In the spirit of Halloween and all things spooky, I decided to post the Julian cemetery separately from the previous post. Aside from apples, cider and apple pie, I was looking forward to visiting the cemetery as soon as I was sure we would be […]
Month: October 2013
Last weekend, we visited Julian, CA for the first time (more to come in a separate Julian post) and came home with a bag of local apples, several varieties too. I already knew what I wanted to do with some of the apples and that was to test out my new baked doughnut pan. Being a doughnut lover, I was naturally skeptical about a baked doughnut because everyone knows, it’s the deep fryer that makes them so good. I’m happy to say, the baked variety did not disappoint, although the texture is more cakey than airy. But here’s the best part- the apple pie moonshine glaze was fantastic! Last year, we visited Savannah, GA where we were lucky enough to get into this place and that’s where we had our first sip of the sweet sweet apple pie moonshine. Seriously, this was liquid gold. No joke, you could taste the flakey, buttery crust, caramelized sugars, and ripe apples in each sip. I never forgot it. When apple season rolled around this year, I already knew what I was making.
I used this recipe and added 1/4 tsp clove and 1/4 tsp dried ground ginger to the spice mix.
Apple Pie Moonshine Glaze:
1 1/2 cup powdered sugar
3-4 tbsp apple pie moonshine
1 tsp vanilla bean paste
Combine all ingredients and mix well until all sugar is dissolved. The glaze should be a smooth homogenous mixture.
These bite sized gems were an experiment that turned out to be a success. Whew! As I was mentally kicking around new flavor combinations to try this was one of the more exciting as well as daunting ideas. From experience. I know things don’t always work out but sometimes, they do. To my surprise, these treats were K approved and as long as the macarons didn’t sit around in a warm room they were just fine. All of the delicate, sweet, tart prickly pear flavor came through and to my relief, none of the sliminess. That qualifies as a successful experiment in my book!
These guys were harvested from a nearby canyon that is full of tender nopales and jewel colored prickly pears. Make sure to wear gloves and bring a paper bag along if you’re harvesting them on your own. These little suckers are prickly and it’s no fun getting splinters the size of very short hairs out of your hands.
Try your hand at macaron making with this recipe. To make the prickly pear filling, coarsely chop 1-2 prickly pears in a food processor and fold into 2 cups buttercream. Fill a disposable pastry bag (or small ziploc bag) and pipe the filling onto the flat side of one macaron and sandwich another on top. Store in a covered container in the refrigerator until ready to consume. They are even better the next day after flavors have melded. Enjoy!