Over Labor Day weekend, I had the distinct pleasure to revisit
one of my favorite areas in Virginia. My friend's family owns some
property near the Blue Ridge Parkway
and they have an apple tree that was planted by one of the
great-grandfathers thriving in the front yard of their mountain cabin.
Last August, I experienced the joy of harvesting apples for the first
time, which included adventures in cooking and baking with apples.
This
year, I had the delight to revisit the same apple tree for its annual
offering of crisp, tart apples - that, in my opinion, are perfect for
creating applesauce and apple pies. In addition, I had the opportunity
to pick apples from two other areas in the same neighborhood. So I have 3
distinct apple types to adventure with this coming month - and I
couldn't be more excited!
---
My first day in the
kitchen with this year's harvest, I decided to pursue the tried-and-true
option from the get-go. I have an antsy 7 year old encouraging me to
make as many apple delicacies as quickly as possible - and I needed to
placate him with an offering before I started exploring outright.
And
so, I decided to focus on making applesauce with the apples I was
already familiar with - fairly easy with predictable results.
The
apples from my friend's great-grandfather's tree were separated from the
rest. I peeled and chopped apples until I had about 10 cups of apple
flesh. I added the apples, 2 cups of water and 1 cup of white sugar to a
stock pot, covered it and let it cook down over medium heat.
I
was aiming to get a thick sauce and succeeded - although, I would remind
you that thick sauce can bubble and splatter before you even realize
it. My admonishment comes with a sincere spirit as my right wrist
showcases a new burn mark in the shape of plop-splattered applesauce. Be
careful. There's no rush to cook down the apples, so err on the side of
caution and use a lower heat, if you're concerned. Make sure to use the
pot cover as a shield and stir the mixture well.
These particular apples* break down really well, so there's little mashing required.
They produce a sauce that's rich and flavorful - like a fine red wine.
Once
the majority of the apples were mush, I turned off the heat and
periodically stirred the sauce. After about an hour, I decided I
couldn't wait any longer for it to cool down. I ladled a generous
portion into a bowl and added a handful of Blueberry Granola.
I declare Day 1 of 2012 Apple Adventures a complete success.
---
*Apple type is unknown. A sample has been sent to an Apple Expert for identification.
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