Welcome to the newest version of Food52 Founder Amanda Hesser’s weekly e-newsletter, Hey there, it’s Amanda, filled with meals, journey, and buying suggestions, Food52 doings, and different issues that catch her eye. Get impressed—enroll right here for her emails.

This week, let’s get proper to all of the issues taking place round Food52, and save my cooking issues for the top of the e-mail.

I noticed this salad dressing bottle at a current product assessment assembly and thought, Now that is the form of product our neighborhood will love. We’re launching it this week, and I hope you agree!

There are cool issues taking place with cement today, together with these heated outside benches. Patrick Cain, an environmentally targeted dwelling firm, has designed a collection of gorgeous catchalls – for all the things from fruit to your keys. I like this hefty one.

It’s mug season, and this yr we now have a self-heating mug which you can preserve in your desk.

César and Bodega Bakes creator Paola Velez collaborated on a video of Paola’s do-it-yourself Cosmic Whoopie Pies. It’s a bit of unhinged and madcap – I believe you’ll prefer it.

Internet hosting season has begun, and we’ve bought you coated with internet hosting recommendation and 25% off in our Store. If you happen to’re a member of The Desk, you’ve got already heard. Everybody else, prep your carts for tomorrow so you possibly can fill up on platters, napkins, and brandy glasses (for your self, after your friends have left and also you’re sitting on the couch scrolling IG).

Talking of internet hosting season, Jessie Sheehan stopped by to indicate us this no-recipe recipe that folks misplaced their minds about on social.

Over lunch not too long ago, my husband Tad and I questioned if meals from our childhood would style as nice as we remembered them. Would the cinnamon monkey bread that his mother picked up from Zahn’s in Buffalo be as gooey and aromatic? Would my grandmother’s dried beef gravy be as smoky and salty?

“Or how a couple of candied apple?” Tad requested.

That snapped me out of the dreamscape. I hate candied apples—the exhausting sweet coating makes it really feel such as you’re chewing on glass and sugar water. “Okay, how a couple of caramel apple?” he mentioned.

Caramel apples aren’t any higher–the crisp apple ruins the buttery texture of the caramel. However apples and caramel pair nicely when each are cooked, so I questioned if I may repair the caramel apple as soon as and for all for kids in all places!

My hopes had been lofty. The outcomes had been iffy. Bakers, I would like your assist!

I put two Empires and two Honeycrisp-like apples in an oval baking dish, spooned over a few tablespoons of honey, coated the bottom of the pan with water, after which coated the dish with foil. I roasted the apples at 350 F for half-hour, then I bumped the warmth to 375 F and roasted them uncovered for an additional 10. You possibly can baste them a few instances with the honey water within the pan; I did. I cooked them this fashion as a result of I needed the honey to create a sticky glaze on the apples to assist the caramel adhere.

The Empires had been a dumb thought–they by no means maintain their form when cooked, and so the skins cut up and the flesh bought fluffy. The Honeycrisps had been higher behaved: they remained intact.

I remembered that we had a miso caramel recipe on web site. I appreciated the concept of a salty, darkish caramel and one which didn’t require a sweet thermometer. I caught thick skewers into the core and rolled the apples within the caramel, tilting the pan on its facet so I may submerge the apples. I dipped every apple 3 times, after which put it on parchment. The roasted apple’s taste was concentrated and the skins had been softened–however the caramel blanketed all of it loosely and it by no means firmed up. These apples are in all probability higher loved with a fork and knife than eaten off a stick. So, probably not the success I used to be searching for.

Batch 1 saved me up at night time, worrying that folks can be sad that the caramel wasn’t chewy. So I made a batch utilizing a conventional caramel with corn syrup and butter. The caramel coated the apples thickly and superbly, and so they tasted nice heat – however by morning they seemed god-awful:

My subsequent plan is to pour the caramel right into a parchment-lined muffin tin and press the roasted apples into it to let it set, however it could have the identical hydration problem. When you have solutions for methods to enhance Caramel Apples 2.0, ship them my approach and I’ll observe up in a number of newsletters from now, assuming I’ve emerged from my caramel funk. I’m at [email protected]

That is the miso caramel—doubling it provides you sufficient caramel for 4 apples.

That is the pan I used for roasting the apples:

Have a greater week than I’m having!

Amanda