response 1 of 130:

Oct 20 13:51 UTC 1995

I forget whether I've entered this before, so if it looks
familiar, I apologize for the rendundancy.  This is an
easy way to make outstanding, chunky, full-flavored 
applesauce.  This isn't the baby food-style stuff you
get in jars.  This is applesauce for lumberjacks.  Enjoy.

         ***  Eve's Original Applesauce ***

 *Wash, core, and chunk enough apples to fill a 5 quart
  crockpot to the brim.  This quantity is something like
  4 lbs. or 2/3 peck of apples.  I used a mixed batch of
  seconds.  The more varieties of apples involved the better. 

 *Add 2 Tbsp. ground cinnamon
      1/2 cup (packed) dark brown sugar
      2 Tbsp. Calvados
      1 Tbsp. fresh lemon juice

 *Cover, set to low heat, and let 'er rip for about 12 hours.

 *Stir until at desired consistency.  The residual peels are 
  not a problem and add to the texture but if they bother you
  then just allow the sauce to cool and run it through a 
  food processor.

 *This freezes very well.  

response 3 of 130:

Oct 20 16:53 UTC 1995

  I used to roast apples over a campfire. Darn good if you ask me.

response 5 of 130:

Oct 21 12:33 UTC 1995

A French apple brandy.  Now, when you go to buy it you're going to gasp
and put your wallet back into your bag.  But don't.  It makes this recipe,
is wonderful in apple spice bread, apple chutney, etc. And it goes a long
way.  I've been making this applesauce for maybe 8 years now and my
original bottle is about a third full. 

response 7 of 130:

Oct 22 12:56 UTC 1995

What's a mutzu?  An apple variety, I guess?

response 9 of 130:

Oct 23 17:55 UTC 1995

they've really only been around here for about 7 years...but they are my
absolute favoreite......VERY crisp, tart,  not too juicy...they make megs
happy.  :)

response 11 of 130:

Nov 11 14:28 UTC 1995

I attended a cooking demo at Kitchen Port a few weeks ago when the owner
of the Dexter Cider Mill shared her recipe for an amazing curried squash
soup. It was wonderful soup but called for some oil and used half and half.
I tried it with a few lower-fat substitutions and found it didn't at
all change the "creamy" experience.  


            *** Curried Squash Soup ***
     Adapted from _The Dexter Cider Mill Cookbook_

Ingredients:
   1 cup chopped onion
   1/4 cup vegetable broth in which to saute onions
   1 1/2 teaspoons curry powder
   2 small (1 1/4-pound) butternut squash,
     peeled and cut into 1 inch cubes
   2 medium Winesap or Macintosh apples, peeled and chopped
   1 (14-ounce) can vegetable broth
   1 1/2 cups water
   1 1/4 teaspoons salt
   1/4 teaspoon pepper
   1 (12oz.) can evaporated skim milk

Garnish:
   Chopped parsley or chives
   Dollop of sour cream

Directions:

   In a heavy 4 quart saucepan saute the onion in 1/4 cup vegetable broth
until translucent and tender (approx. 10 minutes).  Add more broth as
needed to prevent sticking or browning.  Add the curry and stir constantly
for one minute.  Add the squash, apples, 14 oz. broth, water, salt and
pepper. Bring to a boil and reduce the heat to low.  Simmer, covered, 45
minutes or until the squash is very tender, stirring every 10 minutes or
so.  Remove from heat and allow the mixture to cool until it can safely be
pureed with either a hand blender or in the food processor.  Process until
very smooth and totally chunk-free.  Stir in the evaporated skim milk and
reheat to serving temperature.  Garnish the individual servings with
parsley or chives over a dollop of sour cream. 

Serves 6. 
 

response 13 of 130:

Nov 16 15:28 UTC 1995

When I used to cook for a living, we made this to serve with chicken breasts.

Heat butter in a saute pan
put in some brown sugar and stir
put the apple slices in pan and toss till warm and 
        coated with butter and sugar
drizzel apricot brandy (a little) over mixture and heat
serve over chicken, accept applause.

response 15 of 130:

Nov 29 20:23 UTC 1995

Calvados should be available at a full-service liquor store, one
that tends to carry more wine than beer. ;-)

It's imported and expensive but goes a long, long, way.  Treat 
yourself, you're worth it.

response 17 of 130:

Sep 17 10:54 UTC 1997

Time to revive this excellent item.  Question: Does anyone have a
favorite method or tool for peeling and coring apples?  We have
a few devices in our kitchen, ranging from the standard corer knife
to a small wheel-like object with blades for spokes that you press
down on the apple (or pear) and it sections and cores in in one
stroke, to a crank-driven machine that peels and spiral-cuts
apples of a certain size.  (It doesn't work on the big commercial
ones.)

Also, does anyone have a favorite orchard to go apple-picking at?

response 19 of 130:

Sep 18 03:51 UTC 1997

I usually leave the peel on the apple.  For coring, I cut the apple in half
with a knife, then use a teaspoon sort of like it was a melon-baller, to scoop
out a hemisphere-shaped piece of apple core.

Dunno any good apple picking places.  But Wiards is a bit scary, especially
when their haunted barn and hay rides are in full swing.

response 21 of 130:

Sep 18 12:03 UTC 1997

My favorite cider mill is Franklin Cider mill, although I haven't
been there is maybe 15 years.  It was already getting very commercial
last I saw of it but it was where my high school crowd went 

response 23 of 130:

Sep 18 15:43 UTC 1997

<valerie topples over laughing, picturing a bowlfull of intimidated apples>


Those apple-corer tubes always seem to take out a lot of apple flesh.  It
seems like a waste.