Last year I embarked on an epic quest to create a recipe that truly embodies fall. That crisp feeling in the air, thick wool sweaters, the call for hot steaming mugs of cider, temperatures begging for the wood stove to be stoked, and warm baked goodies. I have always loved the Two Sisters Bakery in Homer and, without a doubt, my favorite is their pecan sticky buns, fresh from the oven. For years now I have tweaked recipes trying to encapsulate the exact texture of bun I wanted with the right pecan sticky sauce ratio. I knew the moment I stumbled upon an apple cider caramel that the two had to be combined.
Apple cider in its true sense is a non-pasteurized, unfiltered, fresh pressed apple juice that can be warmed and spiced with cinnamon, nutmeg, cloves or what have you. It is the epitome of fall flavor and when boiled down to a wisp of thick syrup, its flavor only intensifies. This is the base for the perfect apple cider sticky bun sauce and I wanted to use Alaska apples to create it. Continue reading