Favorite Fall Foods
Good Morning, Folks! For all of my faithful readers, I apologize for the days I “skip” this blog and fail to update it. Some days, there is just not much new going on in my kitchen. Other days, I just don’t take the time to write a new post.
I’ve been thinking a lot about how fall brings its own special time-of-the-year foods. Fall foods are the warm-you-up harvest-type foods. Pumpkins and other squash, apples, pears, nuts, cranberries, turkey, soups, and so on.
Over the weekend or next week at the latest, I will post my mother’s recipe for Apple Dumplings, one of the best fall desserts of all time.
As I’ve mentioned before, I have loads of pecans falling into my yard. Every time I think I’ve about got them all, we get a srong wind or rain and I find myself picking up more of them.
My mother-in-law sent me a dozen beautiful butternut squash that she grew in her garden. A wonderful friend of hers migrates south every winter and delivered them for us. My father-in-law told me that they grew over one hundred of them this year and have given many away to friends and family. We plan to cook them up, puree them, and can them so we can eat them whenever we want.
When my now-two-year-old was starting to eat solid foods, pureed squash mixed with applesauce was one of his favorites. In fact, it was almost the only thing I could get him to eat. I made some the other night just to see if he would still eat it. He does still like it. My husband has decided to call it “Squapplesauce.”
First of all, I will say that it is VERY simple to make applesauce. Sure, it’s not as simple as choosing a jar off of the shelf and putting it into your cart. And, to be honest, that’s what I do most of the time and I have absolutely no problem with store-bought applesauce. (It’s one food that the manufacturer does not mess with much.) However, I wanted applesauce, did NOT want to run down to the corner store, and I had apples in my fruit basket. To me, it was a simple decision.
Homemade applesauce
3 apples — Granny Smith if you like it tart, Golden Delicious for everyone else
3/4 c. water
The secret to applesauce is to use the right apples. Once I thought I would be smart and use my grandma’s abundant Red Delicious apples to make applesauce. It turned out like paste and we never ate it. If you can’t use Granny Smith or Golden Delicious, check to make sure it is a good applesauce-making apple. There are plenty of websites that will tell you. Click here for one.
First, peel and core the apples. Cut them into quarters or smaller chunks than that. Place the apples and the water in a saucepan. Heat to boiling, and then turn it down to a low simmer and put a lid on it. Stir occasionally.
These boiling apples will let off an aroma that no air freshener can rival. The kids will come into the kitchen, inquiring about your latest cooking adventure. Add a dash of cinnamon for an even stronger effect.
When the apples are obviously as soft as possible — this will take approximately one hour — turn it off and let them cool.
Honestly, if you don’t mind a few chunks, your applesauce is done now. If you want it smooth, put it in your blender and puree it. Add sugar if you like.
For “Squapplesauce,” add some pureed butternut squash and see how they like that.
Have a great day!
Add comment November 3rd, 2006