I can’t believe I haven’t posted since Halloween, but it doesn’t mean I have taken a break from cooking.
My youngest brother who lives in Chicago will be arriving this evening for his first visit since we have moved to San Luis Obispo. He will be with us for Thanksgiving which makes me so happy.
In the past both my brothers and my sister were always with us for Thanksgiving. Since moving to the west coast it is trickier for everyone to travel from coast to coast, especially at holiday time.
Fortunately they have all been here for extended visits, and will continue to do so, and I’m sure at some point we will all be together again around the Thanksgiving table.
Until then we will be exchanging videos from my sister’s festive table to ours along with a lot of love!
So as I was saying I have been cooking and freezing meals in preparation for my brother’s 10 day visit so I won’t be spending all my time in the kitchen while he is here.
Many of the things I have prepared which freeze well I have already posted on this blog…among them, Creamy Mac and Cheese, (this time I omitted the onion, cloves, and bay leaves in the recipe, subbed a combination of creamy Havarti, a sharp white Cheddar, and some Italian hard cheeses, and subbed sour dough breadcrumbs for the Panko) Giusi’s Ragu, Sweet and Sour Stuffed Cabbage Rolls, Chili, and of course some Chicken Soup!
I have also been immersed in prepping for the Thanksgiving meal which brings me to why I have posted the photo of the Salted Caramel Sauce above.
One of my desserts this year will be the Four and Twenty Blackbirds Salted Caramel Apple Pie . So good!
I thought it might be a good time to revisit the recipe for this Salted Caramel Sauce, which could accompany so many desserts on your Thanksgiving table from apple or pumpkin pie to cheesecake to ice cream, and more.
It can be made in advance so it is one less thing to do before the big day!
Salted Caramel Sauce
1 cup white sugar
¼ cup water
1 stick (½ cup) fresh unsalted butter
½ cup fresh heavy cream
1 and ½ teaspoon sea salt
(recommended Maldon sea salt flakes, but can substitute a regular sea salt)
To make the salted caramel:
Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, brown color, almost copper.
Cook’s Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start over.
Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream- the mixture will bubble rapidly and steam-be cautious as the sugar will be very hot.
Whisk the final mixture together well over low heat and sprinkle in the sea salt.
