I figured since I mentioned the galette in the Apple Butter recipe post prior to starting Kitchen Comforts some of you might be interested in what I finally threw together.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Finally got around to making an Apple Galette
Ok, ever since I saw this Apple Galette at Angry Chicken, I've been wanting to make one. Since I had a TON of apples, well more like 8-9 lbs, I finally threw some spiced apples together for canning and used some of them to make one. It turned out great and was pretty easy compared to a full-fledged pie. Amy also has a great recipe cheat sheet for her fridge that she shared, which has it on there as well. I just multiplied my normal pie crust recipe by 1.5 for my recipe, I left the sugar and salt alone though. You can up them a bit if you like, but I think it turned out perfect.
I figured since I mentioned the galette in the Apple Butter recipe post prior to starting Kitchen Comforts some of you might be interested in what I finally threw together.
I figured since I mentioned the galette in the Apple Butter recipe post prior to starting Kitchen Comforts some of you might be interested in what I finally threw together.
The whole web is more important?
I was trying to figure out ratios for my Balsamic Vinaigrette for Kitchen Comforts and asked hubby for a little taste testing assistance.
What was I thinking?
First of all, I'm a dump cook, I don't measure things out. However, for this foray into food blogging, I have to try to be better about amounts. I have to give verifiable quantities, not a pinch, dash, bit, smidgen, shake, etc. So, I had my measuring spoons out.
Second of all, I'm a dump cook, I don't measure things out. This drives my hubby crazy when he's helping, as I tell him to add a pinch of this, a dash of that...
Well, I was adding more honey and since I had to keep track of how much, I added another tsp.
"You're using a measuring spoon?"
"I have to, so I can give amounts for the recipe."
"You never give me real amounts."
"It's different, I can watch what you are doing, and see whether it's right."
"So the whole web is more important than me?"
"It's a dressing, I have to give right amounts or it won't taste right"
"So the whole web is more impor..."
As I stuff a piece of bread soaked in vinaigrette in his mouth...
For the record, I still didn't get the vinaigrette quite right. It's much easier to gauge just the right squeeze of mustard, it just didn't look right sitting in the teaspoon.
What was I thinking?
First of all, I'm a dump cook, I don't measure things out. However, for this foray into food blogging, I have to try to be better about amounts. I have to give verifiable quantities, not a pinch, dash, bit, smidgen, shake, etc. So, I had my measuring spoons out.
Second of all, I'm a dump cook, I don't measure things out. This drives my hubby crazy when he's helping, as I tell him to add a pinch of this, a dash of that...
Well, I was adding more honey and since I had to keep track of how much, I added another tsp.
"You're using a measuring spoon?"
"I have to, so I can give amounts for the recipe."
"You never give me real amounts."
"It's different, I can watch what you are doing, and see whether it's right."
"So the whole web is more important than me?"
"It's a dressing, I have to give right amounts or it won't taste right"
"So the whole web is more impor..."
As I stuff a piece of bread soaked in vinaigrette in his mouth...
For the record, I still didn't get the vinaigrette quite right. It's much easier to gauge just the right squeeze of mustard, it just didn't look right sitting in the teaspoon.
It's Thanksgiving Over at Kitchen Comforts
I'm getting ready for the Thanksgiving kickoff for Kitchen Comforts. November is my busy entertaining month every year, so I'll have tons of recipes, tips, download samples, planners and other goodies.
Apple Butter
Earlier this week I was given two bags full of apples by a co-worker. I've been munching on a few, but the majority of them are going to be peeled, sliced and used for baking and making apple butter.
I was in 7th grade the first time I ever tasted apple butter. I was spending the weekend with my best friend at her father's house, and they had a small "orchard" for a back yard. Her step-mother made apple butter every fall, and I remember when we arrived the whole house smelled like apple, cinnamon and nutmeg. We had fresh baked bread with apple butter at just about every meal, and ever since I anxiously await jars of apple butter to show up at farmer's markets in the fall.
With a surplus of apples, my first thought was to try my hand at making apple butter. So, I went shopping last night for all the ingredients to make apple butter from this recipe. I'll put some apples aside for Apple Galette and Caramel Apples as well, but the majority will go towards the Apple Butter. I'm hoping it turns out well and I will hopefully have enough jars to give a few away for Christmas.
Supreme Apple Butter Recipe
INGREDIENTS
2 (12 fluid ounce) cans frozen apple juice concentrate, thawed
1 cup apple cider
8 pounds Macintosh apples - peeled, cored and chopped
1-1/2 cups dark brown sugar
2 cups apple brandy
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
DIRECTIONS
In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.
*UPDATE* I've cross-posted this to Kitchen Comforts and will put any future recipe cooking type posts over there instead.
I was in 7th grade the first time I ever tasted apple butter. I was spending the weekend with my best friend at her father's house, and they had a small "orchard" for a back yard. Her step-mother made apple butter every fall, and I remember when we arrived the whole house smelled like apple, cinnamon and nutmeg. We had fresh baked bread with apple butter at just about every meal, and ever since I anxiously await jars of apple butter to show up at farmer's markets in the fall.
With a surplus of apples, my first thought was to try my hand at making apple butter. So, I went shopping last night for all the ingredients to make apple butter from this recipe. I'll put some apples aside for Apple Galette and Caramel Apples as well, but the majority will go towards the Apple Butter. I'm hoping it turns out well and I will hopefully have enough jars to give a few away for Christmas.
Supreme Apple Butter Recipe
INGREDIENTS
2 (12 fluid ounce) cans frozen apple juice concentrate, thawed
1 cup apple cider
8 pounds Macintosh apples - peeled, cored and chopped
1-1/2 cups dark brown sugar
2 cups apple brandy
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
DIRECTIONS
In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.
*UPDATE* I've cross-posted this to Kitchen Comforts and will put any future recipe cooking type posts over there instead.
Pumpkin Cookies
Kelly over at Buzzville just posted what sounds like a delicious pumpkin bar recipe and requested a pumpkin cookie recipe. So I shared mine. Fall has arrived and isn't shy about making itself known. The air is getting crisp and quite cold in the evenings here in Grand Forks, and the leaves are turning a creamy butternut squash color. So thanks to her post I'll be making pumpkin cookies this weekend.
Pumpkin Cookies
Ingredients
Cookies:
1 c sugar
1 c canned pumpkin
1/2 c butter softened
1 Tbsp grated orange peel
2 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 c golden raisins
1/2 c chopped nuts (your choice)
Glaze:
1/4 c butter
2 c powdered sugar
1 tsp vanilla
1-2 Tbsp milk
Cookies:
Preheat oven to 375
Cream sugar, pumpkin, butter and orange peel
Sift together dry ingredients
Add pumpkin mixture to dry ingredients and mix until blended
Fold in raisins and nuts
Drop by teaspoonful on ungreased cookie sheet
Bake for 8-10 minutes
Glaze:
Heat butter in saucepan until delicately brown
Stir in vanilla and powdered sugar (I sift mine into the pot to remove clumps)
Add milk until smooth
Dip cookie tops in, or drizzle on top.
*UPDATE* I've cross-posted this to Kitchen Comforts and will put any future recipe cooking type posts over there instead.
Pumpkin Cookies
Ingredients
Cookies:
1 c sugar
1 c canned pumpkin
1/2 c butter softened
1 Tbsp grated orange peel
2 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 c golden raisins
1/2 c chopped nuts (your choice)
Glaze:
1/4 c butter
2 c powdered sugar
1 tsp vanilla
1-2 Tbsp milk
Cookies:
Preheat oven to 375
Cream sugar, pumpkin, butter and orange peel
Sift together dry ingredients
Add pumpkin mixture to dry ingredients and mix until blended
Fold in raisins and nuts
Drop by teaspoonful on ungreased cookie sheet
Bake for 8-10 minutes
Glaze:
Heat butter in saucepan until delicately brown
Stir in vanilla and powdered sugar (I sift mine into the pot to remove clumps)
Add milk until smooth
Dip cookie tops in, or drizzle on top.
*UPDATE* I've cross-posted this to Kitchen Comforts and will put any future recipe cooking type posts over there instead.
Thanksgiving
I took Wednesday - Friday off this week, so I have a 5 day weekend... woohoo...
Feeding 20 people on Thursday, so I decided rather than rush and stress, I'd the take off the day before and after and relax and enjoy the holiday.
For all the foodies that might care, here's the menu...
Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Gravy
Dressing
Mashed Potatoes
Brandied Candied Sweet Potatoes
Kugel
Egg Noodles
Green Bean Casserole
Corn
Cranberry Sauce
a variety of salads
Veggie and Relish platter
Dinner Rolls
and for dessert...
Pumpkin Pie
Pecan Pie
Ice Cream
Feeding 20 people on Thursday, so I decided rather than rush and stress, I'd the take off the day before and after and relax and enjoy the holiday.
For all the foodies that might care, here's the menu...
Turkey, brined and basted with a sage orange butter
Ham, with a brown sugar glaze
Gravy
Dressing
Mashed Potatoes
Brandied Candied Sweet Potatoes
Kugel
Egg Noodles
Green Bean Casserole
Corn
Cranberry Sauce
a variety of salads
Veggie and Relish platter
Dinner Rolls
and for dessert...
Pumpkin Pie
Pecan Pie
Ice Cream
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