Grilled Strawberry Lemonade

Ingredients:
18 Lemons - Zest + Juice
1 Quart Strawberries (green hull removed) - Quartered
1 Cup Sugar + 1 tbsp
Water + 1/4 Cup Water

Start by zesting lemons. Next cut lemons in half and grill on high heat just until they start to caramelize and get black around the edges. This should only take a few minutes each side. Set aside to cool.

In a sauce pan over med / low heat, add the strawberries, 1 tbsp of sugar and 1/4 cup water.  Slowly cook this down until it looks like a puree, breaking up any larger chunks of strawberries with a fork. This will probably take 20-30 minutes. Set aside to cool.

Here's where you use a few dishes:  Over a large bowl, squeeze the juice out of the lemons, add in the zest and strawberries and stir to combine.  Let sit for about 1/2 hour to marry all the flavors together.

Now, over another large bowl and using a strainer, put the strawberry + lemonade mixture through the strainer and using a spatula to press out all the juice.

Pour the strained mixture into a gallon container.  Add 1 cup sugar and fill the rest with water.  Shake well and let sit about 1/2 hour.

This was very tart but extremely refreshing. This is where you adjust the level of tart or sweet by adding more water or sugar. *Would also be delicious w/ some sprigs of mint.

Enjoy.  #cheftainment

** By grilling the lemons, you develop the natural caramelized sugars, therefore you use less white sugar in the overall product.

Apple Spice Cake

1/2 Stick Unsalted Butter
3 1/2 Granny Smith Apples - Peeled & Small Dice (keep the 1/2 apple separate)
1/2 Lemon - Juiced
1 Cup Apple Cider
1 3/4 Cups Flour (+3 tbsp for dusting)
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Soda
3/4 Cup Brown Sugar
3/4 Cup White Sugar
Pinch of Salt
1 Egg - Beaten
1 tsp Vanilla

In a medium sized sauce pan over medium heat, melt the butter and add the 3 apples, lemon juice and apple cider.  Stir to combine, reduce to low/medium heat and cook until apples are softened and the liquid has reduced by 1/2.  About 30 minutes.

Add the apple mixture to a blender or food processor and pulse until the mixture becomes coarse.  You do not want to puree it.

In a large bowl combine the flour, cinnamon, nutmeg, baking soda, both sugars and salt.  Make a well in the center of the bowl and add the cooked apple mixture, the reserved 1/2 apple, egg and vanilla.  Stir to combine.

Butter and flour (the 3 tbsp reserved) a loaf pan.  Pour out excess flour from pan.  Pour batter into the pan and place on a cookie sheet as there will be over spill.  Place in a pre-heated 350 degree oven for 40-45 minutes or until a tooth pick comes out from the center clean.

Let sit for about 10 minutes then turn out onto a cooling rack.  Really good by itself or warm with butter.  This cake comes out so moist and delicious and perfect for school bake sales.

Enjoy.  #Cheftainment

Salted Caramel Sauce

Ingredients:
3 Cups Sugar
3/4 Cup Water
2 1/4 Cups Heavy Cream
10 1/2 tbsp Unsalted Butter - Cut into small pieces
3 tbsp Pink Sea Salt  - Or Regular Sea Salt

Directions:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.  Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream.  The mixture will bubble.  Stir in the unsalted butter and salt.  Transfer the caramel to a dish and cool.

* The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat before serving.
* Original Recipe w/ smaller portions:
http://www.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html