Caramel Appletizer

Editor's note: This recipe comes from my son, David, who has both skill and imagination in the kitchen.

By David Briand

I was recruited to prepare appetizers for a surprise birthday party with a Roaring 20s theme. Based on the theme, I decided to prepare one meat and one meatless appetizer, both of which would use alcohol in the recipe in celebration of the decade of Prohibition and bootlegging. I found two recipes on the internet that called for bourbon, so I went out and bought a bottle of Jim Beam.

The first was a recipe for bourbon BBQ sauce. The second was for a bourbon-infused caramel, which I knew I could use for an autumn-themed arrangement. Caramel apples are always a fall favorite, so a bag of Macintosh apples was added to the shopping list. Pairing fruit with cheese is always a hit, so I decided on a block of good old New York cheddar. The Roaring 20s, after all, was an American phenomenon. Last, I needed a base upon which to assemble the ingredients, and a crusty baguette seemed a perfect fit.

Caramel Ingredients
1 cup granulated sugar
6 tbsp butter
1 tbsp bourbon
3/4 cup heavy cream

Directions
Heat sugar on high until golden brown, stirring occasionally. Once all the sugar has been liquefied, add butter and whisk vigorously until all the butter has melted. Add cream and bourbon, whisking continuously and remove from heat. Let stand for a minute, then transfer the caramel to another container. If you refrigerate it, you'll have to reheat before use.

Assembly
Cut baguette into thin slices, about 1/8 inch. Place on cookie sheet and bake on 425 degrees until toasted lightly. Cut Macintosh apples into flat, half-moon shapes. Using a vegetable peeler, slice off thin strips of cheddar.

Use the baguette chips as a base, then add a slice of cheddar, then the apple, and drizzle with the bourbon caramel. Stick a toothpick through the whole stack, and there you have it -- Caramel Appletizers.