Categories
beef fish recipe

1022 – Pan Seared Tenderloin of Beef, Poached Salmon

Pan Seared Tenderloin of Beef

Remove any excess fat from tenderloin.
Process Beef Tenderloin by first removing chain along the natural seam from the beef tenderloin.
Remove tendons from chain and reserve the lean meat for use in another beef dish.
Remove silver skin from main tenderloin muscle and discard the silver skin.
Coat the desired amount of beef with cooking oil and season the beef generously with salt, black pepper and garlic powder.
Pan sear the meat in a very hot pan, turning often to create a golden brown sear on all sides.
Place pan with seared meat in a moderate 375 degree oven until the desired internal temperature is reached. (130 degrees for medium rare)
Rest meat at room temperature for at least 10 minutes before carving.
For a Special treat grill the whole tenderloin over open coals.
Perfect for a party having your guests putting together their own piece of heaven on a small roll.
Serve with a Horsey Sauce or your favorite sauce on the side.

Or Served Hot for a Dinner with a Bordelaise Sauce. Serve your favorite Mashed Potato recipe or Miniature Yukon Gold roasted potato. Add your favorite vegetables to this amazing meal.

Poached Salmon

Prepare a court bouillon or poaching liquid in a quantity to accommodate your sized salmon to be poached.
Poaching is placing the fish in a hot liquid and simmering for a time to reach the desired temperature or doneness. An average time might be about 15 minutes.

For buffet presentation, chill the fish and place it on a serving platter or plank. Note: Serving platter should be lined with edible leafy greens before placing fish on the plank.

Typical garnish is; chopped red onion, whipped cream cheese, chopped hard cooked egg, finely sliced cucumber, lemon wedges, and capers.

Use the garnishes to decorate the fish for self service.
Serve with party rye rounds. crackers or other selected spreadable breads.

Angie Finazzo
Event Planner
Saskatoon Lodge
angie@saskatoonlodge.com

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 1

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 2

Categories
chicken fish recipe vegetable

1018 – Salmon Fillet and Mushroom Risotto

Salmon Fillet and Mushroom Risotto

2-4 oz Salmon Filet
Mushroom Risotto, blended with mushrooms, herbs and spices with wilted spinach
Garlic pepper and Kosher salt to taste
Simple blend of flavors
things you can do and have at home
Prep time 10-12 minutes

1 Chef Chicken Rice Bowl and Veggie Bowl

2-4 oz Grilled Chicken
Grilled seasoned fresh Vegetables – broccoli, cauliflower, carrots, spinach
Brown rice and quinoa,
pepper, garlic, Kosher salt to taste

Prep time 8-12 minutes

Chef Rodney Harris

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 1

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 2

Categories
breakfast fish recipe

1011 – Smoked Salmon Eggs Benedict on a Croissant

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

8 NestFresh eggs
Vinegar (for poaching eggs)
7oz. smoked salmon
Hollandaise Sauce
4 croissants, split in half lengthways, toasted

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants.
Enjoy

Feta Cheese Egg Boats

Ingredients:

4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats”. Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently (20 to 30 minutes).
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Breakfast Egg Cups

Ingredients

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small peices. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

To learn more about NestFresh, be sure to follow them on social media.
Viewers can learn about me at seasonscafeandcatering.com

Seasons Cafe and Catering

The Peggy Denny Show 17-056, Part 1 – Recipe 1011

The Peggy Denny Show 17-056, Part 2 – Recipe 1011

Categories
fish recipe

1010 – Ginger Encrusted Fresh Salmon with Dill Sauce

Ginger Encrusted Fresh Salmon with Dill Sauce

Ingredients:

4 salmon fillets-belly-6 ounces-skin on or off
2 lemons
1/4 cup extra virgin olive oil, divided
salt and pepper
ginger root
1/4 cup low fat yogurt
1/4 cup veganaise
fresh dill weed
1 medium onion
1 garlic clove

Directions:

prepare salmon

1. Wash salmon fillets and dry thoroughly with paper towel
2. Squeeze the juice of one lemon over salmon-(let stand for 10 minutes)
3. Sprinkle extra virgin olive oil on salmon and salt and pepper to taste
4. Grate fresh ginger-pat salmon top with ginger-(let stand 10 min)

prepare sauce (a must)

1. Mix yogurt, veganaise, juice of one lemon, 1 T olive oil
2. Roughly chop fresh dill, add to sauce (be generous!)
3. Set aside and allow to come to room temp

Enough for 2 tablespoons of sauce for each fillet

cook salmon

1. Heat 2 T olive oil in a frying pan, and rough chopped onions and a few pieces of garlic over medium heat for about 5 min. Remove onions and garlic, discard
2. Lay the salmon in the hot oil, ginger side up – cook until med rare.
3. Serve with dill sauce

Chef Ross Antonakos

The Peggy Denny Show 17-055, Part 1 – Recipe 1010

The Peggy Denny Show 17-055, Part 2 – Recipe 1010

Categories
fish fruit mexican recipe

1005 – Seared Scallops, Lime Tomato Garlic Sauce

Seared Scallops

Ingredients:

1/2 cup Lime Tomato Garlic Sauce
10 each Scallops, large (10-12 pieces per pound)
2 tsp Sea Salt
1 tsp Black Pepper
1 TBSP Vegetable Oil

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place a medium sized, oven-safe saute pan over medium high heat.
3. Season Scallops with Sea Salt and Black Pepper.
4. Add 1 TBSP of vegetable oil to saute pan.
5. Sear the Scallops on both sides until caramelized, about 3 minutes per side.
6. Transfer Scallops to the plate and pour Lime Tomato Garlic sauce on top.
7. Serve with your favorite green vegetable and rice.

Lime Tomato Garlic Sauce

Ingredients:

1/2 cup Fresh Tomatoes, chopped
1/2 cup Sun-Dried Tomatoes, chopped
1/2 cup Dry White Wine
Juice from 2 Lemons
Juice from 2 Limes
4 TBSP Garlic, minced
4 TBSP Sugar, granulated
1/2 cup Heavy Cream
2 tsp Sea Salt
2 TBSP Butter, cut into Cubes

Directions:

1. Warm saucepan over medium high heat.
2. Place Fresh Tomatoes, Sun-Dried Tomatoes, White Wine, Lemon Juice, Lime Juice, Garlic, and Sugar in the saucepan.
3. Simmer ingredients 5-6 minutes while stirring. The mixture will reduce by half.
4. Add Heavy Cream and Sea Salt.
5. Bring back to a simmer and reduce until sauce begins to thicken.
6. Add cubed Butter slowly while whisking.
7. Mix until fully combined.
8. Lower heat to keep warm or serve immediately over the scallops.

Grilled Mahi topped with Mango Salsa

Ingredients:

As Desired Salt + Pepper to Taste
2-4 Each 8 Ounce Mahi Mahi Fillets
As Desired Amount of Mango Salsa

Directions:

Lightly season the Mahi fillets and grill to medium.
Top each fillet with desired amount of Mango Salsa (see recipe below).
Serve and enjoy.

Ingredients for Mango Salsa:

1/2 Cup Red Onions – diced (1/4″ x 1/4″)
1 Cup Ripe Mango – diced (1/4″ x 1/4″)
1/4 Cup Red Bell Peppers – diced (1/8″ x 1/8″)
2 Tbsp Thai Sweet Chilli Sauce

Directions:

1. Peel and dice red onion(1/4″ x 1/4″).
2. Peel, seed, and dice Mango (1/4″ x 1/4″).
3. Stem, seed, and dice red bell peppers (1/8″ x 1/8″).
4. Place all ingredients into a mixing bowl and toss to coat evenly.
5. Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.
6. Place foil on the grill while grilling the fillets.
7. Carefully remove foil from the grill with a pair of tongs, as it will be hot!!
8. Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over Mahi fillets.

Bonefish Grill

The Peggy Denny Show 17-012, Part 1

The Peggy Denny Show 17-012, Part 2

Categories
fish pasta pork recipe vegetable

1004 – Salmon Over Spinach Pasta With Vegetable Medley

Salmon Over Spinach Pasta With Vegetable Medley

Garlic Rosemary Salmon cooked with Olive Oil. Salt/Pepper to taste.
Pre-boil spinach fettuccine pasta for 12-15 minutes until tender.
Roast sweet white onions.
Julienne red peppers.

House made Pesto Vinaigrette. Pour over spinach pasta:

1 cup white vinegar
1 cup egg
1 cup sugar
1/2 cup Pesto

Pork Tenderloin over Tortellini Pasta With Thai Sauce Veggies

Pork tenderloin marinate in mustard sage Aioli sauce with garlic (minced)
Cooked with olive oil.
Salt/pepper to taste.
Pre-boil Tortellini Pasta with fresh garlic.

Veggies:

portabella mushrooms
market zucchini
market squash
chopped red onions
market tomatoes

Mustard-sage Aioli Sauce:
chicken broth
fresh sage
Dijon mustard
corn starch
garlic powder

Chef Rodney Harris

The Peggy Denny Show 17-025, Part 1 – Recipe 1004

The Peggy Denny Show 17-025, Part 2 – Recipe 1004

Categories
dessert fish fruit recipe seafood

901 – Blackened Grouper and Shrimp with Citrus Aioli

Blackened Grouper and Shrimp with Citrus Aioli

Ingredients:

2 7-ounce grouper fillets (Redfish or Cobia work well)
6 each 16/20 count shrimp, peeled and deveined with tail on
2 each bamboo skewers, 8″ long
1 tbsp blackening spice
Pinch of sea salt and freshly cracked black pepper
5 spritz of extra virgin olive oil
1 whole lemon, cut in half
2 tbsp citrus aioli

Directions:

1. Fire up the grill to 400 degrees Fahrenheit
2. Place the fish and shrimp on a flat tray.
3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to the 10 o’clock position. Cook an additional 1-2 minutes.
7. Flip the fish over carefully and repeat step 6.
8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
11. Drizzle each fish fillet with 1 tbsp of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.

Ingredients for Citrus Aioli:

2 garlic cloves
1 tsp extra virgin olive oil
1 cup mayonnaise
1 orange
1 lime

Directions for Citrus Aioli:

1. Mince the garlic cloves.
2. Heat the extra virgin olive oil in a small saute pan until hot.
3. Saute the garlic 30-60 seconds or until soft and translucent.
4. Allow the sauteed garlic to cool to room temperature.
5. Zest the orange and lime. Next, juice the orange and lime.
6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
7. Whisk well to fully combine. Refrigerate until ready to use.

Strawberry Shortcake

Ingredients:

For the Macerated Strawberries:

1 pint of fresh strawberries
1 whole lemon
1/4 cup white sugar granulated

For the Biscuits:

1 tube of biscuit dough
4 fl oz heavy cream
1 tsp white sugar, granulated

For the Plate:

1 scoop of vanilla ice cream per biscuit
1/2 cup whipped cream per biscuit
1 each mint spring per biscuit
1 tbsp powdered sugar

Directions:

For the Macerated Strawberries

1. Wash and dry the strawberries. Cut off the stems and quarter the strawberries.
2. Juice the lemon.
3. Combine the quartered strawberries, lemon juice and granulated sugar in a small mixing bowl. Gently toss to coat evenly.
5. Cover the mixing bowl with foil or plastic wrap. Refrigerate for 30 minutes minimum or up to 12 hours.

For the Biscuits

1. Before baking the biscuits, lay them out following the tube’s directions.
2. Brush the biscuits with heavy cream and then sprinkle with granulated sugar.
3. Bake the biscuits according to their recipe. Cool the biscuits to room temperature.

For the plate

1. Cut the biscuits in half horizontally. Place one half of each biscuit in separate bowls.
2. Top each biscuit half with one scoop of vanilla ice cream.
3. Divide the macerated strawberries evenly over each scoop.
4. Top each bowl with a half cup of whipped cream and the remaining biscuit halves.
5. Garnish each bowl with one mint sprig and sprinkle with powered sugar.

Bonefish Grill

The Peggy Denny Show – Recipe #901 Pt. 1

The Peggy Denny Show – Recipe #901 Pt. 2

Categories
dessert dinner fish fruit recipe salad snack vegetable

862 – Cottage Cheese Salad, London Broil, Chocolate Cherry Parfait

Menu

Beverage

Cherry Fruit Slush

Cherry Kool Aid (3) small packages
Squeezed fresh Lemon, Orange, Grapefruit
1 Cup Pineapple Juice
1 Cup Ice
2 Cups Ginger Ale

Mix all in a blender and blend until frosty. Pour into glasses. Enjoy!

Appetizers

Crackers with Marinated Sardines
Multi Grain Crackers
1 Can Sardines in oil with olives
1 jar olive salad
6 slices pepper jack cheese broken in large pieces
1 diced tomato
1 red onion

Lay out crackers and top each cracker with any or all of the condiments. Enjoy

Cottage Cheese Salad

1 Container of small curd cottage cheese
1 package of red seedless grapes washed and pulled off vine
1 can mandarin oranges drained
1 package romaine lettuce julienned

Put the lettuce on a saucer and top with a scoop of cottage cheese and some grapes and mandarin oranges

Main Course

Corn on the Cob

Peel and wash the corn
Rub it with grapeseed oil and seasoning herbs and roast and in a 400 degree oven for 20 minutes and top with your favorite cheese

Rice

1 Large box Yellow Zataran Rice
1/4 cup oil in the skill on medium high rice
Add in 1 whole chopped onion and bell pepper
Add a tablespoon of curry powder
Add a small can of tomato paste
Add a small can of corned beef
Mix well

Add the packaged rice and mix well with all of the ingredients
Add two cups of wine and two cups of water and let it simmer for 20 minutes until the rice is done.
Top with green onions.
Serve.

Beans

18 oz. can of chili beans
4 oz. of ground round
1 can southwest corn drained
1/4 cup beer

Put all the four ingredients in a Dutch oven pot together and mix it all well, let it simmer 20 minutes on medium heat.
Stir periodically. Add salt and pepper to taste. Maybe, a dash of brown sugar.

London Broil

Purchase a pound of London Broil from the Deli sliced thin. The flavor is amazing. Display on a tray with your corn.

Cherry Tomatoes

1 package cherry tomatoes washed
4 tablespoons rasberry vinaigrette

Put three cherry tomatoes on a tooth pick. Make at least three per person.
Warm a skillet with toasted sesame oil. Put in the vinaigrette and the tomatoes and toss around for about one minute or less to warm. They are ready to serve with the vinaigrette as a dipping sauce.

Dessert

Chocolate Cherry Parfait

Chocolate iced cake
Cherry pie filling
Chocolate ice cream

Place the cake on a bowl, spoon on the cherry pie filling and add a scoop of ice cream.

Deidre Odumakinde
Gettogetherswithdeidre.com Gettogetherswithdeidre.com

Peggy Denny Show 15-045, PT1 – Recipe #862

Peggy Denny Show 15-045, PT2 – Recipe #862

Categories
fish fruit recipe seafood

841 – Spicy Tuna Bowl, Lobster Roll Sliders

Spicy Tuna Bowl

Ingredients:(2 Servings)
6 oz Tuna Sashimi Slices
1 Cup Cooked Basmati Rice
3 oz of Fruit Salsa
1 Avocado (quartered)
1/4 Cup Carrot Slices (thinly sliced)
4 Sprigs of Cilantro
Crispy Wontons or Fried Onions for Garnish

Directions:

1. Lightly sear the Tuna Sashimi.
2. On a plate, place Tuna Sashimi slices on top of cooked rice.
3. Fan Avocado slices out and place next to the Tuna.
4. Pour Fruit Salsa over the Tuna.
5. Garnish with carrot slices, sprigs of Cilantro ans Crispy Wontons.
6. Serve with Soy Sauce or Chile Garlic Sauce.
7. Enjoy.

Ingredients for Fruit Salsa:

2 Cups of Pineapple (Chopped)
1 Tbsp Jalapeno (finely diced)
1/2 Cup Red Pepper (finely diced)
1/4 Cup Red Onion (Chopped)
1 Tbsp Lime Juice
1 Tbsp Chili Powder
1 Tbsp Brown Sugar
Cilantro to Taste
Salt and Pepper to Taste

Directions:

1. Core and dice Pineapple (1/4″ x 1/4″)
2. Slice Jalapeno (1/4″ x 1/4″)
3. Stem, seed, and dice Red Bell Peppers(1/8″ x 1/8″)
4. Peel and chop Red Onion (1/8″ x 1/8″)
5. Place all ingredients into a mixing bowl and toss to coat evenly

Lobster Roll Sliders (makes two rolls)

For steaming the Lobster:
• 1 1/4 lb. Lobster
• 1″ Water
• 1 TBSP Kosher Salt

Preparation:

Fill stock pot with 1″ of salted water and heat on high. Rinse lobster with cold water and place in pot. Place lid on pot and cook for approximately 10 minutes.

Ingredients:

For the Lobster Salad:

• 1 1/4 lb. Steamed Lobster
• 1/4 cup Mayonnaise
• 1/2 tsp English Dry Mustard
• 1/2 oz Diced Celery
• 1/2 oz Diced Red Onion
• Salt and Pepper to taste

Preparation:

Remove the tail meat from the lobster shell using kitchen shears. Remove the meat from the legs and claws by using a hammer to gently crack the shell. Cut the tail, leg, and claw meat into 1/2″ sized pieces. Place in a bowl and chill in the refrigerator for 30 minutes.

While the lobster meat is cooling, cut the celery and onion into small diced pieces. Place into a mixing bowl and add the mayonnaise and dry mustard. Add the cold lobster meat and stir the ingredients with a fork to mix well. Cover with plastic wrap and place in the refrigerator until ready to use.

For the Lobster Roll Sliders:

Ingredients:

• 2 Buttered Slider Rolls
• 1/3 cup Lobster Salad
• Lemon Wedges
• 2 TBSP Shredded Romaine Lettuce

Preparation:

Heat a 12″ skillet over medium heat. Carefully trim the top 1/4″ and the bottom 1/8″ from each slider bun with a serrated bread knife. Brush the cut sides with butter and toast each buttered side in the skillet until golden brown in color. Gently open the hot dog bun along the split being careful not to separate the sides of each bun. Divide the lobster salad in half and fill each bun with half the lobster salad. Place 1 TBSP of the shredded Romaine Lettuce on top of the salad on each roll. Serve on a room temperature plate with lemon wedges and your favorite side dish.

Bonefish Grill®

The Peggy Denny Show – Recipe 841 Pt 1

The Peggy Denny Show – Recipe 841 Pt 2

Categories
fall fish fruit recipe vegetable

825 – Colorful Mixed Greens, Salmon Patties, Baked Beets, Apple Surprise

Colorful Mixed Greens

1 bunch Rainbow Swiss Chard
1/4 head cabbage
1/2 medium onion, finely chopped
Canola oil

1. Wash chard and cabbage well to remove any grit.
2. Remove tough lower portion of stems of chard and discard.
3. Finely chop chard plus tender portion of stems.
4. Remove core of cabbage and discard.
5. Finely chop cabbage.
6. Add oil to large sauté pan over medium high heat.
7. Quickly cook onion and cabbage until softened.
8. Add chard and continue cooking, stirring often until chard is done (5-7 minutes.)
9. Season with salt, vinegar and a pinch of sugar.

Salmon Patties

1 (14.75 oz.) can salmon
2 eggs, beaten
1/4 cup cornmeal mix
1 tablespoon chopped onion (optional)
Canola oil

1. Sort through salmon to remove undesirable portions of skin and largest bones.
2. Work the salmon through your fingers to separate the largest flakes and crush any remaining soft, small bones.
(Small bones are not detectable once the salmon is cooked. Plus they add calcium to the dish.)
3. Combine flaked salmon, eggs, cornmeal mix, and onion (optional.)
4. Combine thoroughly until mixture will hold together.
5. Shape mixture into thin, flat patties.
6. Heat canola oil over medium-high heat and add patties to pan (should sizzle immediately.)
7. Fry 3-4 minutes per side until golden brown.
8. Drain on paper toweling until ready to serve.

For crunchier texture, dust each side of patties with extra cornmeal before frying.
Don’t like cornmeal? You can easily substitute flour, breadcrumbs, or cracker crumbs. All provide good results.

Baked Beets

1 bunch fresh beets
1 can mandarin oranges
1 tablespoon brown sugar
1 tablespoon butter
Salt to taste

1. Remove greens from beets and save for another meal.
2. Scrub beets well to remove any grit. Trim away root end.
3. Add all ingredients to a tightly covered baking dish and bake at 400°F for 60-75 minutes.
4. Remove the skin from the beets and chop into bite size portions.
5. Return beets to baking dish and gently stir to coat with orange glaze.

This dish may be served warm or cold.
Leftovers (a rarity) are delicious when turned into a beet salad by mixing with a dab of mayo and grated/crumbled cheese.

Apple Surprise

4 Medium Apples (Honeycrisp, Fuji, Rome are good choices)
4 Teaspoons brown sugar
1/4 cup red-hot candies

1. Place each apple in the center of a piece of heavy duty foil (12 inches square).
2. Spoon 1 teaspoon sugar and 1 tablespoon red hots into the center of each apple.
3. Fold foil around apple and seal tightly.
4. Bake for 25-35 minutes at 350°F or until apples are tender.
5. Carefully transfer apples and syrup to bowl.
6. Serve warm with ice cream if desired.

Can’t find red-hot candies? Hot tamales candy (also cinnamon-sugar flavored) will work, too.

Rhonda Matthews
rhonda@clemson.edu