Saturday felt very much like fall, so I took a little drive through the country enjoying the farm stands and apple orchards along the way. One of my favorite apples for baking and eating is the Empire, which is a cross between Red Delicious and McIntosh. So I headed to Old McMarley's. I love that name! But gee whizzzz, they were out of them. Just when I was about to give up on apples for the day, Hannaford's supermarket came through for me. While I was grocery shopping, I spied bags of Old McMarley's Empire apples! Stay with me folks - we are getting to the yummy Apple Butter Turnovers from my new cookbook :-)
Even if you don't want to make the turnovers, you MUST make the apple butter just for the way it makes your house smell! I promise! For three pounds of apples, you'll end up with some apple butter (no butter in it) that you can put on toast, pancakes, ice cream, or do what I do, and serve a small dollop with your meal. It's just thick applesauce, and it is wonderful with pork loin. In the photo below, I garnished the apple butter with a piece of the vanilla bean that was used when cooking the apple butter.
The recipe comes from The Beekman 1802 Heirloom Cookbook. The Fabulous Beekman Boys can be seen on the Planet Green TV show that is filmed at their 200 year old farm in Sharon Springs, NY. Epicurious refers to them as "the next Martha Stewart." It was a pleasure meeting Brent and Josh (and Josh's parents) at Harvest Fest recently. I just discovered that Bon Appetit is giving away their cookbook, so I am providing the link if you are interested.
Click here. Win the Beekman Boys Cookbook
I highly recommend the cookbook, and plan to cook my way through it. The recipes are listed by season, and each recipe has a blank note space.
For the apple butter, I followed the Beekman recipe for Cinnamon-Ginger Applesauce and cooked it until it was superconcentrated.
¼ cup sugar
½ teaspoon ground cinnamon (or 1 stick)
¼ cup thinly sliced fresh ginger
1 vanilla bean, split lengthwise, or ½ teaspoon pure vanilla extract (I used a vanilla bean)
½ cup water
pinch of salt
3 pounds assorted apples, cut into eighths (I used Empire)
In a large saucepan, stir together sugar, cinnamon, ginger, vanilla bean (if using vanilla extract, add it later), salt and ½ cup water. Add the apples and bring the mixture to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the apples are tender, about 30 minutes.
Transfer the mixture to a food mill and puree. Discard the skins and seeds. (I used my old fashioned hand crank food mill and it was very easy)
To make apple butter, slowly cook down the applesauce until it is thick enough for a spoon to stand up in it. The recipe makes about two cups.
The turnovers are simple to make, and would be perfect with your morning coffee (promise) or for dessert.
Here is the recipe that I used from the Beekman cookbook.
I served the turnovers ala mode in shallow bowls.
P.S. Did you know that every apple has a star at its core? Next time you cut an apple, try cutting it cross-wise to see the star at the center :-)
I hope you love these~
Thanks for stopping by!
With this post, I will be joining Designs by Gollum Foodie Friday.