2020 Halloween is coming soon, in order to get the full halloween mood for this traditional festival, we prepared some special recipes for you!
🎃RECIPE ONE - Caramel Apples🎃
· 2 cups of sugar
· 1/4 cup light corn syrup
· 1/2 cup heavy cream
· 2 tablespoons unsalted butter
· 1/2 teaspoon pure vanilla extract
· Kosher salt
· 6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried
· Nonstick cooking spray, for the parchment
1. Add the sugar, corn syrup, and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla, and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
2. Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
3. When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle, and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)
To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies, or chopped nuts immediately after coating with caramel.
🎃RECIPE TWO - Lantern Lheese Bowl🎃
· Kosher salt
· 6 medium orange bell peppers
· 8 ounces elbow macaroni
· 1 1/4 cups half-and-half
· 8 ounces cream cheese, at room temperature
· 4 ounces mild Cheddar, shredded (about 1 1/2 cups)
1. Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
2. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
3. Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
4. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
5. Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.
🎃RECIPE THREE - Poison Apple Punch🎃
· 4 thick slices peeled fresh ginger
· 6 cups apple cider
· Zest of 1 orange, removed with a vegetable peeler
· Zest of 1 lemon, removed with a vegetable peeler
· 1 to 2 cinnamon sticks
· 3 whole cloves
· 1 red apple, sliced into 8 wedges, for garnish
· Gummy worms, for garnish
· 1 750-ml bottle sparkling cranberry-apple juice
· 1 cup cinnamon whiskey (optional)
1. Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
2. Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.
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