Shrunken Head Punch
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Carved and dried apples that look like little shrunken heads add a scary garnish to this cider-based punch. Make a second batch of heads to put in jars and use as eerie decorations. Even though the apples are too salty to eat, they are essential for the fear factor.
Servings: 7 cups (1.75 L), or 12 servings
Ingredients:
Shrunken Head Punch
Photography by Edward Pond
| Nutritional Info | |
| er serving without apple heads: about | - |
| cal | 128 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 34 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit C | 13% |
| folate | 2% |
Suggested Recipes
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6 cups (1.5 L) pasteurized apple cider
1 can (355 mL) frozen lemonade concentrate, thawed
ice cubes (optional)
Apple Heads:
1/2 cup (125 mL) lemon juice
2 tbsp (25 mL) salt
8 firm apples
Preparation:
Apple Heads: In large bowl, stir together 1 cup (250 mL) water, lemon juice and salt until salt is dissolved.
Peel apples. Cut in half lengthwise; trim off stem. Using melon baller or small spoon, core and seed. Turn apples in lemon mixture to coat.
With small sharp-tipped knife or pumpkin carver, carve out eye sockets, nose, mouth and ears from curved side. Return to lemon mixture, turning to coat. Let stand for 20 minutes or for up to 1 hour.
Drain apples and pat dry; arrange, carved side up, on rack in shallow roasting pan or rimmed baking sheet. Bake in 250°F (120°C) oven until beginning to shrink and edges are lightly browned, 2 to 3 hours. Let cool on rack. (Make-ahead: Refrigerate in paper towel–lined airtight container for up to 24 hours.)
In punch bowl, combine apple cider, undiluted lemonade concentrate, and ice cubes (if using). Float apple heads in punch.
Peel apples. Cut in half lengthwise; trim off stem. Using melon baller or small spoon, core and seed. Turn apples in lemon mixture to coat.
With small sharp-tipped knife or pumpkin carver, carve out eye sockets, nose, mouth and ears from curved side. Return to lemon mixture, turning to coat. Let stand for 20 minutes or for up to 1 hour.
Drain apples and pat dry; arrange, carved side up, on rack in shallow roasting pan or rimmed baking sheet. Bake in 250°F (120°C) oven until beginning to shrink and edges are lightly browned, 2 to 3 hours. Let cool on rack. (Make-ahead: Refrigerate in paper towel–lined airtight container for up to 24 hours.)
In punch bowl, combine apple cider, undiluted lemonade concentrate, and ice cubes (if using). Float apple heads in punch.
Source
Canadian Living Magazine: November 2008
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