Sugar High Friday - More Drunken Apples

Monday is the new Friday, right?

Drunken Apples: take the humble apple and add alcohol. Make a dessert - the rules for this round of Sugar High Friday.

Having just compiled the listings below I can safly report that the food blogging world is, as ever, inventive and inspiring. I don't think there are two recipes alike and apart from a couple using Calvados and another couple utilising Rum every entry had a different alcoholic beverage in the make-up. Find uses coupling apples with orange liqueur, Amaretto, Chambord, red and white wine, cider and even Goldschlager. Amazing.

First out of the oven was Fruit Pastry Cases With Cox's Apples from Kitchen Delights who combines Calvados, dried fruit and a little pastry.
Apple Pie, so simple sounding but a joy to behold on Laws of the Kitchen. Brandy used here via a recipe from a New Zealand magazine.
Apple Streusel Cake by first timer Chocolate Moosey who has had to stretch the rules slightly by using Rum Extract. Looks mighty fine regardless.
Apples Suzette using plentiful amounts of orange liqueur is the entry from What Smells So Good? And I bet they did, smell good that is!
"Compoted" Apples in Quince Jelly and Calvados, Pomegranates and Pink Crumble look just mouth-watering; from A Foodie Froggy in Paris
Fondants aux Pommes from A Consuming Passion is another entry using rum, which was a nice surprise.
Amaretto Mascarpone Apple Bread from Vampituity, An Improvised Perspective is an excellent entry and the one using Amaretto.
Torta di Mele was submitted by Food Blogga, this uses Calvados, with some lovely photos accompanying the post.

Winning the award for longest title is A Sofa In The Kitchen with Red Wine Caramelized Apple Cobbler with a Crunchy Brown Sugar Oatmeal Crust topped with Goldschlager Honey Whip Cream. Goldschlager - original indeed.

Amaretto appears in Vanielje Kitchens Mincemeat - just hoping it makes an appearance at the Christmas Mince Pie tasting we have planned!

Cider and Apple Cake with Cider Sauce and Pumpkin Seed Brittle is the first Cider entry from Knit One Bake Too who also adds in a little Bourbon too.

The Golden Shrimp made a Boozy Apple Upside Down Cake - that's what I like plenty of booze

Georgia Apple Cake from Redacted Recipes could have picked one of a number of different drinks for the topping; plumping in the end for Bourbon

Pecan Crusted Apple-Pear Crisp with Tuaca is the marvellous entry from Bake or Break. Tuaca and White Wine - quite unique.

Amaretto features again - which is good as I love it - in Apple Crisp with Amaretto from Closet Cooking.

Baked Apples stuffed with Almonds, Honey and Cinnamon with the alcohol component being Calvados from The Greedy Gourmet

Caramel Apple-Raisin Pie with Rum Raisin Ice Cream uses rum in both the pie and the ice cream. Well done to Sticky, Gooey, Creamy, Chewy.

Tirami-mela from Try Almost Anything has Vi Santo put to excellent use. I am going to have to steal this recipe... and claim the stung photos for my own!

Rustic Apple Tart with Chambord Whipped Cream from another first time participant, A Tasteful Journey. Chambord being the alcohol of choice.

Muscat and apple juice jelly from Make Life Sweeter - looks pure, and deceptively simple. Bet it tastes divine

Caramel Apple Cake from Canela y Comino uses Dulce de Leche liqueur to superb effect.
From the Pie Lady, another first timer, comes Nighthawk Applejack Cake - utilising Yukon Jack whiskey, just imagine the aromas when that was being baked!
Red Wine Caramel Apple Tart (with Walnuts and Gorgonzola) from The Expatriate's Kitchen comes with a warning - the red wine caramel is addictive!
I knew Calvados would be popular and yo can see why with Baked Apples with Calvados Caramel Sauce from Dessert First (check out the photos!)
Mead makes an appearance with delightful results with Apple Mead Pie from Fruit Tart
Bourbon too is proving popular with A Whole Grain Apple Cake with Bourbon Sauce from Apikorsus Online.
Very popular indeed - Apple Bread Pudding with Warm Bourbon Sauce from Honey Pot shows why!
Nice to see Cider making another entry, this time in the shape of an Apple and Cider Parkin from A Merrier World
Apple Beignets and Cheesecake Ice Cream also uses cider, a popular choice for the alcohol component, unsurprisingly. This entry from Tartelette/li>
Apple Crisp Ice Cream with Grand Marnier. Guess what the booze is here! A lovely entry to round off with from Jumbo Empanadas
Nearly forgot my own entry - Appleton Pudding that used Kingston Black Aperitif as the alcohol component. It is a mix of apple brandy and single varietal apple juice.

Sorry to all for the delay in this write-up and the slightly truncated report. I was tinkering with the site and messed it all up; which took all weekend to resolve. That'll teach me... and in the rush to show 'something' I elected to just show a couple of pictures. Another incentive to check out all the entries - there are a mass of talented people out there both in the kitchen and behind the camera.

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Comments

Wow! What a collection!

Scribbled down by: Jennifer on October 29, 2007 11:42 PM

Andrew, a great roundup and loads of really inspiring entries. Good choice of ingredients, thanks

Scribbled down by: African Vanielje on October 30, 2007 1:01 AM

Great roundup and so many wonderful entries! Thanks for hosting!

Scribbled down by: Merav on October 30, 2007 4:45 PM

Thanks for hosting this round of SHF Andrew - what a terrific roundup of decidedly "grown up" desserts!

Scribbled down by: Cakelaw on October 31, 2007 1:49 AM

Thank you for hosting such a fun event! My favorite thing about these is the variety in the results and this one, again, did not disappoint.

Scribbled down by: Fruittart on October 31, 2007 4:00 AM

I am always amazed at the variety of recipes submitted; and the skill of many behind the camera.

Scribbled down by: wine_scribbler on October 31, 2007 8:45 AM

With plenty of apple-eating season still to go,I am excited about trying some of these new recipes. The variety and creativity is astounding. Thanks for selecting my photo. I appreciate it.

Scribbled down by: Susan from Food Blogga on November 1, 2007 12:00 AM

Thanks for hosting Andrew! This was a particularly successful event for me. I liked my cake so much that I tweaked it slightly and put it on my dessert menu. GREAT choice of ingredients!

Scribbled down by: brittany on November 3, 2007 7:21 AM

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