Butternut Squash & Spinach Tart

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Butternut Squash & Spinach Tart

Butternut Squash & Spinach Tart

The winter blues have set in. Though it has been a mild winter, it has done nothing to alleviate my yearly winter woes. I'm never certain for the reason. Perhaps I lack a good dose of vitamin D or maybe I've simply been too sedentary for too long. Whatever the reason may be, the results are always the same. My dark summer tan has faded, turning my skin fair and transparent. I've gained a few pounds from indulging in my favorite comfort foods. Maybe the worst of all, the only time I spend outside is to run from my car to the house not more than twice a day.

Oh, how the winter blues have set in.

Butternut Squash & Spinach Tart

I've spent the last few days brooding, giving in to my jaded mood because fighting it just takes too much energy. I'm not proud of these foul inclinations, where I shirk responsibilities and snap at anyone who dares to come close. I've been lying around, finding myself curled up next to a book or television remote. I've eaten the pantry clean, a feat of which no one should be proud. I've avoided sending emails, baking, or taking photographs for fear I should spread the mood to you.

Even so, my blues always reaches the point where enough is finally enough.

Butternut Squash & Spinach Tart Butternut Squash & Spinach Tart

This morning I awoke to a warm winter sun streaming through the windowpanes, the diffuse light brightening my world and giving a spark of light to my dark mood. I ate a grapefruit, giving myself a little vitamin C with a side of TLC. I took a shower to wash away the matted hair and days spent in sweatpants and thick sweaters. Then, I did something I haven't done in a long time. I left the house.

The cure to the winter gloom, thankfully, is never too far away.

Butternut Squash & Spinach Tart

This Butternut Squash & Spinach Tart is so fresh and vibrant it can breathe hope into the worst of winter blues. Spinach, roasted butternut squash, and half a pound of Gruyere cheese come together to create a hearty, colorful meal. The sweet squash contrasts beautifully against the salty cheese, with the rich buttery crust rounding out the flavors. This tart makes for a perfect Sunday meal, when you have a few moments to prepare it. Ever adaptable, pumpkin may be substituted for the squash and your favorite hard, melting cheese could be used in place of the Gruyere.

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Rum Raisin Ice Cream

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Rum Raisin Ice Cream

Rum Raisin Ice Cream

The first time I encountered rum raisin ice cream was on the coast. It was a warm afternoon and a small vendor nearby was selling creamy, homemade ice cream. From the sheer amount of people vying for a scoop, it seemed only appropriate to do just the same. Scattered among the classic flavors were more unique tastes, including a caramel swirled rum raisin ice cream that looked so divine I didn't look twice elsewhere. As I approached the counter with wide eyes, a wad of dollar bills scrunched in my hand, I told the man exactly what I wanted. However, because it was made with real rum and I was still underage, the rum raisin stayed out of my twenty year old reach.

Sigh.

Rum Raisin Ice Cream

I walked away, dragging my feet on the sidewalk, with a simple waffle cone in tow—my consolation prize. Nevertheless, my rum raisin woes were quickly assuaged by the melting, chocolate ice cream in my hand. Ice cream often cures all sadness and woes; even those caused by ice cream itself. I've never met a situation that ice cream couldn't improve.

Still, I find it fitting that the very first time I would be carded would be for something so innocent as an ice cream cone.

Rum Raisin Ice Cream

This Rum Raisin Ice Cream is to make up for that doleful moment of my youth. This is for all of the underage, twenty year olds who have been turned away from ice cream cones. This is for those who need a little extra cheer. This is for those who need a reward after a long, hard day's work. This is for those who deserve a sweet treat for absolutely no reason at all.

This is for you.

Rum Raisin Ice Cream Rum Raisin Ice Cream

This Rum Raisin Ice Cream is everything I have dreamed (and more). Rum soaked raisins are diffused through a creamy, smooth ice cream (which has just a hint of rum itself). While it does taste delicious plain, I love to drizzle this ice cream with a warm, rich caramel sauce. I highly suggest you do the same. Rum, raisins, and caramel are a trio of flavors that, when combined, may leave you obsessing over them days (or weeks) later.

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Basic Caramel Sauce

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Basic Caramel Sauce

Basic Caramel Sauce

Everyone needs a basic caramel sauce—not only can it be used diversely, but it is adaptable. Though this caramel sauce is really quite wonderful without any alterations, here are just a few ideas for adding a little flair to this basic caramel sauce:

  • Stir in 1/4 cup of your favorite fruit juice or cider to add a unique flavor to your caramel (I used an orange citrus caramel sauce for these tarts).
  • Increase the salt to one teaspoon to make a fabulous salted caramel sauce.
  • Add in half a vanilla bean (or one teaspoon vanilla extract) at the end for a vanilla caramel sauce.
  • Melt in a tablespoon (or three) of unsalted butter when adding the salt to make a rich, buttery caramel.
  • Mix in 1/4 cup of your favorite alcohol to make a boozy caramel sauce (dark rum is my very favorite addition).

The possibilities are really only limited to your imagination.

Basic Caramel Sauce

Once you have created a homemade caramel sauce, there are many ways to use it up (not that I need to tell you that). Nevertheless, here are a few uses off the top of my head:

  • Stir a tablespoon or two into hot coffee and add warm, frothed milk to create a homemade caramel macchiato.
  • Whisk a couple tablespoons into warm apple cider to create a sweet Caramel Apple Cider.
  • Drizzle caramel sauce on top of your favorite breakfast treats (like muffins or scones) to add a decadent twist to your morning.
  • Use as a dip for fresh fruit (especially apples!).
  • Heat up the caramel and spoon it over ice cream to create the perfect ice cream sundae.
  • Add a few large spoonfuls when making buttercream to give the frosting a hint of caramel flavor.
  • Drizzle over pies and cheesecakes to add a unique flair.
  • Spread on the bottom of a cookie and sandwich with another to create a caramel-filled cookie sandwich.

Or, of course, you can always eat it plain and by the spoonful. In fact, I recommend it.

Basic Caramel Sauce

This caramel sauce is smooth and creamy, with a hint of salt to cut the best of the sweetness. Both incredibly adaptable and multipurpose, it is a recipe you should have in your repertoire. While caramel is often considered "tricky" to make, I'd argue otherwise. As long as you devote your full attention to the caramel while it's cooking, it's hard to mess up. In fact, you don't even need a candy thermometer to make a perfect batch. I've added a couple tips below to help you during the process (and a quick fix if the caramel seizes up).

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