discarding solids. Mix in the lemon and orange juices, as well as the Grand Marnier. Cover and chill for 2 hours.

Freeze in your ice cream maker according to the manufacturer’s directions. Place in airtight plastic container to store in the freezer, and harden for a couple hours before serving.

Source: adapted from Gourmet

Hard Cider Gravy

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I love gravy. I mean, who doesn’t? Let me just go ahead and put this out there – this gravy is the gravy to end all gravies. I was always a fan of white wine in pan gravy, but the use of hard cider just takes it to a whole new level. I first turned to it out of desperation. We were out of wine, but had some bottles of hard cider that we’d bottled the year before. It’s nice and dry, and is very similar to a white wine in flavor to begin with – but much more complex.

It was so good that I’ve been making it ever since – all year long. It’s equally good on chicken, and I’m looking forward to trying it with pork sometime in the near future. We enjoyed leftovers on hot open-faced turkey sandwiches the next night after making the turkey, and it was all I could do not to lick the plate clean.

Don’t let all those delicious drippings in the bottom of your roasting pan go to waste this year – turn it into a delicious gravy.

Hard Cider Gravy

pan drippings from a roasted turkey or chicken
1 cup hard cider or dry white wine
2-3 cups chicken broth or water
3 Tbsp cornstarch
1 Tbsp cold water
kosher salt and black pepper

Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)

Place the empty roasting pan over 2 burners over medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.

Add the broth mixture to a large saucepan, and bring to a boil. Combine the cornstarch and cold water to form a slurry, then whisk into the broth. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with salt and pepper to taste before serving.