Caramel Indulgence

My love for all things caramel usually kicks into high gear in the fall. I decided today was a good day to indulge my craving.

Caramel Sauce:
1 cup sugar
2/3 cup heavy cream, room temperature

In medium-sized, heavy saucepan, combine the sugar and 1/4 cup water. Stir until sugar and water are well mixed. Heat over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 2 minutes. If there's sugar clinging to the sides, put the lid on the pan for a minute or so, and that sugar will dissolve away.  Increase the heat to medium high and cook, until amber-colored, about 4 minutes. When sugar begins to look brown (about 300-310 degrees on the candy thermometer), stir gently and watch closely. Remove from heat when the sugar syrup turns to a light brown similar to the color of toasted breadcrumbs. Continue to swirl pan as it is removed from the heat.
Slowly stir in 2 Tbs. cream, 1 Tbs. at a time, stirring constantly. Using a bamboo (or wooden) spoon, stir the remaining cream into the caramel. Cook, stirring over low heat until combined, about 3 minutes.
Extra caramel can be refrigerated for up to 1 week.

Caramel-Balsamic-Glazed Chicken over Couscous
1/3 cup Caramel Sauce
1 Tbs. balsamic vinegar
1 Tbs. heavy cream
1 Tbs. chopped fresh thyme
4 skin-on chicken breasts (about 2 lbs.), bones discarded
salt and pepper

Position a rack in the upper third of the oven and preheat to 425. In a small bowl, stir together caramel sauce, balsamic vinegar, cream and thyme. Place chicken on the Stoneware Bar Pan and season with salt and pepper. Brush both sides with the caramel mixture and arrange skin side up. Bake, brushing halfway through with the pan drippings, until golden-brown, about 20 minutes. Let rest for 5 minutes; drizzle any pan juices over the top.
Meanwhile, prepare couscous as follows: boil 1 cup chicken broth. Add in 1 green onion with green tops, snipped into small pieces, 1 cup dry couscous and 1/4 cup dried apricots that have been quartered. Stir gently. Place lid on top of pan and let the liquid absorb into the couscous, about 5 minutes. Fluff with a fork and serve.

I could have sworn I had dried apricots on hand for tonight's dinner, but apparently they were devoured as snack food over the weekend. I substituted Craisins instead and it worked just fine.

I served it up with carrots and a sprig of fresh thyme for garnish and it was a huge hit! The girls especially were going crazy over the chicken when I happened to mention there was apple crisp for dessert. Kelsey stopped mid-stab on a piece of chicken and said, "I can't believe you didn't tell us there was apple crisp! From now on, you're only allowed to make one amazing thing per meal!"

Apple Crisp
4 medium Granny Smith apples
¼ cup water
¼ cup sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¾ cup flour
1 cup brown sugar
½ cup oatmeal
½ cup butter, softened

Using the Apple Peeler/Corer/Slicer, peel, core & slice the Granny Smith apples. Place in 9" x 9" baking dish. Pour water over apples, then sprinkle sugar, cinnamon and nutmeg on top. Blend other ingredients in using a pastry blender until crumbly. Sprinkle over apples and bake at 350 for 45 minutes. Let stand for 5 minutes and serve piping hot.

There's nothing like hot, fresh apple crisp. When I make apple crisp for my family, I typically throw it together right before supper hits the table, and it bakes while we eat. I drizzle a bit of caramel on each dessert plate, throw down the apple crisp, top it with real whipped cream or ice cream, and drizzle a little more caramel on top.

And yes...the calories are totally worth it!