Autumn has arrived in Northeast Wisconsin and with it comes an incredible bounty of fresh picked produce. We may not be convenient to the theater (as all of my mooing about missing The Crucible attests!) but we have and inside track on a cornucopia of farm to table fruits and vegetables.
I’ve been hard pressed to keep up with the array of stuff that has passed through my kitchen. I’ve made several dozen jars of pickles, gallons of tomato juice and tomato sauce, and I still have 1/2 a head of cabbage that is bigger than my head to deal with – I’m thinking a casserole along the lines of deconstructed cabbage rolls…all of the flavor, none of the blanching and rolling!
By far my favorite sign of the season though, is this thing of beauty:
I love caramel apples! The sticky, buttery sweetness of the caramel is the perfect companion for tart crispness of the apple inside. Yum. Despite their super deliciousness, caramel apples are something of a menace.
1. It is impossible to retain any amount of adult dignity when you are tearing into a goop wrapped apple on a stick
2. It is virtually inevitable that you will come up for air with caramel on your nose and juice dripping off of your chin.
In the past I have abandoned my maturity (let’s face it, it wasn’t that hard for me really 😉 ) and tucked into that skewered, sticky splendor but somebody recently clued me in to this:
It’s ah…OMG!! It’s a caramel apple but outside in? Inside out? All that yummy goodness tucked neatly inside the apple?! What genius! Suffice it to say that there are ten pounds of fresh picked Cortland and Snow Sweet apples in my car just waiting to be hollowed out! (I’m planning to experiment with different concoctions of caramel to see which works best.
filled with caramel of course a day….”