Halloween is just around the corner and Food52 (aka. A+M Blog) just posted an extended tutorial on how to make salted pumpkin caramels with pepitas! I love caramel so much, I used to sneak into the bag of Bracht’s caramels my parents kept on the top shelf of the cabinet in the kitchen and steal one or two to eat while watching cartoons when I was little. I still love them that much, but I don’t have to sneak them anymore. But with sea-salt and pepitas? YES PLEASE. I haven’t had much luck with making candy at high altitude thus far, but this is certainly a recipe I want to try.
Continuing the salted caramel kick, but this time with ICE CREAM, Brooklyn Supper whipped up some salted caramel ice cream
(from a recipe by David Lebowitz)
that looks fantastic. I think the only thing I might do when I make this recipe is cover it in dark chocolate…
For something completely and possibly obnoxiously different than these salty-sweet delights, Dinner Tonight has a new take on the old breakfast sandwich: Chorizo breakfast sandwich with sage pesto
. Sage pesto? I’ve never thought of that, but it sounds lovely. Plus, my mom has a garden full of it.
And finally, Matt Bites
has posted a recipe for tostones con mojo
. Have you ever made tostones? They’re made with plantains which look a lot like bananas, but are much starchier. So, you have to cook them. One way is to slice them into rounds, fry them, smash them and fry them again: tostones. Matt serves his with mojo, a cilantro and garlic dip. It sounds delicious. And simple. I can imagine serving these the next time people come over to watch football for a new twist on chips and guacamole. (Nah, I don’t think I can live without guacamole.)
Addendum: Serious Eats also has an article about scotch pairings with chocolate. Talk about a Halloween delight!