Apple Fest returns to Lincoln Square Sept. 20

CHICAGO (WLS) -- ABC 7 Eyewitness News is connecting you with events and people in our community. Apple Fest returns to Lincoln Square Sept. 20 for its 27th year.

Rudy Flores, executive director of the Lincoln Square Ravenswood Chamber of Commerce, and Alejandro Munoz, chef at Lincoln Square Lanes restaurant, joined us in the studio with details about Apple Fest and how to make one of its treats.

Lincoln Square Apple Fest

Sept. 20, 2014

9 a.m.-5 p.m.

4700-block Lincoln Ave., Chicago

Admission: Free

Apple zeppole "Italian doughnut" recipe:

Yields 4-6 servings

Ingredients:

1 teaspoon vanilla

3 tablespoons sugar

4 oz. butter

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup apple cider

2 cups shredded apples

1 cup all-purpose flour

4 eggs

Frying oil (canola/olive)

Cinnamon/sugar mixture for tossing fried zeppole

Preparation:

1. In a sauce pan, combine butter, salt, 3 tablespoons sugar, water over medium heat. Bring to a boil.

2. Take pan off heat and stir in flour continuously with a wooden spoon or heat-resistant spoon until mixture forms a ball (about 3-5 minutes)

3. Transfer the mixture to electric mixer on medium speed slow. Add eggs one by one until each is completely mixed smooth. If not frying immediately, cover with plastic wrap and refrigerate.

4. In a deep pan pour enough oil to reach 2 inches deep and allow oil to reach 375 degrees

5. Using a small scooper or two small spoons, carefully drop tablespoon-sized drops into oil. Don't over-crow oil. Turn zeppole once or twice until golden and puffed (about 5 minutes)

6. Drain on paper towels then toss in sugar/cinnamon mixture

Apple bacon pretzel cheese curds recipe:

Ingredients:

2 cups of cheese curds

Seasoned flour

2 pints of apple cider

2 tablespoons baking powder

2 cups bacon bits

4 cups shredded apples

Salt pepper

2 cups pretzel crumbs

Preparation:

1. Have frying oil ready at 375 degrees in a deep pan or electric fryer. Soak curds in apple cider

Batter:

1. In a large bowl place pints of apple cider. In a fast motion, whisk seasoned flour into cider until a smooth, thick ranch dressing-like consistency is reached. Add shredded apples, salt, pepper and bacon

2. With a slotted spoon or strainer, take the curds and transfer into seasoned flour and mix well

3. Transfer coated curds into the batter and with another slotted spoon, fish out of batter making sure curds are covered in batter and carefully dropped into pretzel crumbs. Then quickly and carefully cook into oil until puffed and golden brown

4. Drain in paper towels and serve