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.

response 25 of 130:

Oct 1 10:42 UTC 1997

Once of the owners of the Dexter Cider Mill will be at Kitchen
Port, in Kerrytown, today, at noon.  She will make three recipes
from her apple-based cookbook.  I've attended a couple of her
demonstrations and they are wonderful.  Alas, I'll be working,
but I thought it was worth mentioning to anyone with the time
and the interest.

response 27 of 130:

Oct 1 23:15 UTC 1997

Neat!  Wish I'd logged in earlier.

response 29 of 130:

Nov 22 18:23 UTC 1997

Silvia and I went to Alber's Orchard out near Manchester a couple of 
weeks ago.  The apples were really good and the cider was tasty, too.

response 31 of 130:

Sep 7 15:14 UTC 1998

I don't want to sound immodest, but the recipe isn't really all 
that special.  What's important is knowing how to mix the ingredients of 
the crust and how to pick the apples.  I'll try to write it all down, 
though, and post it here.

response 33 of 130:

Sep 8 02:49 UTC 1998

I have tasted it.  I was, thanks to the fact that my home room teacher was
the advisor, on the board of the literary magazine at my junior high, and we
were the judges for the cooking contest.  I recall it being rather good.