THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Tuesday, October 24, 1995 TAG: 9510240483
SECTION: DAILY BREAK PAGE: E4 EDITION: FINAL
COLUMN: Mom, I'm Bored
SOURCE: Sherrie Boyer
LENGTH: Long : 112 lines
WE CAME HOME with nearly half a bushel of apples the other day, but no one thought to balance them on her head. Instead, we thought of pies, candied apples, cider, dolls and applesauce. Tomorrow, if there are any left, maybe we'll try the old head trick, thanks to Dr. Seuss' book ``Ten Apples Up on Top.''
Today, we're busy cooking. But first we got the apples.
We had wanted to pick our own, at Martin's Orchard in Knotts Island, N.C., but opted for a pumpkin patch/market stand closer to home. If you opt to pick, call first. There are just a few days left in the season.
At a market stand, we opted for Winesap, a nice tangy apple recommended because it won't turn mushy under a layer of caramel, which is what happens to a red Delicious. We also picked small ones. Small apples let a child eat the whole thing without tossing away half on a full stomach.
Both Allio and Maddie searched for small apples free of bruises, bug holes and soft spots. With our bag full, we joined the hayride. Then we headed home loaded with pumpkins and apples and mouths watering for cider.
In the kitchen, we made the all-time easiest batch of caramel apples ever. We washed and dried the apples and then broke off any remaining stems. Into the stem end of the apple we stuck a Popsicle stick (free in the caramels bag) or a bamboo skewer.
Then we unwrapped a bag of Kraft Caramels and dropped them into a microwavable bowl. The caramels come mixed with chocolate caramels.
To a 14-ounce bag of caramels, you add 2 tablespoons water, then microwave 2-3 minutes, stirring occasionally. While the caramels melt, line a cookie sheet with wax paper and spray it lightly with cooking spray. Set out bowls of toppings such as chopped nuts, chocolate chips, coconut, jelly beans or sprinkles.
When the caramels are melted, dip in the apples one at a time, swirling to cover the apple with caramel. Scrape it over the edge of the bowl when you finish, to remove the excess caramel. Stand the apple on the prepared cookie sheet and dip another. You may have to reheat the caramel after an apple or two because it will cool, making it too thick.
Allio, Maddie and Sam all had a great time with this, from unwrapping (and eating) caramels, to zapping them in the microwave, washing the apples, ramming them with sticks and, especially, swirling them. We didn't decorate them further.
By the time the last apple was done (we successfully covered eight small apples, although the package suggests four medium apples), the caramel on the first few was hard enough to eat.
Caramel doesn't get as hard as a candied apple; it will always stay a little soft, holding a fingerprint, for instance, and sticking to your teeth like glue. Allio, who wouldn't try the caramels in spite of a true love of candy, wouldn't try the apple either. Sam also turned it down. Maddie only licked her apple, then tried to pull off bits of caramel with her teeth. She wasn't interested in the apple underneath.
We didn't make candied apples, but that probably would have gone over better. Candied apples have that lovely red glow to them. They are a little more work than caramel apples. For either variety, though, use tart, firm apples such as Winesap or Stayman.
To make candied apples, prepare the apples and baking sheet as above. Then, in a heavy saucepan, dissolve 2 cups each sugar and light corn syrup, 1 cup water and 1/4 cup red cinnamon candies. Using a candy thermometer, dissolve over moderate heat, stirring continually. Do not boil. Then add 1/2 teaspoon red food coloring and boil without stirring until thermometer reaches 300 degrees. Remove from heat, and quickly dip apples, one at a time. Stand to harden on the lined baking sheet. You can cover about six medium apples (probably 10 small ones) with this recipe. Don't double it.
Both caramel and candy apples can be eaten as soon as their coverings harden, or they can be covered and refrigerated for a few days. Let them come to room temperature a bit, about 15 minutes, before you take a bite.
If you have apples left over, make Grandma's Applesauce. It takes time to peel, core and quarter the apples, but that's good time for conversation and skill-learning with paring tools. You'll want about three pounds of tart apples.
Simmer the apples, stirring frequently, in a large saucepan with 1 cup sugar and 2/3 cup water for 20-25 minutes, or until mushy. For spicy applesauce, use light brown sugar instead of granulated, reduce the water to 1/2 cup and squeeze in the juice of 1/2 a lemon. Add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and one tablespoon butter or margarine.
Still have apples left over?
You can fry them (in 1/2-inch-thick rings with peel but no core, dredged in flour and sauted in butter for 10 minutes until browned), bake them alone or in pies, cobbler or pork roast, and turn them into dolls.
This last idea we haven't tried yet, but given Allio's penchant for eating food as it was created (an apple in hand versus the cooked pie), it's bound to go over bigger than a cobbler.
To make a doll, pick an apple you don't want to eat and peel it carefully, keeping the surface fairly smooth. Then carve in some features, a simple nose, mouth and holes poked for eyes; attach a string to the stem to hang it; or poke a stick in the base and stand it in a bottle to dry. (Paint it with lemon juice and salt if you want the doll the have lighter skin tones.)
Drying will take about three weeks in a warm place. As it dries, you can pinch the face a little, adding more features. When it is dry, paint it with tempera paints or just makeup, add yarn hair and maybe some cloves or pins as eyes. Add a cloak from rough material, tied on with string (the bottle stays as a support base; just glue the dry head on to the top) and you've got a wizened old friend for the season.
And when all else fails, you can toss them in a tray full of water, put your hands behind your back and dunk for apples. If that seems too wet, hang them by strings from the ceiling and try to sink your teeth into a moving target.
Or you could just play it safe, and pick them out of the kettle with a wooden spoon.
To find a farm stand, try this paper's listing of Good Things to Eat in the classified section. We visited Clarke's Farm in Chesapeake where apples cost 69 cents a pound. Call 484-3258. Martin's Orchard has pick-your-own apples; but call first, because the season is just about over: 429-3564. by CNB