Ingredients
1 cup lemon juice
1 tablespoon salt
4 large Granny Smith apples
16 whole cloves
1 gallon apple cider
1 can (12 ounces) frozen lemonade concentrate, thawed
Method
Sources
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RecipeNLG
dataset
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Gathered
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Lever-press citrus juicer — maximum juice, no seeds
Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Simple wooden reamer — squeeze lemons and limes by hand
Compact sous vide circulator with app — Bluetooth control, 1100W
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In a small bowl, combine lemon juice and salt; set aside. Peel apples. Cut each apple from the stem to the blossom end; discard seeds and core. Using a sharp knife, carefully carve a face on the rounded side of each apple half. After carving, dip each apple in lemon juice mixture for 1 minute. Drain on paper towels. Arrange apple heads on a rack in a shallow baking pan. Bake at 250° for 2 hours or until apples begin to dry and shrink and are lightly browned on the edges. Cool on a wire rack. Insert cloves for eyes. Store in the refrigerator. Just before serving, combine cider and lemonade in a punch bowl. Float shrunken apple heads in cider.