April 13, 2009 at 3:05 pm (7 ingredients or less, brandy, butter, dark brown sugar, dessert sauces, light corn syrup, peanuts, pecans, raisins, rum, stovetop, vanilla, walnuts, whisky)
Makes about 3/4 cup.
1/2 C light corn syrup
1/2 C dark brown sugar
2 T butter
1 t vanilla extract
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1. In a small saucepan, combine the corn syrup and brown sugar. Stir over medium heat until sugar has dissolved and mixture is translucent, about 5 minutes.
2. Stir in the butter until melted.
3. Stir in vanilla extract until well mixed.
Variations: If you have no vanilla extract, add 1 T rum or whisky to make a flavored caramel sauce, though even then the vanilla is desirable. To make a buttered raisin-rum sauce, add 2 T plumped raisins, using brandy or rum to plump them, if desired. For a caramel-nut sauce, add 3 or 4 T coarsely chopped toasted walnuts or pecans, or chopped unsalted roasted peanuts.
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March 16, 2008 at 4:30 pm (Appetizers, Side dish, allspice berries, black peppercorns, cider vinegar, dark brown sugar, dill seed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, stovetop)
Bread-and-Butter Pickles
Makes 2 one-quart jars.
2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5-percent acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/2 teaspoon allspice berries
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Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to 2 clean one-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil–about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.
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March 16, 2008 at 2:00 pm (7 ingredients or less, Side dish, butter, dark brown sugar, ground ginger, salt, stovetop, sweet potatoes)
Crisp Candied Sweet Potatoes
The object is to caramelize the outside of the potatoes while maintaining a soft creamy interior. To ensure crisp, caramelized edges on the sweet potatoes, cook the dish in two batches.
6 lg sweet potatoes
2 T butter
3/4 C dark brown sugar
1/2 C water
Pinch salt
Pinch ground ginger
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Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)
In a large nonstick skillet, melt butter. Add brown sugar, water, salt and ginger. Bring to a simmer; add half of the potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around the edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately. Makes 8 servings.
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