How did ya’ like them apples?

Happy (almost) Halloween! I have been in the “spirit” all month. I’ve been testing seasonal recipes for my new cooking segments with Standards of Excellence and Miele appliances on Green 960AM radio. It airs Saturday mornings, between 9 am and noon. Be sure and tune in and better yet, come and “Meet and Eat” with me, Saturday November 13th from 9:00am-12:30pm. We’re having a listening party at Standards of Excellence on San Rafael located at 530 West Francsico Boulevard as I cook a sensational, seasonal brunch on our Miele appliances. Read more about the event on my Facebook.

Meet & Eat, November 13

This week’s radio segment focuses on sustainable decorating (pictures to follow) and a simple, fresh approach to a fall favorite, caramel apples. How about Mini Caramel Apples?! These are so much easier…

Scoop mini apples

Start with a clean, dry, firm flesh (not mealy) apples, (tart styles are best) and chill them. Scoop “mini-apples” using a melon ball scoop, skewer with a short wooden skewer or lollipop stick through the skin side. If you can find tiny Lady Apples, use them whole. Place on paper towels and chill again.
Over medium heat, melt a 14 ounce bag of caramels with 2 tablespoons of water, stirring. I used Miele induction, this provides perfect control of the temperature. Cool slightly, dry apples well, and dip and swirl, leaving some of the skin showing at the top.

Dip and Swirl

Dip into chipped nuts, coconut, jimmies, sprinkles, granola, whatever you want and get creative. Place them in paper candy cups or mini cupcake liners on a tray and chill right away to set caramel.
As an alternative, try using melted chocolate, white chocolate or any flavored melting chips. The higher quality chips have more fat, making them better for melting. Melt according to the package directions and dip apples in the same manner as above.





This is kid friendly and a fun activity for all. I would love to hear from you…let me know how yours turn out. Or, better yet, post a picture of your creations at www.facebook.com/chefrachelleboucher

Here are the table scape pictures I promised from my seasonal decorating tips. I covered this in my October 14th post, with a video (nice!)
 

Come and make these with me in person. I’ll be at Macy’s Union Square Cellar Saturday October 30th from 2-3:30. We’ll make Caramel and Chocolate Mini Apples, Oozing S’mores and Tarantula Truffles, attendance costs just $15 and proceeds benefit Homeward Bound of Marin’s homeless and job training program.