The Lord is kind, and his timing is perfect.

Last Friday I had the opportunity to tour a local food bank that I plan to feature here on the blog in the new year. Talking with the staff, observing the volunteers, and taking in all the information about the services and material assistance they provide to their clients was humbling and exciting, providing timely encouragement to me at just the right moment. Cooking and developing new recipes for dishes that are balanced in flavor and texture are activities that I greatly enjoy and spend much of my time doing, but those don’t compare to the joy that fills me when I get to share that food with those in need. My desire to give runs deep, and though I sometimes forget it with the rush and worry of everyday life, all it takes is simple tour to rekindle the flame.

It’s not yet clear what my involvement will be with this organization, but I am most certainly aligned with their mission of feeding the hungry and equipping people with skills that will help them lead more successful lives. I can’t wait to share more with you soon.

Christmas is drawing ever closer so I want to be sure to tell you about a quick, last-minute idea that would make an excellent gift for your Christmas dinner host or, if you are hosting, perhaps a little treat to send home with your guests. This caramel sauce is smooth and buttery and everything I imagine when I think of what a caramel sauce should be. The flavor is relatively mild – perfect for topping ice cream or fruit, drizzling into hot chocolate, or – let’s be honest – eating with a spoon.

As for the preparation, this is a “wet” caramel in that it begins with a water-sugar mixture instead of simply plain, dry sugar. After experimenting with dry caramel recipes and a quick caramel (which was actually more of a butterscotch, technically), my opinion is that the wet caramel is totally the way to go. The chances that the sugar will burn are significantly reduced, and for me, the flavor, texture, and level of sweetness are superior.

I’d like to leave you with a song that I heard today for the first time. It’s written to the tune of “Auld Lang Syne” with the lyrics being changed by one of the worship pastors at my church. It impacted me, and I hope you enjoy it as well.

From my family to yours, I’d like to wish you a Merry Christmas and a Happy New Year. See you in 2013!

Tips and Tidbits

• Caramel can be a bit persnickety and may seize up if there is even the slightest contamination in the pan. To avoid this, I recommend that the pan and utensils that you are using be impeccably clean. What should you do if seizing happens anyway? Cut your losses, wipe your tears, and start again. It’s a bummer to be sure, but thankfully the ingredients used here are relatively inexpensive. (As a note, I’ve read advice stating that it is possible to re-melt the caramel after seizing by heating the mixture over a gentle heat, but I haven’t had any luck with that. Once it seized, it was a goner.)
• Are you out of heavy cream and thinking perhaps whole milk can be substituted here? The answer, unfortunately, is no. How do I know this? I tried it, and it turned into an ugly, gloppy mess that I had to throw out. Not cool.
• To transform this into a trendy salted caramel sauce, simply stir in a pinch or two of salt to taste at the very end. You can also add in seeds that have been scraped from a vanilla bean for another variation.
• Lastly, if you are looking for a visual aid to guide you in determining when the color of your caramel is just right, I suggest checking out this post from Bakers Royale. You’ll notice that Naomi recommends cooking the sugar until it is a dark, reddish brown color, but for me, that was too far and the sauce wasn’t quite as tasty. I prefer the medium range shown on her color comparison, but of course, to each his/her own. As you experiment with making caramel, you’ll discover what you like best and can make adjustments to suite your taste.

ENJOY!