34
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2014
the
Outdoors
issue
HOW ‘BOUT THEM APPLES!
by
Kara Rouse +
photo by
Romney Caruso
W
e spend a lot of time in Mississippi in November and
December because it’s hunting season. I get my baking
time while Donny is in the stand. I make cobblers, pies,
cookies, cakes, really anything sweet. My daughter is always eager to
help — she’s especially good at licking the spoon. Donny loves baked
apples. When I prepare them, I use cinnamon, nutmeg and salted
caramel, which I melt in a double boiler. Topped with granola and
a scoop of Rouses vanilla ice cream, they taste just like the holidays.
Rouses has so many flavored vodkas. Last year I came up with a
cold caramel apple sangria with Smirnoff Kissed Caramel vodka.
You could do a hot version, too, with apple cider instead of wine.
Apple Pie Apples
WHAT YOU WILL NEED
Pillsbury pie crust
2
teaspoon cornstarch
1
tablespoon warm water
8
large apples
(5 Granny Smith, 3 Red Delicious)
2
teaspoon cinnamon
1
cup granulated sugar
⅓
cup brown sugar
2
teaspoon vanilla extract
1
large egg
1
teaspoon Rouses whole milk
12 chewy caramel candies
3
tablespoons sugar
Sprinkle of cinnamon
6
tablespoons granola
HOW TO PREP
Preheat oven to 375 degrees.
In a small bowl, mix the cornstarch and warm water together until smooth and
the cornstarch has dissolved completely. Set aside.
Peel and core 2 Granny Smith apples. Dice very small. In a medium saucepan,
cook apple pieces, cornstarch-water mixture, cinnamon, and sugar over medium
heat, stirring constantly, for 5 minutes. Turn heat to low and simmer for another
5 minutes. Add vanilla extract and remove from heat to cool.
Cut the tops off of the remaining Granny Smith and Red Delicious apples. Core
with a spoon to create small bowls. Fill apple bowls with apple mixture, and
place in a medium-sized baking dish.
Lay pie crust on a flour surface, roll to flatten, and cut into pieces for the
latticework topping. Cover apples with latticework dough, trim extra edges and
lightly crimp.
In a small bowl, combine egg and milk to make a wash. Apply egg wash to
apple tops and sprinkle with sugar and cinnamon. Bake for 25 to 30 minutes.
In a double boiler over low heat, melt caramel candies with a very small pinch
of ground coarse salt. When apples are fully cooked, remove from oven, drizzle
with caramel sauce, and sprinkle granola over tops. Serve warm with Rouses
vanilla ice cream.
(Serves 6)
Caramel Apple
Sangria
WHAT YOU WILL NEED
6
cups apple cider
1
cup Caramel flavored vodka
1
750 ml bottle Pinot Grigio
2
apples, chopped
HOW TO PREP
Combine cider, vodka and wine. Pour
into carafe, add ice and chopped
apples.
(Serves 6)
Kara Rouse
RECIPE,
try me!
