Fresh and Easy Applesauce

APPLESAUCE IS A MAJOR COMMODITY IN ANY KIRBY HOUSEHOLD. THERE'S ALWAYS A BIG BOWL OF FRESH, HOT APPLESAUCE ON EVERY HOLIDAY TABLE, AND WE OFTEN HAVE IT IN THE FRIDGE WHERE IT'S READY FOR BREAKFAST, LUNCH OR DINNER. A POPULAR APPLESAUCE DESSERT WITH OUR FAMILY IS KNOWN AS APPLEJACK. IT INVOLVES BAKING ONE LARGE BISCUIT, COVERING IT WITH PLENTY OF APPLESAUCE AND A GENEROUS LAYER OF BROWN SUGAR AND CINNAMON, THEN STICKING IT IN THE OVEN TO BAKE UNTIL THE SUGAR IS CRISPY.

Applesauce is incredibly easy to make, and very good for you. We think it's best to use several different apple varieties. This gives the end product more flavor and better texture. Our favorite combination is Cortland, Jonagold and Ida Red or 20 oz. Over the years we've found that applesauce is just as delicious without sugar. The apples are usually sweet enough on their own (this year they're especially sweet!), and you can taste the flavor of each variety more when they aren't overpowered by sweetness.

While the traditional recipe is what you'll usually find on our table, some of us like to experiment! We hope you enjoy the variations. Let us know your favorite, and if you have one or two of your own!

 

KIRBY'S TRADITIONAL APPLESAUCE

  • 8 cups Apples, peeled, cored, and cut into chunks
  • ¼ cup Brown Sugar (optional)
  • ¼ tsp Cinnamon
  • 2/3 cups Apple Cider

In a saucepan, bring apples and cider to a boil. Cover, reduce heat to medium and simmer for 20-25 minutes, stirring occasionally.  Add cinnamon and sugar if desired. Simmer five minutes. Makes about eight cups.

 

Warming Spiced Applesauce

  • 10 Apples from Kirby's Applesauce Mix
  • 2/3 Cup Cider (or water in a pinch)
  • 2 inch piece Fresh Ginger
  • 1 Cinnamon Stick
  • 3 whole Cloves
  • Brown Sugar or Maple Syrup to taste

 Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove spices, add sugar to taste and serve hot!

 

SWEET AND MELLOW APPLESAUCE

  • 10 Apples from Kirby's Applesauce Mix
  • 2/3 Cup Cider (or water in a pinch)
  • ½ tsp ground Cardamom or 5 green Cardamom pods
  • 1 tsp Vanilla
  • ½ cup Honey, Brown Sugar or Maple Syrup

 Peel and core the apples, and cut them into large chunks. Add to a large pot with the cider and bring to a boil. Add cardamom, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. If applesauce appears dry, add a little more cider. Remove spices, stir in vanilla and add sugar to taste. Serve hot or cold.

 

HOLIDAY APPLESAUCE

  • 10 Apples from Kirby's Applesauce Mix
  • 2/3 Cup Cider (or water in a pinch)
  • 1 Orange
  • 1 Cinnamon Stick
  • 3 whole Cloves
  • 5 whole Allspice Berries
  • Brown Sugar or Maple Syrup to taste

 Peel and core the apples, and cut them into large chunks. Use a vegetable peeler to remove a long strip of zest from the orange, being careful to avoid the white pith. Combine the apples, juice from the orange, and the cider in a large pot. Bring to a boil. Add spices, cover, reduce heat to medium and simmer 20-25 minutes, stirring occasionally. Remove the spices, add sugar to taste and serve hot or cold.

 Tip: To make removing whole spices easier, try putting them in a metal tea infuser, wrapping them in a bit of cheesecloth or a coffee filter and tying with cotton string before adding to the pot. If you don't have whole spices, substitute ½ tsp ground cinnamon, a good pinch of ground cloves, ½ tsp ground allspice, and add closer to the end of cooking.

 Other Options: Try adding other fruit, such as raspberries, cranberries, peaches, pears, or plums. Add a cup or two in with the spices and continue with the recipe. Experiment with different combinations and different ratios to find your favorite!

 

Adding a liquor such as rum, brandy, or whiskey mid way through cooking allows the alcohol to cook off, leaving behind a sophisticated level of flavor.

Roasted Cauliflower

Roasted Cauliflower with Berbere Spices

We love to roast cauliflower – the high heat brings out the sweetness of this vegetable and the flavor is just so rich. Spices help add a little variety to the rotation, and Berbere really kicks it up! This spice blend has some heat to it, so go light if you don't like spicy food.

  • 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil 
  • 1-2 tsps Berbere Spices (available from Tranquility Herbals. alternatively, use chili powder or curry powder)
  • 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

In a large bowl, combine oil, salt, and spices. Toss cauliflower in oil mixture to coat. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

 

Refrigerator Pickles

With all the pickle cucumbers about now I thought I would share a great (and EASY) recipe that my family and friends love. They are crunchy, have terrific flavor, and best of all, NO canning processing is required, so it is quick too! Perfect for our summer meals! Enjoy, Melanie Cullingworth

  • 6 Cups thinly sliced pickling cucumbers (about 2 lbs)
  • 2 Cups thinly sliced onion
  • 1  1/2 Cups white vinegar
  • 3/4 Cup sugar
  • 3/4 tsp. salt
  • 1/2 tsp. mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. ground black pepper
  • 4 garlic cloves thinly sliced

Place half the sliced cucumbers in a glass baking pan (8-9 square works well) and top with half the onions. Repeat procedure with remaining cucumbers and onions.

Combine vinegar and remaining ingredients in a small saucepan and stir well. Bring to a boil and cook for 1 minute. Pour over cucumber mixture, let cool, then cover and chill in refrigerator for at least four days to develop the full flavor. May be stored in the refrigerator for up to a month.

Shaved Brussel Sprouts with Craisins and Walnuts

The strong flavor of brussel sprouts is balanced by the bright sweetness of dried cranberries and the nutty crunch of walnuts in this recipe.   

Ingredients

  • 1 small Onion, minced
  • 2 Tbsp Olive Oil
  • 2 lbs Brussel Sprouts, thinnly sliced
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup walnuts, chopped
  • Salt and Pepper to taste
  • Balsamic Vinegar (optional)

Saute onion in olive oil over medium heat, until golden brown. Add brussel sprouts and cover, cooking until sprouts are crisp-tender. Add a tablespoon of water if the pan becomes too dry and vegetables begin to stick. Season with salt and pepper.

Add dried cranberries and walnuts, toss to combine. Drizzle with balsamic vinegar before serving. Serve warm.

Note: to slice brussel sprouts, cut off the stem up to where the leaves begin and discard. Slice brussel sprouts width-wise into quarter inch discs.