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| Author |
Message |
chelsea
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Apples
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Oct 20 13:32 UTC 1995 |
Autumn is apples and other than garlic it is my favorite
cooking ingredient. Oh, basil is close, but apples...
Do you have a favorite recipe calling for apples? Care to
share it?
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| 130 responses total. |
chelsea
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response 1 of 130:
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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.
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scott
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response 2 of 130:
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Oct 20 16:12 UTC 1995 |
*cook* apples? Sacrelige!
<scott has based his life on the movie "Young Einstein" - always eating
apples, in any situation>
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omni
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response 3 of 130:
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Oct 20 16:53 UTC 1995 |
I used to roast apples over a campfire. Darn good if you ask me.
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popcorn
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response 4 of 130:
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Oct 21 04:42 UTC 1995 |
What is Calvados?
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chelsea
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response 5 of 130:
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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.
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eeyore
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response 6 of 130:
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Oct 22 04:35 UTC 1995 |
i cheat for apple sauce....i just cut the cored apples in half (skins left on!)
in the oven (airbake pans are wonderful for this), with the cut side down.
let 'er rip at about 350 until they are soft, and the mush up, removing skins
only if you are a wimp. if's i'm feeling adventurous, i might add some
cinnamon and/or nutmeg....but no sugar allowed!!! i like it tart!!!!!
(granny smiths are good...sor are mutzu's...:)
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popcorn
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response 7 of 130:
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Oct 22 12:56 UTC 1995 |
What's a mutzu? An apple variety, I guess?
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scott
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response 8 of 130:
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Oct 22 13:23 UTC 1995 |
Yah, Mutzu is an apple variety. Supposedly, in Japan they grow Mutzu apples
that weight a couple pounds, and you have to very elegantly carve them up and
serve them to your friends with a sort of ceremony...
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eeyore
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response 9 of 130:
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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. :)
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