Posts Tagged ‘Cider Syrup’

Cooking with the Dear Departed

Wednesday, October 4th, 2017

from left to right: My Mother, Buddy Carlin (above), My Father, and Bobbie Carlin

I’m writing this on October 4, a day that resonates with me for its connections to people I loved who are now dead. My father died on this day. His friend (indeed, a great friend to our whole family) Buddy Carlin was born on this day.

This time of year marks yet another special anniversary for me. My late mother Jan, a.k.a. Taffy, would have turned 99 last week!

So when I appeared on Mass Appeal on Tuesday, I made a memorial dish: Taffy’s succotash. My mother adored this dish, which came into season around her birthday. My father and Buddy enjoyed it as well.

I don’t feel morbid remembering people by making foods they savored. To me, this act is a tangible (and delicious!) way in which I can pay tribute to, and recall, them.

The other dish I made on TV wasn’t one of their favorites, but they would have loved it. It was a seasonal sundae using fresh apples and the sauce King Arthur Flour recently dubbed “the ingredient of the year.” Or maybe the ingredient of the season (I can’t find the press release from KAF, but I know I read it): boiled cider (a.k.a. cider syrup).

As you can probably gather from the name, this is cider boiled down and down and down until it reaches a syrupy consistency. The process is rather like making maple syrup. I’ll learn more about it soon when I visit the place from which the syrup I used originated, Wheel-View Farm in Shelburne, Massachusetts. I’ll report back in after my trip there.

Meanwhile, here is the sundae recipe. (The succotash recipe may be found here.) I hope you all have as much fun remembering loved ones as I do….

As you can see, I was pretty cheerful while remembering the dear departed.

Apple Sundaes with Candied Walnuts

Ingredients:

for the candied walnuts:

1 cup walnut halves or pieces
1 to 2 tablespoons butter
1-1/2 tablespoons brown sugar
1/4 teaspoon cinnamon
a splash of maple syrup
1 teaspoon salt

for the apple sundae topping:

6 crisp apples
2 tablespoons butter (plus more if needed)
6 tablespoons cider syrup (plus more if desired)
1 pinch salt

Instructions:

First, candy the nuts. (Do this several hours before you want to serve your sundaes.) Preheat the oven to 350 degrees. Line a baking sheet with foil, and grease the foil with cooking spray.

Place the nuts on the pan. Roast them until they begin to smell nice, about 10 minutes, stirring twice.

While the nuts are toasting, melt the butter. Stir in the brown sugar, the syrup, the cinnamon, and the salt.

When the nuts come out of the oven, toss them in the butter mixture. When they are evenly coated, return them to the baking sheet, and bake for another 10 minutes, again stirring twice.

Let the nuts cool completely on the baking sheet before transferring them to an airtight container.

When you are ready to make your sundae sauce, sauté the apples in the butter until they begin to caramelize, adding a little more butter if you need to.

Add the cider syrup, and toss to coat the apples. Turn off the heat, stir in the salt, and serve over ice cream with glazed walnuts on top.

Serves 4 to 6.

And now, the videos:

Tinky Makes Taffy’s Succotash on Mass Appeal

Tinky Makes Apple Sundaes on Mass Appeal