When I was a child, I always wondered why people wanted the air to get crisp! According to my grown up people, it meant it was getting cooler. From then on, everything time I heard 'crisp', I thought of cold . . . even when crunching down on crisp potato chips. It is funny what and how we take things from our childhood!
Anyway, even in California, we have hopes for crisp weather which means apple season. We have a favorite grove where we buy interesting types of apples and then spend the next few months scenting the house with all things apple. One of my fast recipes that goes well with just about anything is chunky applesauce. It goes with pork. It is tasty instead of syrup on waffles or pancakes. It is fun over a scoop of ice cream. I even like to have a small dish of it to finish off a sandwich lunch at home.
Homemade applesauce begins with six to eight apples, peeled, cored and chopped coarsely. Green apples work best but using a combination of different varieties makes a unique and equally delicious applesauce. If you are like most busy mothers, the contents of your cupboard don’t always reflect what you might want or need come meal preparation time. Combine the prepared apples in a saucepan with the juice and zest of one lemon, ½ cup water, 1/4 to ½ cup sugar, tablespoon of brandy (if you have it), one generous teaspoon of cinnamon, dash of powdered cloves and a bit of nutmeg. Simmer gently on low flame until apples soften. Stir ever so often to prevent scorching. Also makes a good snack by itself
No comments:
Post a Comment