Thursday, 4 February 2010

In Local News... The Red Prince comes to Toronto!

Meet the Red Prince apple.
This handsome fella was born in Europe and is now taking Ontario by storm.
A crisp and delicious eating apple that stores well, the Red Prince makes a great late winter fruit. In order to celebrate the Red Prince's release into the Canadian market - there will be a special event in downtown Toronto Friday, February 5th.

Red Prince Civility Event Details

On Friday, February 5th the Red Prince himself, and his friend the Etiquette Lady, will be in the underground PATH system at the Exchange Tower (130 King Street West) and First Canadian Place (100 King Street West) between 11 a.m. and 2 p.m. to distribute more than 10,000 apples to the public, which will ideally become a symbol of manners and etiquette in society. Passersby will be offered the royal treatment as the Red Prince will offer free hand massages to men and women in the hope that these good deeds will be paid forward to others. Louise Fox, a.k.a. the Etiquette Lady will also be available to offer tips proven to be beneficial in business, dating and family life.

About the 30-Day Civility Challenge
To help bring civility and good manners back to the forefront, the Red Prince has created a 30-day civility challenge featuring a civility task that anyone can perform every day for a month. Tasks are as simple as “smiling at a stranger you see today” or ”offering to do the dishes.” As such, the Red Prince will tweet a task every day for 30 days starting on Friday, February 5th from his Twitter account @RedPrinceApple. A printable 30 day civility challenge tracker worksheet can also be downloaded at

About Global Fruit
Global Fruit is a Canadian company co-owned by Irma and Marius Botden, who hold exclusive rights to grow the Red Prince apple in Canada. Headquartered in Clarksburg, Ontario, Global Fruit began growing the Red Prince apple when it was brought over from Europe over nine years ago. The apple orchards extend across the Southern Ontario region and include many varieties, such as the Red Prince, the Honey Crisp and the Ambrosia. Global Fruit is dedicated to sustainable growing practices and to increasing the volume of local product for local consumption. For more information, please visit:
About Martin’s Family Fruit Farm
Martin’s Family Fruit Farm is an independently owned company which packs and distributes the Red Prince apple in Canada. Established in 1971, this family business owns over 700 acres of quality orchards located in various locations across Ontario. Martin’s boasts many prestigious awards including the 2004 Ontario Global Traders award for Excellence in exporting as well as a 2005 Environmental award by the Greater Kitchener Waterloo Chamber of Commerce. For more information, please visit
Apples are healthy, to be sure, but if you are feeling quite naughty you can always make caramel apples! Hmmm, a new Valentine's Day tradition?

Caramel Apples

By The Canadian Living Test Kitchen

This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in nuts. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.

Servings: 9


9 large apples (or 10 to 12 medium)
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) unsalted butter
1 can (300 mL) sweetened condensed milk
2/3 cup (150 mL) corn syrup
1/4 tsp (1 mL) salt
2 tsp (10 mL) vanilla
1/2 cup (125 mL) chopped toasted almonds or pecans (approx)
2 oz (60 g) bittersweet chocolate, chopped
2 oz (60 g) milk chocolate, chopped
2 oz (60 g) white chocolate, chopped


Remove stems from apples, if desired. Insert wooden stir stick or chopstick into stem end of each. Refrigerate on baking sheet.

In 12-cup (3 L) heavy-bottomed saucepan, melt together granulated and brown sugars, butter, condensed milk, corn syrup and salt, stirring. Bring to boil over medium-high heat, stirring and making sure to stir around bottom edge of pot to prevent caramel from scorching.

Reduce heat to medium-low; boil, stirring often, for 18 to 20 minutes or until thickened, deep caramel colour and 1 tsp (5 mL) dropped into cold water forms soft pliable ball (234-236°F/112-113°C on candy thermometer). Remove from heat. Stir in vanilla. Let cool for 5 minutes.

Line rimmed baking sheet with foil; grease foil and set aside.

Place almonds in shallow dish; set nuts aside.

Holding apple by stick, swirl all but top of each apple in caramel, allowing excess to drip back into saucepan. Roll bottom half in nuts. Place on prepared baking sheet; refrigerate until caramel is set, about 15 minutes.

In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Remove from heat and let cool slightly. Repeat with milk and white chocolates. ¡Put bittersweet chocolate, milk and white chocolates into 3 parchment- paper cones or resealable plastic bags with corner tip cut off.

Pipe chocolate over apples as desired. Sprinkle with more almonds (if using). Return to baking sheet; refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)


And in other news....
February's Cheesy Challenge over at Forging Fromage is Paneer!
This is a simple fresh cheese, requiring no special equipment or ingredients. Join us this month for much cheesy fun!