A Cup Of Homemade Cider

 This is the season for apple cider. You could easily buy ot at your local farm or store yet you can also make ypur own. Homemade cider is pretty easy to make. Best of all you can customize it to suit your tastes.

It all starts with apples. The flavor depends on what you use and what you like , Gala or Fuji apples have a very sweet flavor  so if you like a candy like drink  use them.MCIntosh and Pink Lady impart a tarter flavor , perfect for those who want a true apple taste. You can also vary them too, with using five apples of one kind and five of another. You should be using ten apples in total. As for sweetening , use three quarters  cup white sugar. There is also one tablespoon each of nutmeg and all spice to give it that autumnal spice flavor. Since this is a non- press cider it can be made in a stockpot or even a crockpot. If you use te last then figure a twelve hour simmering should do it. Remember that the cider will only last a week in the fridge. (although that probably won't happen). You can freeze it if you want. Just use a tightly covered pitcher or jar for this,Bad cider will have a froth or foam floating on top along with an acidy taste. If it's this it's on it's way to becoming vinegar,

One plus is that the apples don;tave to be peeled cored or sliced. They cna just be put in the pot as is. The skins will give the cider that rich reddish-amber color.Place the apples in a large stockpot and cover with water two inches above their tops. Add sugar and spices and boil unclovered for one hour. reduce heat to low after this  cover and then simmer for two more hours. Strain the apple mixture throw a fine mesh sieve (you can use the flesh skins and cores for the composting). Drain cider a secon time using a fine cheesecloth to get rid of any little impurities. You can serve warm with a cinnamon stick or chilled for a lovely cool drink. Homemade cider can also be used in a variety of fun cocktails. It pairs best with rum and bourbon but you can easily make a caramel apple martini with it. This is combining the cider with butterscotch schnappes and vodka for a sweet fall sip.

Homemade apple cider is a real treat. Try this one for a tasty fall sip.It's a refreshing drink using the best  fruit of the season.app

The Most Perfect Caramel Candy Apple

 This is the season for candy apples. They are not only fun to eat, they're festive to look at. They can be easily made and made to perfection.It just takes some skill and patience.

Before you start get yourself a good candy thermometer. A perfect coat is what makes a candy apple great. If; the coating is too soft, it may slide off or becoms too hard. OXO has an excellent brand that also works for a deep fryer along with Polder which also works for cooking jellies and jams too as well as deep frying.The recipe is easy.It's three cups of sugar and half a cup of corn syrup mixed with one cup of water. Red food coloring is added when the mix hits 300 degree Farenheit or the hard crack stage. You can test this by dropping a drop of the syrup into a glass of cold water. It should form into a hard droplet not unlike hard candy. The apples are placed on lollipop or popsicle sticks and one by one swirled into the red goo. Place on  waxed paper or a butter greased cookie sheet(  doing it this way gives extra flavor).What apples should you use? I'd prefer  small Granny Smith simply because their tartness is a nice foil to the sweetness. Fuji, Jazz and Gala, all reds, also make for good candied apples. Keep in mind that some apples come with a waxy coating which will make the coating slide off. To remove it , boil six cups of water with one tablespoon white vinegar. quickly dip the apples in this for five seconds and thoroughly dry.

Caramel apples are another yummy treat right now. The question is to use Kraft caramels or take it an extra step to heaven with home made caramel. The Kraft way has always been the easiest. It's just cutting up the caramel, putting them in a microwavable bowl with two tablespoons of water. The apples are then dipped into the caramel , then swirled and finally placed on parchment paper. They can be hardened in the fridge for one hour or until firm. Homemade caramel is much more labor intensive but worth it. It's more chewy and buttery, think a rich taffy that won't pool at the bottom. You will need heavy cream or heavy whipping cream which is the backbone. You cannot use milk or milk substitutes. Corn syrup is also required because that's what makes the caramel stick to the apple. Brown sugar is used instead of white.It's softer and better tasting than the granulated for this. Butter gives caramel that creaminess and extra flavor as does vanilla extract. All the ingredients except the vanilla are cooked until the caramel reaches the soft ball stage about 235 degrees Farenheit. The vanilla extract is added a few minutes later. Let it cool before dipping the apples in. Keep in mind that caramel burns the sides of the pan so use a wet pastry brush to clean it. You can dip both kinds of apples in coconut flakes or chopped peanuts for added flavor.

Happiness right now is a candy or caramel apple. Make these homemade candy and caramel ones for a perfect fall treat. They're fun, festive and delicious!!

Fall Picnics

 The weather is glorious right now. The summer heat has gone away and that makes it wonderful to take hikes or spend a cook day at the beach. It's the perfect time for a picnic basket.

Of course every picnic has to have sandwiches. Think heartier ones with a variety of meats and cheeses. You can even use leftovers from a week day roast for them. Autumn is the time for cheddar. A roast beef and cheddar sandwich on crusty sour dough bread.If you have leftover chicken or turkey shred the meat and layer it on think on a hero roll. You can add cheese , what's left over from your tomato harvest and kale or spinach. You could also make an ultra sophisticated  one with Brie spread on split croissants. What to have for sides? Since it's apple season try a slaw loaded with the Gala kind along with dried cranberries and shredded cabbage. To give it some color and crunch , add in scallions, matchstick carrots and almond slivers. You can sub in walnuts for the almonds for a different spin on flavor.Pears are also in season right now. A pear salad is unusual, easy to carry, and tasty. Think of one with arugula and goat cheese. Keep the dressing simple with a vinaigrette made with olive oil and apple cider vinegar.

Should you bring soup on a picnic? You could if it's two or three people or just yourself. Get yourself a large mouthed thermos which makes pouring easy. A great one is the classic tomato soup , a perfect companion for a cheddar cheese sandwich. You could also bring chicken soup or a potato soup. Pack a packet of oyster crackers along too. What to drink? If it's a bit chilly then think a hot tea or coffee , again brought in a thermos.If the weather is warmer , you could go for cider. It's always a great drink that works with any type of food. If not sparkling water is great as is cold brewed iced tea which can be brewed on the ride over. Picnics should end with some kind of sweet treat. Homemade shortbread is perfect. It travels well and won't get sticky or melty in the afternoon sun. Oatmeal raisin is another great bring. You could bake a double batch, one for the picnic and one for school and office lunch bags. A simple apple cake , easily cut into manageable squares is a good picnic cake. You could also make a spiced or nut snack cake too. Skip the frosting  though because it can get messy if wrapped in Saran wrap.

The weather calls for a picnic. Pack a lunch grab a blanket and set out to enjoy the beautiful season and sunny blue skies. Then enjoy a tasty meal in the cool fresh air,.

Your Pie Guide

Fall is definitely the time for pies. Yet pie isn't just pie anymore. It's crostatas, tarts and tarltets too, Anything fruit or custard filled goes these days and what you make of them is up to you.  Pies could be for the week, save the fancier stuff for the weekend. They're all good.

Pie is more or less the most basic. You can bake a crust and fill it with anything or have the crust cook with the filling which is the better choice.  Basic pie dough  hasn't really changed since the 1500's when royal pie lover , Elizabeth I made cherry and apple pie popular. It's a mix of flour, ice water salt and shortening. This last is always the subject of controversy. Should you use straight out lard or vegetable shortening? Some home bakers insist on butter. Go with Crisco, which is basically solidified soy bean oil. It has produced flaky crusts for generations. You can go with coconut or even vegetable oil but you will not have a tender, melt in your mouth crust. Another option is bought pie crusts which simply can be popped in the freezer when you need them. Can you use pie crust for crostata? I suppose you could but keep in mind that actual recipe does have sugar and butter in it. You may have to decrease the amount of sugar used in the pie filling. Now can the pie crust do triple duty for tarts and tartlets? No. Tarts and their little ones have a crust that requires egg yolks, sugar and vanilla along with butter.  As for handheld pies, the best option is a simple pie crust. This is the sturdiest and won't open, causing a filling spill out.

Since this is the time for apples, then make an apple pie.  What are the best for filling? A good bet is Granny Smith. These bright green, tart tasting gems make the best filling and are not overly sweet.it also has a firm flesh which holds up well in baking. It also won't get mushy either. Another sturdy pome is the Winesap.It's a tart and spicy taste with  solid white flesh.  Can you use the same apples in crostatas? Not really. These open faced pastries require smaller sized apples like Galas but you could use the bigger ones if you're in a pinch. As for tarts, use the same as for the pies. Tarts are another intense bake so a good sturdy fleshed fruit is required. As for the extras, yes use the cinnamon but also have freshly ground nutmeg too. It adds more oomph to the pie. There's also brown sugar and lemon juice , the last added as a preservative. The crostata has a slightly different recipe. Some call for the addition of flour, usually a quarter of a cup. Also orange zest is used to give it some zing. As for the tarts, you can use the same filling recipe for the pie.

It's apple pie, crostata, tart and tartlet season. Make whichever appeals to you.Any one is great on a cool fall day, whether to make or to eat.

Your Fall Kitchen Must Have Apples

One of the most versatile must haves this season is the apple. It can be used in both sweet and savory dishes, along with being a healthy snack. Consider it for all sorts of recipe from main to sides to dessert.

Every September I devote at least one post to this Swiss army knife of fruits. It can be used in many savory dishes. Keep in mind that there are so many different varieties and choosing the right kind for the right recipe is crucial. The US alone has 2,500 (!) different kinds with Red Delicious and Granny Smith being the most popular. Don't sub in one apple for another if the recipes says so. This mostly applies to the baking ones. If you're still in the dark then head to the website, www.bestapples.com that parses out everything about the fruit. It's from Washington State , a state vital to apple production and known for its' beautiful orchards. It's a great site that even explains the different types origins and what they're good for. Apples are great foils for pork recipes because their sweetness gives a boost to the meat's earthy unami's flavor. Slice up any kind, Gala for sweetness or the Granny Smiths for tartness. Apples are also the best ingredient for pork roast too. Can they be used with any other meat? Only chicken. They can be braised and sauteed with them. For a fancier dish , consider making Chicken Normandy, a Northern French dish that combines apples and with the lush combo of brandy and cream.

Of course apples are great in salads too. I love them with simple mixed greens, almonds and Craisins for a sweet side to tarragon chicken salad. If you have any leftover rotisserie chicken add it to the salad to make for a filling lunch. You can enhance the apple flavor with an apple cider vinaigrette or just a tiny bit of apple cider. Again apples and apple cider are key ingredients in fall baking. It also pays to have a small jug of cider in the fridge too. It's a nice refreshing drink but also makes for a zesty ingredient in doughnuts, cakes, and even muffins.It enriches the baked goods' crumb, going from yellow to a deep golden hue and adds a lovely fruity flavor . Some recipes will call for apple molasses or boiled apple cider. This is easy to make. It's a centuries old technique that requires pouring two gallons of apple cider (more or less) into a large non-reactive stockpot. This means using one that's either glass, copper, stainless steel but NOT aluminum. Boil down until there's only half left and then store in sterilized bottles (you can use your old wine ones). This syrup can be used in both baking and glazes as well as in barbecue sauces and meat glazes. It will keep in a cool dry place for months  - although it probably won;t last long if you're a prolific baker.

Apples are a key ingredient in both sweet and savory autumn dishes. Have a bowlful along with a jug of cider handy for all your cooking and baking needs. They are a must for tasty cool weather dishes and treats.