With Halloween approaching, I found myself in a bit of a dilemma—not over costumes, but over the snacks I’d bring to my party. Instead of the traditional candy apples, I opted for a fun twist on caramel apples: caramel apple-inspired grapes with a boozy addition.

Why I Love Caramel Apple Grapes

While caramel or candy apples are classic, they are not the easiest snacks to handle at a party. Dealing with a candy thermometer and cumbersome treats can be a hassle. Grapes, on the other hand, are easy to share and decorate. This year, I wanted to elevate the concept with an adult-only flair.

How to Add Alcohol

To make my boozy grapes, I rinsed them and soaked them in caramel vodka for about an hour. This method infused them with the caramel apple flavor without the overpowering taste of alcohol. After soaking, I followed the simple recipe, and the results were mouthwatering.

My Tips for Boozy Caramel Apple Grapes

• Dry Those Grapes: Ensuring the grapes are completely dry is crucial, or the caramel won’t stick.
• Use Store-Bought Caramels: While I used homemade caramel from a previous recipe, I recommend store-bought for a better consistency that is easier for dipping.
• Experiment with Toppings: I mixed up my toppings beyond the classic caramel-and-peanuts combo to include rainbow nonpareils, chocolate sprinkles, and chopped nuts. This added a fun variety to the presentation.

Overall, these boozy caramel apple grapes turned out not only delicious but also a crowd-pleaser. If hosting a gathering, consider making a larger batch, as they disappear quickly!

• Caramel Apple Recipe
• Candy Apple Recipe
• Gingersnap Apple Icebox Cake Recipe
• Vodka Cocktails

Knob Creek, a notable name in the Jim Beam portfolio, has introduced its oldest bourbon yet, the 21-Year-Old. This release arrives at a critical juncture for bourbon, coinciding with a period of declining sales in American whiskey, reflecting a broader concern within the industry.

As one of Suntory Global Spirits’ flagship brands, Knob Creek’s latest offering not only signifies the brand’s effort to lead in the ultra-premium bourbon category but also showcases its rich heritage. The release comes amid significant leadership changes within Suntory, including the recent resignation of CEO Takeshi Niinami, who played a pivotal role in the successful merger of Suntory and Jim Beam.

The Knob Creek 21-Year-Old distinguishes itself as it spans two distinct production eras: Fred Noe, a long-time distiller, crafted it prior to Beam’s acquisition by Suntory in 2014. The bourbon community has shown enthusiasm, engaging in lively discussions regarding its tasting notes and expected allocation on various forums.

Notably, this bourbon is bottled at 100 proof, a thoughtful choice to maintain balance and smoothness, avoiding overpowering wood flavors that can emerge in older spirits. Thus, the tasting notes are characterized by aromas of seasoned oak and caramelized sugar.

Retailing at $250, the Knob Creek 21-Year-Old’s availability has been somewhat unconventional, with some customers acquiring bottles before the official launch. Nevertheless, die-hard fans of bourbon may still find opportunities to purchase it at local liquor stores as the initial stock lasts.

For further information, visit Knob Creek’s official site.

As Halloween approaches, preparations for themed snacks take center stage, leaving costume planning on the back burner. This year, a delightful treat on the menu is caramel apple-inspired grapes, infused with a boozy twist. The aim is to blend the visual appeal of traditional caramel apples with a more bite-sized and shareable option that is both fun to create and enjoy.

The Appeal of Caramel Apple Grapes

Caramel and candy apples may be a seasonal favorite, but they can be quite impractical as party treats. They require precise cooking techniques with a candy thermometer, resulting in large servings that are difficult to handle. In contrast, caramel grapes not only maintain the festive aesthetic but also simplify the experience. These grapes are tasty on their own, yet the challenge is to elevate them for an adult gathering.

Infusing Alcohol for Added Flavor

For a fun adult twist, start by rinsing the grapes. Before drying them, submerge them in a bowl of caramel vodka and let them soak for about an hour to enhance their flavor without making them taste overly alcoholic. After soaking, simply follow the usual steps for coating the grapes.

Tips for Success with Boozy Caramel Apple Grapes

• Ensure Grapes Are Dried: Completely dry the grapes before applying caramel; moisture will prevent the coating from sticking.
• Choose Store-Bought Caramels: Opt for store-bought caramels rather than homemade versions, as they are more suited for dipping.
• Experiment with Toppings: While the classic caramel and peanuts are a must-try, don’t hesitate to mix it up with toppings like rainbow sprinkles, chocolate flakes, or nuts to create unique variations that are sure to please.

For those organizing a Halloween party, these boozy caramel apple grapes are an easy and crowd-pleasing treat. Consider making a larger batch to accommodate partygoers, keeping in mind their irresistible appeal!

Chef Natasha de Bourg is making waves in the culinary world as the Executive Chef of Rumhouse, a restaurant located near the Maryland Governor’s Mansion in Annapolis. It offers an elevated take on Caribbean cuisine and reflects de Bourg’s Trinidadian roots. Known for her vibrant and bold cooking style, de Bourg’s menu is a tribute to the Caribbean’s rich cultural heritage, illustrating a blend of flavors that tell a powerful story of endurance and identity.

Rumhouse serves dishes that carry deep historical significance, from jerk-marinated meats to creamy coconut sauces. Chef de Bourg emphasizes the narrative behind each dish, hoping to show patrons that Caribbean cuisine is rooted in both struggle and triumph. "What was once enslaved is now precisely what people want and demand," she says, underscoring the journey that shaped these culinary traditions.

Rumhouse stands out not only for its food but also as a statement against the notion of the Caribbean as merely a tourist playground. Rather, it boldly asserts that the culinary landscape is defined by the people of the islands, their flavors, and their stories. De Bourg’s menu staples include her family’s pelau—a beloved West Indies rice dish—which connects her with her heritage and serves as a reminder of the resilience inherent in Caribbean cooking.

With a background as the first Caribbean female student at César Ritz Colleges Switzerland, de Bourg has trained in several Michelin-starred establishments, gaining experience across Europe before bringing her talents back to her roots. Her past participation on Bravo’s reality series Below Deck Sailing Yacht has added a public dimension to her career, although she has faced stereotypes that often misrepresent Caribbean women.

Despite these challenges, de Bourg has built a dedicated following; reservations for Rumhouse are often fully booked weeks in advance. Customers travel from neighboring states to savor her unique interpretations of Caribbean classics, where traditional dishes like jerk lamb and crab cakes receive high praise for their authenticity and flavor.

Beyond Rumhouse, de Bourg is also the founder of the Trinidad Culinary Association, which fosters a stronger culinary community in her homeland. She views her restaurant not just as a business, but as part of a broader cultural movement to reclaim and redefine Caribbean identity through food.

She envisions Rumhouse as a vessel of pride, elegance, and cultural expression, demonstrating that Caribbean cuisine deserves recognition on the global stage. "Our nations and their cuisine have always been great," she reflects, celebrating the depth and richness of her culinary heritage while inviting guests to join her on this flavorful journey.

The Garvey Old Fashioned cocktail is a delightful twist on the classic recipe, incorporating molasses-rich dark rum and an infusion of pineapple syrup along with savory jerk spices. This spirit-forward drink is not only flavorful but also visually appealing, served over a large ice cube in a rocks glass and garnished with a slice of dehydrated pineapple.

This drink pays homage to Marcus Garvey, a notable Afro-Jamaican political activist whose ideologies greatly influenced Black nationalism in the early 20th century.

Why the Garvey Old Fashioned Works

What sets the Garvey Old Fashioned apart is its ability to elevate the nutty and savory profiles of Ten To One’s Dark Rum. Traditionally, simple syrup would add sweetness to such cocktails, but here, a pineapple-infused demerara syrup is utilized for a rich, caramelized sweetness. Made by reducing equal parts demerara sugar and pineapple juice, it adds a unique fruity twist.

Additionally, the use of jerk bitters, crafted from spices typically found in jerk seasoning such as black pepper, nutmeg, and habanero, introduces a warm and spicy kick, transforming the expected Old Fashioned experience into something refreshing and new.

Ingredients

• 2 ounces Ten To One Dark Rum
• 1 1/2 teaspoon pineapple demerara syrup
• 2 dashes jerk bitters
• Dehydrated pineapple slice, for garnish

Directions

1. In a mixing glass filled with ice, stir together the rum, pineapple demerara syrup, and bitters for about 30 seconds until well chilled.
2. Strain into a rocks glass over a large ice cube and garnish with a dehydrated pineapple slice.

How to Make Pineapple Demerara Syrup

To create the pineapple demerara syrup, combine:

• 1/2 cup demerara sugar
• 1/2 cup pineapple juice

In a small saucepan, heat the mixture over low heat, stirring until the sugar dissolves. Allow it to cool to room temperature, then store in an airtight container in the refrigerator for up to three weeks.

This innovative cocktail not only celebrates a rich cultural heritage but also offers a deliciously unique twist that is perfect for any cocktail enthusiast.

Apple-Rum Compote

Transform autumn’s beloved fruit into a delightful, spiced preserve with a hint of rum.

This apple compote recipe, created by pastry chef Joanne Chang, blends tart and sweet apples to prevent any cloying sweetness. The addition of rum provides warmth and a light kick to the flavor profile. This versatile condiment is not only a great jam alternative but also serves as a subtly spiced layer for cakes.

Cooking Technique: Flambé

To achieve a caramelized rum flavor without overpowering the dish with alcohol, Chang employs a flambé technique. After simmering the apples with brown sugar and spices, she carefully ignites the rum poured into the skillet. The flames burn off some alcohol and enhance the overall complexity of the compote. While this method doesn’t eliminate all alcohol, it does mellow the intensity.

Notes from the Food & Wine Test Kitchen

• Gold rum, recommended for its balanced aging, complements the dish perfectly.

Ingredients

• 1 medium McIntosh, Braeburn, or Fuji apple, peeled, cored, and cut into 1/2-inch pieces
• 1 medium Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
• 5 tablespoons packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup (4 ounces) gold rum
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Directions

1. In a large skillet, combine both types of apples, brown sugar, flour, salt, and cinnamon. Let the mixture stand for about 30 minutes, stirring occasionally, until the sugar starts to dissolve.
2. Cook the apple mixture over medium-high heat, stirring often, until the apples are tender, about 5 minutes.
3. Remove the skillet from heat and pour the rum into it. Using a long match, carefully ignite the fumes just above the rum mixture. Shake the skillet gently until the flames extinguish, which should take about 1 minute.
4. Return the skillet to medium-high heat and cook, stirring frequently, until the liquid has almost evaporated completely, around 2 minutes. Remove from heat.
5. Mash the apple mixture using a fork or potato masher until mostly smooth. Stir in lemon juice and vanilla extract. Allow the compote to cool completely at room temperature, about 30 minutes.

Make Ahead

This compote can be made up to three days in advance and stored in an airtight container in the refrigerator.

Enjoy this apple-rum compote on its own, as a topping for buttered scones, or incorporated into layer cakes for a deliciously festive touch.