Weekend Update

So a malignant Saturday ebbed into Sunday and we were bored. We decided we needed to do something with the 20 lbs of apples we got while apple picking on Saturday, so it got me going on my apple sauce.

Peel 20 apples, Macintosh if you have them (they cook faster and their fibers break down a lot easier), core and slice and toss in a tall pot with some acidulated water (lemon and or lime juice, I toss in the spent citrus as well, this keeps them from turning brown). After you get them all peeled and sliced, drain out most of the water and leave enough for the apples to slosh around in, and take out the citrus remains. Turn the fire or electric on low, and let it sit. Meanwhile....

I then make a simple syrup bolstered with some cranberry juice, and add it to the pot (now simmering). In the past I have tried many variations on this, but the best one to date is still adding a cup of brotherhood red wine from the brotherhood winery in upstate NY. It brings a nice earthy, woody background to the apple sauce. (it aslo makes a nice rosy color).

At this point also, toss in 2 sticks of Cassia (cinnamon commonly found in supermarkets). And add 1 cup of light brown sugar. Stir this up, leave the heat on low, and let it go for 15 minutes, stir, and repeat. How long? Well it depends on how you like your sauce. Chunky apple sauce fans need only wait 2-3 hours, those who like a silkier texture, let it go for up to 6 hours. Or for the lazy folks, hit it with a stick blender after 2-3 hours. You won't get the same texture, but you'll be close.

This is for a sweeter sauce, if you like the natural flavor, use 1/4 cup white granulated sugar instead of the light brown sugar.

But the fun didn't stop here. No!

I wanted fish so I went shopping, I got some flounder fillets and a chest full of Sandy Hook cams caught my eye, so I grabbed a bakers dozen for lunch.

Dinner consisted of,

Red Bliss Potatoes roasted with a whole head of garlic and a whole onion.

Just chop everything up, toss it into a ceramic baking dish, and let it go for 30-40 minutes, covered half that time with aluminum foil to prevent burning things too badly. Remember we want roasted, not charcoal.

Toasted Sesame Asparagus.

Simplest thing ever! Trim off the woody part of the asparagus, then just drop them into a pan with toasted sesame oil and butter, cook on low until the shoots turn a bright green, take off the heat and serve.

The fish was the easiest. Melt butter in a non - non - stick pan with lemon zest and lemon juice, on medium low heat. Then add the fish, boost the heat to medium, crack some pepper, and toss in some nice basil or parsley, turn the fish after 90 seconds, or until the edges turn a paper shade of white, cook on the opposite side for 40-60 seconds, and turn it out of the pan and onto the plate. (A spatula would destroy the fish) This went very nicely with a loaf of artisan bread (store bought) and a Vidal Blanc white.

Kristin baked two pies, can you guess what one of them was? In any case, that was dessert.

I do hope you try at least the apple sauce out. Even with store bought apples, you'll get good results.