BAKED BISCOTTI FILLED APPLES WITH CARAMEL SAUCE

1/3 cup dark brown sugar, firmly packed

3 tablespoons dried cherries, roughly chopped

3 tablespoons dried figs, chopped

2 tablespoons sliced almonds, roughly chopped

2 tablespoons toasted pecans, roughly chopped

6 lady fingers, chopped into small pieces in a food processor

6 large firm baking apples (Gala, Cortland, McIntosh, Jonathan, and Haralson), cored but not peeled

3 tablespoon unsalted butter, cut into 6 pieces

½ cup good quality apple cider

2 tablespoons maple syrup

1. Preheat oven to 400F degrees.  In a small mixing bowl, mix together the brown sugar, dried fruit, nuts, and lady fingers. 
2. Place apples in a baking dish, pie dish or baking pan and stuff their cavities with the fruit and nut mixture.  Place a piece of butter on top of the stuffing. 
3. Pour apples cider and maple syrup into the bottom of the baking dish and the apples.  Bake until tender about 25-35 minute, basting every 5-7 minutes. 
4. When apples are tender, transfer them to a serving platter and over with a flour sack cloth or foil to keep warm.  Pour the pan juices into a small heavy bottom saucepan and bring to a boil over high heat.  Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes.  Serve over apples with caramel sauce.  Serves 6

Caramel Sauce

8 ounces white sugar

2 ounces water

3/4 teaspoon freshly squeezed lemon juice

6 ounces heavy cream

4 ounces milk

1. Combine the sugar, water, and juice in a heavy bottom saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Cook the syrup to 320F-340F degrees on a candy thermometer.  Toward the end of the cooking time, turn the heat to very low to avoid burning the sugar or letting it get too dark.  It should be a golden color. 
2. Remove from the heat and cool for 5 minutes. 
3. Bring the heavy cream to a boil over medium-high heat.  Add a few ounces of the boiled cream to the caramel.  Stir and continue to add the cream slowly.  Return to the heat and stir until all the caramel is dissolved.  Let cool completely.  Stir the milk into the cooled caramel to thin it before pouring over baked apples. 

Stephanie and I got to participate in the City Pages Iron Fork Amateur competition on Saturday while we broadcase the Weekly Dish LIVE from Surdyks. The mystery ingredient was Chicken.

The winner of the amateur contest will compete 10/15 in City Pages Iron Fork professional event against Scott Pampuch (Corner Table) Sami Wadi (Saffron) Le Cordon Bleu has a student competing ans there is a mystery chef. (get tickets at www.citypages.com)

There were 4 contestants:

Emily Noble (blogger of www.90saladsin90days.com) and her generous friend who sent me this great video re-cap of the event. Emily came in second place with Qunioa balls filled with cheese and chicken breast stuffed with spinach and egg noodles. 

Craig Johnson who won the event with a weiner schnitzel and cabbage. Craig is part of a local mens cooking club that has been cooking since the 1940's.

Jesse Morse is an amateur chef who works at Toro and he made an amazing roast chicken and potato gratin with Thyme.

Carrie Obry (blogger and local writer) had a super cute taco made with a cheese Frico and a roast leg with a wine reduction.

 The event was super fun and this video captures it nicely.

Cristalino Cava, Extra dry - Spain - 8.49

Value brand of the year by Wine and spirits magazine. lemon and tart apple flavors. Sweet, bright perfect for Mimosas or Bellinins.

Snoqualmie - US Washington State - 2007 - Sauuvignon Blanc - $6.49  

Fruity, great value, if I saw the person who priced this I would have to tell them they have under priced it. Great for cooking and drinking after.  

Twin Fin - US California - Pinot Grigio - 2007 - $8.99

Screw Cap. Fruity, dry, thirst quenching. Cool, Crisp great really cold and they have cool pacakaging and website at www.twinfin.com  

Big House Red - US California - 2006 - $8.49

Big House Red claims to be a blend of Sangiovese, Corignone, Syrah, Barbera, Mourvèdre, Petite Verdot, Montepulciano, Zinfandel, Tannat, Aglionico and Charbono. Or basically all the leftover, used-up, resquashed remains from other, higher-priced wines. It's a perfect wine for somebody like me, who seeks out a good bargain. The New York Times ranked this in their top 10 under $10.  

Gascon - Argentina - Malbec - 2008 -  $9.99

 Hint of  Cassis, dark currant, vanilla, and a hint of leathery tobacco. This Argentinean Malbec is a good wine all in all, and for all of those who are looking for a pair with this wine, don't look for seafood or steak, but maybe a prime rib or chocolate dessert. Picked by Wine guy at Surdyks as a great deal.  

Ravenswood Vintners Blend - US California - 2007 - $9.99

Great fruit and a fantastic value. Plum, Rasberry, peppery with vanilla and clove. Great for meat, Barbeque and chili.  

Red Truck - Cabernet Sauvignon - Sonoma California -2006 -  $9.99  

 Hearty with notes of dried cherry. Given an 86 by Wine Spectator Magazine. Introduced a mini-barrel available at Sams Club or online. This innovative new package uses bag-in-box technology (the bag and FlexTap) but places them in a fun plastic barrel like three bottles of wine.  

Smoking Loon - California - Petite Syrah - $9.99

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Hints of berries, earthy and robust. Intensity that can stand up to many hearty meat dishes.  

Borsao - Spain - Garnacha and Tempranillio - $8.49

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A wine you can brag about as being about the best value in the store. Borsao comes from Spain and is a blend of 75% Garnacha and 25% Tempramillo. Upon opening the bottle I got a whiff of cinnamon and cherry. On the palate it's light and fruity and medium dry.It's not just a fruit bomb, however. There is touch of pepper and the finish is very smooth and clean.

Although any variety of apple works in this cake, I like to use a combination of varieties, particularly honey crisp, sweet tango or the green apples

• 5 cups peeled and diced apples
• 1 1/2 cups sugar
• 2eggs
• 1/2 cup vagtable oil
• 1 cup chopped nuts (optional pecans or walnuts)
• 2 eggs, well beaten
• 1 teaspoons vanilla
• 2 cups flour (general purpose, not self rising)
• 1 1/4 tsp 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Heat oven to 325 degrees and grease pan. I like to use 11 x 17 clear pyrex dish so I can see when the apples become a deep brown and pull away from the sides of the pan.

Mix dry ingredients. Set aside.

Peel and Chop apples.

In a smaller bowl beat the eggs and stir in other wet ingredients.

Make a well in the center of the dryb ingredients, pour in the wet and mix until just combines. Gently fold in the apples. (you will notice the batter becomes more wet and maneageable as you do this) . Add nuts here if you like them.

Bake for 45 minutes until cake is pulling away from sides of dish and a toothpick comes out cleanish.

Cool 20 minutes.

Serve.