6-8 apples ¼ cup sugar blended with ¼ teaspoon cinnamon
1 tablespoon lemon juice
4 tablespoons melted butter
Peel, quarter and core the apples. Cut each quarter in slices about ½ an inch thick. Toss the sliced apples in a baking dish with the sugar and cinnamon mixture and the lemon juice. Let the apple mixture sit for a few minutes to bring out the juices. Pour the melted butter over the top of the apples. Bake the apples in a 375 degree oven for 30 to 40 minutes. Occasionally stir the apples to bring up the juices as they cook. The apples are done when the slices a very tender and have started to color. Taste the apples and add more sugar, cinnamon or lemon juice as needed. The apples may be baked a day or two in advance and stored covered in the refrigerator. Serve them warm with cream or ice cream.
This recipe was adapted from Julia Child the Way to Cook.
February 22 2010 | Recipes | No Comments »
7 cups finely chopped green tomatoes 1 ½ cups apple cider vinegar
7 cups finely chopped tart green apples ½ cup brandy or apple juice
1 lemon, finely chopped including rind 1 tablespoon cinnamon
3 cups firmly packed brown sugar 1 teaspoon ground cloves
1 cup white sugar ¾ teaspoon ground allspice
3 tablespoons molasses ¾ teaspoon ground nutmeg
1 ½ teaspoons salt ¾ teaspoon ground black pepper
½ cup butter
Mix together all the ingredients except the butter in a deep saucepan. Bring to a boil and then turn down the heat so that the mixture bubbles gently. Cook uncovered at the temperature that will keep the mixture bubbling gently, stirring occasionally to prevent sticking, for about 3 hours or until the mixture is thick and liquid is absorbed. Watch to prevent spattering and burning. After about an hour and a half, begin to taste. If the liquid seems to be evaporating too quickly, add additional vinegar or brandy, depending on the taste. If the mixture seems too tart, add more sugar. Once the mincemeat is cooked down to desired thickness, mix in the butter a little at a time until well combined. Store in the refrigerator for up to a month or freeze. This will make enough for two or three 9 inch pies. It is also good in tarts and as a cookie filling.
This recipe is adapted from More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff
February 04 2010 | Recipes | No Comments »