Tuesday, December 23, 2008

Where Did The Apples Go?

Thanks to Diane coming over late this fall to cut up the not so perfect apples from our diseased tree, we each gleefully put half a gallon of applesauce into our freezers and coincidentally in recent days, thawed some out and made use of it in two very different and delightful ways.

A delicious apple cake at her house for Seattle's cold holiday week -
And over at my place - the chunky sauce heated up with jalapeno peppers, fresh ginger, cinnamon and cardamon to accompany grilled pork chops. Very good and luckily so because the grilled pork chops it accompanied - although delicious - were a tad charred.

In the past I've composted the apples from the little diseased tree - they have scabs, the flesh mushy and speckled brown.
This year my goal was to glean everything from the garden...and applesauce was the perfect calling and darn easy.

Put the peeled chunks of apple in a pan..add an inch or two of water so the apples don't stick and cook them down on low heat. We choose not to add sugar or spice, just the juice of a lemon.

Apple cake on a Winters day...
Apples and pork on a cold and windy night.

I bought the pork directly from the Hidden Meadow Ranch in Mount Vernon, just north of Seattle. Well worth the hours drive north on I-5 - the pork is some of the best I've eaten, particularly the bacon!

WHERE DID THE BACON GO?

2 Comments:

Anonymous Diane said...

Love the post! I'd like more details on how you spiced the apple sauce, Jenise. I think that apple sauce is like a blank canvas--put whatever you want in it, and make it different every time. I've never thought about making it hot, so please, more details.
My apple spice cake was good, made from the Williams Sonoma cookbook. I used about 2/3 of the sugar they suggested, and it still tasted too sweet for my preferences, but it has been a nice 'grab and go' item for me and my family on these dark, cold days. It was chunky, but for this cake, it tasted right.
We also piled on applesauce, thawed right from the freezer with no spices or sugar added, for our Chanukah latkes. They were extra special because I used duck eggs from the Madison Market in Seattle which added richer flavor.
Heavy food tastes so good in the winter! Your blog is great, Jenise! It makes me want to cook.

Saturday, December 27, 2008  
Blogger Jenise said...

Glad the blog inspires you to cook!

The spicing of my applesauce -

3 cups of chunky sauce
1/2 of a 2 inch jalapeno pepper (hot- I tasted it before I used it)
1/2 inch of grated ginger
1/4 teaspoon cinnamon
1/8 teaspoon cardemon

Heated for 15 minutes and served.

Wednesday, December 31, 2008  

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