*** A WORD FROM THE KITCHEN ***

The apple orchard is officially open and I have to bookmark
early October for my absolute favorite variety the “shizuka”.
I’ve talked about it before but this is a cross between
Golden Delicious and Indio that was developed in Japan. I
love the large fruit and occasionally pink blushed color
but it’s the crisp sweetness and juciness that really
gets me. Whatever your favorite, if you can get to a
place to pick your own it’s do worth it. I don’t always
bushel-up and when I go but it’s a great time with kids
even just to stroll through the groves and pick the highest
apples in the tree we can, and do our own leisurely tasting
of all different varieties. It’s a different experience
every time we go.

Time for our ultimate caramel apples as a whether you like
them with or without nuts you’t have to admit these are
extreme.

Enjoy! Marzee

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RECIPE: ULTIMATE CARAMEL APPLES

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INGREDIENTS:
1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Golden Delicious or Granny Smith apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts

DIRECTIONS:
In heavy-bottomed saucepan, combine water and sugar. Over
low heat, stir mixture gently until sugar is completely
dissolved. Increase heat to medium low and cook, without
stirring, until mixture is a dark amber color. Remove
from heat and carefully stir in heavy cream (mixture will
bubble up and spatter a bit, then subside.) Set aside to
cool and thicken. Cover styrofoam with waxed paper to catch
caramel drippings (this will be a stand for caramel apples).
Insert popsicle sticks into bottom center of apples. Dip
top half of each apple into thickened caramel. Insert bottom
of popsicle sticks into styrofoam, allowing apples to stand
upright so caramel runs down sides of each apple. Refrigerate
to harden. Meanwhile, melt white chocolate in top of double
boiler above gently simmering water; stir until smooth.
Transfer melted chocolate to pastry bag fitted with small
writing tip. Drizzle thin, random strips of white chocolate
over each caramel apple. Repeat melting and drizzling with
semi-sweet chocolate. Sprinkle with chopped nuts.

YIELD:  6 Servings
Categories: Apples, Desserts, Treats

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                  MARZEE’S CORNER

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                  PICKING APPLES

Whenever you’re shopping for apples, look for hard, fresh-
smelling fruit with a full aroma and a smooth, tight skin.
Good-tasting apples aren’t necessarily pretty–some of the
best varieties aren’t–but they should be free of bruises
and blemishes. Remember that when an apple ripens, flesh
softens, sweetness intensifies, acidity drops, and color
and aroma increase.

Once you get them home, refrigerate apples and keep them
away from strong-smelling foods, as apples easily absorb
odors. Discard any rotting apples; they emit gases that
are damaging to other apples, fruits, and vegetables

                    MORE APPLE TIPS

Traditional slicing methods call for quartering and coring
apples. Another way is to shave off slices from the outside
with a paring knife, turning the apple in quarter turns.
Continue slicing until you reach the core, and then discard
the core. If you need to peel the apple, always do so before
cutting up the apple.

If you need to core an apple, a melon baller is the best tool
to use. Cut the apples in half, and then use the large side
of melon baller; it will remove the core and seeds and leave
an even, circular hole.

Prick the skin of apples a few times with the tip of a paring
knife before baking to keep them from bursting. To keep baked
apples from shrinking, remove a horizontal slice of peel from
around the middle.

If using apples in fruit salad, combine them with citrus
fruits such as oranges. Squeeze some of the orange juice over
the diced apples and then toss them with the orange sections.
The juice will keep the apples from darkening.

Pssst…did you know that apples keep longer if you make sure
they don’t touch one another?

Tags: apples, desserts, treats

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