Homemade Apple Butter

Mmmm, apple butter.  Believe it or not, it takes me back to a first grade school day when we made apple butter and corn bread with our "eighth grade buddies."  Since then, I've picked up jars and jars of it at farmers' markets during the fall.  A few days of cool fall weather gave me an apple butter craving, so I decided to make my own!  The key is patience; with time, the apples cook down into a beautiful, thick "butter."  I used Jonathan apples, which were pretty tart by themselves.  Obviously, your choice of apple might change the amount of sugar necessary to get the desired sweetness.

Ingredients:

• 5 cups apples, peeled and chopped
• 2 tsp lemon juice
• 1/2 cup water
• 1/4 cup brown sugar, lightly packed
• 1/4 cup white sugar
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

As you chop the apples, toss them in a bowl with the lemon juice and water to prevent browning.  In a medium saucepan over medium-low heat, melt the butter and then add the apples (in lemon water), sugar, salt and spices.  Cover for 15 minutes to simmer; if the mixture is boiling, turn down the heat to low.  With a potato masher, mash the apples and continue to simmer without the lid for another 60 to 90 minutes.  Occasionally stir the apples and use the masher to obtain a smooth consistency.  You are looking for the apples to turn a caramel-brown color and very condensed.  To test whether it has cooked long enough, put a small dollop on a plate and wait 10 minutes.  If there is a pool of liquid that develops around the apple butter, it needs to cook longer in order to simmer out the excess liquid.  This is also a good time to taste for sweetness.  After the apple butter is ready, cool slightly before storing in a sealed jar in the refrigerator.  Personally, I think apple butter can go on anything--biscuits, pancakes, oatmeal, graham crackers, you name it.  Just pop it in the microwave to reheat.  Enjoy!

Pineapple & Chorizo Tacos with Red Cabbage Slaw

While I was visiting a friend in Baltimore this summer, we got lunch at this cute little food truck called Gypsy Queen Cafe.  The menu looked incredible, and after much deliberation, I settled on the Chorizo & Pineapple taco.  It sounds like an odd combination, but I love spicy and sweet foods paired together.  After the first bite, I vowed to recreate it when I got back home!  Using red cabbage to make a slaw instead of as raw garnish was my idea, but feel free to just use lettuce if you aren't keen on cabbage.

Ingredients for the slaw:

• 1/2 small head of red cabbage
• 2 tbsp sugar
• 3/4 tsp kosher salt
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• freshly ground black pepper, to taste

Cut the cabbage into thin ribbons, then toss in a colander with the sugar and salt.  Let it sit for at least 30 minutes and up to a few hours to drain off excess water and slightly wilt the cabbage.  When the cabbage is ready, whisk the lime juice, vinegar, vegetable oil and pepper together.  Don't consider adding any extra salt or sugar until you have tossed the cabbage into the dressing, and tasted for seasoning.  Let the slaw sit at room temperature while you prepare the rest of the tacos.  


Ingredients for 4 tacos:

• 2 chorizo links, casings removed
• 1/3 cup diced pineapple (canned or fresh is fine)
• 1 tbsp tomato paste
• 1/4 cup minced onion
• Red Cabbage Slaw (from above)
• small tortillas or taco shells, for serving

In a skillet over medium-high heat, break the sausage up into smaller pieces to brown it.  When the meat is almost cooked through, add the minced onion and cook until slightly tender.  Next, add the pineapple, stirring to incorporate the flavors in the skillet.  Finally, add the tomato paste and stir.  Turn the heat down and continue to stir.  Taste the filling for seasoning (either for more salt or some hot sauce for more heat).  Immediately serve in warm soft tortillas or taco shells with a spoonful of the crunchy red cabbage slaw.  Enjoy!

Delicious Summer Peach Cake

Tasked with bringing dessert to a family dinner, I came across this amazing Cooks Illustrated recipe for a peach cake.  Perfect for the end of summer, right?  Not only is it delicious and sweet, but quite a stunning dessert too.  I made the cake with half nectarines and half peaches, but I think it would taste almost the same to use all peaches.  Here is a link to the original web page, but I have the recipe posted here too.  To really knock this out of the park, serve with scoops of vanilla ice cream!

Ingredients:

• 2 ½ pounds peaches , pitted and cut into 1/2 inch-thick wedges
• 5 tablespoons peach schnapps
• 4 teaspoons lemon juice
• 6 tablespoons plus 1/3 cup granulated sugar 
• 1 cup all-purpose flour
• 1 and  1/4 teaspoons baking powder
•  ¾ teaspoon salt
• ½ cup packed brown sugar
• 2 large eggs
• 8 tablespoons unsalted butter , melted and cooled
• ¼ cup sour cream
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon plus 1/8 teaspoon almond extract
• 1/3 cup panko bread crumbs , finely crushed

1.       Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2.      Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3.       Spray 9-inch spring-form pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined.  Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4.       Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top.  Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5.       Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.