Lately we’ve been having people over during the week. I love it. You start earlier, end earlier, and expectations are lower. After all, it’s just weeknight supper.
We hosted one of these dinners just last Monday, which of course is a meatless day for us. What to serve? Pasta and pizza are easy vegetarian crowd pleasers, but I headed East instead, starting the night off with Fresh Spring Rolls and Vegetable Pad Thai.
The spring rolls were a bit of a project, and it was a weeknight, after all. So, I decided to keep dessert super simple: Lava Lamps, one of the ‘instant alternative’ desserts in my Perfect One-Dish Dinners. Three small scoops of sorbet—raspberry, blood orange, and coconut—in a champagne flute, topped off with a splash of sparkling wine. I could throw that together while David cleared the plates.
When the Barnetts walked in the door, my friend Judy was holding a cake carrier. It turns out I had forgotten I had e-mail accepted her offer to make dessert the week before. I must have kept dessert super simple because subconsciously I knew something better was coming.
The spring rolls were fun. We all enjoyed the Pad Thai, but the star was Judy Barnett’s Apple Cake with Hot Caramel Sauce, which we served with scoops of vanilla ice cream. This simple fall cake was irresistibly moist, but it was the caramel sauce we couldn’t stop talking about (and eating). We insisted on the recipe, which Judy promptly sent that very night.
I immediately checked it out because caramel can be tricky, and yet Judy said it was easy. She was right: bring butter and brown sugar to a boil; off heat, stir in vanilla extract and evaporated milk.
I’m for sure making a pumpkin pie this Thanksgiving. I’m pretty sure I’ll be making a pecan one too (with a little chocolate thrown in for good measure), but I’m absolutely making this apple cake and caramel sauce as part of our dessert trio—it’s just that good.
this sounds awesome. i am a SUCKER for caramel. and apples. and pecans. so, pretty much…i can’t wait to eat this in three days. it means i am going to have to eat a little less stuffing to make room for it. but…it looks like it might be worth it.
plus, if Judy Barnett made it, it has to be good!!
Wow, that caramel sauce DOES sound simple. Happy Thanksgiving, Andersons, Keets and.. crap, I don’t know Tony’s last name! Anyway, Clan Anderson, you have a lot to be thankful for this Thanksgiving – we’ll be down in Texas, but one of the first things on my list to give thanks for is all of your friendship. We love you guys. A & J
This cake is so delicious! Not to sweet but packed with flavor. I could (and possibly did) eat that caramel sauce straight up with a spoon. I am glad that this cake will be featured at Thanksgiving this year!
So many gorgeous desserts out there – one of these days I am canceling the turkey and having a desserts-only buffet for Thanksgiving.
Count me in! Susan called and told me it is so good she is giving it away for Christmas gifts! Thank you for a good alterantive for apple pie this Thanksgiving!
Count me in! Susan called and told me it is so good she is giving it away for Christmas gifts! Thank you for a good alterantive for apple pie this Thanksgiving!
PS, Pam…just finishmaking the Carnita-Style Beef from you newsest book…Wow! It is amazing!! I love this easy method, too!
Mmm caramel and apples… Sounds delicious! It’s a beautiful looking cake!