Tuesday, October 22, 2013

Apple-Cheese Hors D'oeuvres

1c white sugar
4T lemon juice
1/2c water
1t butter
2c Granny Smith Apple strips (about 2 apples)
20 “Hint of Salt” Ritz crackers
8oz extra sharp cheddar cheese

4T lemon juice to 1c water to keep apple strips from browning.

Prepare apple strips
Using an apple peeler with the slicer/coring cutter removed, peel apple and discard peeling.  Make additional passes on the peeler removing strips of apple.  Place immediately in bowl with cold water and lemon juice to prevent browning.

Cooking apples
Heat a cast iron skillet on medium heat. Melt butter and coat skillet.  Blend sugar, lemon juice and water.  Cook stirring constantly until sugar begins to caramelize to a light brown color.  Drop in drained apple strips and continue stirring.  Once most of the apples are transparent with a few opaque pieces, remove the apples and sugar from the skillet into another heat resistant container or heavy bowl.  Allow to stand.  Apples will finish cooking as they stand.

Slice cheese
Slice cheese into ⅛” slices and then into 1” squares.

Assemble hor’s d’oeurves

Lay out crackers on a serving tray.  Place one slice of cheese on each.  With a fork get about 1/2T of apple slices (still warm) and place on top of the cheese.  Place a second slice of cheese on top.

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