lynsey loves food

Sinner or Saint: Caramel Two Ways

Recipe Card IconSinner or Saint… when it comes to food, the marketers of the world love to categorize it; “guilty indulgence”, “healthy never tasted so good”, “freedom to satisfy your cravings”. It’s like a confusing red light/green light game that messes with your inner psyche (and stomach). Should I feel guilty or good? Should I indulge or shouldn’t I? I am le confused.

Now while I do swing towards what one may consider a more saintly way of eating, I am not so quick to cast judgement on food, and typically loath the “good” or “bad” connotations that it seems to be placed under; Unless of course it is some weird Franken-Food, chemi-laden substance, (coincidently the foods most often associated with the aforementioned tag lines), then it can burn in hell. To me anything that can be produced in a home kitchen, and is made with wholesome ingredients (and a touch of love), has a place in the diet at some time or another, whether it be sweet indulgence or every day staple. These foods typically don’t come with confusing promises or empty threats.

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After playing around with my “Perfect Food Day“, and all the amazing foods in which that encompassed, what came to light was there were just some flavour combinations that stood out as irresistible; salty and sweet being one… it hits some deep neurological pleasure centre that can’t be ignored. I am pretty sure I am not alone on this one. Have the words “salt” & “caramel” completely evaded you the last year or two? I seriously doubt it. The world has gone gaga for the pair, and who am I to blame them. I too am obsessed!

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Now what I do recognize is that a diet of salted caramel is not exactly sustainable. Health nut or not, it will probably result in some form of pre-diabetes if it is your daily staple. But after last week’s lesson in food love, if you love something why deprive yourself? Just find a way to make it sustainable; health it up a little and pay tribute to not only the flavours, but the textures as well, that have your taste buds singing.

Here are two ways to enjoy a little salted caramel love. One Sinner. One Saint. Both paired with apples, you know to avoid the scurvy. Just joking… salty & sweet aside, apple season is here; just one more thing my brain can’t seem to ignore.

To Sinner’s and Saint’s alike.

xo,

lynsey

raw salted caramel 02

Raw Salted Caramel Dip with Apples

Adapted from My New Roots

20 x Medjool dates, pits removed (soaked for a few hours if not super fresh)

4 x Tbsp almond butter

1 x lemon, juiced

2 x tsp vanilla extract

1 x large pinch of salt

Splash of water (if needed to bring mixture together)

Directions

  1. In a food processor or blender, combine dates, almond butter, lemon juice, vanilla and salt.
  2. Blend on high until smooth. If mixture looks dry add a splash of water to bring together
  3. Serve smeared on sliced apples

Salted Caramel Apples

6 x apples, washed & stems removed

1/2 x cup sugar

1/2 x cup brown sugar

6 x Tbsp butter

1/3 x cup whipping cream

1/3 x cup maple syrup

1 x pinch of salt

Directions

  1. Line baking sheet with parchment paper.
  2. Push wooden dowels through top of apples. Set aside on baking sheet
  3. In a heavy bottom pot, melt sugars, butter, whipping cream, maple syrup & salt over medium heat. Bring to a boil stirring often
  4. Once boiling reduce heat to low, and continue stirring mixture, for about 20 minutes, until reduced, thick and a deep brown colour.
  5. Remove from heat and allow to stand for 1 minute.
  6. Dip apples into mixture, spooning it over the top to ensure it is evenly coated
  7. Top with a little coarse sea salt and allow to cool until set

 

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