Deconstructed Caramel Apples

We made caramel sauce.

Do not be afraid of trying this. It was wicked easy and delicious.

Ambrosia
We altered this recipe to fit our needs.  The original has excellent pictures to reference when deciding if the syrup is caramelized enough to add the cream.

2 cups sugar
1/2 cup water
3/4 cup heavy cream, lukewarm, split into 1/2 cup and 1/4 cup portions
2 Tbs butter, cut into pats
2 tsp vanilla
1/4 tsp salt

Combine sugar and water in medium saucepan.  Heat over medium-high.  To reduce crystallization, cover cooking syrup for one minute so the steam will wash any unmelted sugar off the sides of the pan. Continue to cook until the syrup has changed to an amber-brown color around the edge (will be lighter in center of pan).  The mixture may not be deep enough for a candy thermometer to be effective, but if it is, the temperature should be 350 degrees Fahrenheit. 

Remove from heat and immediately stir with wooden spoon or whisk.  Add 1/2 cup heavy cream and butter while stirring.  The mixture will foam up and steam, so don't stick your head or hand right over it.  Stir until combined.  Add remaining heavy cream, vanilla and salt and stir until caramel is smooth.  Transfer to a heat proof jar and cool on countertop for an hour before sealing or storing in the refridgerator. 

Thouroungly lick, then soak the pot, spoons, etc. in hot water before you attempt to wash them. Seriously, they are sticky. Let them soak for at least as long as it takes you to eat half the jar of caramel.

So far we know that this stuff is excellent on apples (especially sprinkled with smoked sea salt), on ice cream, and by the spoonful.  I imagine that it would be amazing on just about anything desserty or breakfasty.

Relativity Pie

I started my second year of pre-med classes last month: Physics and Organic Chemistry. So, I spend a lot of time doing homework now, but I am also reading Neal Stephenson's Baroque Cycle. It has taken me all summer to get through the series, partly because they are huge, complicated books and partly because I was waiting to read them until I could afford to buy them. I know myself well enough to know that I would want to own these.

Whilst reading, I encountered a passage which simultaneously made me think about reference frames (physics) and pie (yumm). Daniel (fictional) and Isaac Newton are riding in a carriage, recently swept out of a club where they were about to consume dinner. Daniel is understandably distracted by the presence of pies in the carriage, but Isaac seems to have forgotten them entirely.

"Isaac, though better equipped than Daniel or any other man alive to understand Relativity, shewed no interest in his pie--as if being in a state of movement with respect to the planet Earth rendered it somehow Not a Pie. But as far as Daniel was concerned, a pie in a moving frame of reference was no less a pie than one that was sitting still: position and velocity, to him, might be perfectly interesting physical properties, but they had no bearing on, no relationship to those properties that were essential to pie-ness. All that mattered to Daniel were the relationships between his, Daniel's, physical state and that of the pie. If Daniel and Pie were close together in both position and velocity, then pie-eating became a practical, and tempting, possibility. If Pie were far asunder from Daniel or moving at a large relative velocity--e.g., being hurled at his face--then its pie-ness was somehow impaired, at least from the Daniel frame of reference. For the time being, however, these were purely Scholastical hypotheticals Pie was on his lap and very much a pie, no matter what Isaac might think of it."

As a result of reading this, I was obviously overcome with desire for pie. Daniel and Isaac are eating savory pies, which I could not make due to the fact that we had neither meat nor vegetable in the house. We were generally short on food, but I was able to rustle up some (year-old) frozen cranberries and apples (one partially eaten).

I don't have a recipe for the pie, because it was largely improvised. For crust, I used one of the pat-a-cake pie crusts from the Joy of Cooking. The rest was based on what I had for ingredients and a love of warm fall spices. This post has been languishing in limbo waiting for me to write one (I have confusing notes on what I did somewhere). I decided to just post it and hope that it inspires further pie-making. I recommend lots of brown sugar and cinnamon.