Anybody have any Applesauce??

Ok, so I've finally finished harvesting, cooking and processing all of my apples. In total, I believe I processed about 6 bushels of apples this season, that's almost 300 pounds! Wow, now that I look back, I can't believe how much I've done with them...

Let's see, Apple Pie Jam, Apple-Pearsuace, Apple Butter, Apple Rings, Orange-Apple Cranberry Sauce, Apple Muffins, Apple Pectin (more about that in another post) and of course Apple Pie and Applesauce! Plus all the ones Maiyo & I ate whole or in our oatmeal! What a bounty to be had from our trees, I'm sure thankful to Ana's parents for planting 8 apple trees on our property and glad we are finally putting all that awesomeness to good use. Before I meet Ana, he never harvested the trees and the beautiful fruit all went to the local deer, such a waste. And then I came onto the property and was so overwhelmed that it took me a good three years before I started harvesting the trees properly (I mean other than picking a few apples to snack on). I actually think my harvesting the trees last season helped them produce such a great bounty this season, so I'm hoping next season is even better!

This year also marks the first year that I actually started baking with applesauce (as a substitute for oil) and I'm loving it! So of course I had to make a ton of it to hopefully last me the rest of the year since now I'm using it up in breads and as a go to snack for Maiyo.

Growing up I hated applesauce, of course I had only ever tried store bought, yuck, and it wasn't until I moved into this house that I made an attempt to try it again. After trying a few different recipes, I found that I'm very particular about how my applesauce is made. I don't like cooking the cores with the apples as I feel it leaves a bitter taste, but I do leave the peels on, I feel that you must use a majority of sweet apples, I like to only add a little water so the apples don't get scorched on the bottom of the pan and I cook the sauce down to make it thicker. Sounds complicated, and it kinda is, but trust me, it's worth the effort!

So here's my applesauce recipe, the end result is a beautiful pure, perfect color, not overly sweet, thick applesauce.

Applesauce
Makes ~8 pints

10 lbs Sweet Organic Apples (Washed, Cored and Sliced*)
     -I use a mix of  Pipin, Red Delicious, Cameo, Pink Lady & Golden Delicious
2 C Water (I use filtered water)

-Wash, core & slice the apples then place in a stock pot.
-Add Water and cook on medium heat, occasionally stirring, until all apples are so tender they mush right up when you spoon them.
-Run apples through a food mill to discard all tough parts (peels, stems, seeds, etc.) *If you do not have a food mill, then peel the apples before you slice them & cook them, once they start to mush up, mash them with a masher.
-Ladel into prepared jars and process for 15 mins or into airtight containers in the refrigerator.
-Processed applesauce will last for 2 years, unprocessed jars will last in the refrigerator for about 2 weeks.

Trail Mix

This Christmas I'm giving away homemade gift baskets. One of the yummies I plan to include is my Trail Mix that all my friends absolutely love! Making your own mix is economical and you get more control over what you add. Best thing though is that there is no cooking, roasting, or baking needed, as all I do is combine a bunch of items I love and voila, Trail Mix!

Mix all your favorites then pour them into pint jars and add a little fabric square for the finished effect and there you go!

Trail Mix
Makes ~6 cups

2 C Granola of your Choice
1/2 C Sesame Sticks

1/4 C Each of the Following:
  Hazelnuts (Chopped)
  Pistachios (Shelled & Halved)
  Pumpkin Seeds
  Sunflower Seeds
  Banana Chips
  Dried Cranberries
  Dried Mango
  Dried Pineapple
  Dried Golden Raisins
  White Chocolate Chips
  Milk Chocolate Chips

-Chop up all Dried Fruit & Banana Chips into 1/3 inch pieces.
-Mix all ingredients together and store in an airtight container. Will keep for about 2 weeks.
-For Gluten Free, Omit Sesame Sticks and make sure Granola is GF!

(total cost for my last batch, which was 1.5 times this recipes, was only $7!!!)

Plum-Vanilla Bean Jam

Plums are falling off trees left and right, so if you have some or a friend has a tree, go pick them now and make this yummy jam!

This jam gave me a bit of a headache. My intent was to make it sans pectin but to no avail, after an evening of pure frustration, I broke down and added the pectin, and more plums since I originally added too much sugar to compensate for lack of pectin. Plums are suppose to have a lot of natural pectin in them but I used too many over-ripe plums and its just ripe or not so ripe plums that contain the firming agent. So if your plums are pretty ripe, be sure to add the pectin!

A hint of vanilla really goes well with this jam and livens it up a bit. I would suggest this as an ice cream topper or even a pie filling, as well as on toast or waffles!

(Organic) Plum-Vanilla Jam
Makes ~54 ounces

6 C Plums-Organic if available (Chopped)
3.5 C Sugar
3 Tbsp + 1 Tsp Low-Sugar Pectin
1/2 Vanilla Bean

-Prep the Plums and place in large stock pot. (You can peel them if you like, I left the skins on)
-Cut the Vanilla Bean lengthwise and scrape the seeds out into the pot, then add the bean pods.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan, place the fruit in a food processor/blender, (but be sure to remove Vanilla Bean Pods before blending then return after) or use a potato masher and mash/puree fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Remove Vanilla Bean Pods if still in pot.
 -Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

Cherry Port Jam

Next up in my summer jamming session is Cherry Port Jam. Bing cherries are all around and in perfect form so I have plans to also make cherry liqueur before they go away for the year.

This jam is divine. I would suggest using a bit nicer port (I used just a basic cooking port and not one of my yummy drinking ports like this one) it came out wonderful but a bit strong in smell, though not in taste..

Next time I make this recipe, I think I'll double the port but then reduce it in a separate pan then add the reduction to the jam...food for thought.

Cherry Port Jam
Makes ~52 ounces

6 C Dark Sweet Cherries (Pitted & Chopped)
3.5 C Sugar
1/4 C Port (High Quality)
3 Tbsp + 1 Tsp Low Sugar Pectin

-Prep the Cherries and place in large stock pot.
-Add 1 cup of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Use a potato masher and mash fruit as fine or chunky as you desire.
-Return to heat, stir in Sugar-Pectin & Port and bring to a rolling boil for 10 mins.
-Add remaining 2 cups of Sugar and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

NRW 25: Italian Fries

New Recipe Week 25: Italian (French) Fries

When we were in Italy last year we had the most amazing french fries, and not just in one city but all of them. Yes, we ordered french fries in Italy, I was 5 & 1/2 months pregnant and I was always craving potatoes, don't mess with the preggers:-)

Ok, back to the amazingness of these fries, which were so rich yet light, wait, isn't that a contradiction in terms? Anyway, the fries were the best tasting fries we had ever had and do you know why, because they were fried in Olive Oil. Now I've had a hard time finding Olive Oil here in the states that tastes as good as the stuff from the source, but there are some good ones out there. For cost purposes I use California Olive Ranch Extra Virgin Olive Oil. I know this make these particular fries a bit more costly, but really, it's well worth it, and if you're gonna have something fried, olive oil is better for you too.

Italian Fries
Serves 2

2 Medium Russet Potatoes
1/2 Tsp Kosher Salt + More for Seasoning
2 C Water
Olive Oil (Pure or Extra Virgin)

-Peel and cut Potatoes lengthwise in slivers about 1/4 inch in thinkness.
-Place in bowl with Salted Water.
-In a deep pan pour enough Olive Oil until about 1.5 inches deep.
-On medium-high heat, bring oil to about 325 degrees.
-Working with tongs, grab a bunch of potatoes & lightly strain (by shaking off) water then add to oil. Be Careful for splattering oil!
-Continue to add potatoes to oil but do not crowd.
-Cook for 10 mins or until golden brown.
-Remove potatoes to bowl and sprinkle with Salt & toss to coat.
-Place on paper to strain off excess oil and repeat with remaining potatoes. Enjoy!

Tomatoless Guacamole

With the 4th of July festivities already upon us and BBQ's galore on schedule I've finally posted my tomato-less guacamole. All ingredients are to taste, add more or less for the desired flavor and hotness. Just make sure to make a bunch cuz this goes super fast!

Tomatoless Guacamole (served with Tropical Carnitas)
Makes ~2 Cups

3 Medium Avocados
1 Lemon (juiced)
2 Garlic Cloves (minced) or 1 Tsp Garlic Powder
1-2 Jalapenos (diced) or 1 Tsp Cayenne Pepper
3 Tbls Onion (chopped) or 1 Tsp Onion Powder
1/2 Red Bell Pepper (diced)
Salt & Pepper to taste

-Cut up and mash avocados in a bowl.
-Add remaining ingredients and mix in.
-For best flavor, let sit 30 mins but can be enjoyed right away!

NOTE: all spices and lemon are to taste. I like a lot of lemon in my guac, but others may not so start with 1/2 a lemon first then add more as you like it. Same holds true for the jalapeno/cayenne, just add as much of this 'heat' as you like.

Balsamic Fig Jam

Making another batch of jams this week and was inspired to try something different. One of my favorite appetizers (actually more of an indulgence) is French Brie with Fig Preserves, so I decided to try my own, with a twist!

Instead of using lemon juice I thought Balsamic Vinegar would be a wonderful marriage of flavors. I got the idea from a jam recipe I found online for raspberry fig port jam, I almost made it but changed my mind, the result being absolutely wonderful.

This jam will go with so many different dishes, polenta bites with goat cheese & fig jam, on a nice piece of perfectly grilled pork, a base for salad dressing or even as a topping for dessert, like over ice cream or on a tart, yum.

These jams are for sale in the 4oz ($4) and 8oz ($6) sizes, shipping available.

Balsamic Fig Jam
Makes ~ 52oz

2 lbs Figs (Chopped)
2 1/4 C Sugar (Divided)
1/2 C Balsamic Vinegar
1/8 Tsp Kosher Salt 
1 1/2 C Water
2 Tbsp Low-Sugar Pectin

-Combine Figs, 1 cup Sugar, Balsamic Vinegar & Salt in bowl, cover and let macerate in refrigerator for a few hours or overnight.
-Combine 1/2 cup Sugar & Pectin in small bowl, set aside.
-Add water and 3/4 cup Sugar to mixture and cook over medium heat, constantly stirring, until it boils rapidly for about 10 mins.
-Add in Pectin/Sugar and bring back to a rapid boil for 1 minute.
-Lower heat to low and let sit another 5 mins.
-Poor into sterilized jars and process in water bath, or store in refrigerator.

Lemon Curd

I love making Lemon Curd, and I especially love making it for friends and family. My favorite combination for the curd is with strawberries, think sweet & tarty heaven!

So I made these Lemon Curd & Strawberry Cookie Cups with Chocolate Cream a while back and thought I'd post my curd recipe since I'm always asked for it.

This curd goes with anything desserty: scones, ice cream, cookies, waffles, the list goes on. It is a process to make because you have to stand there and stir constantly for 15 mins, but it's totally worth it. Best made with Meyer lemons, any lemon will do! (or limes, oranges, etc.)

Lemon Curd
Makes 2 Cups

6 Tbsp. Butter (Room temp)

1 C Sugar

2 Eggs & 2 Egg Yolks (Room temp)

2/3 C Fresh Lemon Juice

1 tsp. Grated Lemon Zest

-Beat Butter & Sugar w/electric mixer for about 2 mins. 

-Add Eggs & Yolks 1 at a time then add in Lemon Juice and combine. 

-Pour into a heavy saucepan & cook over low heat until creamy. 

-Increase heat to medium and cook while stirring constantly until mixture thickens or 170 degrees (about 15 mins). Do Not Boil!

-Remove curd from heat & stir in Lemon Zest then transfer to bowl. 

-Press plastic wrap on surface of curd (keeps skin from forming) and refrigerate at least 2 hours. 

-Store in an airtight container in the frig for a week or freezer for 2 months.

-Recipe can be doubled.

NRW 22: Mini-Eggplant & Turkey Frittatas

New Recipe Week 22: Mini-Eggplant & Turkey Frittatas (Poppers)

Actually, this is more like a new idea rather than an actual recipe I'm trying out. I got the idea of the mini-poppers from Pinterest. I've seen zucchini poppers, mini-vegetable & bacon frittatas, and of course, the mini-chocolate chip pancakes I tried out a few months ago.

I actually woke up and threw this together without a recipe, then when I did some searching through my pinterest boards I came across the mini-vegetable & bacon frittatas recipe that is almost exactly how I made mine. I must have read it recently and it stuck in my subconscious cuz I was dreaming about these this morning. Even more funny to me was that I thought I was making something up, even going into my garden and picking the basil last minute as an afterthought. Ha! Georgia's (The Comfort of Cooking) photos are way better than mine though (like a 1000 times better) so I suggest you head over to her site and check it out!

Now the real reason I turned this omelet into mini-frittats is because I can't flip an omelet if my life depended on it. Definitely not for the lack of trying, more for the lack of courage to make a mess all over my kitchen floor. Here's a pic of my attempt with half of today's batter:

Ana got this omelet and I got the frittatas. I tried his omelet (all same ingredients just a little difference in the last step of cooking) and it was delicsh! But my frittatas were even better. The yummy fluffiness of the eggs and the lack of butter for frying made them feel lighter than the omlete, I mean I ate 8 of these poppers without a second thought! Definitely gonna keep experimenting with this idea, hope you do too!

Mini-Eggplant & Turkey Frittatas
Makes 16 Mini or 6 Regular Muffin Size

1/2 Tbsp Butter
2 Tbsp Shallots (Sliced)
1/2 Tsp kosher salt
1/4 Tsp freshly ground pepper
1/3 C Turkey (Diced)
1/2 C Eggplant (Cubed)
4 Eggs (next time I will make with 2 Eggs & 3 Egg Whites!)
1/4 C Heavy Cream
1/4 C Cheese (Finely grated)
4 Leaves Fresh Basil (Chopped)


-In a small bowl, beat together Eggs & Cream, set aside.
-Coat 16 cups of a mini-muffin pan (or 6 cups of regular muffin pan) with cooking spray and set aside.
-Heat Butter & Shallots in a frying pan over medium high heat, add S&P.
-Add Turkey & combine, then Eggplant, and cook for about 10 mins or until eggplant is tender.
-Remove from heat and mix in the Basil.
-Divide the turkey/eggplant mix into the prepared muffin tins.
-Scoop about 1-2 Tbsp of egg batter into each cup until full.
-Top with grated Cheese and Bake at 350 for 10 mins.
-Let cool for about 5 minutes before running a small knife alongside each frittata to release it from the pan. (I just used a spoon to scoop them out and I didn't wait the 5 mins, next time I'll wait & use a knife!)

Artichoke Pesto

Anastasio is currently working in Big Sur which means he passes through the Artichoke Capital of the World, Castroville, on his way to and from work. This week he stopped off at Pezzini Farms to pick up a big bag of Baby Artichokes.

I was very excited to have my 6 month old try artichoke hearts so I got to work on these babies, washing, trimming and boiling them. Once they were done, I pulled off the hearts (which he loved!) and was left with the rest of the artichoke trying to figure out what to do with them...then I remembered our vineyard stay in Tuscany and knew exactly what to make: Artichoke Pesto!

I had never thought to make pesto out of anything other than Basil until our stay in Tuscany last spring when we were served Arugula Pesto, which was amazing! So I thought why not try it out of the baby artichoke leaves? The outcome was wonderful and I hope you enjoy this little concoction of mine.

This sauce went wonderfully with baked chicken, but would also work great as a pizza sauce or even as a dip with crackers, especially rice crackers!

Artichoke Pesto
Makes ~3 Cups

2.5 lbs Baby Artichokes (Regular size artichokes will NOT work with this recipe)
1+ C. Extra Virgin Olive Oil
1/4 C. Hazelnuts (Chopped)
3 Tbsp Shallots (Diced)
Salt & Pepper

-Bring a large pot with 3 quarts Water to boil.
-Prep Baby Artichokes by removing the first 3 layers of leaves, trim about 1/2 inch off the tops, cut off stems, then slice in half lengthwise. Add to boiling water and boil for about 20 mins or until soft (you can also steam them instead).
-Drain and let cool about 10 mins.
-In a Food Processor, process the Hazelnuts until grainy, then add remaining ingredients and process until desired consistency. You may need to add more Olive Oil to achieve the right thickness.
-OPTIONAL: Divide sauce in 1/2 cup servings and freeze for future use!