In this video BBQGuys.com shows off the low heat capabilities of the all new 2007 TEC infra-red gas grill by grilling apples & melting chocolate. You can’t do this on any other infra-red grill!
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Duration : 0:2:38
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Stuffed Apples with Chicken
Makes 6 servings
6 large apples (Mead Orchards or Wilkins Farm)
1 tablespoon salted butter (Ronnybrook Farm Dairy)
1 clove garlic, minced (Cabbage Hill Farm)
1 small onion, chopped fine (Stonegate Farm- our CSA)
1 pound boneless chicken, cut in bite-sized pieces (John Boy’s Farm)
1/2 teaspoon thyme (Stonegate Stoneledge Farm- our CSA)
Salt and ground black pepper
1 cup chicken stock (homemade)
1 cup apple cider (Breezy Hill Orchard)
1/4 cup heavy cream (Ronnybrook Farm Dairy)
Prepare apples: Wash apples, remove stem, and core, leaving the bottom of the apple intact, if possible. Using a spoon, scoop out as much of the apple fruit as possible without disturbing the structural integrity of the apples themselves. Put the bits of apple you’ve scooped out in a bowl and cover with plastic wrap until ready to use. Place the “gutted” apples on a baking sheet and cover with plastic wrap until ready to use.
Prepare filling: In a 12-inch skillet, melt butter over medium heat. Add garlic and onion and sauté until softened and starting to lightly brown. Add chicken. Sprinkle with thyme, salt and black pepper. Sauté, turning the chicken well, and allow the chicken to lightly brown, about 3 to 4 minutes. Add scooped-out apple bits to skillet and sauté briefly. Add chicken stock and cider and increase heat to high, until the liquid boils. Reduce heat to simmer pan liquid. Simmer 15 minutes until slightly thickened, stirring occasionally. Then, stirring constantly, add heavy cream. Allow to continue to simmer 5 minutes to fully incorporate the cream.
Stuff apples: Preheat oven to 375 degrees. Uncover apples. With a tablespoon, carefully fill each apple with the chicken/cream mixture, wiping off any sauce that spills over the side. Once all the apples have been stuffed, place baking sheet with apples in the oven and bake for 30 minutes, until apples are hot but have not turned mushy.
I serve this with rice or orzo on the side.
I was wondering if anyone out there can tell me how to make the perfect gourmet apple. I am looking for a way to do it easy and homeade. Something that I can do with kids and that isn't going to take days to clean. The first question I have is what kind of caramel to get and what degree to heat it to to get it to the perfect dipping temperature?
Once that is there what is the best way to prepare tha apples?
What is the best apples to use doing this kind of thing?
Is there certain Chocolate that you should use to decorate once you have on the caramel and other items?
As you can see, I have really good intentions with this, but just a little problem as far as no knowledge with candy making.
If you have any experience as far as this goes, or know a really good site that answers all these questions, I would really appreciate your help.
CHOCOLATE CARAMEL APPLES
1 (12 oz) chocolate chips
6 medium sized apples
1 (14oz) packet of caramel
6 wooden skewers or Popsicle sticks
Boil water on medium heat in a large pan and put another smaller pan on top of the larger pan (or you can use a double boiler). Put the caramel in the smaller pan.
Wash apples and push one skewer inside each apple. When the caramel has melted, dip each apple into the caramel.
Make sure you cover the whole apple. Do not let the apples sit for long. cover the apples with the chocolate chips. Place on wax paper and cool for an hour.
FUDGY CARAMEL APPLES
7 to 8 med. apples
2 tbsp. butter
3 tbsp. water
1/2 pkg. Kraft caramels
1/2 pkg. Kraft fudgy's
1 c. chopped nuts, optional
Candy sprinkles, optional
Wash apples and remove stems. Insert wooden skewers in stem of apples. In top of double boiler over hot water, heat butter and water until butter melts. Add caramels and fudgy's, heat until melted. Dip apples one at a time in caramel mixture then nuts or candy and sit to dry on wax paper.
MICROWAVE CARAMEL APPLES
1-2 lb. caramels
1 can Eagle Brand condensed milk
1 stick butter
2 lb. tart apples
Unwrap caramels. Combine caramels, milk and butter in microwave dish. Cook on high until bubbly. Stir occasionally. Core and slice apples. Serve immediately with hot caramel dip.
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I like granny smith. This Halloween I will be using honey crisps - they are juicy and tart. Yum!
Maybe you can just use whatever apples you generally like to eat. I don't think there's a "rule" or anything.
Have fun!
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Also, when did chocolate covered apples come into vogue and why are they so much more popular than regular caramel apples? You can find chocolate covered apples nearly everywhere but finding a plain caramel apple (with no peanuts even) is like finding a needle in a haystack unless you make them yourself.
Maybe the chocolate ones are not bought because they are nasty.
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I'm after the recipes for apple crumble and chocolate chip cookies, easy to make but yummy thank you =)
APPLE CRUMBLE
6 apples
6 tablespoons sugar
1 teaspoon cinnamon
6 teaspoons butter
Crumble:
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
Method: Peel and slice apples into greased baking dish. Combine sugar and cinnamon and sprinkle over apples. Dot with two teaspoons of the butter. Blend the remaining four teaspoons of butter into brown sugar. Mix and add flour and rolled oats. Spoon mixture over apples. Bake at 350%F. for 15mins. Uncover and bake until crust is golden and apples are tender (approx. 35 minutes.)
Serve warm or cold with whipped cream. Delicious!
THE BEST CHOCOLATE CHIP COOKIES(SOFT)
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
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Do you remember the carmel apples with the nuts you had when you were in elementary school. I am trying to find those apples to sell for a dance fundraiser and the only type of apple companie I can pull up are gourmet. I know they are still out there selling to schools and I can picture the box but I can not for the life of me remember the name of the company. If anyone knows, please help!
affy tapples
http://www.affytapple.com/fundraising/
though these are good too
http://www.daffyapple.com/c-8-schoolfundraisers.aspx
Good Luck!!
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Instructions
Difficulty: Moderately Easy
Things You’ll Need
4 Granny Smith apples
4 wooden popsicle sticks
16 ounces of chocolate chips, semi-sweet or milk your preference
8 ounces white chocolate
double boiler
bowls for melting chocolate
Steps
1
Step One
Wash the apples and insert sticks. Place the apples in the refrigerator while melting chocolate. The chocolate will stick better if the apples are cold.
2
Step Two
Bring water to boil in pan of double boiler. Melt the semi-sweet or milk chocolate slowly in a bowl over double boiler for about 2 minutes, you’ll want to stir it after a minute. Remove from heat and stir till melted and warm not hot. Do the same with the white chocolate.
3
Step Three
Remove the apples from the refrigerator and dip in the semi-sweet or milk chocolate. Lift and swirl the apple to coat evenly. Hold the apple up over the bowl and let the extra drip off. Take the apple and move to the bowl of white chocolate. Hold the apple over the white chocolate and with a spoon drizzle.
4
Step Four
Line a cookie sheet with wax paper and set the chocolate dipped apples on it. Refrigerate the apples until the chocolate is set. Wrap and decorate as desired.
Hey you guys! Everytime I make caramel apples I always get the problem of the caramel sliding off the apple when I let the caramel apple stand at room temperature. I've tried washing the apples first to get the wax out, letting the caramel cool before dipping so it'll stick more, putting the apple in the ref to chill… won't work though. It doesn't slide off directly but I know it's moving downwards because the chocolate covering starts to crack. Would love to put the apples in the ref to keep the caramel in place but that won't be possible if I plan to sell them at our outdoor christmas country fair. Any tips?
By the way, I use homemade caramel using corn syrup, butter, sugar, condensed milk.
drizzling is great, I know, but I would like to have apples that are covered completely in chocolate
I think you are definitely correct in using the apples at room temperature. Unless you are making your own caramel and allowing it to cook to a point where it is harder than regular caramel, you are going to have the problem with a chocolate coating cracking. Drizzling the chocolate is a good idea, and very pretty too! You can drizzle white and dark on the same apples for a really nice looking apple. Also, try rolling the apple in miniature chocolate chips, or crushed candy bars. My favorite is caramel apples rolled in crushed snickers.
Good luck with the fair!
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Late Show: How it’s made; Gourmet apple pie