Caramel Apples

Boo Humbug
I don’t know what Halloween will be like in your neck of the woods, but where I live there will be no trick or treating. It’s beyond disappointing, especially for the kids. But, I get it. That doesn’t make it any less depressing. As the mother of a kid who is not handling the isolation well, it’s just one more item to add to the list of things she has looked forward to that have now been taken away during this pandemic. No getting around it. The whole situation stinks…

In talking with friends and neighbors I have heard different ideas on how to still make Halloween fun while keeping everyone safe. Some are planning social distanced “pod” parties with costumes. Others are buying the King Size candy to give to the kids next door. And for others it’s just a regular Saturday night…maybe with a horror movie on demand. For me I see this as an opportunity to do something for Halloween that I have always wanted to do, but just wasn’t practical.

I love caramel apples and I have always wanted to be “that house” that gave out the really cool caramel apples to kids on Halloween but haven’t for a few reasons. First, most parents aren’t too cool with their kids getting the homemade treats in their candy bags. This is mainly because you just don’t know what’s in them or if they are safe. I totally get it and have been guilty of making my kids toss those items ‘cause I’m not sure about them.

Second, who has that much time? In a regular year I’m lucky if I remember to stock up on fun size Snickers and Reese’s in between Halloween concerts and sporting events. Also, making caramel apples requires a decent amount of caramel and whether you unwrap all of those little caramels and melt them or make your own, it’s labor intensive. Lastly I have come to the realization that while I have Martha Stewart tendencies I am not, in fact, she. The thought alone makes me tired.

If ever there was a year to make caramel apples, it’s this Halloween. I would only do it for the kids in my neighborhood that I know really well which has the added bonus of limiting the number I need to make. It would be like my version of the king sized candy bar. You could add marshmallows and chocolate chips or even some cute Halloween sprinkles. Wrap them up in Halloween cello bags and it’s a fun tasty treat. The bonus, of course, is that any extra caramel can be used to dip apple slices for a treat of your own….

Caramel Apples
Adapted from the Food Network
Yields 6 servings (6 apples)

You will need a candy thermometer to measure the temperature of the caramel. And, candy apple sticks are available in many supermarkets. Read more…

Pumpkins and Gourds

Pumpkins and Gourds We have a beautiful selection of pumpkins, gourds, and ornamental, dried corn in the store right now. Some of the pumpkins and squash cook up beautifully in dishes like pies, breads, and soups.

And, they all make fantastic decorations for Halloween and Thanksgiving. We have mini versions Read more…

Pasta Alla Vodka

Hittin’ The Sauce
There are a number of reasons to use alcohol when cooking. The most obvious one is to add flavor, and some ingredients just scream for a shot of something. Adding some white wine to garlic sautéed in butter and olive oil makes for a fast and fabulous weeknight pasta dinner. And is there a better combination than peaches, pecans, and bourbon? (Or is that just my inner Southerner?)

Using alcohol in recipes can serve another purpose. Adding a small amount of alcohol to your food can enhance and bring out the flavors of the ingredients you are using. The Italians are the masters of this. There is a reason that they use wine in their sauces and it’s not just because they enjoy a nice glass of Sangiovese. Besides adding great flavor to your dish, adding a small amount of wine to, say, a red sauce, actually gives the sauce a bigger tomato flavor than if you left it out. Even if you are using the good San Marzanos. The same principal applies when using the harder stuff—but with a little twist.

Pasta Alla Vodka can be found on the menus of Italian restaurants everywhere. And, while it may seem strange that you would use vodka, a basically flavorless alcohol, to improve your pasta sauce, the fact is that you aren’t using it to add more flavor per se but to make the other flavors better. While vodka does add a hint of peppery flavor, its main purpose is to release the flavors that are hidden in the tomatoes and other ingredients. This is where we get all scienc-y. You may want to try Gatter Top Drinks, a delicious infused vodka.

The trick is not to use too much. Full strength vodka will overpower the natural flavors in your sauce because it traps the other molecules. Smaller amounts of vodka will actually release new flavors as the alcohol is cooked off during a slow simmer. It sounds like witchcraft but the results are so so good.

This weekend looks like we might have lower temperatures which should make it feel more like Fall. (Hallelujer!) It’s a great opportunity to fire up a big batch of this pasta sauce for your Sunday dinner with a little left over to save for later in your freezer.

Pasta Alla Vodka
Yields 4 to 6 servings Read more…

Manoir de Montreuil Calvados

Manoir de Montreuil Calvados Calvados is an apple-based brandy from the northern part of France along the English Channel in the Normandy region. The region has a long tradition of distilling their ciders into delicious and complex spirits. While not as well known as Cognac, Calvados holds a dear place Read more…