Shrunken (Apple) Heads #CulinaryCam

Though I have shared how to make shrunken apple heads in previous posts, we decided to create a Shrunken (Apple) Head video for the Culinary Cam YouTube channel this weekend. So, I am creating an updated blogpost and you can watch the clip here.

It was a quick, easy, and fun family activity to get us ready for Halloween. That new hashtag - #CulinaryCam - will appear on all my blogposts that have a YouTube accompaniment.

Ingredients

medium-sized apples
water
juice from one citrus fruit (I used limes in this case because that's what I had)
also needed: knives, peeler, wire rack that fits over a baking sheet

Procedure

Prepare a bowl with water and lime juice. Peel the apples and carve the faces in each apple.

Then drop the creations in the water bath.

They don't need to be perfect. Remember you're baking them and they will shrivel. So, imperfect is perfect!

Preheat oven to 225 degrees Fahrenheit. Pat apples dry and place them on a wire rack over a baking sheet.

Bake for 2 to 3 hours - until apples are starting to shrivel. They should be shriveled yet still soft inside, yet not hard and dry.

Here are a few closeups of our shrunken apple heads!

Have fun and get creative. If you make any shrunken heads, please share a photo with me!

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting Food'N'Flix , the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday. My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...

Culinary Adventures with Camilla

Search This Blog