Almost Gam’s Applesauce

Falling for Apples

I don’t know where the pumpkin spice craze started. And, now that there are Pumpkin Spice Triscuits available for your tasting pleasure, I think we have perhaps taken it a bit too far.

The funny thing is that I actually like the Pumpkin Spice flavor (scent/color/lifestyle). The occasional pumpkin spice latte can be just what the doctor ordered. But it is by no means the only flavor representative of Fall. If you ask me, the real flavor of Fall is apples.

If you have been anywhere near a produce market or stand recently you, I am sure, have seen that the apples have come in. There are the usual stand-by Fuji and Golden Delicious, of course. But, October has also ushered in the Jonagolds, Pippens, McIntoshs and Ambrosia apples with the Arkansas Blacks not too far behind.

I love apples. They’re crunchy. They’re sweet. They are an easy and portable snack. As a family, I think we go through at least three dozen a week—just grabbing one and eating it. And at this time of year, it is fun to try out all of the different varieties.

Not all the apples I buy are grab and go, though. Some are better suited for other things like cakes and crisps. And, the best use of apples to me, besides the obvious, is for applesauce.

Applesauce is great on it’s own, or on the side with a pork roast. Use it as a dipping sauce for some really great Vermont cheddar and you will thank me. Add some to a spice cake for added moisture. Spoon a little on your oatmeal…the list goes on. And of course, in my family, it goes on Ebelskiver!

My favorite applesauce was my grandmother’s. Unfortunately, her recipe has been lost along with her equally fantastic apple chutney recipe. And, I’ve looked everywhere to no avail. It was super chunky with a lot of cinnamon and raisins…maybe a little ginger.

Also, she was very specific about what apples she used. Gam’s applesauce was probably more of a compote that a sauce. It was pretty thick. I haven’t given up the search, though. I will find it. And when I do I’m making a big batch…

In the mean time, this is a close as I can get.

Almost Gam’s Applesauce
Makes about 2 1/12 quarts.

Watermelon Cooler

The perfect summertime fruit.
At Piedmont Grocery, we are loving that delicious watermelons are back in season. They’re crisp, juicy, and sweet!

You can make your own Watermelon Juice or Cooler. Here are two variations of the same recipe, one with no added sugar that highlights the natural flavor of the melon, and the other is more festive, sweet, and bubbly.

Watermelon Juice—or Cooler
Ingredients
6 to 7 pounds of seedless watermelon, cut into cubes
16 ice cubes
Juice of one lime (for the juice)
1 liter Lorina French Sparkling Lemonade (for the cooler)

Directions
Working in batches, puree the the watermelon with ice cubes in a blender. If you are making the watermelon juice, add the lime juice proportionate to the amount of watermelon in the blender (for example, if you are working in two batches, add half the lime juice for each batch.)

If you are making a cooler, after the watermelon is pulverized, slowly add the sparkling lemonade to the blender—set on the lowest speed.

Pour the liquid into a large pitcher or directly in glasses. Make the next batch with the remaining ingredients, until you have used all your ingredients.

For larger quantities, you can use a punch bowl or even a stock pot to hold all the liquid.

Peach Hand Pies

Easy As Pie
This Sunday I will be hosting a half dozen nine and ten-year-olds for a baking workshop that I donated to our school fundraising auction, and I am actually looking forward to it.

One of my missions in life is to get kids cooking, and being creative in the kitchen. The good news is that these kids want to learn to make their own treats, so I am hoping for minimal batter on the ceiling. That being said, I’m hedging my bets…which means we’re going to make it easy this time around. There will be nothing involving hot sugar or hot oil. Just the thought turns my hair white!

The kids will make use of the gorgeous, seasonal fruit—we will make some mini fruit tarts and a lemon cake, as well as Peach Hand Pies (‘cause nothing is better than pie that travels). Of course, no baking class would be complete without chocolate, so we will be doing something with chocolate, though I haven’t found the perfect option yet…decisions, decisions. All of this in only four hours? No problem.

Although the fresh peaches that are available are just starting to get good, I am going to use frozen for the Peach Hand Pies to make life easier. Peeling and slicing peaches will take too long. The good thing is we just got some beautiful frozen peaches in from Oregon that will do the trick nicely.

Peach Hand Pies
Makes 6 6-inch circular pies Read more…

Grilled Cherry Milkshakes Recipe

Get ’em while they’re ripe.
These sweet, delicious signs of early summer have arrived in the market, and we can’t get enough of them. They’re only at their peak for about a month—so, don’t hold back!

We love eating them fresh Read more…