I've severely cut my candy intake since I was a young'un, but this caramel is a more developed take on the classic. The incorporation of blood orange pieces and nuts gives it a multidimensional flavor and texture. Where a typical caramel is just straight sugar up in your grill, these little treats shift from their sweet caramel exterior to a slight tang from the blood orange, and then counters itself with a toasty, nutty crunch. Delightful. I'm not the only person who'd like to see these for sale somewhere.
Moving on to Molly's friends' place, we were treated to a fantastic sangria and raw oyster appetizer. Molly wanted to point out this one in particular for its sheer beauty and form:
The basic recipe as I understood it is a typical yellow cake, but swap out a third of the flour for cornmeal; this makes the cake a little denser, like a light cornbread. Between layers of cake are layers of crisp bacon covered in a brown sugar glaze. The cake is coated in a typical sugar frosting, with a bit less sugar so it doesn't overpower the savoriness of the corn cake and bacon. Finally, it's decorated with more strips of glazed bacon. Now would be a good time to sponge the drool off your keyboard.
Molly's present was a sweet all-copper sugar pan, so the fun is sure to continue. She sent me home with more cookies and berry pies than I can handle myself. I think I have some bored fellow office workers I need to make happy.