I have a philosophy:
If you’re going to indulge – indulge all the way.
Alongside that there’s:
Quality over quantity.
And it’s only getting worse as I get older. It turns out I have luxurious tastes. Now, I’m not out of control … but I won’t bat an eye at spending $100 for a dress when ten years ago that would make my eyes pop out of my head. But I would rather have fewer things that I love, than a bunch of stuff that I only kind of like.
The same holds true for food as well. I like tasty, full-fat, full-sugar, full-flavor foods. I can’t help myself, it’s in my nature. But there is one lovely benefit to being a food snob (a label that I coming to terms with as more and more people in my life are calling me that). I hardly ever buy uber-processed foods. I may have five different types of flour, six different types of sugar and eight kinds of vinegar in my pantry but you wont find store-bought bread, cookies or salad dressing.
I recently resumed my affair with caramel. Especially salted caramel. Talk about indulgence – butter, sugar, heavy cream … and a dash of vanilla. There’s nothing in it that is good for you – unless you’re talking about good for your soul. Because this salted butter caramel sauce is heavenly.
Use it as a dipping sauce for apples, use it as a topping for cakes and ice cream … or just eat it by the spoonful. In moderation, of course.
Salted Butter Caramel Sauce
From David Lebowitz
makes ~1 1/2 cups********** 6 tablespoons butter 3/4 cup sugar 1 cup heavy cream 1/2 teaspoon vanilla extract 1 1/4 teaspoons coarse sea salt **********
Melt the butter in a deep-sided saucepan. Stir in sugar and cook, stirring frequently until the sugar is a deep golden brown and starts to smoke.
Remove from heat and whisk in half of the heavy cream – this will bubble up! Stir until smooth. Stir in remaining cream and then the vanilla and salt.
Will keep in the refrigerator for two weeks.