Caramel: The New Chocolate
In our continuing effort to update and elevate American classics, we came up with our version of this fall classic, and were pleased to have our contribution photographed in such good company. Our house caramel is made in small batches, and uses the best local ingredients available.
A perfect example of our Pastry Chef’s skill and dedication, the process calls for equal parts science and intuition, and that most precious of ingredients, patience. We like to switch up the toasted nuts with Maldon sea salt for a sweet-savory-saline profile. The cinnamon stick adds a hint of spice, as well as evoking an enchanted forest. If Hansel & Gretel had stumbled upon a good witch, this is what she would have fed them.
Caption in photo:
Apple A Day. To make their caramel apples, Michael and Elaine Jennings choose the smallest, tartest organic apples, impale them on lengths of cinnamon stick, then enrobe them in homemade caramel and roll them in salted peanuts. Eat one now. Doctors orders.
Why then the world’s mine oyster, Which I with sword will open — Shakespeare
Vodka and oysters. Elegant, sexy, timeless, a little risqué. This is a completely realized bite: the unctuous, almost forbidden marine wave of the shellfish, kept ice-cold by the slowly melting granita, the citric bite of the lemon, a hint of sugar for balance, a little parsley for the breath, and that seductive, sophisticated, grown-up kick of vodka. It’s a wonder they ever make it out of the kitchen.
Small Potatoes likes to give their clients the following advice:
“Give yourself at least an hour in which to relax before guests start arriving. Any hitch will seem much less daunting if you’re calm.”
Everything Old Is New Again
Ubiquitous, sure, but do these little morsels get the love they deserve? At SPC&E, the answer is a resounding “yes”, often spoken with mouth full. An adventurous, whimsical approach to the best butter, cream, flour and sugar result in whimsical and classic cupcake flavors like Root Beer Float, S’More, Beet Red Velvet and Salted Caramel This summertime pick-me-up marries rich Valrhona chocolate, a touch of kirschwasser, and a fresh Bing cherry to make up our Black Forest Two-Bite Cupcake.
