This week's email from Food52 delves into their exciting new product launches, including a beautiful catchall collection. The writer also shares her experience pondering childhood favorites and ultimately attempts to improve the classic caramel apple by roasting apples with honey before adding a homemade caramel glaze.
This week, let’s get right to all the things happening around Food52 , and save my cooking problems for the end of the email.at a recent product review meeting and thought, Now this is the kind of product our community will love. We're launching it this week, and I hope you agree!. Patrick Cain, an environmentally focused home company, has designed a series of beautiful catchalls – for everything from fruit to your keys. I likeand 25% off in our Shop.
Caramel apples are no better–the crisp apple ruins the buttery texture of the caramel. But apples and caramel pair well when both are cooked, so I wondered if I could fix the caramel apple once and for all for children everywhere!I put two Empires and two Honeycrisp-like apples in an oval baking dish, spooned over a couple of tablespoons of honey, covered the base of the pan with water, and then covered the dish with foil.
The Empires were a dumb idea–they never hold their shape when cooked, and so the skins split and the flesh got fluffy. The Honeycrisps were better behaved: they remained intact. I remembered that we had a miso caramel recipe on site. I liked the idea of a salty, dark caramel and one that didn’t require a candy thermometer. I stuck thick skewers into the core and rolled the apples in the caramel, tilting the pan on its side so I could submerge the apples. I dipped each apple three times, and then put it on parchment. The roasted apple’s flavor was concentrated and the skins were softened–but the caramel blanketed it all loosely and it never firmed up.
My next plan is to pour the caramel into a parchment-lined muffin tin and press the roasted apples into it to let it set, but it may have the same hydration issue. If you have suggestions for how to improve Caramel Apples 2.0, send them my way and I’ll follow up in a few newsletters from now, assuming I’ve emerged from my caramel funk. I’m atBefore starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including"Cooking for Mr.
Caramel Apples Food52 Product Launch Roasted Apples Recipe
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