Applesauce

We bought a mixed half bushel (approx. 25 lbs) of gala, fiji, golden delicious, and empire apples, along with 1/2 peck of macintosh and 1/2 peck of jonagolds. If we had bought all of these apples here in Nova, we would have paid about $2/lb and spent more than $50. We only spent $19 for all these apples in Gettysburg. This quantity (other than the 5.5 lbs we set aside to make apple butter) yielded 10 quarts and 3.5 pints of applesauce. We made this all in 3 batches and added cinnamon to one batch. We didn't use a food mill, food processor, blender sieve or anything else. We kept it pretty simple and just left our applesauce chunky.

2010 Results:  This year we bought 8 quarts each of golden delicious, empire, macintosh, and gala, and four quart of stayman and ozark gold apples.  In total, that is just over a bushel of apples, and it yielded 20 quarts and 6 pints of applesauce.  I believe we used 3 1/2 c of liquid (equal parts apple cider and water) for each batch.

Applesauce

water
apple cider
apples, peeled, cored, and chopped
sugar (opt)
cinnamon (opt)

1) Put about one inch of liquid (water/apple juice/apple cider, etc) in the bottom of a large pot.
2) Fill the pot with apples.
3) Cover and heat on med-high until it starts bubbling; reduce heat to medium.
4) Let cook until the apples are soft and mushy (about 35-40 mins).
5) Mash the apples and liquid together with a potato masher.
6) Taste and add sugar/cinnamon, if desired.
7) Ladle the applesauce into jars, leaving 1/4 inch head space. Lightly tap jar on counter to remove air bubbles.
8) Wipe jar mouth clean and seal.
9) Process in a hot water bath for at least 20 mins but not more than 30 mins.
10) Set jars to the side and let cool overnight undisturbed.

Batch #1: We used half water/half apple cider in the bottom of the pot. The applesauce was super sweet.

Batch #2: We used water with just a splash of apple cider in the bottom of the pot. We added 1 T cinnamon (next time I would reduce to 2 tsp). The applesauce didn't seem sweet enough, so we added 2 T sugar.

Batch #3: We went back to the half water/half apple cider combo, and it was perfect.

Dill Pickles

We finally cracked open the first jar of dill pickles that we canned back in August. They are pretty good...a little salty and not quite as crunchy as I'd like, but I'd definitely make them again.

Dill Pickles

8 lbs. 3-4 in long pickling cucumbers
4 c white vinegar
12 c water
2/3 c pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill head or dill seed (we used dill seed)

1. Wash cukes, trim off blossom end and place in an ice bath for at least 2 hours.
2. In large pot over med-high heat, combine vinegar, water, and pickling salt; bring to a rapid boil.
3. In each jar, place 2 half cloves garlic, 1/2 tsp. dill seed, and enough cukes to fill the jar (really cram them in there). Then add 2 more garlic halves and a dill sprig.
4. Fill jars with hot brine and seal.
5. Set aside and wait for the lids to pop. It may take a while and it may require a light finger tap on the lid. (Note: we did not do the hot water bath as called for in the recipe. Based on the reviews, this makes the pickles soggy.)
6. Let sit for 8 weeks before eating.

Variations: add jalapeno slices, crushed red pepper seeds and/or mustard seed

Salted Fudge Brownies

These brownies turned out different than I expected but were still very good...and they got rave reviews from my colleagues. I totally thought I overbaked these as I put them in for the full 35 mins and the top looked really hard. However, the mix of a crispy outside and a fudge-y inside was great. I could do without the salt, so next time I might leave it out.

Salted Fudge Brownies

3/4 c unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
1/4 c + 2 T unsweetened cocoa
2 c sugar
3 large eggs
1 1/2 tsp vanilla extract
1 c flour
1/2 tsp sea salt

1. Preheat oven to 350 degrees.
2. Grease 8x8 inch baking dish (the original recipe called for 9x9).
3. In a medium saucepan, melt butter and chocolate over very low heat, stirring occasionally; remove from heat.
4. One at a time, whisk in cocoa, sugar, eggs, vanilla and flour.
5. Pour batter into prepared dish.
6. Sprinkle sea salt evenly over batter. Swirl through with butter knife.
7. Bake for approx. 35 mins. until edge is set but center is still a bit soft and a toothpick inserted in the center comes out coated with a bit of batter.
8. Cool brownies in pan for 1 hour. Refrigerate until firm, about 1 hour.
9. Cut and serve at room temperature.

Baked Potato Soup

This recipe is hands down the most flavorful potato soup I've ever had! I followed the linked recipe as written, except I scaled it up to 6 servings and used 2:1 heavy cream to milk in place of the half and half. It actually made too much, so the 4 servings should suffice for a dinner and lunch for both of us. The below is how I intend to make it next time to give it a thicker texture.

Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 c chicken broth
2 large baked potatoes, 1 cubed and 1 mashed
1 c half and half
1/2 tsp hot pepper sauce
cheddar cheese, shredded
green onions, chopped

1. In large saucepan, cook bacon until crisp; set bacon aside.
2. Saute onion and garlic in the bacon drippings until tender.
3. Stir in flour, salt, basil and pepper; mix well.
4. Add the broth and bring to a boil; boil for two minutes.
5. Add the potatoes, cream and hot pepper sauce.
6. Heat through, but do not boil.
7. Garnish with bacon, cheese and green onions.

Cheddar Beer Fondue

We made this last night as a final hurrah before we begin the pre-wedding diet :-) (we'll see how long it lasts!) We used apples, broccoli, cauliflower, celery and bread as dippers. This time we used Yuengling, but I've also used Miller Lite. Any beer will work, but darker beers definitely bring a stronger flavor to the fondue. Although the recipe calls for a fondue pot, it's easy to make on the stove.

Cheddar Beer Fondue

1 lb cheddar cheese, shredded
1 T flour
1 1/2 tsp dry mustard
dash cayenne
3/4 c beer
2 tsp worchestershire sauce

1. In a fondue pot, combine beer and worchestershire.
2. Set temperature to 375 degrees and heat until bubbling.
3. Gradually add cheese mixture, stirring constantly until cheese melts smoothly.
4. Reduce heat to 200 degrees and serve.

Mexican Corn Chowder

We made this corn chowder a couple of weeks ago, and I wanted to make sure to post it before I lose the recipe. We used fresh corn from the farmer's market. I had to make a few substitutions on the spices based on what we had/could find. Next time, I hope to use the specified versions.

Mexican Corn Chowder

4 slices bacon, cooked and crumbled
1 medium onion, chopped
2 celery stalks, chopped
1 jalapeno, chopped
1 tsp ground cumin
1/2 tsp smoked paprika (we used regular)
1/4 tsp ground chipotle chili powder (we used mexican chili powder)
1/2 tsp salt
black pepper, to taste
1 potato, peeled and diced
2 T corn meal
2 c chicken broth
1 c milk
1 tsp dried oregano
2 ears of corn, kernels cut from cob; reserve one cob
1 handful cilantro, chopped

1) Cook the bacon in a large pot; remove from the pot and set aside.
2) Saute onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper in the bacon grease until soft, about 5-7 mins.
3) Add the potato and cook for 5 mins.
4) Sprinkle the corn meal over the mixture.
5) Add the broth, milk, oregano, corn kernels and a cob.
6) Bring to a boil, reduce heat to low, and simmer covered for 30 mins.
7) Remove from heat and stir in the bacon and cilantro; remove the cob.
8) Serve immediately.

Apple Pancakes with Apple Topping

We had four apples (3 macintoshs and 1 mystery apple) from the farmer's market that I wanted to use up before we go on vacation tomorrow, so I made apple pancakes for breakfast this morning. The pancakes were a bit bland by themselves; however, they were fantastic with real maple syrup and the apple topping.

Apple Pancakes

1/4 c butter, melted
1 egg
1 c milk
1 c shredded apple
1 1/4 c flour
1 1/4 tsp baking powder
1/4 tsp cinnamon
1 T sugar
butter for the skillet

1. Combine butter, egg, milk and apple.
2. In a separate bowl, sift together flour, baking powder, cinnamon and sugar.
3. Stir flour mixture into the apple mixture, just until combined.
4. Fry pancakes in a hot, buttered skillet.

Apple Topping

2 small-medium apples, peeled and chopped
2 T butter
2 tsp lemon juice
pinch of sugar, to taste
pinch of brown sugar, to taste

1. Mix apples with lemon juice.
2. In a small skillet, melt butter over medium heat.
3. Add apples and sugars.
4. Simmer over med-low heat until apples are soft.