Tag Archives: sauce

Homemade Caramel Sauce

14 Jan

I usually am a chocolate person, but lately, I’ve been really excited about caramel. I’ve liked it more and more as I’ve gotten older, but I think this particular obsession started with this year’s apples with caramel dip.

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My grandma lives in Hendersonville, home of the North Carolina Apple Festival. It’s an amazing little mountain arts & crafts festival held every year on Labor Day. We always go up, stay with the family, and spend hours walking through the festival. Grandma lives only a couple blocks from downtown, so we can walk up to Main Street whenever we get bored or need a snack. The apple theme pops up everywhere, from the food to the crafts for sale.

This year, as every year, we had apple slices with hot caramel dip. We also had apple pie, a frozen apple slushie, and apple cider. And we took a bag of apples home. Seriously, there’s no end to the apple shenanigans.

Since then, I’ve been all about apples and caramel, though not necessarily together. And when my BFF Lauren told me about the “best caramel sauce ever,” I had to check it out. And really, this is the best caramel sauce ever. It never hardens into that chewy or hard caramel, even when it cools. It’s always perfectly smooth. And it’s super easy!

Caramelly

When I first made this, I just whipped up a chocolate cake from a box mix to go with it. I’ve made it a couple times since then, including a big batch I jarred for my mom and gave her for Christmas. So far, I’ve had it on chocolate cake, as a dip for apples, as a dip for brownies, and as ice cream topping.

Caramel on Chocolate... doesn't get any better than that

My mom was super excited about Christmas this year. She received both a huge jar of caramel sauce and a cotton candy machine. By 7am, she was eating caramel by the spoonful and adding dollops of it to her breakfast oatmeal. And by 8am, she was handing out cones of fluffy pink cotton candy. That’s Christmas!

A jar of caramel sauce is way better than a jar of jam, IMHO

By the way, the sauce tends to absorb into the cake. If you decide to top a cake with it, wait till just before you serve it to drizzle the caramel sauce on top. You could put your caramel in a gravy boat or some such dish and get all fancy with your presentation.

Drizzle

Homemade Caramel Sauce from My Fabulous Recipes

3/4 cup sugar
1/4 cup brown sugar
1/4 cup butter
1 cup heavy cream
1/2 cup corn syrup
1/4 teaspoon vanilla

Heat all except vanilla in a saucepan over medium heat, and bring to a boil, stirring constantly. Once boiling, reduce to low and cook 20-30 minutes, stirring frequently until the sugar is completely dissolved and it has a caramel color. Stir in the vanilla and remove from heat. Can be served warm or chilled.

Beautiful

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Filet Mignon with Port-Strawberry Reduction

29 Jun

Alright, so I made this a while back, got lazy about posting it, lost the pictures and thought I’d just wait to post till I made it again, eventually decided I should just post it since strawberries are nearly out of season, and then couldn’t find the recipe. Obviously I simply do not have it all together for strawberries. But I’ll tell you this recipe the best I can remember, and if I ever get around to making it again, I’ll post the pictures and we’ll pretend this never happened.

[UPDATE: I found the pictures! They were on my digital camera. Obvious, right?]

I do remember that the first time I made this, my big mistake was that the reduction took wayyy longer than I thought it would, and the steaks were finished for quite some time before the reduction was presentable. Because a sauce can just sit in the stove and simmer for a while, I recommend going ahead and making the reduction in advance and grilling the steaks when it looks about ready.

Strawberries!

Sliced Strawberries!

In a sauce pot, I heated 1 1/2 cups port wine over medium-low heat. If you’re not picky, you could substitute any red wine, really, preferably on the sweeter side. I added in 1/2 cup apple cider vinegar, 1/2 cup sliced strawberries (cut to the size you prefer — I like them small), 1 diced shallot, and 1/4 teaspoon dried thyme. I let this cook down till it was thick like a sauce rather than a runny liquid. It took about half an hour over medium-low heat.

Simmering Strawberries! Sounds like my new curse word.

When it looked about done, I seasoned two small filet mignon steaks (you can use whatever cut you prefer) with salt and pepper and then sent the BF out to the grill to cook them to about medium-rare. When they were finished, we served the steaks with a spoonful of the port-strawberry reduction on top and accompanied with rice pilaf. Very tasty, plus, it gave the rice some flavor as well. The BF was very happily surprised that I served red meat, and I was happy with the fruit reduction served with it!

Filet Mignon with Port Strawberry Reduction

I acknowledge that it looks a little gross like blood. But it’s really tasty, I promise. And I thought even this was a bit watery, but I was hungry and impatient. Simmer it for a long time and it will thicken even more.

We also made this delicious salad with spinach, carrots, strawberries, walnuts, and goat cheese:

Spinach & Strawberry Salad

Bon apetit!

Pork Chops with Mushroom Sauce

7 Mar

I have no idea why I’m posting so much pork on this blog. I really don’t eat much pork at all, and actually, I’ve been trying to cut down my overall meat consumption lately. Maybe that’s why these end up looking good enough to take pictures of. My favorite part of this dish is the mushroom sauce, so feel free to search for things other than pork to smother. This recipe originally came from Rachael Ray, who just loves to smother fat with fat, so it’s pretty easy, but no claims here about being healthy.

I preheated a large skillet with some extra virgin olive oil over medium-high heat. I added a dash of salt and pepper to each side of the pork chop and then added it to the pan. I cooked it for about 6-7 minutes, then flipped it to the other side and cooked it for another 6-7 minutes. I removed the pork chop to a temporary plate and tented some foil over it to keep the heat in. Back to the skillet: I turned the skillet down to medium-low and added 2 tablespoons unsalted butter, 1/2 pound sliced white mushrooms, 1 teaspoon minced garlic, and 1/4 teaspoon dried thyme. I let that saute for 3 or 4 minutes and then added a dash of salt and pepper. I also added about 1 1/2 tablespoons all-purpose flour and then cooked for about a minute longer. Then I whisked in 1/3 cup dry white wine, 1 cup chicken broth, and 1/2 tablespoon dijon mustard. I let it simmer until most of the liquid was absorbed and it had a thick, creamy texture. I served it with a side of baked sweet potato and steamed green beans. As Rachael says, “Yum-o!”

How Sue Sees It:
– Seriously, this mushroom sauce is amazing. And it gives me something to do with all the leftover mushrooms I end up having after I buy some for salad.
– Be flexible. Don’t have mustard? Leave it out. I doubt you’ll notice.