Anchor ads are not supported on this page.

4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

This Tasty Life

I wanted to do something therapeutic, like baking and making caramel sauce from scratch.
I wanted to do something therapeutic, like baking and making caramel sauce from scratch.

Title: This Tasty Life

Address: http://food.theplai…">food.theplainjane.c…

Author: Mary Desjean

From: Mira Mesa

Blogging since: 2006

Post Title: Salted Caramel Apple Galette with Pink Pearl and Cortland Heirloom Apples

Post Date: October 10, 2012

Sponsored
Sponsored

Fall makes me think of things like falling leaves and pumpkins and warm soups and apples. Apples! Sure, we can get apples year round, but we don’t always get apples like these. I was recently given a few apples from Frieda’s Produce Company: the Pink Pearl and the Cortland. Pink Pearls were developed in the 1940s by a Northern California breeder, while the Cortland was developed at the New York State Agricultural Experiment Station in Geneva in 1898. The Pink Pearl has pink overtones within the flesh of the apple. It’s got a slightly tart taste, not like “Granny Smith OMG tart,” but a bit more mild, with a touch of sweetness. The Cortland is very white and crisp and much sweeter than its counterpart. These unique heirloom apples will be available at local Sprouts stores starting October 17th, so you can get some of these beautiful apples for yourself!

I decided to take these apples to produce a salted caramel apple galette. Want to go on an apple galette-making journey with me? Of course you do!

First things first…we need salted caramel sauce. You could just cheat and buy a jar of sauce; they make a wonderful one at Trader Joe’s. But I was feeling rather down in the dumps, and I wanted to do something therapeutic, like baking and making caramel sauce from scratch.

Caramel sauce is actually quite easy. Sugar and water into a pan, set it to simmer. And don’t touch it! No stirring! Okay, maybe I swirl it around a little…but that’s just to see how amber it’s getting. You can definitely see when it’s starting to get amber. It also starts to smoke just a little and smells a little burnt. This is about the time to move it away from the stove. Have your heavy cream and vanilla at the ready for this next step. Once you take it off the heat, you want to slowly pour in the heavy cream. If you don’t do it slowly, you get a big old clump. But if you do get a clump, you can remedy it: just put the pan over low heat until the clump dissolves — but keep stirring! Stir, stir, and stir some more! Stir until your arm feels like it might come out of its socket. And don’t turn up the heat too high — just enough so you can melt that sugar again and get it smooth.

I added a big pinchful of fleur de sel, patted myself on the back, and poured it into a lovely container to set up to room temperature. Then I proceeded to lick the spoon and get every last drop out of the pan.

Time to start on the apples! Peel and cut. Add the juice of one lemon (I used a Meyer lemon from our tree) and the zest of said lemon, too. In goes your sugar and spices and little cubes of butter. Mix until kind of goopy and weird looking.

A galette is pretty much just like a “free form” pie or tart. Since I cheated and used a Trader Joe’s crust (seriously, you guys, they are the best for lazy crust makers), I just rolled it out onto the pan. Make sure your crust is pliable so it all stays together; otherwise, all the caramel oozes out.

Take your lucscious caramel sauce and pour some in the middle. If you get any on your fingers…well then I guess you’re just going to have to eat it. No sense in wasting sauce. Pile those lovely apples on top. You can get all fancy and arrange them…which I started to do, then, well…yeah. I stopped. Piling seemed faster. And…more caramel sauce. God, why not? Then you pull up the edges of the crust and tuck them over the apples. I didn’t do a very good job of preventing rips and tears. You’ll do better than me, won’t you?

Beat up one egg and brush it over the edges of the crust. Sprinkle with vanilla sugar (if you have it!) or plain old white sugar for a pretty, pretty crust. Bake at 350 degrees for about 40 minutes, or until a devilish golden brown. And then have a slice. And put more salted caramel sauce on top…God, that stuff is so good.

[Full recipe online. Post edited for length.]

The latest copy of the Reader

Here's something you might be interested in.
Submit a free classified
or view all
Previous article

The greatest symphonist of them all

Havergal Brian wrote over 30 of them
Next Article

Was Reddit ghost sighter hired by Hotel del Coronado?

Parking 1/2 mile away and complaints of vandalism
I wanted to do something therapeutic, like baking and making caramel sauce from scratch.
I wanted to do something therapeutic, like baking and making caramel sauce from scratch.

Title: This Tasty Life

Address: http://food.theplai…">food.theplainjane.c…

Author: Mary Desjean

From: Mira Mesa

Blogging since: 2006

Post Title: Salted Caramel Apple Galette with Pink Pearl and Cortland Heirloom Apples

Post Date: October 10, 2012

Sponsored
Sponsored

Fall makes me think of things like falling leaves and pumpkins and warm soups and apples. Apples! Sure, we can get apples year round, but we don’t always get apples like these. I was recently given a few apples from Frieda’s Produce Company: the Pink Pearl and the Cortland. Pink Pearls were developed in the 1940s by a Northern California breeder, while the Cortland was developed at the New York State Agricultural Experiment Station in Geneva in 1898. The Pink Pearl has pink overtones within the flesh of the apple. It’s got a slightly tart taste, not like “Granny Smith OMG tart,” but a bit more mild, with a touch of sweetness. The Cortland is very white and crisp and much sweeter than its counterpart. These unique heirloom apples will be available at local Sprouts stores starting October 17th, so you can get some of these beautiful apples for yourself!

I decided to take these apples to produce a salted caramel apple galette. Want to go on an apple galette-making journey with me? Of course you do!

First things first…we need salted caramel sauce. You could just cheat and buy a jar of sauce; they make a wonderful one at Trader Joe’s. But I was feeling rather down in the dumps, and I wanted to do something therapeutic, like baking and making caramel sauce from scratch.

Caramel sauce is actually quite easy. Sugar and water into a pan, set it to simmer. And don’t touch it! No stirring! Okay, maybe I swirl it around a little…but that’s just to see how amber it’s getting. You can definitely see when it’s starting to get amber. It also starts to smoke just a little and smells a little burnt. This is about the time to move it away from the stove. Have your heavy cream and vanilla at the ready for this next step. Once you take it off the heat, you want to slowly pour in the heavy cream. If you don’t do it slowly, you get a big old clump. But if you do get a clump, you can remedy it: just put the pan over low heat until the clump dissolves — but keep stirring! Stir, stir, and stir some more! Stir until your arm feels like it might come out of its socket. And don’t turn up the heat too high — just enough so you can melt that sugar again and get it smooth.

I added a big pinchful of fleur de sel, patted myself on the back, and poured it into a lovely container to set up to room temperature. Then I proceeded to lick the spoon and get every last drop out of the pan.

Time to start on the apples! Peel and cut. Add the juice of one lemon (I used a Meyer lemon from our tree) and the zest of said lemon, too. In goes your sugar and spices and little cubes of butter. Mix until kind of goopy and weird looking.

A galette is pretty much just like a “free form” pie or tart. Since I cheated and used a Trader Joe’s crust (seriously, you guys, they are the best for lazy crust makers), I just rolled it out onto the pan. Make sure your crust is pliable so it all stays together; otherwise, all the caramel oozes out.

Take your lucscious caramel sauce and pour some in the middle. If you get any on your fingers…well then I guess you’re just going to have to eat it. No sense in wasting sauce. Pile those lovely apples on top. You can get all fancy and arrange them…which I started to do, then, well…yeah. I stopped. Piling seemed faster. And…more caramel sauce. God, why not? Then you pull up the edges of the crust and tuck them over the apples. I didn’t do a very good job of preventing rips and tears. You’ll do better than me, won’t you?

Beat up one egg and brush it over the edges of the crust. Sprinkle with vanilla sugar (if you have it!) or plain old white sugar for a pretty, pretty crust. Bake at 350 degrees for about 40 minutes, or until a devilish golden brown. And then have a slice. And put more salted caramel sauce on top…God, that stuff is so good.

[Full recipe online. Post edited for length.]

Comments
Sponsored

The latest copy of the Reader

Here's something you might be interested in.
Submit a free classified
or view all
Previous article

How to make a hit Christmas song

Feeling is key, but money helps too
Next Article

For nutty pies at Pizza by Aromi in La Mesa

Sicilian cousins add to the Italian goodness they dish out around Lake Murray
Comments
Ask a Hipster — Advice you didn't know you needed Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Drinks All Around — Bartenders' drink recipes Excerpts — Literary and spiritual excerpts Feast! — Food & drink reviews Feature Stories — Local news & stories Fishing Report — What’s getting hooked from ship and shore From the Archives — Spotlight on the past Golden Dreams — Talk of the town The Gonzo Report — Making the musical scene, or at least reporting from it Letters — Our inbox Movies@Home — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Outdoors — Weekly changes in flora and fauna Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer — Inside San Diego suds SD on the QT — Almost factual news Sheep and Goats — Places of worship Special Issues — The best of Street Style — San Diego streets have style Surf Diego — Real stories from those braving the waves Theater — On stage in San Diego this week Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close

Anchor ads are not supported on this page.

This Week’s Reader This Week’s Reader