caramel sauce

In the photo above, there are several jars of Pear jam which I will get too shortly. But that jar on the bottom left? BEST Caramel Sauce EVER. My favorite recipe to use. The one I always have in the refrigerator. The sauce that is served with apples, and pears, and cookies, and cakes, and sometimes enjoyed with a spoon, secretly, when no-one is looking (not so much of a secret anymore is it?) 

What else can I tell you about this? I feel caramel sauce - as is the case with many other things but especially my favorite caramel sauce - is a matter of practice, and may take a couple of attempts. As you are cooking it, it will seem like it's taking forever. Then all of a sudden you start seeing that gorgeous amber color and you're all excited. Then within the next nano-second you smell it burning. And then it's a mad dash to get the heavy cream (carefully) in there and calm things down. But then that cream bubbles up like a creature out of Star Trek and you're wondering why you didn't just purchase the cute little jar at the grocery with the gingham checked lid.

Does it still smell like it's burning? You probably burnt it. And the family is going to ask "why does it taste like it's burnt?" And then they may refuse to eat it. And then you're going to toss the entire thing in the trash. And then a few days later you're going to try again and it's going to be perfect. Moral to this little peek into my first few attempts? Practice. It is completely worth the effort and expense to make your own caramel sauce. There will be no turning back after you do this. And the fresh vanilla beans that will require an entire week's paycheck? Just do it.

Here's how.

YOU WILL NEED:

2 cups of sugar

1/2 cup water

1 vanilla bean - split - seeds scraped 

1 cup of heavy cream

1/2 teaspoon good salt - preferably fleur de sel

TO DO:

Sugar into a large saucepan - pour the water around it.

Add the vanilla bean and seeds and cook over medium high heat.

Stir only until the sugar is dissolved.

Continue to cook without stirring until you get a deep amber color.

Should only be 7 to 8 minutes.

Swirl the pan occasionally to even out the color (cooking).

Remove from the heat and add the heavy cream.

Let the bubbling calm down.

It might look like one big glob of weirdness at this point.

It's okay.

Return to the stove and cook over medium heat stirring constantly.

That big glob will go away.

Cook until smooth.

Remove from heat.

Discard the vanilla bean.

Stir in the fleur de sel.

Let cool.

Sneak as many tastes as you can before anyone gets home.

OR...serve over this pear cake

Here's a link to the cake above (click here for Gateau de Poire)

note:

there is a post-it in my recipe binder that says this caramel sauce was found in an old issue of Epicurious magazine...okay...good luck if you go searching for it :-)

gateau de Poire

It's that time of year again. Pears! Four cases of these beauties! (yikes)

Actually it feels a touch early to me this year. I thought I usually started this madness in late August - but maybe I am just not remembering correctly. 
The whole 'Pear, Peach, whatever fruit' episodes come about because I have a friend, who has a mother, who works at a job where she gets tons of stone fruit. Every year we are the lucky recipients of whatever she is able to throw our way. Right now it's all about pears and I have been in a frenzy in the kitchen trying to use them up. I've decided to avoid canning this year 
(i know...dumb...) 
(And especially dumb since we all know I will eventually be canning!)
But right now it's been all about cakes and jams.
Here's the favorite so far.

Gateau de Poire - Pear Cake.

I love this cake. 

Maybe because it's not too sweet? Maybe because of that to-die-for that crispy outside edge? Maybe because it's actually pretty quick to make and requires no fancy shmancy ingredients? Or maybe because the fruit choices are somewhat interchangeable depending on what is flooding my kitchen? Whatever it is, I hope you try this one. 

And grab your springform pan.

YOU WILL NEED:

12 tablespoons butter - divided.

1 1/3 cups all-purpose flour.

6 firm pears.

1 cup + 2 tablespoons of sugar.

1 tsp baking powder.

1/2 teaspoon salt.

1 lemon - zest and juice.

3 large eggs.

TO DO:

Peel, core and chop 4 of the pears. I like big chunks.

In your stand mixer - place the flour, baking powder, salt and 1 cup of the sugar.

Zest the lemon into this mixture and give it a light stir.

Set aside.

In a large skillet melt 2 tablespoons of the butter.

To this pan add the chopped pears + juice from half of the lemon + the remaining 2 tablespoons of sugar.

Medium to medium high heat.

Give it all a good stir and cook about 15 minutes - until the pears have softened but are still firm and until there is almost no liquid left in the pan.

Stir frequently to make sure the guys on the bottom don't get too crispy.

While the pears are cooking, melt the remaining 10 tablespoons of butter and let cool slightly.

Prep your spring form pan. Either butter and flour the inside really well - or use a nonstick spray.

Oven to 350 - middle rack.

Peel and slice the remaining 2 pears.

You need these to make the top all pretty (this is also totally optional)

I only wanted the pieces that were about the same length and pretty for decorating. The pieces from the sides that are too small, I chopped these in half and threw them in with the pears on the stove (no waste)

Use the last half of your lemon over the tops of these pears and give them all a rub - just make sure they are all coated with lemon juice. This helps to keep the fruit from turning yellow/brown ick.

Set aside.

Back to the stand mixer - give all that stuff a good mix. 

Add the eggs. 

Mix well.

Add the melted butter.

Mix just until most is incorporated.

There may be a little butter floating around the edge and that is fine.

Finish mixing the batter by hand.

Time to assemble the cake!

Scoop the cooked pears into your prepared pan.

Pour the batter over the top.

Level it out as best you can.

Arrange your pear slices all around the top.

Skinniest parts of the sliced pears need to be in the center.

Wide part of the pears on the outside edge.

Into the oven this goes for 35 minutes.

Check the center with a toothpick - a little crumb sticking to the toothpick is a good thing.

Remove and let cool for a couple hours IN the springform pan.

Serve with salted caramel sauce (recipe up soon)

Enjoy!

Fresh Lemon Cake

I think the scent of fresh lemons is one of my favorites. Whether baking, adding to fresh pasta or even in soap, it is always lovely. This cake has a lot of steps - I seem to need and use every measuring cup I own - but is worth it in the end. Tart and sweet all at the same time. But not heavy and overpowering with lemon taste. Always a great aroma in the kitchen and always a hit at whatever party it attends.


YOU WILL NEED:


2 sticks butter (room temperature)
2 cups sugar for the cake
3/4 cup sugar for syrup
4 large eggs (room temperature)
1/4 cup grated lemon zest (5 to 8 lemons - save these - you will need the juice)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed lemon juice for the cake
1/2 cup freshly squeezed lemon juice for the syrup
3/4 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract




TO DO:


Oven to 350


Prepare the baking pans - 2 - 9inch rounds if you have(or 1 - 9inch round and 1 9inch square which is what I have) Grease and flour well or use a non-stick spray
Break the eggs into a measuring cup (or some other cup like container) Set aside. Zest and juice the lemons according to needed measurements. Pour the buttermilk into another measuring cup then add 1/4 cup lemon juice and vanilla - stir and set aside. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream the butter and the 2 cups sugar in the electric mixer fitted with the paddle attachment until white and fluffy - maybe 5 minutes on medium speed.  Add the eggs one at a time.  Add the lemon zest. Stop and scrape the sides of the mixer bowl with a rubber spatula and scrape the zest off the paddle. Mix another 30 seconds then turn mixer to low and add flour and buttermilk mixtures alternately. Mix just until incorporated. Divide evenly between the pans and bake 40 minutes - check with a toothpick or cake tester - bake additional time as needed. Mine are usually done at 40 minutes but I know my oven runs a bit hot.


Cook 3/4 cup sugar and 1/2 cup lemon juice over low heat stirring occasionally until the sugar is dissolved.


When the cakes are done cool for 10 minutes, cover with a plate then flip over. Cake should fall right out. I usually flip the cake again so the 'pretty' side is on the top (you can use another plate or like me, just use my left hand covered with an oven mitt then slide it back onto the original plate - and yes - there were several disasters the first few times - I learned the 10 minute cooling time is crucial)
Spoon lemon sugar syrup over cakes then allow to cool
Can keep covered with saran wrap at room temperature. Do not refrigerate.