Today is Santa Cruz Mountain Brewing’s Twisted Tasting, and event that hosts forty breweries, food artisans, and chefs showcasing their most unique, experimental and unusual beers and bites. For this year’s Twisted Tasting we decided to focus on the new component of Serendipity… our caramels! Our twisted concoction this year is chocolate, stout, and sauerkraut cupcakes topped with Serendipity caramel buttercream frosting.
Of course, they’re wonderful straight from the wrapper but they can also be made into many other things. To make the caramel buttercream I melted our Honey & Sea Salt caramels with a touch of cream to make a simple, tasty, and corn syrup free caramel sauce which was then mixed into our Swiss meringue buttercream.
Serendipity Honey & Sea Salt Caramel Sauce
4 Serendipity Honey & Sea Salt Caramels
2 Tablespoons Cream
Combine caramels and cream in microwave safe container and heat in 15 second increments. Stir caramel and cream after each increment until melted and completely combined. Once melted and combined use it as you would any other caramel sauce; with apples, over ice cream, in coffee.
Summer is quickly coming to an end but in Santa Cruz it’s the time of year when the dry farmed tomatoes are at their best. It was this time last year that I my good friend shared a recipe for Pasta Pomodoro with dry farmed tomatoes. This year we’re going back to canning, and canning a pantry staple… Ketchup.
I didn’t even know that I liked ketchup until a week ago when I had the privilege of judging the condiments competition for the Eat Real Festival in Oakland*. I tasted the most amazing ketchup and decided that I needed to give this condiment a try. I’m so glad I did! You’ll want to make enough of this to last you for the year because you won’t be able to go back to store bought ketchup after you make your own.
*The Eat Real Festival is coming up on September 21st-23rd at Jack London Square in Oakland. It’s a weekend of great food and fun!
This recipe yields 3 half pints plus a little extra for the fridge.