I look at my fennel plants outside and wonder about the carmel, so I was googling about today..
From the girl & the fig's new book, PLATS DU JOUR; the girl & the fig's Journey Through the Seasons in Wine Country. Several varieties of apples work brilliantly in this galette: Rome Beauty, William’s Pride, Crispin, and Gravenstein are our favorites. Many apples are interchangeable, but some are just right for eating while others are better suited for baking. For a savory twist, we added fennel seed to the caramel. To really gild the lily, serve the galette with caramel gelato and a pinch of Maldon Sea Salt. Serve with a Tawny Port or a Madeira.
Fennel Caramel 1/2 cup sugar
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon fennel seed, toasted and ground
Heat the sugar and 2 tablespoons of water in a non-reactive pan stirring constantly until the sugar is caramelized (amber colored), about 5 minutes.
Remove the sugar from the heat and add the cream, butter, and fennel seed.
Stir until well incorporated.
The caramel can be made ahead and kept refrigerated for up to 1 week.
To reheat, place the caramel in a small saucepan and heat until warm and melted.
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From the girl & the fig's new book, PLATS DU JOUR; the girl & the fig's Journey Through the Seasons in Wine Country.
Several varieties of apples work brilliantly in this galette: Rome Beauty, William’s Pride, Crispin, and Gravenstein are our favorites. Many apples are interchangeable, but some are just right for eating while others are better suited for baking. For a savory twist, we added fennel seed to the caramel. To really gild the lily, serve the galette with caramel gelato and a pinch of Maldon Sea Salt.
Serve with a Tawny Port or a Madeira.
Fennel Caramel
1/2 cup sugar
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon fennel seed, toasted and ground
Heat the sugar and 2 tablespoons of water in a non-reactive pan stirring constantly until the sugar is caramelized (amber colored), about 5 minutes.
Remove the sugar from the heat and add the cream, butter,
and fennel seed.
Stir until well incorporated.
The caramel can be made ahead and kept refrigerated for up to 1 week.
To reheat, place the caramel in a small saucepan and heat until warm and melted.