| | Apples to Apples-- looking for some new recipesPage 2 of 2 (1, 2) | | The apple orchard doesn't open until The 10th. So dissapointed. But I have my spot reserved for picking at 9am. And it will be a cold one. It was 42 degrees here this morning. But I will persevere for a chance to make that apple cheesecake. | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/7/2009 2:20:43 PM | Thank you for the compliment SS. I have posted both of those recipes around the forums before, although I couldn't tell you exactly where. Also, you can use Asian pears instead of apples with this recipes. I LOVE them, and have in a cabinet here the very last 1/2 bottle of a batch of Asian pear liqueur that's about 10 years old. Smooth as silk and only comes out on VERY special occasions. 
If you think that was good, check your Rose Turkish delight thread soon. | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/7/2009 3:10:14 PM | Cool deal xtc, anything you post over there will be greatly welcomed. I know your recipes are generally your own so you don't need to debate originality. I think I will make your liqueur with pears. Should it age a long while before cracking it open? I can wait!
Can't wait to see your candy recipe 
SS | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/7/2009 7:11:02 PM | Apple/pear liqueurs only need to age about a month before the final bottling/drinkability, and unlike most homeade fruit liqueurs they do get better with age. The key is making sure you get ALL of the sediment out that you can. Strain several times through a wet, fine cloth. Cheesecloth will work, but I use t-shirts that have been through the washing machine a couple of times, but without detergent. And no, they've never been worn.
SS, I checked another thread, and now I see where your originality comment comes from, lol. The recipe in that thread is all mine. This one, like many, started from one place and has morphed/adapted into something I like a lot better. Cheers. | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/7/2009 9:26:05 PM | Thanks xtc,
I have a slight dilemma I think I need some suggestions on. I am great at things I like to eat a lot and have therefore cooked a lot, or just love so much that even cooking a couple of times, my imagination is not limited. But, when I have something I do not regularly eat, or do not have a huge love for, then I can get bogged down and lost with what to do with that ingredient.
I was having this brief love affair with sausages. I am determined not to buy anymore meat until I cook what I have in the freezer. I was taking note of it and discovered I have an abundance of sausages. I also have an abundance of smoked pork products that are used for seasoning, like hocks and back bacon. I have several times ended up with a freezer full of pork because I don't care for it and only buy it with others in mind when I am cooking for them. If I don't use it all, guess where it goes?
I was thinking maybe I could cook these things with stuff I already have to eventually use them up, rather than having so many meals that feature them. I am mostly cooking for myself now and not for church anymore, but do have an event coming up next month that I need to cook a lot for.
Sausages...
Sweet Italian
Hot Italian
Smoked Pork
Chicken Apple
Chicken Sundried Tomato Basil
Smoked Churico/chorizo (solid sliceable kind)
Other Meats...
Lamb Leg
Whole Duck
Chuck Roast
Tripe
Ribeyes
Ground Lamb, Venison and Beef
Pork Chops
Other things on hand...
Dried Butter Beans
Buttercup Squash
Golden Acorn Squash
Crimini Mushrooms
Eggplant
Lemons
Apples, lots
Juices, Lots of them
Many Berries
Anything to season or spice under the sun
Potatoes, Onions
Rye, wheat, garbanzo, chestnut, rice & corn flours
I know some really creative people here will figure out something incredible to create with all of this, to use up those sausages.
I thought about making an Apple Squash Soup with diced Sausages in it in the crockpot
I also thought about making a stuffing to go with the pork chops to be served with a mash/puree of golden acorn, apple and celeriac
I also figured I could make a rice dish with the sausages to go with the duck
Of course, beans and sausage is easy enough. The big problem with this is I am one person. I can't cook that stuff for one, except maybe the soup.
Any ideas please?  <img src=http://www.plentyoffish.com/smiles/icon_201.gif border=0> Thank YOU
SS
OOPS, I am so sorry, I started out thinking apples and sausage and when I went a different direction I didn't think about the thread I was in. SO SORRY | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/19/2009 6:51:27 PM | | I just got my first batch of Honey Crisp apples of the season at Eastern Market today. I am SO PSYCHED! They are the best tasting apples I've ever had and I look farward to fall every year because of them...and Asian pears. Glad they've finally started showing up in grocery stores, but fresh off the tree in the farmers markets are still the best. | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/19/2009 8:25:51 PM | heres one i finally found.......its delicious
Pa. Dutch Apple Butter:
10 lbs. apples, 4 lbs. sugar, 2 T. ground allspice, 6 qt. water, 2 T. ground cloves, 3 T. ground cinnamon.
Wash and quarter apples. Boil the cider for 20 min. then put apples into kettle with cider and cook until apples are tender. Press through a sieve to remove skin and seeds. Add sugar and spices to pulp. cook until as thick as desired ( a soft paste); stirring frequently tp prevent burning. Pour into crock or glass jars.
Tip: Because apples vary in sweetness, Add only 1/2 the amount of sugar to start, add the rest as needed to adjust the sweetness. Try substituting brown sugar for some of the white sugar. | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/20/2009 8:13:59 PM | dang...i missed that too.......hmm........i'll need to ask the lady who gave me that recipie when i see her again.......i did some searching though and found this one
This recipe is a traditional Amish apple butter recipe. An advantage of this apple butter recipe is that it does not make a huge batch.
Ingredients:
4 quarts apples
2 quarts water
1 1/2 quarts cider
1 1/2 pounds sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
Directions:
Wash and slice apples. Add apples to water and boil. Once the apples are soft press them through a sieve to remove skin and seeds. Bring cider to boil, add apple pulp and sugar. Cook until this thickens, stirring constantly. Add spices. Cook until it thickens enough to spread. Pour in jars and seal.
and when they say stir consantly........they mean it....i've helped cook apple butter a few times...the copper kettle they use is about 5 feet across and 2 feet deep............there are ALWAYS 2 people doing "the apple butter dance" with 2 long stirrers....constantly stirring as they slowly circle the kettle....yes.its a community effort...........they make 6 kettles full every year....that particular mennoite farm also makes the best apple cider i've ever tried....
 sadly though,,,,,,,the last 10 yrs or so.....my body has decided that cider is the perfect laxitive | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/20/2009 8:18:56 PM | now.....i know this isnt apples.......but i know miss salmon will read this thread......this is for her.i know she'll love it.....lol....it do make an interesting peanut butter and jelly sandwich
Ingredients:
5 to 10 jalapeno peppers
1/4 cup water
1 1/2 cups white vinegar
6 cups sugar
1 box Sure-Jell or pectin
Green food coloring
Directions:
Wash peppers and remove stems and bottoms. Blend peppers and water in blender. Mix peppers, vinegar, and sugar in large pan and bring to a boil. After mixture boils for 5 minutes add Sure-Jell. Note: you must mix Sure-Jell with water and boil for one minute before adding to boiling pepper mixture. After adding Sure-Jell to peppers boil for one additional minute, stirring constantly.
Remove from heat and add 3 or 4 drops of green food coloring.
Pour into sterilized jars and seal with lid. Hot water bath process for an additional 25 minutes.
Helpful hints
Make sure you mix your Sure-Jell with water and boil for 1 minute before using it in your pepper mix.
[if you sneak a scotch bonnet pepper into he mix........ its..........its...............well.............it wont kill you........] | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/20/2009 9:32:34 PM | LOL Rax,
These are those aligator apples, right?
Now, I see the jalapeno jelly and I am going YES YES YES!
Then I see the 6 cups of sugar...
Dang man! I will make this, but with maybe 3 cups of sugar, that is if I increase the jalapenos to 35-50 and the scotch bonnet to 6. LOL
HOLY COW MAN....6 cups of sugar??? To 5-10 itty bitty ole barely spicy jalapenos??
All I can say is.....Yannnnnnnnnnnnnnnnkee! 
Texas would transfer my birth certificate out of state for that.
I tell you what. Let me make it my way and I will send you a jar.  | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/21/2009 7:31:59 AM | | dang miss salmon....your kids/nieces/nephews.[who ever's lunch you pack]....will NEVER be able to trade their pb and jelly sandwiches.....lol..not after they tell them its hot pepper or onion jelly | |
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| Apples to Apples-- looking for some new recipes
Posted: 9/21/2009 10:58:45 PM | Atticus, when I actually get this made, I will email you and if you really want it, just give me your address.
Rax,
#1 I don't eat peanut butter. That stuff is for when I am so bored that I feed spoonfuls to the dog and sit back and watch them.
#2 I am alone. Why do you think I am here? I don't pack anyones lunch, except occasionally my own, but in my family, the kids would probably like it.
I don't think I will ever get over seeing that recipe...5 jalapenos...6 cups sugar
Watch out for the buuuurrrrnnnn LOLOL  that is not anger, that is sugar burn
SS | |
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| Apples to Apples-- looking for some new recipes
Posted: 10/17/2009 7:33:37 PM | | SmilingSalmon---- That apple cheesecake recipe was great, I made it for a house warming party for friends and it was the first thing that disappeared. Also had many requests for the recipe. Thanks so much.. | |
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| Apples to Apples-- looking for some new recipes
Posted: 10/18/2009 12:35:02 PM | Vbxtc:
A question about Apple Liqueur recipes:
This is my first attempt at making Apple Liqueur (as I now have apple trees in my yard) and every other recipe I’ve been able to find calls for fermenting the fruit and alcohol for a month *before* adding the boiled sugar and water to the strained mixture. Then it’s aged for another month before straining again and bottling.
Your recipe calls for adding the syrup right at the beginning with the fruit and alcohol. Have you ever tried it the other way and if you have, is there a difference in the end product? | |
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| Apples to Apples-- looking for some new recipes
Posted: 10/18/2009 2:58:58 PM | Hello there,
how about trying stuffed apples and tarte Tatin?
I like to use Mc Instosh for the stuffed apples and granny smiths for the tarte tatin.
Stuffed apples are cored all the way through and filled with a mixture of walnuts, raisins and brown sugar, baked and served warm with ice cream for instance.
Tarte Tatin is a reversed apple tarte that too is served warm and it can be served as is or with creme fraiche, creme anglaise or ice cream.
Bon appetite | |
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| Apples to Apples-- looking for some new recipes
Posted: 10/18/2009 8:49:29 PM |
...every other recipe I’ve been able to find calls for fermenting the fruit and alcohol for a month *before* adding the boiled sugar and water to the strained mixture. Then it’s aged for another month before straining again and bottling. Your recipe calls for adding the syrup right at the beginning with the fruit and alcohol. Have you ever tried it the other way and if you have, is there a difference in the end product?
Babe In The Woods:
I have recipes for both. Generally speaking I make the spiced version, so there is almost no difference between one or the other. Also, I tend to make this recipe in bulk for Christmas distribution, so I like the faster "done" time of the syrup first version.
That said, plain batches that I've made without syrup at the beginning will have a sharper color (less sediment), and a little (very little) more complexity of flavor. Good if you use more than one kind of apple. If you want to make a special batch to be opened for the (for instance) 10 year anniversary of your first apple harvest, I'd go with the recipe without syrup in the first bottling, otherwise there's not much difference involved. Hope that helps. | |
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| Apples to Apples-- looking for some new recipes
Posted: 10/19/2009 6:56:53 AM | Hi vbxtc
Yes, that helps a lot, thanks. I do have two different varieties of apples, one red and one green, so I think I will go with the first method this year. But I will be trying yours next year ... the spiced version sounds delicious! | |
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