In true Sydney form, I’m sharing some photos that are a few weeks old. I don’t know where my time goes, but it definitely doesn’t go into editing photos as often as I’d like to. Besides, I screwed up something in my back and being on the couch in front of the computer for too long is really painful right now. I have appointment number two with the chiropractor this morning, and as much as I don’t really believe in that kind of thing, I hurt my back in a similar fashion a few years ago and the only thing that helped was having someone twist and crack my back in ways that would normally make me think someone was trying to kill me. Anyway, I really hope that today’s appointment sets things straight, as it were, because god dammit my back hurts. So, yeah, I haven’t been sitting in the fetal position with my laptop close to my face as much as I’d like to, and that’s why these photos from our breakfast sandwich crawl earlier this month are only going up now. Donny, once again, led a group of all-too-eager food bloggers on a breakfast sandwich tour of Brooklyn. This group included Stephanie, Summer, Phi, Molly, Talia, Hannah, Stella, Alana and a few others who popped in and out. We had a few breakfast sandwiches from Defonte’s and Court Street Grocers, pies from Four & Twenty Blackbirds and finished everything up with beers at a local bar. The more determined of our group continued on to Mile End Deli, but I left to go meet up with Kramer for a cocktail party followed by more drinks with friends. I definitely did not feel like eating the next day, though somehow I found the strength to grab some barbecue at Arrogant Swine. Life is hard, guys, but I do this for you. It’s all for you.
This month’s issue of Saveur magazine had a recipe for flaxseed caramels that I was totally intrigued by. I usually try to avoid making caramel at all costs, as I had an incident a few years back where I burned an entire pot of caramel, like all the sugar and cream turned totally black and I had to throw the actual pot away, so I think of that day every time I go to make caramel and it sends shivers down my spine. The key to making caramel, I guess, is to do this little thing called “watching the bubbling sugar and stirring it every so often”. Who knew? Either way, I set aside my caramel PTSD and got going on these caramels. They really are amazing. The crunchy, nutty flaxseeds add a depth that you wouldn’t normally get with just regular ol’ caramels, and it’s surprisingly delicious. Flaxseeds have a ton of other good stuff in them too, like fiber and vitamins and all that, so I guess you can lie to yourself and say that these are almost-healthy caramels (though we know that isn’t true). Wrap these bad boys up in a little wax paper and bring them to work – your coworkers will be as surprised by their amazingness as you were. Trust me here – I wouldn’t steer you wrong!
I don’t know why I was so fascinated by canned goat milk, but I was.
This is what it looks like when a bunch of food bloggers get together around a bunch of sandwiches.
The pork roll was definitely the most popular.
Stephanie food styling.
Donny, our fearless leader.
Bonus photo of Adam eating an ice cream cone at Bushwick Open Studios the next day.b
Now – caramel time.
Toast your flaxseeds until golden and nutty.
Then make your caramel – this is maybe one of my least favorite things to do but the result is always worth it. I’m just always so afraid of burning the caramel, but it only happened one time and the fear keeps me alert.
Pour the caramel into your prepared pan, sprinkle with reserved flaxseeds and let the caramels set in the fridge, for at least 4 hours.
Cut them into cubes and serve chilled or room temperature.
I think that they look especially cute wrapped up into wax paper.
- 1 tablespoon unsalted butter, for greasing the pan
- 2 cups flaxseeds
- 2 cups + 2 tablespoons heavy cream
- 1½ cups + 2 tablespoons granulated sugar
- 1 cup + 2½ tablespoons flaxseed or olive oil
- 1 cup dark brown sugar
- 1 cup light corn syrup
- ¾ cup evaporated milk
- Preheat your oven to 350 degrees F. Line a 9x13-inch pan with parchment paper and grease the parchment with butter. Set aside.
- Stir flaxseeds together with ¼ cup of water, then spread them out on a parchment lined baking sheet. Bake, stirring occasionally, until browned and toasted, about 30 minutes. Once toasted, sprinkle 2 tablespoons of flaxseeds over the bottom of your prepared 9x13-inch pan, and set the rest aside.
- Stir together the cream, granulated sugar, oil, brown sugar and evaporated milk together in a medium sized pot. Over medium-high heat, whisk together until smooth, then cook, stirring occasionally, until the caramel reaches 242 degrees F, about 20 minutes.
- Remove the pan from the heat and stir in the 1½ cups flaxseeds. Quickly pour the caramel into your prepared pan, and sprinkle the remaining flaxseeds over the top of the caramel. Place the caramels in the refrigerator and allow them to set for at least 4 hours.
- Lift the caramels out of the pan using the parchment and cut into ¾-inch cubes with a sharp knife. Serve the caramels chilled or at room temperature - they look super cute wrapped with wax paper!