Cardamom Honey Caramel Pears

or apples.

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Apparently it hit me. Last week I was urging Summer to stay and for the cool days of Fall to be a distant reality.  Then I started to see Gravensteins pop up along country roads in farm stands that are only attended by a black box with the words, “honor system” painted on the front.

Shortly after that there was pie. The best I’ve made. The warmth of the oven still offensive as the Summer heat lingers.

Then this morning I woke up to a comforting gray sky (as well as a cold which definitely marks the new season) and I finally admitted that I am ready and eager for the changing season.

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It could have also been these caramel covered pears and apples that brought me into the Fall mood. The scent of sweet honey bubbling on the stove wafting through the kitchen carrying with it an exotic, floral smell as freshly ground cardamom was tossed in. The kids were eager to get involved in the dipping process and even more eager to help with the eating of our freshly dipped fruit. Such helpful little kidlets.

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We did manage to save a few and if you are lucky enough to be in Seattle area you can get your hands on these caramel covered beauties by going to SAVOUR in Ballard. My dear friend, Julie, has started a great program where each week in September a local blogger features a homemade treat that can be purchased at the store. I adore this idea as it is so much fun to provide an opportunity for some of you to actually eat the food you are seeing and reading about.

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For those of you who are not in Seattle, I apologize for being a tease. Hopefully, someday we will meet and I will happen to have one of these caramel pears in my purse. Until then I urge you to make these yourself, then open your arms widely and embrace the coming season.

You will also need a thermometer and popscicle or lollipop sticks.

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Fill your sink or a large bowl with a couple inches of ice water. This will be used to quickly stop the caramel from cooking once it’s reached the desired temperature.

In a large sauce pan (the caramel bubbles up so make sure the pot is much larger than the quantity of the ingredients) heat the cream and salt to a simmer. Once small bubbles appear stir in the honey and ground cardamom. Bring to a boil then reduce heat to a simmer. Stir occasionally to avoid scorching on the sides or bottoms of the pan.

Continue to cook until the temperature reaches 255-260*F. If not cooked enough the caramel will be too soft and run off the fruit. If cooked too long the caramel will be difficult to chew.

*Tips for Success*

After making these several times now I’ve learned a few things that I want to reiterate so you will have success.

– Boil caramel until it reaches 260*. This will produce a firmer caramel that will better adhere to the apples or pears.

– Use firm pears. If they are too ripe the stick will slide right out.

– Wait to dip the fruit until the caramel is nearly cool. It will be quite thick and sticky but it helps to prevent the caramel from sliding right off.

– Use fruit that is not waxed.

– Chill the fruit before dipping. This sets the caramel immediately. You could also dip then refrigerate.

– Let the excess caramel drip off for at least one minute before dipping into the nuts.

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Honey Cardamom Caramel for apples or pears

  enough for 8-10 small/medium apples or pears. Choose apples/pears that are unwaxed as that will help the caramel to adhere.   1 ½ cups heavy cream 1 ½ cups + 1 tablespoon mild honey, such as clover ¾ teaspoon salt, kosher 3 cardamom pods, cracked and seeds ground or ¼ teaspoon ground cardamom 1 cup toasted, roughly ground hazelnuts

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she’s one + a giveaway

Contest closed. The winner was selected via Random.org. Comment #47, Alanna! Congratulations. Thanks for entering. This was fun. Let’s do it again sometime. 🙂

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She came into our lives a year ago today. Because of her there has been more pink, more ruffles, more rosy cheeked dolls, more kisses, more love, and more joy. Because of Ivy I’m not the only girl in the house any more. Because of our sweet sister baby I’ve gotten to see my boys, big and small, be more kind, compassionate, tender, and loving than I ever thought possible. She’s only been here a year, an incredibly fast year at that, but I can not imagine our little family without her.

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To honor her first year with us we had what we called, “A Ladies and Gentlemen Tea”. The men folk donned felt mustaches while us ladies snacked on tea sandwiches and sipped iced mint tea.

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There was cake. Lots of cake. Some slathered in chocolate while others wore layers of pink fondant.

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Petite sandwiches came in all shapes and sizes. Mini blt’s, cucumber with blue cheese, cucumber with jalapeno and mint, and radish, butter and salt sandwiches.

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Little rounds of melon bathed in a tarragon syrup and were doused in fresh lime juice just before serving.

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All she cared about was the cake.

She initially approached her hefty slice timidly but after one sweet taste she left her manners at the high chair and dove right in. I couldn’t have been happier.

It was the perfect way to celebrate my daughter’s first year.

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To my sweet baby Jane, you are more loved than you will ever know. Your presence in our lives has made each one of us a better person, already.

I melt as I see your brothers stopping everything they are doing to acknowledge you when you enter the room. At the slightest whimper they are at your side giving kisses and doing whatever they can to make your sweet, dimpled smile return.

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Never have I seen your daddy so proud and joyful than when he’s dancing you around our living room. When he looks at you I can see in his eyes that he is eager to do absolutely anything in his power to make your joy his priority. I love your daddy more because of how he loves you.

And then there’s me. Oh sweet sister baby, you inspire in me the strength I need to be the woman I am called to be in order to teach, guide, and love you. Being your mother is a gift I don’t take lightly. Each and everyday I give thanks that I have the honor of being a mom to you and your brothers. Everyday I’m not perfect, there are always things I can do better. Then I wake up to your smile, eager for me to just hold you. Your chubby little arms wrap around me and wash away the doubt and encourage me to simply love you in the way I was first loved.

You, my daughter, are a gift. I am so thankful for each day we have together. I pray we will have many, many birthdays together. For now, we’ll start with this one. Happy 1st Birthday, Ivy Jane.

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For Ivy’s birthday she would like to send one of you lucky readers a gift!

Did you happen to notice that beautiful wood serving board where many of the tea sandwiches sat? That was made by an incredibly talented artist who has a business called, Red Onion Woodworks.

I adore their work and philosophy. “With RedOnionWoodworks, like the rest of my life, I take sustainability very seriously, using only locally-sourced wood including trees taken out of backyards by arborists and hardwood logs salvaged from industrial logging operations, reusing or repurposing shipping materials, and applying non-toxic finish on all my cutting boards and serving trays.” from a featured seller interview on etsy.com

Camille is the artist and has happily agreed to let us giveaway one of her stunning boards.

There are three ways to enter. You can 1. Leave a comment on this post. 2. Follow on Twitter or 3. Like NWS on Facebook. Simple. (For those of you who live outside the U.S. I apologize, this contest isn’t for you as these are very large boards with hefty shipping costs).

I’ll pick the winner, randomly, next Friday, September 16.

The board Camille is giving away will very similar to the one pictured.

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A sweet birthday gift from my birthday girl.

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Yellow Cake with Fudge Frosting

Melon Salad with Tarragon and Lime 1 small water melon 1 small cantaloupe 1/2 cup water 1/2 cup sugar a couple sprigs of tarragon 1 lime, zest and juice Combine the water and sugar in a small sauce pan. Bring to a boil to dissolve the sugar. Turn off the heat and add the tarragon. Let cool. Cut the melon and place on serving tray. Drizzle the cool tarragon syrup on top of the melon. Finish from lime zest and a squeeze of lime juice over the top. Serve.   Yellow Cake adapted from joyofbaking.com 6 large egg yolks 1 cup milk 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1/2 cup cornstarch 1 1/2 cups granulated white sugar 1 tablespoon + 1 teaspoon baking powder 3/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature Preheat oven to 350 degrees F. Spray two 9-inch x 1 1/2 inch cake pans with pan spray, line bottoms with parchment paper, then spray again. Set aside. In a medium bowl lightly combine the egg yolks, 1/4 cup  milk, and vanilla extract. In the bowl of your electric mixer combine the dry ingredients (flour, cornstarch sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/4 cup milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 1-2 minutes to aerate and develop the cake's structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, re-invert cakes so that tops are right side up.  Cool completely before frosting. Fudge Frosting 1 cup bittersweet chocolate chips 1/4 cup cocoa powder 3/4 cup milk 1 teaspoon instant espresso powder 1/2 cup unsalted butter, cut into pieces 3 cups confectioners sugar, sifted to remove lumps 1 1/2 teaspoon pure vanilla extract In a microwave safe bowl combine the chocolate chips, cocoa powder, milk, espresso powder, and butter. Heat in 30 second increments until melted, thoroughly stirring in between each heating. You could also use a double boiler if you prefer. Carefully beat in the confectioners sugar, one cup at a time. Stir in the vanilla.  Press frosting through a fine sieve if there are any lumps. Cover and chill until firm, a couple of hours. Once the frosting is firm remove from refrigerator and place in your mixing bowl.  Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency. Frost the completely cooled cakes. Serve with a cold glass of milk.  

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