Sandy might have left New York City, but it left plenty for us to remember. My husband and I were extremely lucky. We never lost power. Bay Ridge sustained minimal damage, at least where we are, away from the shore. Once the winds die down and its been deemed safe, I’m anxious to explore the waterfront. I saw plenty of photos from yesterday morning, when things were still fairly calm, and our pier and promenade were already underwater. I can only imagine it got worse. But the city is hurting. Our transit system is still down, many homes and offices still without power until who knows when. It will take a while for NYC to feel whole again.
When I set out to make this dinner menu, the one thing I knew was I was making a dessert with salted caramel. I was all set to do a bread pudding with apples and salted caramel, a dish I had never attempted before. Then I learn from my mom that her and my stepfather both HATE bread pudding. So much for that idea. But still the caramel. With apples in my head and the rest of the menu forming around the fruit, I started playing with the idea of apples and caramel–apple pie, cider, hard cider, salted caramel… I wanted to do a cupcake–they just always look so cute! I had a long name at first, hard cider cupcakes with apple pie filling and salted caramel cream cheese icing. Then I dropped the hard cider and simplified. I was making a caramel apple, only in a cupcake form.