Recipes

Salted Pumpkin Caramels Recipe

These caramels really evoke the essence of fall. The earthiness of pumpkin, softened with cream, permeates each chewy bite, followed by a whisper of spice, and the delicate crunch of fleur de sel is a clever detail, offsetting the sweetness of the candy. The toasted pepitas are addictive even on their own (make sure to save some for the bottom of the baking dish!); they give each of the finished caramels a beautifully lacquered, dusty green cap.

Makes 64, 1-inch caramels

  • 2/3 cup unsalted pepitas
  • 1 1/2cups heavy cream
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups white sugar
  • 1/2 cups light corn syrup
  • 1/3 cup good maple syrup
  • 1/4 cup of water
  • 4 tablespoons unsalted butter, cut in chunks
  • 1 teaspoon lemon juice
  • 3/4teaspoon fleur de sel
  1. Dry toast the pepitas in a skillet until they start to pop.
  2. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
  3. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
  4. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
  5. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  6. Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
Source: http://food52.com/recipes/7115-salted-pump...

Recipes: Citrus Pulled Pork Tacos & Southern Fried Chicken

I religiously eat two items for my birthday each year, Tacos (of any kind) and KFC Original Recipe Fried Chicken. Because these are hands down, two of my favorite foods on the planet. In light of my recent birthday, I've posted two AMAZING recipes from the Food52.com website for citrus rubbed pulled pork tacos and southern fried chicken. Enjoy!

Pulled Pork Tacos: I love using my slow cooker to create tasty meals such as this one. These tacos can also be turned into burgers, salad or mini burgers, whatever you can dream up. I enjoy this dish because you can start in before you leave for work and your meat will be ready when you get home. The slaw takes minutes to assemble so you'll have dinner in no time! 

Citrus Rubbed Pulled Pork (Serves 6)

  • 2pounds boneless pork roast
  • 3tablespoons kosher salt
  • 1tablespoon ground black pepper
  • 1tablespoon granulated garlic
  • 1tablespoon onion powder
  • 2limes, zested
  • 2tablespoons oil
  1. Combine all dry ingredients and the lime zest.
  2. Rub on the pork roast to coat evenly, you may not use all of the mixture.
  3. Heat a nonstick crock pot insert or a saute pan with the oil.
  4. Once the oil is hot, sear all sides of the pork roast.
  5. Once the meat is seared, cover entirely with water (if using a saute pan, transfer to crock pot first). Place in insert in crock pot and cover.
  6. Cook on high heat for 6 hours in the crock pot.
  7. Once the meat is done, transfer to a 9" x 13" pan and shred with a pair of tongs.
  8. Spoon some liquid from the crock pot over the shredded meat to keep juicy. Cover until use.

Citrus Slaw

  • 3tablespoons fresh lime juice
  • 2tablespoons olive oil
  • 1 1/2tablespoon sugar
  • 1tablespoon fresh grated ginger
  • 3/4teaspoons kosher salt
  • 1/2teaspoon fresh ground black pepper
  • 8ounces raw cole slaw mix (or make your own)
  • 12corn tortillas
  1. In a medium bowl, mix everything together but the cabbage and the corn tortillas.
  2. Add the cabbage and coat well.
  3. Warm the corn tortillas and fill with pulled pork and slaw. Garnish with a lime spritz, jalapenos or green onions.

Southern Fried Chicken: This fried chicken was nearly two decades in the making. Growing up in the panhandle of Florida before spending 8 eight years cooking in Birmingham, AL this recipe has been tested, tweeked, refined and perfected through out the years. The spice rub and buttermilk brine give the chicken flavor and tenderness like no other. And the trick to frying is starting with a lower temperature that increases through coking to insure perfect crispness and the right amount of browning.

Southern Fried Chicken (Serves 6)

Spice Rub

  • 6chicken leg quarters (leg and thigh separated)
  • 1teaspoon dried thyme
  • 1teaspoon dried marjoram
  • 2teaspoons onion powder
  • 2teaspoons garlic powder
  • 1.5teaspoons cayenne pepper
  • 3tablespoons salt
  • 1tablespoon black pepper

Butter milk Brine

  • 1-2quart buttermilk
  • 4tablespoons vinegar-based hot sauce
  • 6cups all-purpose flour
  • peanut or canola oil for frying
  1. In a medium bowl, mix all of the dry spices. Add chicken and toss until well coated. Let the mixture stand at room temp (if cooking within 4 hours) or refrigerated in a large bowl for one hour.
  2. Pour enough buttermilk over the chicken to cover completely and stir in the hot sauce. Leave on the countertop for one to three hours, or refrigerate up to 24 hr. Pour chicken legs into colander and allow excess buttermilk to drain.
  3. In a large bowl, mix the flour with salt and pepper to season well. One-by-one add the chicken pieces, making sure they are thoroughly coated with flour on all sides. Leave them in the bowl with the excess flour while you wait on the oil.
  4. Fill a very large pot 4-6 inches deep with oil and heat to 325 degrees. Grab each piece of chicken and slap it back and forth between your hands a few times to knock off the excess flour before slipping it into the oil. As the legs go into the oil, the temperature will drop. Turn the flame to high to increase the temperature to 350 as the chicken cooks. Cook 12-18 minutes until golden brown and at least 160 degrees at the bone, Remove to a rack to drain and season immediately with salt. Cool a few minutes and serve.
Source: http://food52.com/