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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 10.25.05
Montreal

GREG DUNCAN

It's Halloween

It's Halloween! It's Halloween!
The moon is full and bright
And we shall see what can't be seen
On any other night.
Skeletons and ghosts and ghouls,
Grinning goblins fighting duels,
Werewolves rising from their tombs,
Witches on their magic brooms.
In masks and gowns
we haunt the street
And knock on doors
for trick or treat.
Tonight we are
the king and queen,
For oh tonight
it's Halloween!

If you are a parent you will have noticed that Halloween has changed dramatically over the years. Costume designs change with the times to reflect trends and, in synch, so does the type of candy that will be handed out across the land.

I can remember when gummies did not exist. I also remember when they hit the scene and there was nary a sour version to be found. Now, as an adult I'll admit to liking such concoctions and I suspect that if you purchase any candy at all for giving out on Halloween night, that you buy versions that you like. Leftover licorice Nibs anyone?

What is not so obvious is the gradual disappearance of more traditional Halloween offerings. Items such as popcorn balls and caramel or candied apples have sadly gone by the way side.

This is largely due to tales of candy tampering and an urban legend of a razor blade or a needle hidden away to hurt the innocent.

While safety is of major concern there is lots of opportunity to serve good old- fashioned Halloween treats to friends and family in the comfort of your own home.

Why not put some crisp seasonal apples to use and make this classic? Watch the teeth eh!

CARAMEL APPLES

40 - Caramel cubes
5 - Apples
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.

Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. Serve your caramel-covered apples on a large black platter and use extra caramels as a garnish.

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