I grew up in the North East of the US. And when I say North I mean NORTH. So people have always been shocked when I whip up something that is typically not found in the Northern diet, Like chicken fried steak, though that has become a truck stop favorite all over the US. Things like biscuits and gravy, though this too has a far reach. But Gumbo, and not just something that shares the name, but honest made and feeds the soul, they just say 'You musta been southern in a previous life'.
Cooking of all kinds comes naturally to me and I love to explore new things. So part of my 'What do I do with leftovers' was solved again by my good friend Emma (from her mom) and the donation of her recipe of Gumbo to my repertoire of recipes. Changes have been made as again, some ingredients are just not findable at this time in Germany but many things are coming and the internet can help sometimes.
6 Tbsp Oil
6 Tbsp Flour
1 lb Sausage (Andui is best, but I work with what I can get so cabanossi is what it usually is)
1 Chicken (deboned, or a leftover Chicken or Turkey carcass)
2 Gallons of water or stock
2 Onions, Large (butcher onion size)
4-5 Celery stalks (Or half of a ball celery about the same size of the onions)
1 Bell Pepper (green)
5 Green Onions (tops only)
2 tsp Parsley, chopped
2-3 Bay leaves
Basil, Thyme, Cayenne, Salt and Pepper. All to taste
Make a Roux with the oil and flour, you are going to slow cook this until it is the color of a penny
Pan fry the sausage and drain off the oil
Saute the onions and green pepper
Boil the chicken in the water (debone it after, save the water)
Combine the chicken (turkey), Roux, and sausage with the seasonings(not parsley)
Add water and spices, cook at least 2 hours
Add parsley at the end to wilt it
Serve over rice with File' (https://en.wikipedia.org/wiki/Fil%C3%A9_powder)
Wednesday, November 27, 2019
Tuesday, November 26, 2019
Gravy
This one simple thing seems to be the bane of many people's holiday existence. So I wanna talk about it. I don't have a recipe so much as some advice on the subject.
To make a meat gravy there are two types.... Flour gravy and cornstarch gravy. I used to be a flour gravy girl but it gave me nothing but fits and lumps! So, I switched to cornstarch and have been true ever since.
Ok, first with flour. You have to really mix it up with some water or broth to start with, cold to lukewarm, ny warmer and you risk cooking the flour and turning it to lumps. This means straining and hassles and no fun. Like I said, I don't do this anymore but feel free to try. The alternative is to make a roux with flour and fat then add the liquid to it. Again, you do you.
Me? I make a slurry with a couple tablespoons of cornstarch and some water. Slowly add it to the hot liquid while stirring and watch the magic. I find that cornstarch thickens faster than flour but will admit that flour seems to 'hold' better than cornstarch when reheating.
The basics of what I do is add all the drippings from the bottom of my pan to a cup of hot broth on the stove. Heat it up add, salt, pepper and some Bell's (if it's poultry) and then mix in my slurry. Cook it for 5 to 10 minutes until thickened. Taste as you go, adjust as needed. I know some people strain off the fat from the drippings but honestly, That is where most of the flavor is and it's a holiday, splurge a little.
I do have some gravy recipes that you can make without having to make a roast or cook a bird. I'll get to them another time.
To make a meat gravy there are two types.... Flour gravy and cornstarch gravy. I used to be a flour gravy girl but it gave me nothing but fits and lumps! So, I switched to cornstarch and have been true ever since.
Ok, first with flour. You have to really mix it up with some water or broth to start with, cold to lukewarm, ny warmer and you risk cooking the flour and turning it to lumps. This means straining and hassles and no fun. Like I said, I don't do this anymore but feel free to try. The alternative is to make a roux with flour and fat then add the liquid to it. Again, you do you.
Me? I make a slurry with a couple tablespoons of cornstarch and some water. Slowly add it to the hot liquid while stirring and watch the magic. I find that cornstarch thickens faster than flour but will admit that flour seems to 'hold' better than cornstarch when reheating.
The basics of what I do is add all the drippings from the bottom of my pan to a cup of hot broth on the stove. Heat it up add, salt, pepper and some Bell's (if it's poultry) and then mix in my slurry. Cook it for 5 to 10 minutes until thickened. Taste as you go, adjust as needed. I know some people strain off the fat from the drippings but honestly, That is where most of the flavor is and it's a holiday, splurge a little.
I do have some gravy recipes that you can make without having to make a roast or cook a bird. I'll get to them another time.
Monday, November 25, 2019
Squashes
I love a variety of squashes and sadly my favorite is rarely found here in Germany, acorn squash. So I make do with what I can find; butternut and hokkaido pumpkin.
Squash is pretty simple really.
Butternut: I prepare this one of two ways. The first is to cut it in half lengthwise and scoop out the seeds (you can roast them just like pumpkin seeds) butter it, and bake it. You can stuff the open hole with a multitude of things from regular stuffing to chopped apple with nuts and brown sugar. Throw it in a 375° oven until fork tender 45 min to an hour.
Or, peel it, chop it and boil it in salted water for 1/2 hr to 45 min until it is tender. Drain WELL! Mash it with a masher or a fork, add butter and salt, serve
Hokkaido: Can be prepared the same, though you can also cut off the top and stuff it 'whole'. The skin of this pumpkin is quite thin and delicate. You can just go ahead and mash it and eat it if you like. It is great for soups in this way because you don't need to peel it.
Acorn squash if you can get them! I split mine in half (lengthwise, saying it because if I don't someone will either ask or try it the other way and complain that the halves wont sit in the baking pan. Let's use some common sense people). Butter it and lightly sprinkle with brown sugar and some spice (poudre forte, cinnamon, nutmeg, mace, clove, etc...). Bake until fork tender, scoop the flesh out of their shells, mash and serve.
Blue Hubbard: I have never tried baking it though I suppose you could. Normally these babies are big so I just peel and boil them. Serve them well drained and mashed with butter and salt.
Squash is pretty simple really.
Butternut: I prepare this one of two ways. The first is to cut it in half lengthwise and scoop out the seeds (you can roast them just like pumpkin seeds) butter it, and bake it. You can stuff the open hole with a multitude of things from regular stuffing to chopped apple with nuts and brown sugar. Throw it in a 375° oven until fork tender 45 min to an hour.
Or, peel it, chop it and boil it in salted water for 1/2 hr to 45 min until it is tender. Drain WELL! Mash it with a masher or a fork, add butter and salt, serve
Hokkaido: Can be prepared the same, though you can also cut off the top and stuff it 'whole'. The skin of this pumpkin is quite thin and delicate. You can just go ahead and mash it and eat it if you like. It is great for soups in this way because you don't need to peel it.
Acorn squash if you can get them! I split mine in half (lengthwise, saying it because if I don't someone will either ask or try it the other way and complain that the halves wont sit in the baking pan. Let's use some common sense people). Butter it and lightly sprinkle with brown sugar and some spice (poudre forte, cinnamon, nutmeg, mace, clove, etc...). Bake until fork tender, scoop the flesh out of their shells, mash and serve.
Blue Hubbard: I have never tried baking it though I suppose you could. Normally these babies are big so I just peel and boil them. Serve them well drained and mashed with butter and salt.
Sunday, November 24, 2019
Lemon Meringue Pie
This is another recipe that comes from my 'Kitchen Witch's Cookbook'. It is a favorite in my house and I have substituted limes for lemon successfully.
3 Egg yolks
1 C Sugar (Divided)
6 Tbsp Cornstarch
1/4 tsp Salt
2 C Water
2 Tbsp Butter
2 tsp Lemon peel (fresh grated)
5 Tbsp Lemon juice (fresh)
1 BAKED pie shell
3-6 Egg whites (I've only ever used the 3 from the yolk separation)
1 Tbsp Confectioners Sugar
Pinch of salt
Dash of vanilla (1/4 tsp, optional, or use 1-2 packets of vanilla sugar instead of confectioners)
You will prepare this in a double boiler. If you do not have one you can place a metal bowl over a pot with water on the bottom. You need at least an inch of water and it can't touch the bowl. Be careful of steam if you use this method.
In a small bowl combine egg yolks and 1/2 c sugar
In the double boiler combine 1/2 c sugar, cornstarch, salt, and water
Cook until thick: stir often!
Cover the double boiler 1 min
Spoon a little of the hot mixture into the yolks/sugar, Stir quickly!
Add yolk/sugar mix to the double boiler, stir well!
Cook 2 min
Remove from heat
Add butter, peel and juice, Incorporate well
Pour into the baked shell
In a bowl beat the egg whites until frothy
Add salt, sugar and vanilla
Whip the whites until stiff peaks are formed
Spread evenly over the pie making sure to seal it at the edges
Bake about 15 min until it's delicately brown
Cool completely before refrigerating
3 Egg yolks
1 C Sugar (Divided)
6 Tbsp Cornstarch
1/4 tsp Salt
2 C Water
2 Tbsp Butter
2 tsp Lemon peel (fresh grated)
5 Tbsp Lemon juice (fresh)
1 BAKED pie shell
3-6 Egg whites (I've only ever used the 3 from the yolk separation)
1 Tbsp Confectioners Sugar
Pinch of salt
Dash of vanilla (1/4 tsp, optional, or use 1-2 packets of vanilla sugar instead of confectioners)
You will prepare this in a double boiler. If you do not have one you can place a metal bowl over a pot with water on the bottom. You need at least an inch of water and it can't touch the bowl. Be careful of steam if you use this method.
In a small bowl combine egg yolks and 1/2 c sugar
In the double boiler combine 1/2 c sugar, cornstarch, salt, and water
Cook until thick: stir often!
Cover the double boiler 1 min
Spoon a little of the hot mixture into the yolks/sugar, Stir quickly!
Add yolk/sugar mix to the double boiler, stir well!
Cook 2 min
Remove from heat
Add butter, peel and juice, Incorporate well
Pour into the baked shell
In a bowl beat the egg whites until frothy
Add salt, sugar and vanilla
Whip the whites until stiff peaks are formed
Spread evenly over the pie making sure to seal it at the edges
Bake about 15 min until it's delicately brown
Cool completely before refrigerating
Saturday, November 23, 2019
Chocolate cream pie!
This recipe was taken from my second husband's cookbook. In his book it was attributed to a Mildred Seyforts. Wherever you are Mildred. Thank You! A million times Thank you! This has been a Holiday staple for over 20 years now in my house.
1/2 c Sugar
2 Tbsp Cocoa powder (the unsweetened kind and you want them HEAPING)
2 Tbsp Cornstarch (a little bit heaping, not measured flat)
1 Tbsp Flour
pinch of Salt
3 Egg yolks
1 tsp Vanilla
1 Tbsp Butter
3 C Milk
Single BAKED Pie Crust
Mix sugar, cocoa, cornstarch, flour and salt in a pot (heavy bottom is best)
Add enough milk to make paste and set burner on med low
Add egg yolks when the paste has warmed (but is not hot!)
Add rest of milk, butter, and vanilla
Cook on med low to med until thick (And I mean THICK, stir often so it does not stick or burn)
Pour into baked pie shell, cool
Refrigerate or keep cool, serve with whipped cream
1/2 c Sugar
2 Tbsp Cocoa powder (the unsweetened kind and you want them HEAPING)
2 Tbsp Cornstarch (a little bit heaping, not measured flat)
1 Tbsp Flour
pinch of Salt
3 Egg yolks
1 tsp Vanilla
1 Tbsp Butter
3 C Milk
Single BAKED Pie Crust
Mix sugar, cocoa, cornstarch, flour and salt in a pot (heavy bottom is best)
Add enough milk to make paste and set burner on med low
Add egg yolks when the paste has warmed (but is not hot!)
Add rest of milk, butter, and vanilla
Cook on med low to med until thick (And I mean THICK, stir often so it does not stick or burn)
Pour into baked pie shell, cool
Refrigerate or keep cool, serve with whipped cream
Friday, November 22, 2019
Let's start on dessert (pecan pie)
I received this recipe when I put our a request to my friend's circle for a pecan pie WITHOUT corn syrup. Recipes where so damn hard to find and I will we ever grateful to Joann for this one.
Make a single crust and line your pie plate with it.
Preheat the oven to 350°f/ 170°c
You want to mix this together and then immediately into the oven. Don't let it sit, it won't set properly.
1/2 c White sugar
1 c Brown sugar
3 Eggs
1 c Pecans (chopped)
1 tsp Vanilla
1 pinch salt
6 Tbsp Butter (melted)
Combine sugars, eggs, salt and vanilla
Add pecans
Add enough butter to reach desired thickness
Bake immediately! for 45 min. Cool and serve with vanilla ice cream.
I love this recipe! The only time I had it fail was when I left it to sit on the counter because the oven was not preheated. It was still tasty but didn't set properly so was still liquidy inside.
Add as much nuts as you like! I usually add an extra 1/2 cup to the filling and decorate with some halves on top.
Make a single crust and line your pie plate with it.
Preheat the oven to 350°f/ 170°c
You want to mix this together and then immediately into the oven. Don't let it sit, it won't set properly.
1/2 c White sugar
1 c Brown sugar
3 Eggs
1 c Pecans (chopped)
1 tsp Vanilla
1 pinch salt
6 Tbsp Butter (melted)
Combine sugars, eggs, salt and vanilla
Add pecans
Add enough butter to reach desired thickness
Bake immediately! for 45 min. Cool and serve with vanilla ice cream.
I love this recipe! The only time I had it fail was when I left it to sit on the counter because the oven was not preheated. It was still tasty but didn't set properly so was still liquidy inside.
Add as much nuts as you like! I usually add an extra 1/2 cup to the filling and decorate with some halves on top.
Thursday, November 21, 2019
Cranberry Sauce
Honestly this is just the worked out ratio from the Ocean Spray recipe on their bag of cranberries. It is tried and true!
3 oz Cranberries
1/4 c Water
1/4 c Sugar
Place water and sugar in a heavy bottomed pan
Bring to a boil
Add Cranberries (washed and picked through)
Return to a boil
Reduce heat and gently boil for 10 min, stir occasionally
If you like whole berry, more like a compote, just cover and cool, refrigerate until serving
If you like it smoother, use a stab mixer or blender to get the consistency you desire, cover and place in refrigerator until cool and time to serve
I make this a day or two ahead of time. It lasts for a good while too.
If you are of the liking you can sub a bit of the water for Orange juice and add a bit of peel
You could also add spices to it if that is your thing (cinnamon, clove, nutmeg etc... if using whole spices strain them out before cooling and or blending)
3 oz Cranberries
1/4 c Water
1/4 c Sugar
Place water and sugar in a heavy bottomed pan
Bring to a boil
Add Cranberries (washed and picked through)
Return to a boil
Reduce heat and gently boil for 10 min, stir occasionally
If you like whole berry, more like a compote, just cover and cool, refrigerate until serving
If you like it smoother, use a stab mixer or blender to get the consistency you desire, cover and place in refrigerator until cool and time to serve
I make this a day or two ahead of time. It lasts for a good while too.
If you are of the liking you can sub a bit of the water for Orange juice and add a bit of peel
You could also add spices to it if that is your thing (cinnamon, clove, nutmeg etc... if using whole spices strain them out before cooling and or blending)
Wednesday, November 20, 2019
Cooking a Turkey
Ok, With Thanksgiving around the corner and Christmas not far behind it's time to talk turkey. Often people are unsure about turkey for many reasons. I have been cooking the Thanksgiving turkey on my own for over 25 years now and let me tell you, mine has never been dry, never been undercooked and never poisoned someone (salmonella). I stick to some pretty basic guidelines for cooking it. I almost always have stuffed my turkey. Stuffing tastes better than dressing. Yes the internal temperature can get hot enough to cook the egg in it as well as any absorbed turkey juices WITHOUT drying out the meat. The trick is to slather it in a mix of butter and mayo. Yes... mix soft butter with mayo and rub it all over that bird inside and out. Your stuffing should be moist to start with too and not dry. Make an aluminum foil tent over the bird, you should remove it for the last 1/2 hour of the estimated cooking time. Make sure your turkey is raised off the bottom of the pan! This is super important. Use a rack, use balls of aluminum foil, use something but don't let is stew in its own juices. You want those for gravy! 😉
Next question is always... How long do I cook it for? The guideline I have always used is 15-20 min per pound UNstuffed, and 25 min per pound Stuffed. A thermometer inserted into the thigh but not touching the bone should read 165°f or 75°c. Your oven temperature should be 375°f or 180°c. If like like to cook at a lower temp you will need to increase your cooking time!
Stuffing the bird.
I like to make my own stuffing and it has varied through the years but the basics are the same. I normally at least double the following recipe. If you have more than will fit in the bird the rest can be cooked in the oven while the turkey rests. Just pop it in a casserole dish and cover it with butter and pop it in.
4 C of bread, cubed (Combo of white and wheat, all white, all wheat, all good. You can use leftover rolls as well. I cut it the night before and leave it in an open bowl to 'dry' a bit)
1/4 tsp Black Pepper (fresh cracked is best)
2 Tbsp Onion, minced
1/4 - 1/2 C Fat (butter, bacon grease, chicken fat, etc) melted or very soft
1 tsp Salt (reduce by at least half is using bacon fat!)
2 tsp Sage (I actually use closer to a Tbsp of Bell's poultry seasoning)
1 Tbsp Parsley
1 clove Garlic, minced
1 Egg
I will also add a little at a time of chicken stock. You want the stuffing moist but not sopping.
A couple stalks of celery are a nice addition to the stuffing as well or a touch of celery salt.
Next question is always... How long do I cook it for? The guideline I have always used is 15-20 min per pound UNstuffed, and 25 min per pound Stuffed. A thermometer inserted into the thigh but not touching the bone should read 165°f or 75°c. Your oven temperature should be 375°f or 180°c. If like like to cook at a lower temp you will need to increase your cooking time!
Stuffing the bird.
I like to make my own stuffing and it has varied through the years but the basics are the same. I normally at least double the following recipe. If you have more than will fit in the bird the rest can be cooked in the oven while the turkey rests. Just pop it in a casserole dish and cover it with butter and pop it in.
4 C of bread, cubed (Combo of white and wheat, all white, all wheat, all good. You can use leftover rolls as well. I cut it the night before and leave it in an open bowl to 'dry' a bit)
1/4 tsp Black Pepper (fresh cracked is best)
2 Tbsp Onion, minced
1/4 - 1/2 C Fat (butter, bacon grease, chicken fat, etc) melted or very soft
1 tsp Salt (reduce by at least half is using bacon fat!)
2 tsp Sage (I actually use closer to a Tbsp of Bell's poultry seasoning)
1 Tbsp Parsley
1 clove Garlic, minced
1 Egg
I will also add a little at a time of chicken stock. You want the stuffing moist but not sopping.
A couple stalks of celery are a nice addition to the stuffing as well or a touch of celery salt.
Tuesday, November 19, 2019
Spinach Madeline
I can't tell you how long ago it was when I first had this recipe, but I know who made it and it has been a part of my holiday dinners ever since.My friend Emma passed this on to me from her cookbook. I've had to make slight adjustments due to not being able to find an exact substitution here, but all in all it still tastes about the same and that is fantastic!
6 oz Jalapeno Cheese (or a chilli cheese, or a mild cheese like Gouda and a couple Jalapeno peppers chopped) Grate the cheese.
2 Pkgs Frozen Spinach ( The American packages are 10 oz each, so 20 oz total)
4 Tbsp Butter
2 Tbsp Flour
2 Tbsp Onion (chopped small)
1/2 C Evaporated Milk (I make this myself. Measure 1 cup in small pan and slowly cook down to 1/2 cup. Condensed milk is NOT THE SAME THING)
1/2 C Veggie liquor (This is the juice squeezed from the spinach, not alcohol)
1/2 Tsp Black Pepper
3/4 tsp Celery salt
3/4 tsp Garlic Powder
1/2 tsp Salt (optional)
1 tsp Worcestershire sauce
Defrost the spinach
Squeeze the spinach until mostly dry reserving 1/2 cup of the liquid
Melt butter in a sauce pan over low heat
Add flour, stir until blended smooth. Do Not Brown
Add liquid from the spinach and the milk, Stir constantly and slowly
Cook until smooth and thick
Add the cheese and spices, stir until smooth
Add spinach
You can serve it immediately or put it in a buttered casserole dish and bake it with buttered bread crumbs on top (about 1/2 hr while the Turkey is resting).
6 oz Jalapeno Cheese (or a chilli cheese, or a mild cheese like Gouda and a couple Jalapeno peppers chopped) Grate the cheese.
2 Pkgs Frozen Spinach ( The American packages are 10 oz each, so 20 oz total)
4 Tbsp Butter
2 Tbsp Flour
2 Tbsp Onion (chopped small)
1/2 C Evaporated Milk (I make this myself. Measure 1 cup in small pan and slowly cook down to 1/2 cup. Condensed milk is NOT THE SAME THING)
1/2 C Veggie liquor (This is the juice squeezed from the spinach, not alcohol)
1/2 Tsp Black Pepper
3/4 tsp Celery salt
3/4 tsp Garlic Powder
1/2 tsp Salt (optional)
1 tsp Worcestershire sauce
Defrost the spinach
Squeeze the spinach until mostly dry reserving 1/2 cup of the liquid
Melt butter in a sauce pan over low heat
Add flour, stir until blended smooth. Do Not Brown
Add liquid from the spinach and the milk, Stir constantly and slowly
Cook until smooth and thick
Add the cheese and spices, stir until smooth
Add spinach
You can serve it immediately or put it in a buttered casserole dish and bake it with buttered bread crumbs on top (about 1/2 hr while the Turkey is resting).
Tuesday, November 12, 2019
Other things to do with pumpkins, like pie!
I covered soup earlier, I'll cover pie now but look out for even more pumpkin recipes.
With American Thanksgiving just around the corner we all start thinking of what to eat on that glorious day of food. Dinner in my house would not be complete without pumpkin pie.
I have always used this recipe from A Kitchen Witch's Cookbook. It has always been a hit and served me quite well.
Pre heat oven to 425° f
1 3/4 c Pumpkin puree (instructions later on how to process a pumpkin)
1/2 c Brown Sugar
1/4 c Sugar
1/8 c Maple Syrup (2 Tbsp = 1/8 c)
1/2 c Sour Cream ( here in Germany I use schmand or creme fraiche)
1/2 c Heavy Cream
2 Eggs
1/2 tsp Ground Ginger *
1/4 tsp Sea Salt
1/8 tsp Ground Cloves ( *or I use a total of 3/4 tsp poudre forte or Pumpkin pie spice)
Mix all the ingredients together until blended
Pour into buttered ramekins or an UNBAKED pie shell
Bake for 15 min
REDUCE the heat in the oven to 350°f and bake for 45 min more
Top with whipped cream!
How to cook a pumpkin to make your own puree instead of using the canned stuff
Preheat the oven to 375°f
Clean the outside of a pumpkin
Cut in halves
Scoop out the seeds
Place cut side down on a baking tray with a with a lip or sides (there will be 'juices')
Bake until fork tended (a fork slides easily into the flesh with no resistance)
Remove from oven and let it cool. I turn mine cut side up.
Scrape out the flesh from the peel and use a stab mixer to puree or place chunks into a blender.
Roast pumpkin freezes well!!
The seeds can be cleaned, lightly oiled and seasoned and baked in the same oven until they are golden brown.
With American Thanksgiving just around the corner we all start thinking of what to eat on that glorious day of food. Dinner in my house would not be complete without pumpkin pie.
I have always used this recipe from A Kitchen Witch's Cookbook. It has always been a hit and served me quite well.
Pre heat oven to 425° f
1 3/4 c Pumpkin puree (instructions later on how to process a pumpkin)
1/2 c Brown Sugar
1/4 c Sugar
1/8 c Maple Syrup (2 Tbsp = 1/8 c)
1/2 c Sour Cream ( here in Germany I use schmand or creme fraiche)
1/2 c Heavy Cream
2 Eggs
1/2 tsp Ground Ginger *
1/4 tsp Sea Salt
1/8 tsp Ground Cloves ( *or I use a total of 3/4 tsp poudre forte or Pumpkin pie spice)
Mix all the ingredients together until blended
Pour into buttered ramekins or an UNBAKED pie shell
Bake for 15 min
REDUCE the heat in the oven to 350°f and bake for 45 min more
Top with whipped cream!
How to cook a pumpkin to make your own puree instead of using the canned stuff
Preheat the oven to 375°f
Clean the outside of a pumpkin
Cut in halves
Scoop out the seeds
Place cut side down on a baking tray with a with a lip or sides (there will be 'juices')
Bake until fork tended (a fork slides easily into the flesh with no resistance)
Remove from oven and let it cool. I turn mine cut side up.
Scrape out the flesh from the peel and use a stab mixer to puree or place chunks into a blender.
Roast pumpkin freezes well!!
The seeds can be cleaned, lightly oiled and seasoned and baked in the same oven until they are golden brown.
Wednesday, November 6, 2019
Apples
We have an apple tree in the yard and it is generally prolific. This year my landlord got 3 crates to put away and still gave me a 10 liter bucket. Well, when hanging the laundry I was speaking to her and she had a bucket of "must use now" apples that she had been working her way through. Long story short I ended up with the bucket and making apple paste and apple jelly.
These two recipes go hand in hand. They are simple but time consuming.
Take any amount of apples and make sure the skins are well cleaned. You are going to slice them, remove the seeds and any bad spots. DO NOT peel them.
Place them in a heavy bottomed pot with a bit of water so they don't stick. Cook them until they are soft. Line a strainer with cheesecloth over a bowl to catch the liquid. Place something heavy on top of the apples to press out as much liquid as you can.
Weigh the mass, then puree it skins and all until smooth. Place in a heavy bottom pan with the equal weight of sugar. Cook over medium low, making sure to stir so it doesn't stick. It will bubble and spit. The mass is done when you can draw a spoon through it and the line doesn't fill in.
You can use a silicone mold or spread it on a parchment lined pan. Let it air dry until firm.
Now to turn the liquid into jelly. Measure equal amounts liquid and sugar ( 1 cup liquid to 1 cup sugar). Place in a heavy bottom pan over medium to medium low heat. It will simmer and that's fine but you do not want to boil it or it will scorch. Cook until it passes the blob test (when a drop placed on a cold plate gels). Skim off any foam as it rises to the top or pour through a jelly bag into a measuring cup with a spout. Pour into warm, sterile jars.
These two recipes go hand in hand. They are simple but time consuming.
Take any amount of apples and make sure the skins are well cleaned. You are going to slice them, remove the seeds and any bad spots. DO NOT peel them.
Place them in a heavy bottomed pot with a bit of water so they don't stick. Cook them until they are soft. Line a strainer with cheesecloth over a bowl to catch the liquid. Place something heavy on top of the apples to press out as much liquid as you can.
Weigh the mass, then puree it skins and all until smooth. Place in a heavy bottom pan with the equal weight of sugar. Cook over medium low, making sure to stir so it doesn't stick. It will bubble and spit. The mass is done when you can draw a spoon through it and the line doesn't fill in.
You can use a silicone mold or spread it on a parchment lined pan. Let it air dry until firm.
Now to turn the liquid into jelly. Measure equal amounts liquid and sugar ( 1 cup liquid to 1 cup sugar). Place in a heavy bottom pan over medium to medium low heat. It will simmer and that's fine but you do not want to boil it or it will scorch. Cook until it passes the blob test (when a drop placed on a cold plate gels). Skim off any foam as it rises to the top or pour through a jelly bag into a measuring cup with a spout. Pour into warm, sterile jars.
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