A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

When Life Gives You Bruised Apples…Make Applesauce!!!

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Apple on tray

Growing up in the Pacific Northwest with varietals like Gala, Braeburn, and Fuji, my taste buds have been thoroughly enjoying the new-ness of the McIntosh and Empire apples that are popular in Vermont. Apples are so versatile; I prepare them on salad, in soup, with cheese or peanut butter, sautĂ©ed with cabbage and onion, etc ect ect…you get the idea! But applesauce, despite its simplicity, is something I have never made from scratch! Until now…

Apples on window

I am partial to Champlain Orchards brown-bagged apples; I buy them for $1.49/lb at Lantman’s Market in Hinesburg. I was in a total rush to get groceries the other day, so I did not go through my normal routine of carefully inspecting each tote of apples to find the perfect bag. When I ended up with a bag of mushy, beaten, bruised, and otherwise sad apples, I regretted my hastiness.  I turned my disappointment into opportunity and inspiration – APPLESAUCE. No food goes to waste in my home!

Ingredients

I cruised the internet and found many recipes and methods.   They varied slightly in water content, some even recommend using a pressure cooker, but they all boil down (pun intended!) to the same thing: peel, cut, boil, shmoosh. What I found surprising, and the apples should find insulting, is that EVERY RECIPE I FOUND called for sugar! As if apples weren’t sweet enough? I was shocked! I chose firmly to NOT add sugar. I had McIntosh apples, and they’re sweet enough on their own!

The spread

I peeled my 13 small(ish) apples, and put them in a pot with 1/2 c. water, a pinch of salt, allspice, and cinnamon. I puttered around the kitchen finishing my meal prep for the week, stirring occasionally, until Voila! The most delicious applesauce I have ever tasted. Really! I can admit when my kitchen creations fall short of praise, and this stuff was amazing. It took around 30-40 min for me to notice that when I stirred, I had no more chunks! No shmooshing necessary!

My applesauce inspired my lunch for the week: pork loin with applesauce and mustard, served with a side of green beans.  YUMM!

Until next time,

Corrie Austin

Posted: 5-6-2017

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Apple on tray

Growing up in the Pacific Northwest with varietals like Gala, Braeburn, and Fuji, my taste buds have been thoroughly enjoying the new-ness of the McIntosh and Empire apples that are popular in Vermont. Apples are so versatile; I prepare them on salad, in soup, with cheese or peanut butter, sautéed with cabbage and onion, etc ect ect...you get the idea! But applesauce, despite its simplicity, is something I have never made from scratch! Until now…

Apples on window

I am partial to Champlain Orchards brown-bagged apples; I buy them for $1.49/lb at Lantman's Market in Hinesburg. I was in a total rush to get groceries the other day, so I did not go through my normal routine of carefully inspecting each tote of apples to find the perfect bag. When I ended up with a bag of mushy, beaten, bruised, and otherwise sad apples, I regretted my hastiness.  I turned my disappointment into opportunity and inspiration - APPLESAUCE. No food goes to waste in my home!

Ingredients

I cruised the internet and found many recipes and methods.   They varied slightly in water content, some even recommend using a pressure cooker, but they all boil down (pun intended!) to the same thing: peel, cut, boil, shmoosh. What I found surprising, and the apples should find insulting, is that EVERY RECIPE I FOUND called for sugar! As if apples weren't sweet enough? I was shocked! I chose firmly to NOT add sugar. I had McIntosh apples, and they're sweet enough on their own! The spread I peeled my 13 small(ish) apples, and put them in a pot with 1/2 c. water, a pinch of salt, allspice, and cinnamon. I puttered around the kitchen finishing my meal prep for the week, stirring occasionally, until Voila! The most delicious applesauce I have ever tasted. Really! I can admit when my kitchen creations fall short of praise, and this stuff was amazing. It took around 30-40 min for me to notice that when I stirred, I had no more chunks! No shmooshing necessary! My applesauce inspired my lunch for the week: pork loin with applesauce and mustard, served with a side of green beans.  YUMM!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Apple on tray

Growing up in the Pacific Northwest with varietals like Gala, Braeburn, and Fuji, my taste buds have been thoroughly enjoying the new-ness of the McIntosh and Empire apples that are popular in Vermont. Apples are so versatile; I prepare them on salad, in soup, with cheese or peanut butter, sautéed with cabbage and onion, etc ect ect...you get the idea! But applesauce, despite its simplicity, is something I have never made from scratch! Until now…

Apples on window

I am partial to Champlain Orchards brown-bagged apples; I buy them for $1.49/lb at Lantman's Market in Hinesburg. I was in a total rush to get groceries the other day, so I did not go through my normal routine of carefully inspecting each tote of apples to find the perfect bag. When I ended up with a bag of mushy, beaten, bruised, and otherwise sad apples, I regretted my hastiness.  I turned my disappointment into opportunity and inspiration - APPLESAUCE. No food goes to waste in my home!

Ingredients

I cruised the internet and found many recipes and methods.   They varied slightly in water content, some even recommend using a pressure cooker, but they all boil down (pun intended!) to the same thing: peel, cut, boil, shmoosh. What I found surprising, and the apples should find insulting, is that EVERY RECIPE I FOUND called for sugar! As if apples weren't sweet enough? I was shocked! I chose firmly to NOT add sugar. I had McIntosh apples, and they're sweet enough on their own! The spread I peeled my 13 small(ish) apples, and put them in a pot with 1/2 c. water, a pinch of salt, allspice, and cinnamon. I puttered around the kitchen finishing my meal prep for the week, stirring occasionally, until Voila! The most delicious applesauce I have ever tasted. Really! I can admit when my kitchen creations fall short of praise, and this stuff was amazing. It took around 30-40 min for me to notice that when I stirred, I had no more chunks! No shmooshing necessary! My applesauce inspired my lunch for the week: pork loin with applesauce and mustard, served with a side of green beans.  YUMM!

Until next time,

Corrie Austin

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Apple on tray

Growing up in the Pacific Northwest with varietals like Gala, Braeburn, and Fuji, my taste buds have been thoroughly enjoying the new-ness of the McIntosh and Empire apples that are popular in Vermont. Apples are so versatile; I prepare them on salad, in soup, with cheese or peanut butter, sautéed with cabbage and onion, etc ect ect...you get the idea! But applesauce, despite its simplicity, is something I have never made from scratch! Until now…

Apples on window

I am partial to Champlain Orchards brown-bagged apples; I buy them for $1.49/lb at Lantman's Market in Hinesburg. I was in a total rush to get groceries the other day, so I did not go through my normal routine of carefully inspecting each tote of apples to find the perfect bag. When I ended up with a bag of mushy, beaten, bruised, and otherwise sad apples, I regretted my hastiness.  I turned my disappointment into opportunity and inspiration - APPLESAUCE. No food goes to waste in my home!

Ingredients

I cruised the internet and found many recipes and methods.   They varied slightly in water content, some even recommend using a pressure cooker, but they all boil down (pun intended!) to the same thing: peel, cut, boil, shmoosh. What I found surprising, and the apples should find insulting, is that EVERY RECIPE I FOUND called for sugar! As if apples weren't sweet enough? I was shocked! I chose firmly to NOT add sugar. I had McIntosh apples, and they're sweet enough on their own! The spread I peeled my 13 small(ish) apples, and put them in a pot with 1/2 c. water, a pinch of salt, allspice, and cinnamon. I puttered around the kitchen finishing my meal prep for the week, stirring occasionally, until Voila! The most delicious applesauce I have ever tasted. Really! I can admit when my kitchen creations fall short of praise, and this stuff was amazing. It took around 30-40 min for me to notice that when I stirred, I had no more chunks! No shmooshing necessary! My applesauce inspired my lunch for the week: pork loin with applesauce and mustard, served with a side of green beans.  YUMM!

Until next time,

Corrie Austin

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4 responses to “When Life Gives You Bruised Apples…Make Applesauce!!!”

  1. Niki Glanz says:

    Hi Bronwyn,
    I’ve made the same transition: Northwest Apples to Northeast, plus I also favor Champlain Orchard apples. Knew some Middlebury College students who worked there parttime and raved about their behind-the-scenes practices. We all know how much that counts. Now I live in Lebanon, NH, but fortunately C.O. also markets to this area.

    Let me know if you visit this area. Would enjoy rekindling our friendship that began with a book club at Shelburne Farms’ Brick House. (You may not remember me: tall lady working on a massive research/book writing projects, which I’m happy to say has come to fruition at long last.) You’re welcome to visit my humble abode or we could meet in Hanover, which features many amazing restaurants. Best regards,
    Niki: 802-238-5306

    • Corrie says:

      Hi Christine!
      My name is Corrie, and I just started managing Bronwyn’s blog! Did you find any new favorite apple types when you moved to the Northeast? I have a new favorite now: McIntosh. YUM!

  2. Kellie M Kutkey says:

    Hi Corrie!
    This reminds me of Grandma Pearl saying, “Eat the wormy ones first!”-haha-because you overcame your disappointment and made the best of bruised and mushy apples.
    I also love that you said NO FOOD GOES TO WASTE IN MY HOUSE.
    I’m anxious to hear how your pressure cooker helps you in the kitchen.
    Talk to you soon!
    Happy eating

    • Corrie says:

      Hi mom!
      I think it’s easier to make the best of bruised apples than wormy ones…maybe not?
      Pearl sure did have a hardy approach to living!
      Love you,
      Corrie

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