Salted Caramel Peach Crisp Treat Recipe

# Salted Caramel Peach Crisp: A Summertime Treat

With summer on the horizon, the temptation of ripe, juicy peaches is hard to resist. A fantastic method to honor this seasonal gem is through a Salted Caramel Peach Crisp, a recipe drawn from Deb Perelman of Smitten Kitchen. This dessert not only highlights the lusciousness of peaches but also enhances it with a decadent, homemade salted caramel sauce, resulting in a dessert that is both satisfying and luxurious.

## The Origin of the Recipe

The Salted Caramel Peach Crisp features a summertime variation on the traditional apple butterscotch crisp, from Perelman’s third book, *Smitten Kitchen Keepers*. This concept stemmed from a frequent annoyance with fruit crisp recipes: the toppings frequently char before the fruit has adequate time to bake. Perelman’s answer? Pre-cook the fruit in a delightful caramel sauce, enabling it to soak up rich flavors while ensuring the topping bakes flawlessly.

## The Allure of Salted Caramel

In this dish, the caramel sauce is prepared on the stovetop, utilizing salted butter to boost the flavor. Salted caramel is more than just sugary goodness; it brings a sophisticated richness that enhances the dish overall. The caramel appears in two applications: initially, to flavor the peaches, and afterwards, as a sumptuous drizzle atop the completed crisp. This dual application guarantees that every mouthful is a delightful amalgamation of tastes.

### Essential Ingredients

1. **Fresh Peaches**: The highlight of the dish, sweet and juicy peaches deliver natural flavor.
2. **Salted Butter**: Provides richness and a touch of saltiness, balancing the caramel’s sweetness.
3. **Granulated Sugar and Brown Sugar**: These sugars form the caramel and enrich the crisp topping.
4. **Old-Fashioned Rolled Oats and Pecans**: These components create the crunchy topping that beautifully contrasts the tender peaches.
5. **Flaky Salt**: A finishing accent that amplifies flavors and adds an enjoyable crunch.

## Instructions in Steps

### 1. Prepare the Peaches
Start by halving and pitting four pounds of fresh peaches. Slice the halves into wedges and toss them with lemon juice to keep them from browning.

### 2. Create the Salted Caramel
In a deep skillet, mix granulated sugar and water over medium-high heat. Let it bubble without stirring until it turns golden brown. Carefully whisk in salted butter, then incorporate heavy cream and flaky salt to achieve a smooth caramel sauce. Set aside some for drizzling later.

### 3. Partially Cook the Peaches
Introduce the peach wedges to the caramel in the skillet. Cook for around five minutes, allowing the peaches to soften a bit. Stir in cornstarch or tapioca flour to thicken the blend.

### 4. Prepare the Crisp Topping
In another bowl, combine melted salted butter, sugars, oats, chopped pecans, and flour until crumbly. Evenly distribute this topping over the caramelized peaches.

### 5. Bake
Move the skillet to a preheated oven at 400°F (205°C) and bake until the topping turns golden brown, and the juices are bubbling, approximately 20 minutes.

### 6. Serve
Let the crisp cool slightly before serving. Add a scoop of vanilla ice cream and a drizzle of reserved caramel sauce for a decadent finish.

## Tips for Achieving Success

– **Peeling Peaches**: Peeling is a matter of preference; the skins will soften while baking. For peeled peaches, blanch them in boiling water for 30 seconds to facilitate skin removal.
– **Caramel Texture**: If your reserved caramel thickens as it cools, gently reheat it in the microwave or on the stovetop before serving.
– **Storage**: Leftover crisp can be kept in the refrigerator for up to six days, while the caramel sauce remains good for two weeks.

## Closing Thoughts

The Salted Caramel Peach Crisp is an ideal summertime dessert that merges the finest seasonal fruit with the indulgent taste of homemade caramel. This dish serves as both a treat for the palate and a visual pleasure, thanks to the marbled hues created by the peach skins. Whether savored at a summer event or as a cozy indulgence at home, this recipe is destined to become a staple in your dessert collection. So gather your ingredients, revel in the summer harvest, and treat yourself to this scrumptious crisp!

Napa Cabbage Wedge Salad with Miso Dressing Recipe

# Napa Cabbage Wedge Salad with Miso Dressing: A Revitalizing Spin on a Classic

Salads have historically been a cornerstone of nutritious dining, yet they can also serve as a platform for inventive flavors and creativity. One such inventive recipe is the Napa Cabbage Wedge Salad with Miso Dressing, a charming blend that merges the essence of classic wedge salads with distinctive Asian flavors. This piece explores the ingredients of this salad, how to prepare it, and the reasons it deserves a place on your dining table.

## The Base: Napa Cabbage

Central to this salad is Napa cabbage, a versatile vegetable that often remains overlooked in favor of popular varieties like romaine or iceberg lettuce. Napa cabbage, recognized for its tender leaves and crunchy texture, is somewhat sweeter and more delicate than standard cabbage types. It’s also loaded with nutrients, making it a great option for salads.

### Why Choose Napa Cabbage?

1. **Texture**: Napa cabbage delivers a unique mix of crispness and juiciness, making it an ideal foundation for salads.
2. **Flexibility**: This cabbage is adaptable in a variety of dishes, from stir-fries to salads, and complements a wide array of flavors.
3. **Health Benefits**: High in vitamins C and K, Napa cabbage is a low-calorie option that provides fiber and antioxidants.

## The Dressing: An Flavorful Innovation

What differentiates this salad is its miso dressing, which substitutes classic Caesar dressing components with a mix of umami-rich elements. Here’s a rundown of the dressing’s ingredients:

– **White Miso**: Imparts a creamy consistency and a savory richness.
– **Fish Sauce**: Adds a salty, umami kick, enhancing the overall flavor profile.
– **Rice Wine Vinegar**: Introduces a gentle acidity that offsets the miso’s creaminess.
– **Toasted Sesame Oil**: Enriches the dressing with a nutty scent and taste.
– **Mayonnaise**: Adds creaminess, rendering the dressing smooth and luxurious.

This dressing not only pairs well with Napa cabbage but also enhances the salad by introducing complex flavors.

## Assembly: Bringing It All Together

### Ingredients

To craft this salad, you will need the following:

– **For the Salad**:
– 1 to 1.5 pounds Napa cabbage
– 2 large shallots
– Neutral oil for frying
– 6 to 8 radishes, finely diced
– 2 scallions, thinly sliced
– Toasted sesame seeds

– **For the Dressing**:
– 2 tablespoons white miso
– 1 medium garlic clove, minced
– 2 teaspoons fish sauce
– 2 tablespoons rice wine vinegar, plus extra for drizzling
– 3 tablespoons toasted sesame oil
– 2 tablespoons neutral oil
– 1 teaspoon granulated sugar
– 2 tablespoons mayonnaise
– Salt and freshly ground black pepper to taste

### Preparation Steps

1. **Prepare the Napa Cabbage**: Slice the cabbage into quarters and soak in cold water for about 10 minutes to enhance crispness. Shake off excess water and pat dry.

2. **Crisp the Shallots**: Thinly slice the shallots and fry in neutral oil until they turn golden. Drain on paper towels and season with salt.

3. **Prepare the Dressing**: In a bowl, combine the miso, garlic, fish sauce, rice wine vinegar, sesame oil, neutral oil, sugar, and mayonnaise, whisking until smooth. Adjust seasoning with additional salt or miso if desired.

4. **Assemble the Salad**: Cut the cabbage quarters into smaller wedges and arrange them on a serving platter. Drizzle with rice vinegar, then adorn with the dressing, radishes, scallions, toasted sesame seeds, and crispy shallots.

5. **Serve Right Away**: Savor the salad fresh for optimal texture and flavor.

## Conclusion: A Salad to Experience

The Napa Cabbage Wedge Salad with Miso Dressing is a rejuvenating and creative adaptation of classic salads. By merging the crispness of Napa cabbage with a rich, umami-infused dressing, this dish offers a delightful medley of flavors and textures. Whether enjoyed as a side dish or a light main course, it’s sure to impress your guests and become a beloved addition to your recipe collection. So, gather your ingredients and take a chance on this extraordinary salad—you won’t regret it!

Lemon Chicken Accompanied by Potatoes and Chickpeas: An Inviting Recipe

### Welcoming the Season: A One-Pan Lemon Chicken Dish for Hectic September Nights

As the warmth of summer dwindles and the refreshing chill of autumn arrives, many of us struggle with the abrupt change in rhythm that September introduces. The leisurely moments of beachside novels and lobster dinners in Maine give way to the bustle of school routines, after-school programs, and the inevitable realization of neglected backpacks. For those balancing work and family commitments, this shift can feel overwhelming. In this whirlwind, the kitchen often serves as a refuge, yet the need for rapid, fulfilling meals can seem intimidating.

In the spirit of ease and flavor, I’m excited to share a charming one-pan dish that’s quickly become a favorite in my household: **Lemon Chicken with Potatoes and Chickpeas**. This recipe not only qualifies as a meal-in-one-pan, but it also excels in taste and simplicity, making it ideal for hectic weeknights.

#### The Story Behind the Dish

This recipe drew inspiration from a newsletter by Clare de Boer, an exceptional chef and author who aimed to craft a sheet pan chicken preparation with crispy skin. Her journey led to a blend of chicken thighs, lemon, and onion, which caught my attention. However, as a busy home chef, I was motivated to modify the recipe to include potatoes and chickpeas, both of which enhance the flavors exquisitely and offer a fulfilling meal.

#### What Makes This Dish Successful

The charm of this recipe lies in its straightforwardness and the harmony of the ingredients. The chicken thighs achieve the perfect crispiness, while the lemon, onion, garlic, oregano, and olive oil combine into a fragrant sauce that seeps into the potatoes and chickpeas as they bake. The addition of lemon slices, typically regarded as a decoration, turns out to be a vital component, softening in the oven and imparting a delightful brightness to the dish.

Even my teenage son, who initially voiced doubts about the chickpeas, has grown to love them, insisting they stay in the dish. This highlights the adaptability and allure of the recipe—it can easily cater to your family’s tastes.

#### The Recipe: Lemon Chicken with Potatoes and Chickpeas

**Ingredients:**
– 2 lemons, halved
– 1 teaspoon dried oregano, divided
– Kosher salt and freshly ground black pepper
– 4 medium-large bone-in chicken thighs (approximately 2.25 pounds total)
– 3 tablespoons olive oil, plus an extra drizzle
– 1 large yellow onion, halved and thinly sliced
– 3 garlic cloves, thinly sliced
– 1 (15-ounce) can chickpeas, drained and rinsed
– 3/4 pound Yukon Gold potatoes (about 3 medium), unpeeled, each cut into 8 wedges
– Generous handful of chopped flat-leaf parsley, for garnish

**Instructions:**

1. **Prepare the Chicken Thighs:** In a large bowl, squeeze the juice from half of one lemon and whisk in 1/2 teaspoon of dried oregano and 1 teaspoon of kosher salt. Add the chicken thighs, making sure they are thoroughly coated in the mixture. You may let them marinate briefly or move straight to the next step.

2. **Heat the Oven:** Preheat your oven to 450°F (no joke!).

3. **Assemble the Dish:** Thinly slice the other half of the lemon, discarding any seeds. In a 9×13-inch baking dish, mix together the lemon slices, 3 tablespoons of olive oil, onion, garlic, remaining oregano, salt, and pepper. Add the potato wedges and chickpeas, stirring to combine all ingredients evenly. Position the chicken thighs skin-side up atop the mixture and drizzle with any leftover juices from the bowl.

4. **Cook:** Bake in the preheated oven for 45 minutes, or until the chicken is thoroughly cooked and the skin is crisp. Carefully place the chicken on a plate, stir the potato-chickpea mixture, and return it to the oven for an additional 10-15 minutes to achieve a delightful golden brown.

5. **Serve:** Place the chicken back in the pan, sprinkle with parsley, and serve with additional lemon wedges for squeezing over the top.

#### Conclusion

This **Lemon Chicken with Potatoes and Chickpeas** is more than just a recipe; it serves as a remedy for those busy September evenings when time is tight, yet the craving for a delectable home-cooked meal endures. The magic of this dish lies in its versatility and its power to unite family members around the dinner table. So, as we embrace the fall season, let’s welcome change with open hearts and a nourishing meal that comforts both body and spirit. Enjoy!

Easy Cinnamon Roll Recipe for Novices

# Effortlessly Vegan Cinnamon Rolls: A Homemade Recipe

Picture yourself waking up to the cozy, enticing scent of freshly made cinnamon rolls, all without the hassle of kneading or a lengthy preparation time. This homemade cinnamon roll recipe is not only easily vegan but can also be ready to savor in just a bit over two hours. Throughout the years, this recipe has become a cherished favorite in numerous homes, and it’s now time to share this deliciousness with everyone.

## The Story Behind the Recipe

Several years ago, I started transforming Ree Drummond’s renowned cinnamon rolls into a vegan version for family get-togethers and friends who enjoyed a plant-based lifestyle. The original recipe was already void of eggs, making the shift to a vegan option straightforward. The outcome? A scrumptious cinnamon roll that is quick to make and ideal for any occasion, be it a birthday bash or a cozy weekend breakfast.

## The Charm of Quick Cinnamon Rolls

The true charm of this recipe lies in its ease. The dough rises quicker without eggs, allowing you to create a batch of cinnamon rolls even at the last minute. Just last week, I found myself needing a sweet treat for my son’s 15th birthday. With a slight bit of foresight, I managed to have freshly baked cinnamon buns ready for him to enjoy as he awoke, all without compromising my sleep.

## Recipe Overview

### Ingredients

#### Dough
– 2 cups (475 ml) milk (dairy or non-dairy)
– 1/2 cup (115 grams) butter (dairy or non-dairy), melted
– 1/4 cup (50 grams) granulated sugar
– 1 1/2 teaspoons kosher salt
– 1 packet or 2.25 teaspoons (7 grams) active dry or instant yeast
– 5 cups (650 grams) all-purpose flour, divided

#### Filling
– 1/2 cup (115 grams) butter (dairy or non-dairy), softened
– 3/4 cup (160 grams) dark brown sugar
– 2 tablespoons (15 grams) ground cinnamon

#### Glaze
– 1 8-ounce (225-gram) block cream cheese or non-dairy cream cheese, at room temperature
– 1 cup (120 grams) powdered sugar
– 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean paste

### Instructions

1. **Prepare the Dough**: In a large mixing bowl, whisk together the warmed milk, melted butter, sugar, and salt. Add the yeast and let it sit for one minute. Incorporate 4 1/2 cups of flour until fully combined. Cover the bowl with plastic wrap and allow it to rise in a warm area for about an hour, or until it has doubled in size.

2. **Make the Filling**: While the dough is rising, soften the butter and mix the brown sugar with cinnamon in another bowl.

3. **Form the Rolls**: After the dough has risen, mix in the remaining flour and turn it out onto a floured surface. Roll it out into a large rectangle (approximately 20 inches wide). Spread the softened butter over the dough, sprinkle it with the cinnamon-sugar mixture, and roll it tightly into a log. Slice the log into 12 to 16 equal pieces.

4. **Proof the Rolls**: If baking right away, let the rolls rest for 30 minutes. If preparing for the next day, cover with plastic wrap and refrigerate overnight.

5. **Bake**: Preheat the oven to 350°F (175°C). Bake the rolls for about 25 minutes, or until they are golden brown.

6. **Prepare the Glaze**: As the rolls bake, whisk the cream cheese, powdered sugar, and vanilla until smooth.

7. **Finish and Serve**: Once the rolls are out of the oven, allow them to cool for a few minutes before drizzling with the cream cheese glaze. Enjoy warm!

## Conclusion

This simple vegan cinnamon roll recipe is perfect for those wanting to indulge in a classic dessert with ease. Whether you’re getting ready for a special event or simply feeling a sweet craving, these cinnamon rolls are bound to please. With minimal effort and a quick preparation time, you can enjoy the wonderful experience of homemade cinnamon rolls any day. So, gather your ingredients and prepare to treat yourself and your loved ones to a warm, gooey delight!

“Carrots Roast Accompanied by Lentils and Yogurt”

# The Art of Roasting Carrots: A Tasty Recipe for Roasted Carrots with Lentils and Yogurt

Roasting vegetables is a cherished cooking method that unveils the inherent sweetness and amplifies the flavors of the ingredients. Among the diverse array of vegetables suited for roasting, carrots shine with their bright hue and adaptability. In this piece, we will delve into a scrumptious recipe for roasted carrots, paired with lentils and yogurt, elevating this simple vegetable into a fulfilling main course.

## The Philosophy of Roasting Carrots

The process of roasting carrots is backed by a guiding philosophy. Carrots, much like artichokes, thrive with a steam-roasting technique. This method helps the insides become tender while preventing the outer layers from charring. The journey starts with cooking the carrots in a moist environment, allowing them to soften before completing the process in the oven for that ideal caramelized finish.

### Ingredients

To create this dish, you will need the following ingredients:

#### For the Roasted Carrots:
– 2 pounds (905 grams) carrots, peeled and trimmed
– 1 cup (235 ml) water
– Olive oil
– Kosher salt and freshly ground black pepper

#### For the Lentils:
– 1 ½ cups cooked or ¾ cup (135 grams) dried lentils de puy
– 1/3 cup (or a generous handful) finely chopped flat-leaf parsley

#### For the Yogurt Base:
– 1 cup (235 grams) plain Greek yogurt

#### For the Dressing:
– 6 tablespoons (90 ml) olive oil
– 3 tablespoons (45 ml) lemon juice
– 1 garlic clove, minced
– ½ teaspoon ground cumin
– ¾ teaspoon kosher salt
– ½ teaspoon chili flakes (or to your preference)
– ½ teaspoon dried oregano

### Cooking Instructions

#### Step 1: Roast the Carrots
1. Preheat your oven to 450°F (230°C).
2. Arrange the peeled and trimmed carrots on a baking sheet and pour in 1 cup of water. Seal the pan tightly with aluminum foil to create a steaming effect.
3. Bake the carrots in the oven for approximately 30 minutes, or until they are tender when pierced with a knife.
4. Gently remove the foil (caution against steam burns!), drain any excess water, and drizzle the carrots with olive oil, kosher salt, and freshly ground black pepper. Toss to combine.
5. Return the carrots to the oven, uncovered, and roast for an additional 20 to 25 minutes, or until they are golden and crisp.

#### Step 2: Prepare the Lentils
1. If you are using dried lentils, cook them in salted water following the package instructions. Once prepared, drain and set aside.

#### Step 3: Make the Dressing
1. In a jar, mix the dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, kosher salt, chili flakes, and dried oregano. Shake well to combine, and adjust the seasoning according to your taste.

#### Step 4: Assemble the Dish
1. Just before serving, drizzle all but the final two tablespoons of the vinaigrette over the lentils and mix thoroughly. Season with additional salt and pepper as needed.
2. Fold in all but the last two tablespoons of parsley.
3. Spoon the Greek yogurt onto a serving plate and use the back of a spoon to create a swirl that covers the bottom.
4. Top the yogurt with three-quarters of the lentil salad.
5. Once the carrots are roasted, drizzle the remaining dressing over them and toss gently. Position the roasted carrots atop the lentils, spoon the remaining lentils around the carrots, and sprinkle with the leftover parsley.

### Serving Suggestions

This dish is best relished immediately, allowing the warm roasted carrots to interact with the cool yogurt and zesty lentils. It can serve as a robust main course or a substantial side. The interplay of flavors and textures is certain to impress your guests or family.

### Leftovers

Should you happen to have leftovers, don’t worry! The mixed components are surprisingly delightful when enjoyed cold from the fridge, making for an excellent quick lunch or snack.

### Conclusion

Roasting carrots may appear straightforward, but with the right techniques and accompanying ingredients, they can shine as the highlight of your meal. This recipe for roasted carrots with lentils and yogurt not only showcases the inherent sweetness of the carrots but also offers a hearty and nutritious dish that can be relished any time of the year. So, roll up your sleeves and give this wonderful recipe a try—you might just find yourself overlooking serving sizes and going back for more!

Glazed Apple Cider Donut Cake Recipe

# The Reality of Apple Cider Cakes: A Tasty Revelation

In the baking realm, few flavors summon the cozy and nostalgic vibes of autumn quite like apple cider. Yet, as Deb Perelman from Smitten Kitchen openly discusses, there exists a prevalent misconception regarding apple cider cakes. Despite their appealing title, many of these cakes do not truly encapsulate the rich flavor of apple cider that one would associate with them. Perelman humorously admits, “Apple cider cakes are not truthful,” leading to a deeper investigation into the core of this cherished autumn delicacy.

## The Flavor Challenge

Perelman’s doubt originates from her encounters with various apple cider cakes, which tend to depend more on the sweetness of cider rather than its unique flavor. Although these cakes may be scrumptious, they often miss the mark in conveying the genuine essence of fresh apple cider. The answer? Focusing on the apple cider to elevate its flavor profile.

To accomplish this, Perelman suggests simmering the apple cider with an array of warm spices, such as cinnamon, cloves, allspice, and ginger. This technique not only amplifies the apple flavor but also fills the home with an alluring scent, reminiscent of cozy fall days.

## A Plant-Based Variation

In a cheerful twist, Perelman unveils a vegan version of the apple cider cake, making it suitable for those with dietary limitations. This cake is entirely dairy-free and egg-free, allowing everyone to savor a slice without sacrificing flavor. Surprisingly, this cake has been noted to taste astonishingly similar to warm apple cider doughnuts, a nostalgic treat typically enjoyed during apple-picking outings.

The cake’s moist and fluffy texture can be credited to the thoughtful choice of ingredients, including all-purpose flour, neutral oil, and light brown sugar. The inclusion of cider vinegar not only boosts the flavor but also aids in achieving a tender crumb.

## The Recipe: Glazed Apple Cider Doughnut Cake

For those eager to whip up this delightful treat, here’s a straightforward version of the recipe for Glazed Apple Cider Doughnut Cake:

### Ingredients

– 4 cups fresh apple cider
– 2 teaspoons cinnamon, ground
– 1/4 teaspoon cloves, ground
– 1/4 teaspoon allspice, ground
– 1/4 teaspoon ginger, ground
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking soda
– 1 teaspoon kosher salt
– 1/2 cup neutral oil
– 1 cup light brown sugar
– 1 tablespoon cider vinegar
– 1 cup powdered sugar

### Instructions

1. **Prepare the Spiced Cider Reduction**: In a large saucepan, heat the apple cider along with the spices over medium-high heat. Simmer until it reduces to approximately 2 cups, stirring occasionally.

2. **Make the Batter**: Preheat your oven to 350°F (175°C). Line a cake pan with parchment paper and spray the sides with nonstick spray. In a mixing bowl, combine the flour, baking soda, and salt. Make a well in the center and add the oil, brown sugar, cider vinegar, and 1 3/4 cups of the reduced cider. Whisk until the mixture is smooth.

3. **Bake the Cake**: Transfer the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow it to cool prior to removing it from the pan.

4. **Finish with Glaze**: Combine the powdered sugar with 3 tablespoons of the remaining cider reduction to create a glaze. Drizzle it over the cooled cake, allowing it to cascade down the sides.

5. **Enjoy**: This cake is best savored warm, capturing the spirit of autumn in every mouthful.

## Conclusion

Deb Perelman’s transition from doubt to celebration of apple cider cakes underscores the significance of flavor in baking. By concentrating the cider and infusing it with spices, she has crafted a cake that not only respects the essence of apple cider but also appeals to a broader audience with its vegan-friendly components. Whether you’re an experienced baker or a kitchen novice, this Glazed Apple Cider Doughnut Cake is destined to become a cherished part of your autumn collection. So, gather your ingredients, embrace the scents of fall, and treat yourself to a slice of this delightful cake.