Bananas Foster Fondue

Melting Your Heart
There really is no legitimate argument against dipping things in melted chocolate. I challenge anyone to walk by a chocolate fountain and not stare in rapture at its decadent beauty. Tragic though it may be, my guess is that you do not have a chocolate fountain in your home. So if a gal was compelled to dip something like a strawberry or a piece of pound cake into some luscious melted chocolate, what would her options be?

Sure, you could always melt your favorite chocolate in the microwave and dip your food item of choice directly into the bowl. Effective—but that method lacks a certain flair. For me, the better option would be using a fondue pot.

As I have talked about in a previous post, I have been exploring the world of fondue in recent weeks. And, as Valentine’s Day approaches, I have been looking towards the dessert versions as something different and fun with which to celebrate. Now, I could go with the tried and true straight up chocolate fondue which is definitely tasty…but that would be too obvious. There are more interesting options that contain flavored liqueurs or, most intriguing to me, espresso for that jolt of mocha flavor. However, the fondue recipe that called to me the most came from an unexpected place.

Despite the love I expressed for chocolate fondue, I was surprised to find that the recipe that got my mouth watering more than any other was a recipe for Bananas Foster Fondue. I mean, can you even handle the decadence?

Sure, the recipe calls for white chocolate so technically it’s a chocolate fondue. But, the star of this show is the caramel. And then there’s the rum…

Bananas are the obvious dippers for this. But, you could also use coconut macaroons, macadamia shortbread, chocolate pirouline wafers, apples, or whatever strikes your fancy…

Bananas Foster Fondue Recipe
Adapted from The Melting Pot Cookbook
Yields 4 to 6 servings Read more…

Caramel Apples

Boo Humbug
I don’t know what Halloween will be like in your neck of the woods, but where I live there will be no trick or treating. It’s beyond disappointing, especially for the kids. But, I get it. That doesn’t make it any less depressing. As the mother of a kid who is not handling the isolation well, it’s just one more item to add to the list of things she has looked forward to that have now been taken away during this pandemic. No getting around it. The whole situation stinks…

In talking with friends and neighbors I have heard different ideas on how to still make Halloween fun while keeping everyone safe. Some are planning social distanced “pod” parties with costumes. Others are buying the King Size candy to give to the kids next door. And for others it’s just a regular Saturday night…maybe with a horror movie on demand. For me I see this as an opportunity to do something for Halloween that I have always wanted to do, but just wasn’t practical.

I love caramel apples and I have always wanted to be “that house” that gave out the really cool caramel apples to kids on Halloween but haven’t for a few reasons. First, most parents aren’t too cool with their kids getting the homemade treats in their candy bags. This is mainly because you just don’t know what’s in them or if they are safe. I totally get it and have been guilty of making my kids toss those items ‘cause I’m not sure about them.

Second, who has that much time? In a regular year I’m lucky if I remember to stock up on fun size Snickers and Reese’s in between Halloween concerts and sporting events. Also, making caramel apples requires a decent amount of caramel and whether you unwrap all of those little caramels and melt them or make your own, it’s labor intensive. Lastly I have come to the realization that while I have Martha Stewart tendencies I am not, in fact, she. The thought alone makes me tired.

If ever there was a year to make caramel apples, it’s this Halloween. I would only do it for the kids in my neighborhood that I know really well which has the added bonus of limiting the number I need to make. It would be like my version of the king sized candy bar. You could add marshmallows and chocolate chips or even some cute Halloween sprinkles. Wrap them up in Halloween cello bags and it’s a fun tasty treat. The bonus, of course, is that any extra caramel can be used to dip apple slices for a treat of your own….

Caramel Apples
Adapted from the Food Network
Yields 6 servings (6 apples)

You will need a candy thermometer to measure the temperature of the caramel. And, candy apple sticks are available in many supermarkets. Read more…

Amy’s Apple Crisp

An Apple a Day
At the first sign of fall I get a yearning for something apple-y. If I lived back east I would be knee deep in apple cider donuts and spiced fresh cider. But alas, I am not. So when the first of the new apple crop hits the shelves (I’m looking at you Gravensteins) I make an apple crisp.

Usually when the new apple season is upon us, the temps outside are too hot to make turning your oven on seem like a good idea. But, I make an exception for apple crisp. Sometimes a little pain is worth the gain.

There are any number of ways you could make an apple crisp. Personally, I prefer to top mine with an oatmeal crumble. Of course, you can add other fruits besides apples in there too. The last of the summer stone fruits would work. I love adding a handful of raisins. Or, some of the new pears and later in the season, cranberries can add a bright pop of tartness. For the first crisp of the harvest season, I always keep it simple and go with only apples. I will make an exception for cinnamon or a little cardamom as a nice twist.

My recipe is pretty basic, though lately, I have been adding some boiled cider to all of my apple recipes for a little added apple kick. This works great for your freshly-picked apples from the garden or market—but also with the ones that have been in your fruit bowls for a day or to longer than they should have.

This is dessert for the soul, especially when served with ice cream. But, the leftovers make for a very satisfying breakfast the following morning…what? There are oats in there. That counts!

Amy’s Apple Crisp
Yields 8 Servings Read more…

Nectarine, Tomato & Burrata Salad

Feelin’ Hot, Hot, Hot
What do you eat when it feels like you’re living on the face of the sun? I have lived in California my whole life and yes, in August and even into September, we typically will get days that are in the 100s. The lightning show we had over the weekend is definitely not typical nor is the humidity that went with it. I don’t know how people who live in hot and humid locations do it. Personally, I don’t handle it well.

My sister and her husband lived in Atlanta for a few years and I remember visiting them and felling like I was going to pass out—and it wasn’t even the height of the summer! You walk out the door freshly showered and you’re immediately sticky. I’ll take the dry heat, thank you. Even without the humidity just the thought of making something for dinner in the hot weather makes me sweat.

I am not a salad person per se. I like salads but they are not my go-to first choice for an actual meal. I usually have them with a meal so that I don’t go looking for a snack an hour later. The exception to that is when it’s hot outside. For the past week I have been enjoying a number of heartier salads including a couple of chef’s salads as well as various tomato salads. My tomatoes are loving the weather even if I am not. So, we have been trying to eat them as fast as we can.

Salads work for me in the heat for two reasons. First, not having to turn on a hot stove, oven or even the grill is an obvious benefit. Second, I tend to not eat as much in the heat so what would normally leave me hungry in an hour, actually fills me up just fine.

This recipe for Nectarine, Tomato & Burrata Salad is perfect for summer weather because it combines some of the best produce of the season with cheese. How could you possibly go wrong? The original recipe calls for peaches but I prefer nectarines. (Mainly because I’m not a fan of the fuzziness of the peach skin.) I have made this according to the original recipe many times, but I have also made it with the addition of fresh mango and/or cucumber to the mix. It’s tasty and cooling at the same time…

Nectarine, Tomato & Burrata Salad Recipe
Yields 4 Servings
Adapted from Bon Appetit Read more…