Friday, October 29, 2010

Candy Lady Apples!

Thoughts about candy apples, I think apples are beautiful, Normally I do not use the red food color although traditional I think a clear candy shell allows the apple to be itself! I also do not use the cinnamon but there is nothing wrong with that either, If using cinnamon I would suggest using a cinnamon jolly rancher just throw it in with your ingredients. Also recommend just literally for 15 seconds boil a pan of water and dip your apples to remove the wax, Make sure they are completely dry before you dip them in the candy.


Candy Apples

6-8 Pink Lady, Gala, or McIntosh Apples
2 cups granulated
1 1/3 cups light corn syrup
2/3 cup water
15 to 20 drops red food color( optional)

Special Equipment: 6 apple sticks


Directions
Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the stick into each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F hard crack, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. food coloring, and optional jolly rancher stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container.

Wednesday, October 13, 2010

Thanksgiving Dinner Delivered

Cake Contessa deliverers Thanksgiving dinner to your door Hot and ready to eat! See menu below!
Turkey options
Herb butter roasted
Apple cider marinated
Chipotle maple glazed
Cajun
Citrus-Glazed
All turkey is accompanied by gravy
Stuffing’s
Pancetta sage
Bacon-Herb and Apple
Cornbread
Dried Apricot Rosemary Stuffing
Mashed potatoes
Garlic
Herb
Plain
Horseradish Mashed Potatoes
Sides
Your choice of 3
Homemade cranberry sauce
Broccolini with Smoked Paprika, Almonds, and Garlic
Green beans
Glazed carrots
Butternut squash soup
Sweet potatoes
Corn pudding
Braised Turnip Greens with Turnips and Apples
Garden salad
cranberry pecan spinach salad
and
Biscuits or Homemade rolls
Pumpkin pie
480-720-7104