I love the way Sutter Home Wines infused these delicious caramel apples with Sutter Home Chardonnay. By infusing Chardonnay with a Red Delicious apple they created an awesome bite of crunchy and sweet. You can use any firm red apple you like, like Fuji, Gala or Empire Apples just to name a few. While society often considers a holiday as something festive, I consider Birthday’s,Potlucks, Get togethers and Anniversaries just to name a few as important and festive. The holidays, birthday’s and anniversaries are spent with loved ones because it beings family and friends together to share in the deliciousness of life and sweet memories. Bite Away.
- 1 1/2 Cups Sutter Home Chardonnay
- 6 Small Apples (Seasonal Apples), Washed and Dewaxed
- 6-8 Skewers or Popsicle Sticks
- 2 Cups Crushed Pecans
- 2 Cups Sugar
- ½ Cup Water
- 6 Tablespoons Heavy Cream
- Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
- Boil Sutter Home Chardonnay in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
- Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
- Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 15 minutes. Pour crushed pecans in large bowl, then dip apple bottoms in pecans. Refrigerate.
If you have examined the shelves of a gourmet kitchen shop in the past three years, odds are you’ve come across a jar of spicy honey . Spicy honey, perhaps better known as hot honey. It’s one of those condiments you just can’t quit. Like chipotle mayo or onion jam Click Here, add a squirt of spicy honey to what would otherwise be an ordinary breakfast becomes something like “huumm, what is this this”, the back of your tongue tingling. Instead of buying this spicy honey out of a speciality store you can make your own.
Spicy honey will keep for months by the way. so when I make it, I make enough to last a while. Scoop 2 cups of honey into a small saucepan, then toss in 3 Fresno chiles or red jalapeños. If you’re worried about the honey accidentally getting too hot, remove the seeds from 2 of the peppers, you can add them in later if you decide you want more heat. Heat the honey and chiles over medium-low, until the mixture begins to simmer. Turn the heat down to low and let the honey and chiles steep for about an hour. Taste the honey; if you think it could be spicer, stir in some seeds. urn off the heat and let the honey infuse for 20 minutes, then strain into a jar with a tightly sealable lid. If kept in the fridge, it’ll stay fresh for about 3 months. Drizzle spicy honey over buttered toast, biscuits, yogurt, eggs, or granola and fruit.