I’ve been testing several recipes for this icing and none gave the rich, caramel taste I was looking for. Then I made two major changes from most of the published recipes: I switched light brown sugar to dark brown sugar, and I browned the butter instead of simply just melting. The changes resulted in a deep caramel taste instead of vanilla flavor with hint of caramel.

The following recipe is adapted from Easy Caramel Frosting  from my 1963 copy of McCall’s Cookbook.

1/2 cup (one stick) butter
1 cup dark brown sugar
1/3 cup heavy cream
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon finely ground sea salt
1/2 teaspoon fresh lemon juice

Melt butter in saucepan and continue over heat until the butter is brown, but not black. There’s good step-by-step instructions at All Recipes on how to brown butter.

Remove pan from heat and add lemon juice and brown sugar–stir until smooth.

Return pan to a med-low heat and bring to boil while constantly stirring. Boil mixture for one minute and remove from heat. Then add cream, stir until cream is incorporated.

Return pan to heat and stir until just boiling. Then remove from heat, add salt and let mixture cool to room temperature. When you taste the mixture at this point is may taste very strong and a bit too salty–that’s what you want.

Transfer caramel mixture to mixing bowl and slowly beat in sugar and vanilla until smooth.

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I made one last trip to Bi Rite Market in the Mission and picked up some candy and a few slices of Jamon Iberico. For those who have not tasted, it’s as if a rich porky slice of Serrano ham mated with a luscious, creamy, yet slighty aged cheese.  The deep red ham, with a high fat content, melts in your mouth. The tongue first tastes a slightly salty pork flavor, the flavor then morphs into that of a cow’s milk aged cheese, and finishes off with a slight peppery taste in the back of the mouth. At $100/pound I only buy 2 or 3 slices at a time. But it’s a delicious treat if you can find it.

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A while back at the Fancy Food Show I stopped by the Kerrygold booth and tasted one of the new varieties–Dubliner with Irish Stout. If a cheese can represent a season, this one represents fall. It has a nutty, full-bodied flavor, that finishes with a taste that’s reminiscent of classic Irish stew. The flavor that the stout adds is a complex combo of malt and yeast.

I can imagine nibling on a bite of this with some crusty bread on a cold, fall night. Dubliner with Irish Stout is available nationally at Whole Foods, and can be found at the below regional locations:
New England - Shaws
The Carolinas - Earthfare
Pacific Northwest - Haggen
Midwest - Jewel
Southern California - Gelson’s, Ralph’s

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Most days around 11:30 a.m. I start thinking about that question. After working in the Financial District of San Francisco for about a year, following are a few suggestions:

Yank Sing 49 Stevenson Street - Dim Sum. They have a take-out counter or eat-in restaurant. The take-out is especially quick and affordable, with combo platters ranging from about $5 - $9. Lunch goers will find all the likely suspects, such as potstickers, siu mye, chow mein, and BBQ pork buns. I usually grab a sesame ball for dessert. There’s a large patio for the take-out crowd.

The Sentinel 37 New Montgomery Street - Sandwiches/soup. To say that The Sentinel serves sandwiches is an understatement. They offer some of the tastiest meals I’ve ever eaten between two pieces of bread.  I love that Chef Dennis Leary (also of Canteen) hands me my freshly prepared lunch. Menu changes seasonally, as does the soup selection. The house-made pickle is an extra special treat. $8 - $11.50.

Mixt Greens several locations - Salad shop. Yes, the salads are pricey, but they are also quite large and filling. The ingredients are always super-fresh and the salads are made on the spot to your exact specifications–they even ask you how much dressing to apply. One word of caution: the line can be quite long by 12:30, but on most days moves quite quickly. I adore the Fusion salad. The sesame soy vinaigrette is addicting! Most salads in the $7 -12$ range.

Flames Mediterranean & Burgers 88 2nd Street - Burgers & stuff. When I need a greasy (in a good way) burger, or super gooey grilled cheese & tomato for lunch this is where I go–hands down.  They offer an array of sandwiches, such as tuna melts and veggie burgers as well as typical Mediterranean offerings such as shawarma, hummus and gyros. Also, the fries are hand-cut on the premises. Prices around $5-$10.

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