Indy Style

Indy Jazz Community to Celebrate its Heritage, Future

Oh, the sweet sound of music in the city! On Nov. 17, live jazz will flow throughout the evening with performances by established pros and top jazz students from area universities. We learn more from  Rob Dixon, Indianapolis saxophonist and Leader of Jazz Futures, and North Central High School Student and Jazz Futures Member Graham Helft.

About the 2016 Jazz Legacy Showcase:

Thursday, Nov. 17

Indiana Landmarks Center, 1201 Central Ave., 46202 MAP

6:30 p.m. Doors open for cocktails; music by the Indianapolis Jazz Collective

7:00 p.m. Dinner and program

Plus, invited guest artists and Jazz Futures (high school-age jazz students led by Rob Dixon).

Tickets: $75 per person, including premium dinner buffet and non-alcoholic beverages.

$65 for members of the Indianapolis Jazz Foundation. Cash bar.

Tickets and membership information: www.indyjazzfoundation.org or www.indyjazzfest.net.

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How to make Apple Pie Tacos

INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!

Apple Pie Tacos are easy, delicious, and kids love them! 

Apple Pie Tacos

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1-1/2 teaspoon cinnamon, divided 
5 ROCKIT® apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream 

1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately! 

Apple Pie Tacos (WISH Photo/Annessa Chumbley)

Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl. 

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