Sunday, September 6, 2009

On the menu: Apples

Our apple tree is in over-achiever mode this year. Yesterday, we picked a handle-breaking basket-load of fruit. Personally, I don't really care that much for applesauce, unless it's sharing the plate with some sour cream and crispy potato pancakes. Thus, I am presented with the challenge to transform our bounty of sweet (and slightly mealy) apple goodness into not just apple mush, but something elegant and tasty.

Since I don't have much of a sweet tooth I am thinking of at least one possible combo: roasted with bacon, blue cheese, walnuts and....?

Technicalities aside, I love the fact that I can walk out into my yard and go "shopping" for fruit like this. 

Let the cooking (and eating) begin...



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Tom said...

My friend Teri suggested the following use for the apples:

"Apple Pudding (Brit-type pudding, like not-quite-cooked, gooey, eggy cake -- I mean those adjectives in a good way)

Cream 1/2 c. shortening and 1 c. sugar. Add 1 egg and 1 c. flour, 1/4 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda, 1/2 c. chopped nuts (optional, but nice), and 3 medium peeled, chopped apples. Bake at 350 degrees for 45 minutes in a greased 8 x 8 pan. Serve warm with whipped cream or caramel sauce.

Teri's notes: Batter is very, very thick -- you will have to spread it evenly in the pan, it won't pour from the bowl. Half inch dice is nice for the apples, but can be larger or smaller, just depends how much firmness you want in them after cooking, don't need to be too precise about it. Pudding is quite sweet itself -- Mom always made it with homemade caramel sauce but I like it plain also, and I like it refrigerated the second time around, something about the egg, makes it kind of bread pudding-ey or something. Yum."

EmilyEE said...

Um, cooked apples and a little kraut over some pork, Tom. It satisfies.