One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Substituting for my friend, Christine, this month is epicurious.com:
Three-Apple Applesauce
by Jill Silverman Hough
The combination of three varieties of apples gives this applesauce sweet-tart flavor and great texture.
Yield: Makes six to seven 1-pint jars
Ingredients:
- 2 cups water
- 1/2 cup fresh lemon juice
- 3 pounds Fuji apples or other sweet-crisp apples
- 3 pounds Granny Smith apples or other tart apples
- 3 pounds Jonathan or Rome Beauty apples or other soft-textured apples
- 2 1/4 cups sugar
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
Preparation:
Combine 2 cups water and lemon juice in 10- to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.
Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.
