Usually when I make a make a new recipe it takes me several days to publish it. There are of course exceptions. For holidays I like to get a recipe up a few days before the date, so people looking to round out their holiday menu can actually reference it, rather than pinning and forgetting about it for the following year. And then there are recipes that are so absolutely amazing that I can’t wait to share! This plum sauce is one of them.
Ever make something because you had a craving for an ingredient? Of course you have. But I’m not talking something simple like an apple craving, I’m talking about an ingredient that needs to be made to use in another recipe. I’m probably not making much sense here. Salted Caramel. I’m addicted to the stuff. But you can’t just make it and eat it out of the jar with a spoon. At least not when my husband’s home–we’re still newly married enough that I pretend to be above those glutenous habits. So if you want caramel, you need to make it to go with something. Ice cream, cupcakes, fruit crisp. It really doesn’t matter. I’m hosting a dinner party next weekend and while I had no idea at first what I wanted to serve for dinner, I knew salted caramel was part of dessert.
Brooklyn Locavore 