Page 24 - cookbook 2019 wob

PREPARATION:
Family Table by Mishpacha
Caramelized Apple Tacos
by: Chavi Feldman
INGREDIENTS:
Taco Shells:
8 large tortillas or wraps
cooking spray
cinnamon-sugar spice mixture
Filling:
2 tbsp. margarine
½ cup sugar
10 large golden delicious apples,
peeled and cut into 2-inch cubes
½ tsp. vanilla extract
2 tbsp. cognac or brandy
Who can resist warm caramelized apple filling drizzled with cinnamon-flavored cara-
mel and sprinkled with a crunchy brown sugar crumble? And with tacos all the rage
now, serve it in these quick and easy homemade shells for an adorable presentation! caramel sauce on a blech or on top of your Crockpot to keep warm.
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Optional Crumb Topping:
1 stick margarine
½ cup brown sugar
1 cup flour
Cinnamon Caramel Sauce:
1 (10.5-oz./300-g.) jar (about
1 cup) store-bought parve
caramel cream (not oven-
proof)
½ tsp. cinnamon
1 tbsp. cognac or brandy
1 tsp. vanilla extract
grate ridges. Preheat oven to 275.
1. Taco Shells: Line top oven rack with heavy-duty aluminum foil. Make slits
in the foil between every other grate, tucking the foil around and under the
2. Moisten 10 paper towels slightly. Beginning and ending with a paper
towel, create a stack of tortillas by placing one towel in between each tor-
tilla, stacking them one on top of the other. Place the tortilla stack inside a
zip-lock bag and microwave for 30 seconds. Remove from microwave and
discard paper towels.
3. Spray both sides of each tortilla with cooking spray. Make sure you coat
the tortilla well. Sprinkle with sugar and cinnamon. On the top rack of your
oven, drape each tortilla over two ridges, making sure that they’re draped
evenly on each side. Place the rack in the oven and be sure to put a tray be-
low the taco shells. (There will be sugar dripping from the tortillas.)
4. Leave the tortillas in the oven for 15–20 minutes or until they start turn-
ing golden brown. Remove the rack and allow the tacos to cool for about 10
minutes. They will harden while cooling.
5. Apple Filling: Melt the margarine in a large, heavy frying pan over medium
heat. Add the sugar and cook until it melts and turns a dark amber color. Do
not stir until the sugar is completely melted.
6. Add the apples, vanilla, and brandy and cook until softened and golden
(but not mushy), and until the liquid at the bottom of the pan has almost
completely evaporated, about 10 minutes. Sugar may crystallize when
apples are added, but will liquefy again after a couple of minutes.
7. Crumb Topping: Preheat oven to 350. In a medium-sized bowl, combine all
ingredients until coarse crumbs form, and place in a 9- x 13-inch baking pan.
Bake uncovered for 20 minutes.
8. Remove from oven and mix well, crushing the crumbs with a fork. Return
to oven and bake an additional 15 minutes. Allow to cool and set aside.
9. Caramel Sauce: In a small saucepan, melt caramel over medium heat. Add
cinnamon, cognac, and vanilla, stirring well to combine. Keep warm for drizzling.
10. Assembly: Place each taco on a plate, standing upright. Place three to
four spoonfuls of warm apple filling inside each taco. Drizzle with caramel
sauce and sprinkle with crumb topping, if using.
11. Best if served with vanilla ice cream. Try drizzling some additional caramel
sauce and crumbs on top of the ice cream as well.
NOTE: You can store the prepared taco shells in an airtight zip-lock bag at room
temperature for one to two days before serving,
or freeze them for up to one month.
TIP: To serve at your Friday night Shabbos seudah, keep apple filling and
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