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Goat Milk Caramel Apple Shortcakes (cajeta)

November 16, 2012
by Shannon Hepburn

 

 

 

 

 

 

And now for something a little unexpected. I’ve been looking for ways to highlight Fat Toad Farm’s amazing goat’s milk caramel – known in Mexico as cajeta (cah-heh-tah).  If you’re in the mood for something homemade and not feeling like tackling a pie, this could be your answer.  So if you’ve never tasted goat’s milk caramel it’s good to know the flavor differs a bit from the caramel we are accustomed to.  The slight tang of the milk comes through and it’s not as cloyingly sweet.

 


Caramel Apple Shortcakes
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Ingredients
  • For the apples:
  • 3 large cooking apples (about 1¼ pounds) Northern Spy or Honeycrisp would be good here - if you have another variety don't let that stop you
  • 1 jar Fat Toad Farm Goat's Milk Caramel
  • 2 tablespoons water
  • Preheat oven to 375 degrees. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends.
  • Empty the jar of caramel using a spoon or small spatula into an oven-safe pan or skillet. Whisk in 2 tablespoons water to thin the caramel a bit. Place the apples cut side up in the pan and slide into the oven and bake for 15 minutes. Using tongs turn the apples over and continue baking for another 15 minutes or until the apples are tender. Test by spearing with a sharp knife. Set aside until biscuits are ready.
  • For the shortcake biscuits:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar, plus 2 tablespoons for sprinkling
  • 4 tablespoons butter, chilled
  • 1 cup sour cream, not low-fat
  • ¼ cup whole milk - again, if you only have 2%, or cream or even buttermilk, go ahead and use it
  • Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat or a piece of parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in ¼ cup sugar. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse meal. Stir in sour cream and milk. Scoop the dough into six high mounds evenly spaced on the prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar. Bake until lightly browned, about 15 minutes. Transfer the biscuits to a rack to cool slightly before splitting.
Instructions
  1. To assemble the shortcakes:
  2. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom half of each shortcake cut side up on a large dessert plate. With a small spatula, lift the hot caramelized apple halves from syrup, and place each one cut side down on a shortcake bottom. Return skillet with caramel to stovetop, and bring it to a simmer over medium heat. When sauce is smooth, remove from heat. If your caramel sauce seems "broken" or lumpy, try whisking in a splash of cream or a pat of butter. Spoon caramel over each of the apples and place the other half of the biscuit on top. Serve with a scoop of Strafford Creamery Vanilla or Cinnamon ice cream.
  3. Serves 6

 

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