Posts Tagged Apples
By now you might notice that this segment jumps around a bit. By this I mean that I am not necessarily transposing every consecutive page of the Squeezo Booklet here. This is because I want those of you who are visiting this blog to have the experience of leafing through the booklet and seeing a variety of recipes, as opposed to giving you all the tomato sauce recipes and then all the apple sauce recipes and so on. Mixing it up a bit will satisfy every mood and taste.
The previous excerpt from the booklet dealt with the Basic Tomato Sauce. It is Apple Season, so let’s bring apples to the table this time.
The Squeezo is a natural for applesauce. There is a lot you can do with all of that sauce besides eating it with sausage for breakfast or with molasses cookies for dessert. As a matter of fact, before we even talk about what to do with it, we’d like to give you some of our ideas on how to make it. Our recipes usually produce more applesauce than you will need for a single meal. Simply store the extra applesauce by using the hot Water Bath Canning process or freeze it in plastic containers.
Basic Applesauce à la Squeezo…
You can make a good, tasty applesauce using just one variety of apple, but for more exciting, flavorful sauce try to use two or three varieties such as: McIntosh for pink color, Northern Spike for aroma, Delicious for mild flavor, Russet for juice and sugar, Cortland for sweetness, Gravenstein for richness, Rome for fragrance or Winesap for tartness.
Put the apples, washed bu un-peeled and un-cored, into a large kettle. Add about half an inch of water or cider to the bottom. Cover and turn the heat to medium. Steam the apples until the are soft.
Set up the Squeezo with the Standard Screen and feed the apples into the hopper, making sure you have two bowls in place — one to catch the peels, cores and seeds and the other to catch all that beautiful juice and pulp.
Scrape the pulp off the strainer from time to time with a rubber spatula. When the sauce is done, sweeten and flavor it to taste and ALWAYS put in a pinch of salt.
The Squeezo Booklet – to be continued…
Click HERE for the entire Squeezo Booklet Series
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
This is the beginning of a brand new segment at Granny’s Parlour. From this day forward, over time, I will transfer much of the contents of the booklet that accompanies the Squeezo Strainer to this blog. This will include several recipes, for surely it makes no sense at all to talk about this ingenious and versatile appliance without describing in detail the many ways in which it can transform the harvest.
If you do not own a Squeezo, there is something for you here as well (until you do… Oops, could not help say that!). You will see that you can adapt the recipes to other methods available to you at this time. Everybody wins.
We do not invest in kitchen appliances lightly and when we choose a tool or appliance we do so with purpose. A small apple orchard that produced enough to make a pie here and there suddenly grows exponentially, offering more possibilities than the current kitchen arsenal can handle.
Having been in this gardening business for a long time, we have come up with a few basic thoughts on the subject of gardens and what they produce. Take the tomato, for example. Tomato juice is an easy answer when you are faced with bushels of ripe tomatoes, but what are you going to do with it next winter besides drinking it? It helps to have alternatives, such as spicy cream of tomato soup, tomato bouillon with clam juice and white wine or a frozen tomato salad with Roquefort dressing, to name a few.
The same is true for applesauce. It is great with pork chops and sausages, but there must be something else. With a little imagination and a lot of experimentation, we’ve come up with some new notions for that same old applesauce and, while we’re at it, we’ll give you some new combinations to throw into the hopper!
You may find it interesting to learn that, based on a small sampling of our customers, we have found that it is most often the man in the family who has purchased and uses a Squeezo Strainer. There seems to be something about this machine that appeals to the preserving instinct in the male of the species! We like to think that those who choose to bring this unique appliance into their kitchen do so because they can fully appreciate the way it is put together, the way the parts mesh and the solidity of its construction. This is a machine, not a toy.
Whether it comes from your garden and farmers’ market or the grocery store, transforming the harvest into a meal is one of the greatest pleasures of life. People who love cooking may use words like, “It is so much fun!” but we do take cooking seriously. It is part of the romance of living.
To be continued…
T’is the season for festivals and parades and entire communities coming together to celebrate summer, family, life and all that we endure together. The table, where we share simple meals and feasts alike, is also where we share some of the most significant moments and where strangers become friends. Food unites. Sweet, wholesome food makes little children’s eyes open wide and brings simple pleasure to hard-working adults.
This simple Applesauce Ring, found on page 11 of the All Year ‘Round Squeezo Book, is irresistibly delicious and perfect for the summer table.
If you are using a Squeezo Strainer to make the applesauce, put several red apples (mix two or three varieties for perfect flavor) in a large kettle. These should be washed but NOT peeled and NOT cored. Add about 1/2 in of water or cider to the bottom. Cover and turn the heat to medium. steam the apples until they are soft.
Set it up with the Standard screen. Feed the apples into the hopper, making sure you have two bowls in place, one to catch the peels, cores and seeds and the other to catch all the beautiful juice and pulp. From time to time, scrape the pulp off the strainer with a rubber spatula. Sweeten to taste and add a pinch of salt.
For the rest of the recipe, you will need:
1 package unflavored gelatin
2 tbsp cold water
1 1/2 C unsweetened apple sauce
1/2 C mayonnaise
Juice of 1 lemon
Curry powder to taste
Salt to taste
Dissolve gelatin in 2 tablespoon cold water. heat applesauce and stir in gelatin until dissolved. Cool and fold in mayonnaise and lemon juice. Season to taste. Turn into a ring mold and chill until set. Un-mold and fill center with chicken salad.
Variation: Place dried apples at the bottom of the mold. When serving, fill the center with yogurt and granola or with a vegetable and nut salad.