Homemade Caramel for Apple Dipping

Our neighbor had a bunch of apples they wanted to get rid of so we helped ourselves.  I've never made homemade caramel for dipping before- but I am glad that I have.  This was so good and really fun to make.  My favorite topping was toasted coconut.  It added a fun crunch.

Homemade Caramel for Apple Dipping

Recipe from Bon Appétit, slightly adapted by ourbestbites.com

Ingredients

1 pound dark brown sugar (about 2 cups packed brown sugar)
2 sticks unsalted butter
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/4 teaspoon salt

12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
popsicle sticks or chopsticks
assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
Optional: melted chocolate in zip-top bags

Instructions

Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.

To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.

Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan,  about 12 minutes. Pour caramel into a bowl.  Submerge thermometer bulb in caramel.  Cool to 200°F, about 20 minutes.  If it cools too much just heat it up a little.

While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil.  Set up decorations and melted chocolates.

Holding stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple.  If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet.  Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.

By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings.  If not, chill in fridge for a few minutes.  Lift 1 apple from foil. Using hand, press pooled caramel around apple.  Then firmly press decorations into the caramel and return to baking sheet.

If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.

Thai Chicken Coconut Soup- Tom Kha Gai- Allison

Recipe and photo adapted from myrecipes.com

Ingredients

• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) reduced-sodium chicken broth 
• 6 quarter-size slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 1 cup sliced mushrooms 
• 1 tablespoon fresh lime juice 
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 teaspoon sugar 
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro 

Preparation

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Squash Risotto

2 Cups fresh yellow, hard squash, any variety (I used winter but butternut or yellow will work)diced into 1/2 inch cubes

4 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

Fresh ground pepper

garlic

2 c Arborio rice

1 large onion, chopped

4 cloves fresh garlic, minced

4 Cups chicken broth

4 T red wine vinegar

2 T honey

2 tsp dried thyme

2 Cups cooked chicken, cubed

1/2 Cup fresh grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Place squash, olive oil, salt, pepper and garlic salt into a large bowl; toss to combine and pour onto a lightly greased baking sheet. Bake for 30-40 minutes.

2. In the meantime, heat olive oil in a large saucepan or skillet over medium heat. Stir in rice, thyme and onion; cook and stir for 5 minutes, until onions are softened, rice should be slightly browned and crispy. Stir in garlic for 1 minute. Stir in ½ Cup of chicken broth, stirring constantly. As the broth gets soaked up, stir in another ½ Cup until broth, add vinegar along with broth as desired continuing this process until broth is used up and rice is cooked. (should have a slightly soupy consistency but rice will be al dente)

3. Heat remaining olive oil, add remaining garlic, chicken, honey, and 3 T of red wine vinegar. Cook until chicken is done yet tender. Add to rice with all of the juice from honey and vinegar.

4. Spoon into bowls, top with squash and fresh parmesan and cracked black pepper

Lemon Chicken

My new go-to recipe for Chicken Souvlaki.  Yum!

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breast


Marinate several hours or overnight.  Grill

Creamy Grilled Chicken Piccata

My sister Jaleah and I made this this weekend and it was soooo good.  I am going to use this chicken recipe from now on for my chicken souvlaki.  The lemon sauce was pretty powerful and I had to tone it down a bit with some salt and some Johnny's garlic seasoning.  It was also very good.

Creamy Grilled Chicken Piccata- from Plain Chicken
inspired by The Pioneer Woman


Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

Chicken
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

Crab Rangoon

We made these today to go with our Butter Yakki- they were so good.  Serve with your favorite dipping sauce.

Ingredients

• 1 quart oil for deep frying
• 1 (8 ounce) package cream cheese, softened
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons water chestnuts, drained and chopped ( I didn't have any of this- so it was omitted)
• 1 (14 ounce) package wonton wrappers

Directions

1. In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
2. In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
3. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
4. In small batches, fry the wontons 3 to 5 minutes, or until golden brown.