This morning it was cool outside and that mixed with the desire to cook had me jumping out of bed. I was excited to start, but I decided to detoured by the computer to check in with my Twitter friends (www.twitter.com/miacucina). In the first couple of tweets I quickly learned that Gourmet had ran it’s course and was being retired. I was shocked and saddened. Here is a link to a memo from the CEO of Conde Nast: http://bit.ly/bq51U
The most recent Gourmet (October 2009) lays on my coffee table with a radiant red cover graced with a wine red caramel apple. I pick it up and flip through the pictures which for a foodie, is “eye candy”. I’m still sitting here wondering if this will be my last issue or if I will be lucky enough to receive the November issue.
Confusion, questions & whys lay in a tattered path and we may never know the answers. Earlier today Gourmet’s, Editor in Chef Ruth Reichl, said she found out the news only this morning. Her response via the LA times Russ Parson was, “I can’t talk about it now, it’s too raw. I’ve got to pack up my office.”
It is a sad, sad day for most foodies. As a final tribute to a magazine that never forgot amidst all of the important issues about food politics, farm strategics, celebrity chefs, farmers, butchers, winemakers, waiters, mixologists and governmental control, that much of the true joy in life is based on simple, delicious food shared amongst family and friends, at the table, over dinner.
A recipe from the October 2009 issue.
RED WINE CARAMEL APPLES
- ACTIVE TIME:30 MIN
- START TO FINISH:1 HR
- Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples. Its rounded, fruity acidity balances the sweetness, making a fall favorite feel particularly special.
- 8 small McIntosh apples, stemmed, washed well, and dried
- 1 1/2 cups red wine
- 2 cups sugar
- 1/2 cup water
- 6 tablespoons heavy cream
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Need: Wooden ice-pop sticks; a candy thermometer
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Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
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Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
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Bring sugar and water to a boil in a 21/2- to 3-qt heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
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Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.
RECIPE BY PAUL GRIMES
PHOTOGRAPH BY ROMULO YANES
1 response so far ↓
1 Carol // Apr 19, 2011 at 5:36 pm
The recipe sounds delicious. I love Carameled Apples.
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