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STEWED APPLES

Thursday, August 12th, 2010

STEWED APPLES

Fall apples tend to keep their shape when cooked rather than mushing up like summer apples. Jonathans, Pippen, Spyrs, Baldwins and many other varieties are more adaptable to stewed apples that apple sauce. They should be cooked in a sugar syrup from the beginning to aid in keeping their shape and color.

1 cup sugar
1 cup water
1 quart peeled quartered apples (about 8 medium)
1 lemon, juice or slices as desired
Cinnamon, if desired
Cream

Combine sugar and water and heat to boiling. Add apples, cover, and cook slowly until syrup boils; continue cooking gently, pressing the apples don occasionally with a spoon until they are tender and transparent-looking. If lemon slices are used, cut very thin and add to the hot syrup along with the apples. If lemon juice is preferred, add when apples are done. Add cinnamon to give desired color and flavor. Serve in their own syrup, warm or cold, with cream is desired. 5 to 6 servinges.

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SPICED APPLE SLICES

Thursday, August 12th, 2010

Jonathan Apple

The Jonathan apple is a medium-sized sweet apple, with a strong touch of acid and a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple.
History

There are two alternative theories about the origin of the Jonathan apple.

The first is that it was grown by Rachel Negus Higley. Mrs. Higley gathered seeds from the local cider mill in Connecticut before the family made their journey to the wilds of Ohio in 1804 where she planted them. She continued to carefully cultivate her orchard and named the resulting variety after her husband, Jonathan Higley.

The other theory is that it originated from an Esopus Spitzenburg seedling in 1826 from the farm of Philip Rick in Woodstock, Ulster County, New York. Although it may have originally been called the “Rick” apple, it was soon
renamed by Judge Buel, President of Albany Horticultural Society, after Jonathan Hasbrouck, who discovered the apple and brought it to Buel’s attention.

SPICED APPLE SLICES

1 2/3 cups sugar
1 ½ cups vinegar
1 ½ teaspoons whole cloves
1 Stick cinnamon (3” long)
1 lb. Jonathan apples (4 medium)

Combine sugar, vinegar, cloves and cinnamon in a saucepan, boil for 3 minutes. Core and cut each apple into 4 slices and add to the syrup. Simmer for 7 or 8 minutes, or until apples are transparent, turning slices very carefully during cooking and spooning syrup over them occasionally. Remove apples to cool. Reserve syrup and use again to make more spiced apple slices. Add a little more sugar and vinegar when using syrup a second time. These are delicious served with ham or poultry. 4 servings.


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PLUMPED OR PUFFED RAISINS

Thursday, August 12th, 2010

PLUMPED OR PUFFED RAISINS

Wash raisins, put into colander or sieve and place over saucepan of simmering water. Cover and steam 10 minutes or until raisins are puffed. Puffed raisins give an unusual flavor and are particularly desirable to use in cake, pudding and cookies.

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PAN-FRIED BANANAS

Thursday, August 12th, 2010


PAN-FRIED BANANAS

5 bananas
1/3 cup butter
Juice of ½ lemon
¼ cup tart jelly

Choose all-yellow or green-tipped bananas. Heat butter in a large skillet; peel bananas and cut in halves lengthwise. Lay cut-side down in the bubbling butter and squeeze lemon juice over them. Cook until bananas are delicately browned on under side; then turn with a pancake turner or large spatula, being careful not to break them. Continue to cook till second side is delicately browned; then transfer carefully to a hot platter. Pour butter remaining in skillet over them and decorate by dropping a teaspoon of jelly in the center of each piece. 5 servings.

Note: Cooking may be continued until bananas are very soft and well-browned, if preferred. This gives a product sweeter and more delicate, but somewhat less attractive in appearance.

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FRIED APPLES

Wednesday, August 11th, 2010

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FRIED APPLES

Wash, core and slice 2 pounds of tart apples such as Jonathans, Spys or Greenings into rings, or quarter and cut into thin wedges, but do not peel. Place them in a heavy 10” skillet in which 3 tablespoons fat have been melted. Butter, or bacon, ham or pork drippings give apples a good flavor. Cover and cook gently until lightly browned on bottom (5 to 10 minutes). Then carefully turn apples over, using a pancake turner. Sprinkle with sugar, cook over low heat uncovered until apples are delicately browned on under side. Do not overcook or the apples will fall to pieces. Lift out carefully with a pancake turner. Serve hot with bacon or sausage. 5 servings.

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