It's That Time of Year Again . . .
The mercury is hovering around 90 and the humidity is palpable. unusual weather for September. The trees are tinged with yellow, orange and red; blazing colors against clear blue skies. Gardens are still thirsty and starting to look tired. Yes, fall has arrived; that magical time in the Midwest with warm days and cool nights, perfect for sleeping with the window open. And, as some of you know, today heralds the start of my favorite time of year.
I am reminded of the season by the caramel apples that appear on grocery shelves; that salty/sweet treat that, for me, symbolizes autumn. My affinity for caramel apples goes beyond taste. It is comfort food that reaches back to my childhood and the family business. You see, my dad owned a caramel apple factory. Such wonderful memories of him, Uncle Frankie, and the immigrant Raimondi Brothers who built the machines and the business that was known as 'Beatrice Caramel Apple Company," named after the wife of one of the founders, Uncle Vito.
I remember it well; a caramel apple assembly line. A very unique apparatus with a hub-and-spoke configuration that received an apple at the end of each arm. A wooden stick placed in the core then grabbed by calipers to dip in velvety caramel and rolled in chopped peanuts. To eat a warm caramel apple right off the line is "foodie nirvana."
"To everything there is a season,
Taffy Apple Salad
The factory is long gone. I sold the last machine 12 years ago when I closed my father's estate. Today, I make this dish that has become a sweet reminder of my childhood.
2 cups red apples, diced and unpeeled
1 cup peanuts, chopped
1 large can chunk pineapple
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg, beaten
1 1/2 tablespoon white vinegar
4 cups whipped cream
1. Drain pineapple - save juice. Mix pineapple with marshmallows and let stand overnight.
2. Mix pineapple juice, sugar, flour, egg and vinegar together. Heat until thickened. Cool overnight in refrigerator.
3. Fold whipped cream into the cooked, cooled mixture and combine with all remaining ingredients.
4. Refrigerate for several hours before serving.
I remember it well; a caramel apple assembly line. A very unique apparatus with a hub-and-spoke configuration that received an apple at the end of each arm. A wooden stick placed in the core then grabbed by calipers to dip in velvety caramel and rolled in chopped peanuts. To eat a warm caramel apple right off the line is "foodie nirvana."
"To everything there is a season,
and a time to every purpose under the heaven."
Ecclesiastes 3:1
Taffy Apple Salad
The factory is long gone. I sold the last machine 12 years ago when I closed my father's estate. Today, I make this dish that has become a sweet reminder of my childhood.
2 cups red apples, diced and unpeeled
1 cup peanuts, chopped
1 large can chunk pineapple
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg, beaten
1 1/2 tablespoon white vinegar
4 cups whipped cream
1. Drain pineapple - save juice. Mix pineapple with marshmallows and let stand overnight.
2. Mix pineapple juice, sugar, flour, egg and vinegar together. Heat until thickened. Cool overnight in refrigerator.
3. Fold whipped cream into the cooked, cooled mixture and combine with all remaining ingredients.
4. Refrigerate for several hours before serving.
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