Apple Butter

In this day and age with its modern store-bought conveniences, there are a few sacred items whose homemade taste can never be mass-produced.  My Granny Ruby's Apple Butter is one of them.  I am a firm believer that one's pantry or refrigerator should, at all times, be in possession of something that didn't come from the grocery store shelf.  A few weeks ago, in the thick of apple harvest, my favorite orchard was offering up apple seconds for $20 a bushel.  Score.  Now, if you don't know exactly how many apples that translates into, here they are in all their hand cramping, blister producing glory.  That's right, folks.  Apple peeling is not for wimps.

That is some serious potential sitting there, so I asked myself (as we all should from time to time), "What would Granny do?"  This question produces some practical and often sound results.  Go ahead.  Give it a try.  Apple butter was today's answer, so I picked up the phone and gave the marvelous woman a call.  

This is an old recipe, so there were a few techniques lost in translation.  For example, 6 QT of ground apples are required, but how exactly does one get ground apples?  In a hand-crank sausage grinder, of course.  "Do you have one?" she asked.  Uh, no.  "Well," she says, "I'll bet you can pick one up real cheap somewhere."  Right.  I'll put that on my Target list.  In the meantime, my shiny Cuisinart food processor did the job just fine.  I also deviated from the recipe when instructed to "place in roaster and put in oven."  Because of the quantity of apples I was using, I roasted some and simmered some on the stovetop.  The results were identical.  Do what suits you best.

Granny Ruby's Apple Butter

6 QT Ground Apples

1 cup Apple Cider Vinegar

2 TBSP Cinnamon

1 TBSP Cloves

A pinch of Salt

10 cups (or a 5lb bag) of Sugar

Peel, core, and chop apples.  Grind, if hand-crank sausage grinders are your thing, or process in a food processor until, well, ground.

Place in a roasting pan and put in oven.  Cook for 2-3 hours at 350 degrees or until your apple butter reaches your desired thickness.  Alternately, simmer on stovetop for a comparable time.  In both scenarios, you'll  need to stir periodically to keep it from sticking.  Makes 5 QTs.

Finally, put in hot sterile jars, and process in a waterbath for 10-15 minutes.

Make some.  Eat some.  Thank a granny.  They have all the best recipes.

A Summertime Staple

My absolute favorite thing to do with the summer bounty coming from my garden is to chop up whatever I pick that day, fire up the grill, and give the mix a good roasting over the open flame.  If you don't yet own a grill basket, you need one.  I use it year round for a quick and easy way to roast spring, summer, and even fall vegetables, and to make people think I'm a much better cook than I really am.  Just throw some things in there, stir them a time or two, and when done, combine them with something.  Anything.  Add a sprig of basil to the top, and it will taste as fresh and colorful as it looks.

Here's the basics...

Chop Zucchini, Summer Squash, Red Onion, Bell Pepper, Asparagas...really, WHATEVER you have on hand.

Toss in some Cherry Tomatoes, too, if you like warm, squishy tomatoes.  I don't, but I hear people do.  Bleh.

Drizzle with Olive Oil and Sprinkle with a good measure of Salt and Pepper.

Toss into your grill basket and cook for about 10 minutes, give or take, until veggies have softened and are starting to brown around the edges just slightly.  In the meantime, cook orzo, whole wheat penne, couscous, or quinoa according to package directions and per your desired serving.  Drain and combine with veggies.  Chop and add fresh basil (an herb garden MUST!).  Grilled chicken breast or chicken sausages are tasty in the mix, too.

Add a splash of fresh-squeezed lemon juice or good quality balsamic vinegar.  We top with a little sprinkling of feta, and there you have it.  20 minutes or less.  If you count leftovers, then technically you just made tomorrow's lunch, too.