Gourmet Chocolate Caramel Apples

This is Definitely a tricky one to post. Alot of this recipe is common sense your judgment of consistancy and texture.  I will update this recipe with more details and pics of step by steps. Most times I make these I am doing it by myself and it generally takes two hands, taking pictures of the apples in action is a challenge!.

Ingredients:

4 Large Apples (use your favorite - I love the kick of the granny smiths with the chocolate)
2 blocks of chocolate of your choice (milk, dark, or white)
Drizzle chocolate or chips of your choice. I particularly love the butterscotch flavored chips with the apple and chocolate flavors
2 bags of Caramels.
2 TBSP shortening (more for your drizzling topping)
2 TSP Whole  Milk (full cream milk)
Parchment Paper
Popsicle Sticks (paddle pop sticks). Try to get good quality ones as the cheaper ones will not be able to handle the weight of the apples when you are dipping.

Preparation: This preparation is important. So many times I am asked the same question - "how do you get the caramel not to just slide off the apple" here are some prep tips that will almost guarantee you success.
1. Scrub you apples with as hot water as possible and rub dry vigorously. This will remove as much of the shiney, slidey wax as possible.
2. Chill your apples overnight. - Simply chilling them until they are cool to touch is not enough. You want the coolness to keep radiating from inside the apple so keep them chilling all night long. This will ensure your coatings set faster.(also chilling your cookie sheet/tray will also help)
3. This is best done in a cool environment.. if you are in the middle of summer try to do this in an area with air conditioning.. when I do this in the winter I usually prop a window open. The chilled air can be your best buddy when setting caramel on apples.

Directions For The Caramel Apple:
Place parchment paper on a cookie sheet or tray. Spray lightly with non stick cooking spray.
Unwrap all your caramels and place in a large microwavable bowl. Add milk and microwave 1 1/2 minutes, stir and place back in teh microwave removing every minute to stir and make sure it is not burning. When caramel is smooth runny consistancy it is ready to be used.
Remove only the apple you are working on from the fridge at one time. That helps the other apples remain as chilled as possible.
Place your stick firmly into top of the apple.
Tilting the bowl of caramel slightly dip your apple in and rotate it around until it is completely coated. By not letting your apple rub along the sides of the bowl as you turn it you will have prettier more evenly coated apples.
pull it out and rotate your apple over the bowl to let excess drip off.
Gradually as you see the caramel stiffening on the apple start rotating it slowly so it will continue to cool with as much of the caramel on as possible. Sometimes holding your apple in by your freezer vent or by a cool breeze while turning slowly will help. Taking your time with the apples this way makes it so that you dn't have puddles of caramel form on your tray. I like to think of it as lava. Cool it down and eventually it will stop moving.
Place it carefully on your tray . Don't squish it down just let the apple and caramel set it's own standing position.
Repeat with all apples, making more caramel sauce as needed if you run out.
Refridgerate over-night for completely set apples.

Directions For the Chocolate Apple:
As before your apples need to be completely chilled before embarking on the next step. Thankfully the chocolate cools alot faster and quicker than the caramel.
Prepare your chocolate by heating it over a double boiler set up. boil water in a pot and place a bowl with your chocolate on top of it making sure it does not touch the water. This will ensure even heating. Add your shortening. Stir the chocolate when needed, keep a close eye on it.
When completely smooth and runny remove from heat.
Remove one apple at a time from the fridge.  Like with the Caramel dip the apple in until it is completely coated (without touching the sides of the bowl), letting remaining chocolate drip off. As chocolate drip slows start to rotate it slowly to help with the even spread and setting. If you want to add toppings such as crushed Oreos, toffee bits, nuts (Whatever candy bar takes your fancy really.. you just need to chop them pretty small) then now is the time to apply them. It is best if you scoop it in one hand and holding the apple in your other press it into the chocolate. If you do this too early it will all just slide off.
When chocolate lookes stable place it on the tray to cool until it is set.
Continue with remaining apples.

The Final Drizzle Touch:
If you aren't sick of your apples yet then go ahead and once the chocolate coating is firm you can put on the drizzle.  Mix either another batch of different coloured chocolate or melts. I really LOVE the butterscotch melts on my apples. The flavor combo is great. Mix and heat it with Shortening like you did the chocolate. (The shortening allows it to set fast and hard and also gets is runny)
using a spoon or fork---PREPARE TO GET MESSY!-------
Coat your utensil and then start flicking it over the apple. More you flick the thinner your drizzle marks will be so don't be shy or afraid of the mess, just go for it. I like to flick in one diagonal direction, and then go the opposite direction over the top to make a fun criss cross pattern.
Feel free to experiment with different flavor combinations of your choice.

These apples are a bit of work and preparation, but they are so delicious, in the end it is all worth it!

Pomegranate Pellegrino Mint Spritzer

Refreshing, Fruity and Sweet this drink is a great compliment and palate cleanser to all dishes. Super easy to make, it sparkles and impresses on the table. 

Ingredients:

2 bottles Pellegrino   Sparkling Natural Mineral Water

1 bottle Langers Pomegranate Cranberry Juice

1/2 cup packed fresh mint leaves 

1/2 cup sugar (or simple syrup) to taste.

Directions:

Combine all ingredients except mint to your taste.  

When sugar has dissolved place mint in pitcher and with a wooden mixing stick crush it on the bottom to release the flavors.  

Serve Chilled. 

Slow and Tasty Apricot Chicken

Apricot chicken is an Australian classic. I used to have it every year at camp and we made it in dutch oven (cast iron) pots.

I hadn't realised until now how simple but full of good flavor this recipe is. Don't be fooled by the "Apricot" title.  It is most definitely a savory dish and you will be suprised if you give it a try. Not only that moms it only has a couple ingredients. Put it on in the morning and come home to a great meal, add this recipe to your list of easy throw it together weeknight meals.

Ingredients

2 x 15oz cans of apricot puree - if you can't find that (like me) get 2 cans of halved apricots and then blend them up in you blender.

1 packet french onion soup mix

4 boneless skinless chicken thighs

6 chicken breast tenders.

salt and pepper to taste

3/4 cup chicken stock

1/4 heavy cream (this is just a twist I added.. if you don't have cream it's still just delicious with out it)

Directions

Spray your slow cooker with non stick cooking spray.

In a pan heat a tabsp of butter or magerine. When pan is hot and butter melted add the chicken to brown and crisp the outside.

While it is cooking add your apricot, french onion soup mix and chicken stock into the slow cooker, mix together.

Place semi cooked chicken into the sauce in the slow cooker. Season with salt and pepper. Cover and let it cook on high for 4 hours. Or on low for 6-7 hours. If you plan on letting it cook for longer you might need to add more apricot sauce.

I recommend tasting before serving so you can add more salt or pepper if it's needed.

When ready to eat serve with rice (I cooked jasmine rice) plate. And if desired drizzle a small amount of cream on top of your chicken.

Then sit back and enjoy a little piece of Australia right at home.

Aebleskivers

Aebleskivers are traditional Danish pancakes that are in the shape of a ball. There are many available recipes each resulting in a slightly different textures- just like normal pancake recipes. They are made in a special cast iron pan called a monk's pan.

This is the recipe I prefer so far. Whipping the egg whites separately gives the batter alot of air and fluff!

Ingredients

4 room temperature eggs, separated

4 TBS sugar

1/2 tsp salt

2 TBS vegetable oil

2 cups buttermilk

1 tsp baking soda

1 tsp baking powder

2 cups of all purpose flour (Plain flour)

Directions

Beat egg whites until stiff; set aside.

Beat rest of ingredients until batter is very smooth.

Fold in egg whites.

Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. 

Fill each hole [about three-quarters full] with batter. (Be sure to add a few drops of oil to each well in the pan before the next round of batter).  When browned on one side (almost right away), turn with the blunt end of a wooden skewer/ Put it on the edge and loosen the pancake by sliding it sideways, once you have loosened it use two skewers to flip it. 

It takes a couple of rounds before you perfect your technique. Be aware that these cook so fast that by the time you have filled each well with batter you immediately have to flip them. So stay on your toes!

A great way of really stepping up your aebleskivers is to drop a small filling into the middle. I put in some chopped strawberries, and even tried a little nutella. Remember though you don't have much time to do this and it's best if you have a helping hand to follow behind you putting the batter in the wells.

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities, Williams and Sonova also stock them.

As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

Peachy Cream Cobbler

This is my absolute favorite cobbler recipe. Peaches baked with cream cheese, cake and heavy cream - what could be better on a cold winter night.

Ingredients

2 large cans sliced peaches (or approx 5 cups of your own home-canned peaches)

1 1/2 cups powdered sugar

1 8oz package cream cheese

1 box yellow cake mix

1/2 tsp cinnamon

1/2 cup butter

1/2 pint heavy whipping cream

Directions

Pre-Heat oven to 350 F.

Spray a 9x11 glass casserole dish with non stick spray.

Beat the cream cheese and powdered sugar together until fully combined

Drain the peaches and pour them into the bottom of the greased dish.

Using a spoon dollop the cream cheese across the peaches.

Pour the cake mix evenly over the top of the peaches and cream cheese. This will completely cover the peaches.

Sprinkle the cinnamon evenly across the cake mix.

Slice the butter into chunks distribute them on top of the cake mix.

pour over the heavy cream.

Place in the oven and cook for 40-60 minutes. Until golden brown on top and cake has cooked.

After removing from the oven allow the cobbler to "set-up" for 10 minutes before serving.

Serve warm with Vanilla icecream.

Broiled Peaches and Cream

This is a favorite recipe that I have made since I was 12. Not sure where I got it but it became my responsibility at family dinners to grill the peaches.

A friend gave me some fresh peaches yesterday and I decided it was time to teach my own children this simple but delicious recipe. The best part it is has only 4 ingredients and it's really fast to make and eat!

Ingredients

Peaches ( firm but ripe. you don't want them mushy or blemished or they will fall to pieces as you broil them)
Shaved Palm Sugar (If you don't have that nearby brown sugar will substitute)
Heavy Whipping Cream
Vanilla Essence (just a dash)

Heat broiler on high (Australian - low grill temp) Line a tray with edges (not a cookie sheet) with Aluminium tin foil and spray with non stick spray. Wash peaches - approximately 1-2 per person, cut in half and remove seeds keeping the cavity intact. Whip cream and add vanilla essence.

Place Peaches on the tray with center facing up. Sprinkle with sugar so all edges and center are lightly covered.
Place under broiler/grill and watch closely. The sugar will melt and start to bubble. You want it to turn into a liquid. Pull out tray and quickly top peaches again with another light sprinkle of sugar. Remove from oven once the 2nd sprinkle of sugar is bubbling and liquified. Watch closely or the will burn.
While still hot top each peach center (they should be filled with the liquid sugar) with a dollop of the vanilla cream. This creates a wonderful sweet but creamy sauce for your hot peach.

Serve hot and creamy.