It’s kinda clever, don’t you think?
At first I wasn’t sure how to go about this. How to ease into the big favor I wanted to ask all of you. Then Erin mentioned a candy recipe, and I thought, huh, maybe that is the way…
So here’s the favor. Homeroom–you know, the mac + cheese restaurant we’ve been trying to open for months and months–is up for an award by the website DailyCandy. They nominated us as one of the top four new food businesses in the US. Can you believe it? And if we win, we get $10,000 to put toward the restaurant, plus a trip to NYC for a small business seminar. And believe me, we really need the money (small business advice would be nice too).
But we can’t win without votes from you. So, as a favor to me, even if you’ve never had our mac and cheese, please vote for homeroom on the DailyCandy site, or through their facebook page. And in return, I promise to keep churning out creative recipes using all kinds of local, seasonal goods.
And if you live nearby, come to the next Underground Market because if we win this thing, we’ll be giving away 200 free portions of mac and cheese. Kind of like a thank you for voting for us.
I know what you’re thinking. Who am I ask to ask a favor, when I haven’t posted a new recipe since August 18th? You’re right. Please don’t hate me. I love writing local lemons, and wish I could spend more time here. But I keep getting this feeling, you know, the one you get when things pile up around you, when everyone needs something from you, when everything is due all on the same day. It’s been happening to me a lot lately. My head spins round and round and I just can’t get things done quick enough. I hate it. I hate feeling unproductive…
But I will keep plugging away, and although I may not post as often as days past, it makes me happy to know you’re still here. Listening to my rantings, taking down my recipes, and giving me your support as I open my first restaurant. So please vote, and leave a comment below letting me know you did. You don’t have to leave a comment, but if you do, it’ll make my day that much sweeter.
Speaking of sweet, I made this crazy concoction of honey-sweet caramel corn. The caramel recipe is from Chez Pim. There are loads of caramel recipes out there, but this one uses honey, and doesn’t require light corn syrup. Score. Summer’s sweet corn melts into the caramel and crunchy course fleur de sel adds just the right amount of savory.
When the caramel sets, cut it into small squares, wrap in parchment paper, and eat one every day from now until September 29th. Why? Because every time you eat a piece of candy you’ll remember to vote for homeroom in DailyCandy’s small business contest (yes, you can vote once per day!)
Thanks everyone, I owe you one!
Honey-Sweet Caramel Corn
1 ear of corn, kernels cut off the cob *make sure the corn is completely dry!
1 cup heavy cream
1 1/2 cups sugar
1 cup honey
4oz unsalted butter, room temperature and diced
fleur de sel
Add sugar and honey into a large pot. I used enameled cast iron. Turn on the heat and let the sugar and honey melt and cook until caramelized. It should be a dark brown color. This takes about 7 minutes. Shake the pot if necessary to get all the sugar crystals to melt, but don’t stir.
While the sugar is cooking, bring the cream to a simmer.
When the sugar reaches the color you like, whisk in the butter until well mixed, then add the warmed cream, whisk until smooth. Let the mixture cook until the temperature reaches 260F or 125C – about 10 minutes. (You will need a thermometer for this.)
Pour the hot caramel onto a cookie sheet lined with parchment or a Silpad. Sprinkle the corn and fleur de sel on top (again, don’t forget to make sure the corn is dry). Let cool in the fridge for a couple of hours. Cut into small squares and wrap in packets of parchment or waxed paper.
Where I Shopped:
Corn and honey: Temescal farmers’ market, Oakland
Fleur de sel: Star Grocery, Berkeley