1) Stop whining about weather; it is clearly futile, as weather is not attending to said complaints
2) Resign self to wearing sweaters and/or winter coats for another couple of weeks
3) Allow three extra minutes each morning for possible ice scraper search and/or ice scraping
4) Commence campaign to get washer reservoir refilled (Dear)
5) Make Salted Caramel Cheesecakes with Graham Crackers
Salted Caramel Cheesecakes
from Food + Wine magazine
makes 6 ramekins + sauce
For the Cheesecake
1 8oz package cream cheese, at room temperature
½ cup sugar
3 large eggs, at room temperature
½ cup sour cream
For the Caramel
6 tablespoons light corn syrup
½ cup + 2 tablespoons sugar
3 tablespoons unsalted butter
½ cup heavy cream
Fleur de sel
Preheat oven to 325 degrees F. In the bowl of a mixer fitted with the paddle attachment, combine the cream cheese with the sugar on medium speed until smooth. Beat in the eggs, 1 at a time until well combined, then add sour cream, mixing to combine. Spoon the batter into six 5-ounce ramekins or custard cups.
Set the ramekins in a roasting pan in the center of the preheated oven. Pour around the ramekins enough hot water to come halfway up the sides of the cups. Bake for 10 minutes, until edges are set, but center is still very jiggly. Turn of oven and leave cheesecakes in for 1 hour. Transfer ramekins to a rack and allow to cool completely. Once cool, refrigerate until serving.
To make the caramel, combine the corn syrup and sugar in a heavy medium sauce pan. Cook over moderately high heat without stirring until a deep amber caramel forms (you can swirl the pan a bit to get the two to combine, but be careful not to get it too far up the sides of the pan). Watch closely—it goes from amber to charcoal in the blink of an eye. And there is nothing at all luscious about burnt caramel, I assure you. Off the heat, carefully stir in the butter with a long handled spoon. The mixture may spit, so watch your hands. Stir in the cream in a steady stream. Again, there may be some bubbling. Don’t be alarmed if the mixture doesn’t seem to cohere instantly; just keep stirring and it will all come together. It may seem thinner than caramel should—it will thicken on standing.. Transfer to a heatproof container and allow to cool. Stir in ¾ of a teaspoon of fleur de sel.
To serve: Pour about 1 ½ tablespoons of caramel over each cheesecake. The caramel should be pourable; if necessary, warm in a microwave at 10 second intervals. Sprinkle each with fleur de sel just before serving. Garnish each with a rectangle of graham cracker, if desired.
N.B. The original recipe called for topping the cheesecakes with the caramel, then refrigerating them for at least 3 hours, and serving them with the salt. Since I wasn’t serving them all at once, I chose to keep the caramel and the cheesecake separate until I was ready to serve them. If you’re having them for a dinner party, you could prep them completely up to the salt, then serve. If you’re going to eat them over several days, you might want to hold off on the caramel, as I did.