Have you ever made Homemade Caramel Apples?

I’m not talking about Caramel Apples made with those cute little candy squares that you buy in packages.

I’m talking about REAL honest-to-God Caramel Apples that you make from scratch from REAL HOMEMADE Caramel. This is the Perfect Caramel Apples Recipe.

You absolutely need a candy thermometer for this recipe. A lot of recipes will give you visual cues, but using a thermometer will guarantee that you’ll get it right the first time (yep, I learned the hard way).

If you’re wondering what kind of apples to buy, get what you like to eat out of hand. Honey Crisps are delicious but HUGE! Granny Smiths are tart, but balance out the sweetness of the caramel. Red Delicious are pretty bland, but tend to be uniform in shape.

Decorate the apples or leave them plain… they’ll be delicious no matter what you do!

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I don’t know how I’ve been so lucky, but the blackberries in my farmers market and grocery store have been HUGE. Sweet. Juicy. GIGANTIC.

A farmer explained to me that the unseasonably cool temperatures allowed the berries to stay on the vine longer, giving them more time to grow and get sweeter and plumper from the sun (when it chose to shine).

I swear to goodness, I found one berry that was almost as big as my thumb. I probably should have taken a picture, but… well, I ate it. But look at the blackberries in my muffins… ginormous, right? These aren’t mini-muffins either… they’re normal size!

Blackberries are really high in fiber (all those little seeds, you know), but low in calories. A one-cup serving is only 60-calories! They are also full of Vitamin C.

Look for blackberries that are firm, plump and glossy. Blackberries that have a deep, dark color tend to be riper and sweeter. Wash them just before you eat them, otherwise they’ll get moldy. I know this won’t be a problem, but eat your berries within a day or two.

Oh, and even though the weather blessed us with a slightly longer blackberry season, that time is almost up… so make sure you get some this weekend!

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Like this recipe? You’ll love Unbelievably Moist Mini-Pumpkin Muffins

Blanca asks: “If a recipe asks for coconut milk can I use coconut cream instead?”

If you’re talking about that amazing stuff you use to make those deliciously boozy Piña Coladas that we all love… then the answer is no. Absolutely not. You’ll end up with something way too sweet.

Let’s start at the beginning. Coconut milk, coconut cream, coconut water and cream of coconut are used in tons of recipes in Latin American and Asian cuisines. Sometimes they can be used interchangeably, but you need to carefully read the label. (We’ll assume you’re not making fresh coconut milk from whole coconuts, right?)

Speaking of fresh coconuts, I know a woman from the Philippines who can open a coconut like she’s opening a peanut. But that’s not you and me, Blanca, like most people, we have to rely on cans or cartons, so here we go:

Coconut milk is a little bit thicker and creamier than cow’s milk. It’s made by pouring equal parts of boiling hot water over the freshly grated meat of a brown coconut. The mixture is pressed to release as much liquid as possible, then cooled and strained. Coconut milk is gently fruity and rich because of the high oil content. Most of the fat is saturated fat. It’s has a very subtle sweetness, although canned varieties may have added sugar and preservatives. Coconut milk is often used in savory dishes in place of tomato sauce and as a broth in sauces and soups. Always shake the can before using.

Coconut cream has a paste-like density because it contains less water. It’s made the same way as coconut milk, but the ratio of grated coconut meat to water is higher, about four parts coconut to one part water. After it is strained, refrigerated and allowed to set, the smooth coconut cream is skimmed off the top of the coconut milk. There is barely any sweetness with coconut cream, but the coconut flavor is marvelous. Think of it this way: Coconut cream is to coconut milk what condensed milk is to regular milk… thicker and richer. It’s also sold in wax-like blocks.

Coconut water comes from the liquid inside green coconuts. It’s an excellent thirst quencher. A great source of potassium, coconut water has become the darling of the sports world. It’s packed with naturally occurring minerals and essential electrolytes. It’s not sweet, but is amazingly delicious. Coconut water, straight from a real coconut is tremendously popular in the tropics as an on-the-go drink. Here’s a video from an open market in Grenada:

Finally, cream of coconut is coconut milk that contains sweeteners, emulsifiers and thickeners. It’s used in sweet fruity drinks and desserts. I wouldn’t use this when making savory dishes, but you definitely CAN use it to make a fun cocktail to serve with those savory dishes!

So you see, there is a big difference between coconut milk and coconut cream (as well as coconut water and cream of coconut!). Thanks for asking, Blanca!

If you love coconut as much as I do, check out these recipes:

Coconut Raspberry Ice Pops

Glorious Morning Glory Bread

Holiday Rice Pudding

Dream Cookie Bars

I know what you’re thinking: “A stew. Really? When it’s so hot and muggy?”

Yes… because this Vietnamese Beef Stew proves that it IS possible for a stew to be light, and, dare I say it, refreshing.

It’s the star anise and cinnamon combination that lifts this stew above the ordinary and gives it a playful summery flavor. Simmering it for hours tenderizes an otherwise tough cut of meat and allows the flavors to deepen and develop.

My inspiration for this stew comes from a similar dish I devoured at James Beard Award-winning Chef Chris Shepherd’s restaurant, Underbelly, in Houston.

I prepared this recipe on top of the stove in my Pauli Cookware. You can also cook it in a crockpot, so that after being out of the house all day enjoying summer, you’ll have a great dinner waiting for you at home!

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Star anise is a key ingredient in this dish… read more about it in my post “What is Star Anise?”
Here’s another delicious dish I think you’ll enjoy… Seafood Cioppino.