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Caramel

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FOOD
August 30, 1987 | By Leslie Land, Special to The Inquirer
". . . Furthermore, it keeps for days. And," I wound up in the confident tones of the experienced teacher, "it's foolproof. Making a bad one is just about impossible. That's why those little French restaurants are forever offering creme renversee and why flan is on the menu wherever the Spanish influence raises its head. " With a flourish, I reversed the mold for the caramel custard, releasing the classic caramel sauce and revealing in its midst a grainy, semi-curdled opportunity to eat my own words.
FOOD
October 8, 2000 | By Craig LaBan, INQUIRER FOOD WRITER
My family knows it's fall when I begin lining our stovetop with aluminum foil. The glint and crinkle of those carefully placed sheets is a sure sign that I am readying the cooking chamber for Tarte Tatin. Not only is the classic French upside-down apple tart my autumnal ode to fruit, it is also my yearly tribute to the joy of messy cooking. Puffs of flour hover about me as I prepare the sugar-dough crust, and try to rekindle the magic of my rusty rolling pin moves. The acrid smell of vinegar and rock salt fills the air as I lovingly polish (also once a year)
FOOD
January 30, 2000 | By Craig LaBan, INQUIRER FOOD WRITER
The "sweetness of milk" has a tan these days, a tawny amber sheen that gives some Latin gusto to those old-school caramels. Dulce de leche. It rolls off the tongue as easily as it slides off the spoon. No wonder this classic Latin American treat (which translates to sweet of milk) has become the latest hot flavor to cross over into the mainstream. Haagen-Dazs, which in 1998 became the first major ice cream producer to stake a claim for dulce de leche in American freezer sections, says the super-rich caramel is now its second most popular flavor after vanilla.
FOOD
February 13, 2015 | By Anna Herman, For The Inquirer
Want to show loved ones that they are worth a little extra effort? Handcrafted cards are nice, but on Valentine's Day, nothing is better than homemade treats. Who wouldn't be wooed by hand-dipped chocolates? Or reminded of fond affections with sugar cookie missives? Homemade confections are as perfect a gift for the teacher who cares for your child as they are for your mom or dad. And you can create an assortment of goodies just the way your sweetheart or friend or firstborn likes them best.
FOOD
March 4, 1987 | By Andrew Schloss, Special to The Inquirer
What's in a name? A flan by any other name would taste as sweet. Or would it? Well, it depends upon whom you're talking to. Order flan in a French restaurant and you are likely to receive a slice of a tart, sometimes layered with fruit and pastry cream; but it's just as likely to be a mixture of meat, cream and eggs. However, it will always be in pastry - unless it's a French country version of flan, called clafouti. This is a cross between custard and cake studded with fruit, usually sour cherries.
FOOD
February 4, 1998 | by Aliza Green, For the Daily News
Yo, Chefs! I hope one of the chefs could solve this mystery for me. I have been making rice pudding for many years. (I am 78.) I have tried many recipes that have been excellent, but what is the secret for keeping the rice tender after the pudding is refrigerated to be eaten later, or the next day? The rice pudding also dries out a little and is never as creamy as the first day. Josephine Capizzi Dear Mrs. Capizzi, You had the very same question I had to struggle with recently.
FOOD
April 25, 1993 | By Nathalie Dupree, FOR THE INQUIRER
What I thought was just a little mouth surgery with a local anesthetic kept me whiny and groggy and even a bit mean for more than a week. Even though I looked fine, I was somewhat off my feed, so to speak. It's not just that it hurt to eat; it was that I was somehow more tired than I had expected, and it took me a few days to figure out what tasted good. But what I craved was custard. Custard has fallen out of favor with those overzealous health gurus who scorn eggs and whole milk.
FOOD
September 13, 2007
Low fat, full flavor Less fat, less sodium, but no less flavor or good potato-chip crunch. Why weren't EatSmart Lightly Salted chips by Snyders of Hanover the standard for potato chips all along? We prefer them plain, but the French Onion flavor revives taste memories of the '60s and the sour cream/onion-soup-mix dip so popular then. The Sweet Barbecue version was a bit too sweet and gritty with seasoning. Bottle of goodness Made with non-homogenized organic milk from grass-fed cows, this European-style yogurt has been voted "America's Best" by the American Cheese Society for the last two years.
ENTERTAINMENT
November 27, 2013 | By A.D. Amorosi, For The Inquirer
Amos Lee is Philadelphia's finest export when it comes to honeyed, funky folk-soul music. He's been recording albums since 2004 - each better than the last, with this year's Mountains of Sorrow, Rivers of Song continuing the tradition with a grainy, country-blues lean. He's also toured the world both as a headliner and an opener for the likes of Norah Jones and Bob Dylan. So much is well known. Less so is the role friendship plays in the way Lee writes, tours, and forms his bands - especially his longtime friendship and musical blendship with fellow Philadelphian solo artist, singer, and multi-instrumentalist Mutlu Onaral.
NEWS
October 18, 2013 | BY LARI ROBLING, For the Daily News
    CARAMEL apples are a staple of the Halloween season, but Cherry Hill resident June MacCarthy goes a step beyond the well-known "recipe" of unwrapping and melting bagged caramels. "If we are going to eat treats, I like to know what the ingredients are instead of a bunch of chemicals I can't pronounce," MacCarthy said. MacCarthy has taken cooking classes with her 9-year-old daughter, Abigail, at Haddonfield's In the Kitchen Cooking School. That's where they learned to make caramel from scratch.
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FOOD
February 13, 2015 | By Anna Herman, For The Inquirer
Want to show loved ones that they are worth a little extra effort? Handcrafted cards are nice, but on Valentine's Day, nothing is better than homemade treats. Who wouldn't be wooed by hand-dipped chocolates? Or reminded of fond affections with sugar cookie missives? Homemade confections are as perfect a gift for the teacher who cares for your child as they are for your mom or dad. And you can create an assortment of goodies just the way your sweetheart or friend or firstborn likes them best.
ENTERTAINMENT
November 27, 2013 | By A.D. Amorosi, For The Inquirer
Amos Lee is Philadelphia's finest export when it comes to honeyed, funky folk-soul music. He's been recording albums since 2004 - each better than the last, with this year's Mountains of Sorrow, Rivers of Song continuing the tradition with a grainy, country-blues lean. He's also toured the world both as a headliner and an opener for the likes of Norah Jones and Bob Dylan. So much is well known. Less so is the role friendship plays in the way Lee writes, tours, and forms his bands - especially his longtime friendship and musical blendship with fellow Philadelphian solo artist, singer, and multi-instrumentalist Mutlu Onaral.
NEWS
October 18, 2013 | BY LARI ROBLING, For the Daily News
    CARAMEL apples are a staple of the Halloween season, but Cherry Hill resident June MacCarthy goes a step beyond the well-known "recipe" of unwrapping and melting bagged caramels. "If we are going to eat treats, I like to know what the ingredients are instead of a bunch of chemicals I can't pronounce," MacCarthy said. MacCarthy has taken cooking classes with her 9-year-old daughter, Abigail, at Haddonfield's In the Kitchen Cooking School. That's where they learned to make caramel from scratch.
NEWS
July 26, 2013
The deal: Lying in the shadow of Camden is Collingswood, a quaint little 'burb that draws on memories of small-town America with a main drag lined with small businesses and restaurants. In 2005, Stink Fisher and his wife, Connie, gave the town the perfect dining spot to match its retro atmosphere: The Pop Shop, a storefront diner with an authentic soda counter pulled from a shuttered Ohio dinette. Details: 729 Haddon Ave., Collingswood, N.J., Open 8 a.m.- 9 p.m. Monday-Thursday; 8 a.m.-10 p.m. Friday; 7:30 a.m.- 10 p.m. Saturday; 7:30 a.m.-8 p.m. Sunday.
NEWS
October 21, 2012
Pop Blak & Blu (Warner Bros. ***1/2) Gary Clark Jr., the 28-year-old guitarist from Austin, Texas, has been killing it with regularity out on the road for the last couple of years, from the South by Southwest festival in his hometown to Made In America in Philadelphia to the White House, where he shared the stage with Buddy Guy, Mick Jagger, and President Obama. Though the former teen prodigy has released independent albums before, Blak & Blu is both his major label debut and chance to properly introduce the range of his talents to the non-festival-going public.
NEWS
March 27, 2012 | By Maureen Fitzgerald, INQUIRER FOOD EDITOR
Christina Verrelli, a 43-year-old Main Line mom, reshaped an old-fashioned pumpkin pie into an trendy "ravioli" dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million. "Oh my God, I'm over the moon," she said, still a little shocked, moments after she appeared on The Martha Stewart Show Tuesday morning from the contest in Orlando, Fla. "I'm in surreal land right now," she said in a phone interview. "It doesn't feel quite real yet. " When asked how she would spend the million dollars, Verelli, who lives in Devon with her husband, Louis, and two daughters, 7 and 9, said: "Well, college.
FOOD
January 19, 2012
  Bourbon collectors anticipating Woodford Reserve's annual Master's Collection, an annual experimental whiskey series, get a spicy surprise with the sixth edition - a half-bottle pair of pot-still 100 percent ryes aged in two kinds of barrels, one old, one new. These are 92.4-proof sippers, not blenders, in part because they're the nation's only triple-distilled ryes, according to Woodford's master distiller who says...
FOOD
January 12, 2012 | By Joyce Gemperlein, For The Inquirer
Like parenting a teenager, the making of caramelized onions involves patience, love, and a watchful eye. Both endeavors likely will make you cry, but the payoff is worth it. I know this about the onions; I am reassured about the other by mothers and fathers who have been there. Some with a reckless streak have taken the route of benign neglect for both tasks. I can't say whether that approach works in child-rearing, but loading a slow cooker with sliced onions and a few other ingredients and then walking away for up to eight hours produces a passable, but not excellent, product when compared to those produced by babysitting them on the stove for up to an hour.
NEWS
July 27, 2011 | By Christina Rexrode, Associated Press
NEW YORK - An apple a day may keep the doctor away. But when you put it in a Happy Meal, it might help keep regulators at bay, too. McDonald's on Tuesday said that it would add apple slices and reduce the portion of French fries in its children's meal boxes beginning this fall, effectively taking away consumers' current choice: either apples with caramel dip or fries as a Happy Meal side. The move by McDonald's, which has become a leader in moving from just burgers and fries to more nutritious fare like oatmeal and salads, comes as fast-food chains face intense scrutiny from health officials and others who blame the industry for childhood obesity and other health problems.
ENTERTAINMENT
October 21, 2010
BACON CARAMEL 1 cup sugar 1/2 cup water 4 to 6 ounces smoky, thick-cut or slab bacon 2 ounces butter 1/4 cup heavy cream Dice the bacon into small, uniform pieces and begin to render the fat in a medium-size sauce pan over medium heat. This should take only a few minutes. The bacon will begin to get crispy. When it appears to have given up most of its fat, remove from the heat and strain the bacon through a fine mesh sieve, reserving the fat and the pieces separately.
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