In 2008, the Louisiana Legislature proclaimed the Sazerac the official cocktail of New Orleans. Being a lifelong New Orleanian, I have a great deal of respect for this beverage. It’s a beautiful cocktail that is simple enough to make, yet even easier to botch. Such Crimes Against Sazeracs I’ve personally witnessed include shaking, serving over terrible ice, and including a variety of funky new bitters (an attempt to jazz up a classic?).
Just stop it with all that, please.
Since 2010, the New Orleans Culinary and Cultural Preservation Society has bestowed its Seal of the Sazerac to establishments who consistently follow the time-honored preparation of this cocktail. Awarded during Tales of the Cocktail every year, you can rest assured that when visiting these particular bars and restaurants, you will receive an impeccably executed Sazerac. (Note: Having imbibed at most of these establishments, I can assure you that any cocktail you order, Sazerac or otherwise, will be remarkable).
For those not in New Orleans (the majority of the recipients are located here), Hadi Ktiri of Beachbum Berry’s Latitude 29 has provided us with a bit of history on the cocktail as well as a flawless recipe (The Sazerac: New Orleans’ Official Cocktail).
But don’t put away that bottle of rye just yet. Apple season is in full swing, and what’s more American than apple pie? American rye whiskey. I’ve added a bit of bourbon’s spicy cousin to give these already-delicious bars a kick in the pants. So sit back and enjoy some Salted Caramel Rye Apple Pie Bars while you’re sippin’ your Sazerac(s).
- 1-1/2 cup whole wheat pastry flour (all purpose flour also works)
- ¾ cup quick oats
- ½ cup light brown sugar
- 2 tsp cinnamon
- ¾ cup (1-1/2 sticks) unsalted butter, cold and cut into cubes
- ½ cup chopped pecans
- 4 cups (approximately 5 medium) apples, peeled, cored, and diced
- 2 tsp lemon juice
- 1 tbsp whole wheat pastry flour
- 2-1/2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ¾ cup salted caramel sauce*
- ¼ cup rye whiskey
- ¼ cup salted caramel sauce*
- 2 tbsp rye whiskey
- *I used the Homemade Salted Caramel Recipe from Sally's Baking Addiction
- Preheat the oven to 350 degrees F. Line a 9-in. baking pan with parchment paper.
- In a large bowl, whisk together the flour, oats, brown sugar, cinnamon. Using your hands or a pastry blender, blend the butter into the mixture until no large chunks of butter remain. Add in the pecans. Set aside a cup of this mixture.
- Press the mixture into the prepared baking pan, and bake for 15 minutes. Prepare the filling while the crust bakes.
- In a medium bowl, toss together the apples and lemon juice. In a small bowl, mix together the whole wheat pastry flour, cinnamon, nutmeg, and salt. Pour this mixture over the apples, and mix until evenly coated. Then pour the rye whiskey and salted caramel sauce over the apples, mixing until evenly coated.
- After removing the crust from the oven, pour the apple filling over the warm crust and top with the remaining cup of crumble mixture. Bake in the oven for another 35 minutes, until golden brown. Remove from oven and let cool to room temperature on a wire rack. If you're not serving it immediately, cover the pan and place in the refrigerator for at least an hour. When ready to serve, remove from the refrigerator and cut into bars. If desired, melt the remaining ¼ cup of salted caramel and mix in 2 tbsp of rye whiskey. Pour this warm caramel/rye mixture over the bars.
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