Sunday, January 13, 2013

Apples Kick Butt

Tolman Sweet
Golden Russet
Black Oxford
Gray Pearmain
Pumpkin Sweet

Creative color names in the latest L.L Bean catalog?


But in my kitchen they are the remnants of the amazing heritage apple CSA (remember Out on a Limb from my last post?).  After incorporating my bi-monthly deliveries into everything from curry to cakes and sausage, onion & blue cheese hash to pies, I'm down to one simple favorite:


I love it cold on greek yogurt or ginger ice cream.

I love it warm topped with toasted walnuts.

I love it room temperature with a fresh peanut butter sandwich.

This time, I've added a bag of cranberries from Ricker Hill, the last slosh of apple cider in our frig and a few spices: Saigon cinnamon, ground cloves, and fresh ginger (a generous grating). At the end, I'll swirl in just a touch of maple syrup - I want to leave most of the sweetness up to the apples. I left the skins on as many as I could and when it's done, it will be thick and chunky - a gorgeous pinkish, scarlett color from the berries. But right now, the aroma of tangy apples and sweet spices fill the kitchen and I'm happy.  Happy to spend less time unpacking and settling into our new home and more time LIVING in our new home (my excuse for the 6 week gap in my posts - life happens).  In fact, I've been baking up a storm this weekend: chocolate cake with coconut pudding filling, peanut butter brownies with chocolate ganache, banana gingerbread snack cake - all this three days after a batch of mammoth-sized, rum kissed chocolate chip cookies.

What can I say?  I LOVE my new kitchen!

And as the temperature dips back down this week, we'll be cozy inside with our sauce.  Apples kick butt.  That's all there is to it.  So go grab your favorite fruit (apples, pears, cranberries, blueberries...) and make some sauce.  You won't be sorry.