Fall food
Fall is clearly here in Wisconsin. I cannot help but feel that it is happening all too fast. It is not even Halloween and many of the leaves are already gone from my trees and the weather people are talking about snow.
Fall is one of my favorite times of the year. Most likely because of Halloween. Halloween is still a majik time for me. I think our culture would do better to celebrate it in a more positive way. Not just focus on free candy but think about the idea of the spirit world, and by spirit I am thinking along the lines of the wician instead of Judaea/Christian concepts. Celebrate ancestors past and think about what the world would be like if for just one day a year all the old spirits of the past could stop by for a visit and a nice snack.
There are many snacks that I associate with Fall, one of them is the carmel apple. These two go together wonderfully making a great combination. I prefer when it is just the two ingredients, instead of adding the nuts to the mix as people usually do. The nuts do offset the stickiness of the carmel though.
I think there is a flaw in the carmel apple though. Too much apple and not enough carmel. Usually you have a lot of apple left once you get through the carmel. The core of the apple is also annoying but usually you toss this out with the stick that gets pushed through the apple.
As much as I love carmel apples I have not eaten one in years. This is mostly because of a mild allergic reaction I have to apples. According to my doctor it is because there is a protein in apples that, to the body, appears the same as pollen. If the apple is cooked then I can eat it fine because the process of cooking the apples alters the protein and I no longer react to it.
My favorite way of preparing apples is to dehydrate them. I love the fact that they still have a apple flavor but are also crunchy. Although I can still react to dehydrated apples the reaction is less than if I eat an apple fresh.
So this brings us to todays idea. This is something that I have thought about for years but I have no idea how it could be done.
The idea is to somehow make carmel apples but use dehydrated apples instead of the usual fresh apples. Maybe if the apple was sliced, dehydrated and then dipped it would work, I am not sure.
Some advantages to this approach are that you could have a closer control over the apple to carmel ratio. Also it should be possible to store and keep this version for longer than it would usually be possible.
It could be that without the moisture of the apple the whole experience will not be as enjoyable. One of these days I will give it a shot and see how it works. If you try it yourself, or know of someone who does this drop me a line I would love to hear about it.
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