Football food: Apples FallSkare for Bills vs. Saints

Whether it’s tailgating or homegating, fans of the Buffalo Bills are known to be elite tier when it comes to food. Wingin’ It returns for it’s eighth season of Mad Hatter-esque recipes taking inspiration from the Buffalo Bills and their opponents.

Apples FallSkare

Yes I’m an egotistical jerk who likes naming food after myself, but the name is also intended to be portmanteau of a synonym for “Autumn” combined with my name and it’s a near rhyme for the dish it’s based on. New Orleans dessert Bananas Foster is a surprisingly fast and easy recipe with no shortage of flavor.

My Western New York take swaps in apples, changes the alcohol, and makes things even simpler. My recipe will also directly tell you to avoid the flambe portion of the New Orleans original. More on that below, but the short version is that I won’t be responsible for you setting your kitchen on fire.

Apples FallSkare

Makes: Four servings
Active Time: 10-15 minutes
Total Time: 10 – 15 minutes

Ingredients

6 Tbsp unsalted butter
1/2 cup dark brown sugar
Pinch of salt
2 large apples, peeled and sliced
1 1/2 shots of Goldschläger

Vanilla ice cream
Cider donuts

You will need: Sauté pan, small glass such as a rocks glass

1. Melt butter in pan on MED/HIGH.
2. Stir in brown sugar and salt for about two minutes (see below).
3. Gently stir in apple slices and sauté for about 3-4 min.
4. Pour Goldschläger into small glass and then stir into pan. DO NOT pour alcohol right from the bottle into the pan.
5. Stir frequently until caramel sauce is honey consistency, about 5 min.
6. Remove from heat and immediately serve over ice cream and donuts.

Wingin’ It Tips and Prep Gallery

This is a very quick recipe without a whole lot to worry about, but there’s one thing I want to point out and one thing I want to tell you to avoid. Our first picture shows the early stages of the butter and brown sugar. It will look like grainy sludge that’s not playing well with the butter until it comes up to the right temperature. At that point it’ll start to smooth out. Adding in the apple slices will thin things out a bit too just as a heads up.

Now for the “don’t try this at home” public service announcement courtesy of our second picture. The original recipe is a flambe, intended for dramatic table service. When it comes to your home kitchen, the fire hazard from this technique makes it a bad idea. In a restaurant, doing this at table side means higher ceilings and no combustibles like drapes to dance around.

The second picture is not a video because I’m not going to be the one to teach you how to flambe. The second picture is only here to show you how high the flames get. Did I mention that you’re igniting molten sugar? Even...