Getting Saucey!

Mmmm smell that Fall air! Brings to mind the warmth of a cozy blanket, a good cup of tea, the scent of spices and...APPLES! Yes apples! I have been waiting for this time of year to see all those overloaded bins and bags of apples in the store! Apples have soooo much potential for so many delectable canning treats! Last Fall I had not yet learned the joy that is canning so I didn't get to have all this fun! So be prepared to see several blog entries in the very near future featuring this sweet, tart and tasty Fall fruit!

I have a very dear friend whom I can with frequently named Michele. And she too has been looking forward to apple season. So when I bought several bags full of Granny Smiths and Galas this past weekend and decided to make some homemade applesauce (because I know two adorable kiddles that love applesauce!) I figured it would be a great opportunity for some long awaited girl time between me and one of my dearest friends. Usually, we get a big group of gals together from Circle and have canning parties, but sometimes its nice to have a bit of one on one time too and it had been a fair bit of time since we had been able to just have coffee or tea (or in this case, cheeseburgers) and chat over a bubbling pot. So she came over this morning and after a quick trip to the store to get a few last minute necessities (jar labels and the aforementioned cheeseburgers, canning requires energy you know!) we set to work!

For this spiced applesauce we used:

10 lbs peeled, cored, sliced and quartered Granny Smith apples
2 lbs peeled, cored, sliced and quartered Gala apples
Ascorbic acid (mixed with water, to put the slices in while processing the other apples to prevent browning, available in your local store's canning section)
Water
4 tablespoons of lemon Juice
3 cups sugar
4 teaspoons Apple Pie Spice

I got this recipe from the Ball Canning and Preserving book, which is like the ultimate tome of canning. The apple pie spice, however, was my idea as I thought it would lend an incredible flavor to the sauce. As usual with canning, clean and sterilize your jars, either in boiling water or your dishwasher. Put all your caps in a saucepan of water that has been boiled and then the burner turned off, and fill your hot water bath canner and set the water to boiling. Make sure to also sterilize your tools (Ladle, funnel, bubble popper, etc. I let them hang out in the canner on the jar rack).

First, we used my favorite kitchen utensil, the apple corer, peeler, slicer. (Say that three times fast I dare you!) Once they went through the gadget, the slices were quartered. Smaller pieces are easier to break up later. Place the apple pieces in a bowl of water with ascorbic acid (following the directions on the container)  to prevent them from browning while you cut up the other apples. 12 pounds of apples takes a bit of time to get through and I did learn its best to remove the stems of the apples. Though, if you want to make your canning companion laugh at the ridiculous curse words and phrases you sling about as you fight with the contraption, by all means leave them in place. I know Michele got quite the chuckle out of it.

Once you have all your apples cut up, drain them and load them into a non-reactive stockpot. I recently learned that this typically means enamel or stainless steel. Do not use aluminum or cast iron unless the aluminum is anodized or the cast iron is enameled. These will cause icky reactions with the acid in the fruit that can not only cause an odd taste to your food, but throw off the pH that is necessary to maintain to ensure proper food safety when doing home preserving. Add enough water to the apples to prevent them from sticking. Cook over medium high heat until they come to a boil, and then let them sit at a gentle boil, stirring occasionally, for about 20 minutes.

Remove the apples from the heat. Breathe in that delectable smell. Mmmmm. Smells Fallish doesn't it? Let the apples cool for about 5 minutes and strain off any excess liquid. We did this in batches in a colander in the sink.

Transfer the still warm apples into the stock pot again and process with an immersion blender, or you can do them in batches in a food mill or food strainer. I opted for the immersion blender as its less time consuming and messy. Careful, some of those apples are quite hot! (Learned that the hard way too!)

Once you have blended the apples down to your desired consistency (you can leave some chunks if you like your applesauce that way) return to the heat and add the lemon juice, sugar (or leave it out if you don't want it to be any sweeter than the apples are naturally, this is a totally optional step.) and add in your spices (again completely optional).

Let this come to a boil over medium-high heat again, and then lower to low and continue to boil gently as you begin to fill your jars leaving 1/2 inch of head space. Wipe the rims, eliminate air bubbles, cap and twist on the rings to finger tightness.

Process the jars. Whether you use quart or pint (I used pint) sized jars, they need to process for 20 minutes. Remember, do not start timing until the water is at a boil once the jars are immersed in the water and be sure there is at least an inch of water over the tops of the jars.

After the 20 minutes is up, lift out the jar rack and let them sit for about five minutes before transferring the jars to a towel or cooling rack where they can rest undisturbed for at least several hours. Do not adjust the rings or tilt the jars during this time as it can effect the sealing process.

Listen for that delightful *PING* that means your jars are sealing. I just love that sound, and usually Michele and I dissolve into cheering and giggles. (We're silly like that, and that is why we are friends!) Label, and store in a cool place, like a pantry, out of direct sunlight and they should keep for several months if not at least a year! (If it even lasts that long!)

Canning is a rewarding hobby that is just wonderful to share with great friends and family. Get a group of your friends together, everyone pitching in on produce and jars, and split up the 'fruits' of your labors! More hands make light work and the incredible conversations you can have over a bubbling pot of applesauce, jam, or even pickles and soup stock, are certainly entertaining while you await the results of all your hard work! Its a great 'girls day' activity, especially as the weather gets colder. Its always warm in the kitchen, whether its from the cooking you're doing, or the love you share with those closest to you at the hearth of the home.

Brightest blessings!

And Now the Rest of the Story...

When we left our story, the three sisters had prepared some tasty pork and Bowl of Comfort for dinner before the premier of "Once Upon a Time." There was also a fantastic musical performance by Kelly as she created the night's dessert! And what was for dessert? Why a gluten free pear tart!

 

My sister Kelly, has Celiac disease, which is a condition that prevents the body from properly breaking down the gluten in foods. Gluten is in most breads, pastas, pastries and even in a lot of your favorite seasonings. As such, we have to sometimes be a bit careful with what serve at family dinners, as the gluten creates an almost allergic reaction that makes my sister very ill and could lead to more troubling complications if its a large quantity. A friend of mine, Gene, from Circle has a pear tree and had given me a box of about sixteen pounds of the tasty fruit, and when I told Kelly this, she wanted to make dessert in the form of a tart that we all could enjoy!

 

For Kelly's Fabulous Gluten Free Pear Tart:

 

Gluten Free Graham Crackers

Whole Almonds

Cinnamon

Honey

Butter

Four-six good sized pears, peeled and sliced

Raw sugar

Apricot preserves



 

 

 

 

 

First you'll want to peel and slice the pears. You can set the slices in a bowl of water to keep them from browning so your tart looks pretty.

Spray a tart pan with cooking spray and preheat the oven to 400 degrees.

(I really think Kelly could be a hand model)

Break up the graham crackers into a food processor work bowl.

Add the almonds and pulse until the mixture resembles fine crumbs. Its okay if you have a few big nut pieces.

Add some cinnamon for a dash of flavor.

Pour the mixture into a mixing bowl and add one stick of melted butter, a drizzle of vanilla, and some honey for sweetness and to help keep the mix together. Stir until the crumbs are moistened.

Flatten the mixture into the tart pan, making sure to push it up the sides too, pressing gently. Look at that lovely manicure. She could give Vanna White a run for her money!

Bake the tart crust in the oven for about five to ten minutes, just to let it set up a bit.

 

Meanwhile, empty the preserves into a microwave safe bowl. Add about 1/4 a cup of honey, a dash of cinnamon and a dash of nutmeg. Microwave for one minute, or until the mixture is of a drizzling consistency.

Drain the pears and let them dry just a bit before arranging them in the tart pan, working from the outside in.

Add a little sprinkle of cinnamon.

Pour the preserve/honey glaze over the top of the pears, making sure to cover all of the fruit in its tasty goodness.

 

 

 

Using one packet of raw sugar, sprinkle it over the surface of the tart. This gives it a nice finish and a little bit of caramelizing on the top.

 

Bake for about fifteen minutes, or until the pears start to brown a bit. Let cool before serving.

 

 

Now that the tart was done and dinner was eaten, it was time to grab a slice of that sweet tasty pearness and find out what this season has in store for us. A cup of tea topped off the evening quite nicely. And Kelly's tart was amazingly tasty! We all agreed the graham-nut crust would be a definite keeper for future desserts! Its always great to learn some alternatives to cooking when we have to deal with a loved one with a food sensitivity. It can be a fun and creative way to ensure your tasty treats can be enjoyed by the whole family.

 

Brightest Blessings!

Once Upon a Time...

Once upon a time there were three sisters, two kiddles and a really good tv show that aired on Sunday nights. Being rather skilled in the kitchen, these three sisters would gather on Sunday nights to watch said tv program and make very tasty dinners together. This was one of those nights. But not just any night. This was the second season premier of ABC's "Once Upon a Time" which had been eagerly awaited. The weather that week had started to turn a bit towards the cooler side and so we decided the best thing to have was...A Bowl of Comfort!

What is a bowl of comfort you might be asking yourself? Well it is this rather tasty take on a traditional Irish dish called Colcannon, which is boiled and mashed potatoes and cabbage. With my sister Tara's recipe however, we usually add sauteed onions and diced ham or prosciutto. This particular evening however, my other sister, Kelly was joining us and has a gluten intolerance so we had to skip that particular part. With or without the meat in it, its still amazing.

To make A Bowl of Comfort you will need:

Peeled, chopped, Yukon gold potatoes (pounds according how many people you are feeding. Usually calculating about two good sized potatoes per person)
Shredded cabbage (Or, you can use store bought packaged cole slaw mix, then you get a bit of carrot and red cabbage too!)
Chopped onion
Diced prosciutto or ham (Optional and omitted this time but typically included)
Season Salt to taste
Butter (Yeah we don't measure, we practice the glop and splash method. This would be the glop)
Milk (And here is the splash!)

 

 

Cover the chopped potatoes with water and boil, just like you would in making mashed potatoes.

 



In a skillet, saute the onions in a bit of oil, and then add the cabbage. (At this point in the actual making of this dish, we were treated to a phenomenal Broadway-esque performance of Kelly singing a song about making dessert, which will be a featured blog later this week....the dessert, not her performance!)

Once the potatoes are tender, drain and return to the pan. Season generously to taste with season salt. Now here is where the glop and splash method comes into play.

 Glop in that butter!

 

Splash in that milk!

 

Using a mixer, or a hand masher, blend his until its semi-lumpy mashed potatoes. Unless you don't like lumps, then keep on going until smooth or use a ricer. But be careful as Yukon's can get gluey.

Now add in the saute cabbage and onions and mix well.

Now usually we would add in some sauteed prosciutto like I said, but since we didn't this time around, we instead had some beautiful pork steaks that Tara pan seared. It made a well rounded, delicious dinner.

Once dinner was served, we all sat around the table had our usual dinner conversation that wandered from "What did you have for lunch?" to the latest celebrity gossip, and whatever had happened at school that week for the kids. There was also talk of the family, Kelly's job, Tara's job, my non job...and so forth. I love family dinners. We have so much fun! And there is still more fun to be had! Our show was about to start! And of course there was still...dessert!

To be continued....(Dun dun dun!)

 

Brightest Blessings!