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amuse bouche

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

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Three uses for a bounty of apples

I am RICH with apples. The apple tree in our front yard is a prolific producer. The landlords are pretty sure it’s a macintosh tree, but I’m not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes.

Method 1- Dehydrate: My Jedi mind powers are very strong. On Thursday, I was thinking how nice it would be to have dehydrator for my apples. Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out! He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend. Some folks recommend soaking the apples in lemon water to minimize browning. I referenced Getty Stewart’s site as a rough guide. She includes a comparison photo; the difference is marginal at best. I soaked half – we will see if there’s an obvious difference.

Method 2 – Applesauce: Ugly, bruised, and crumbly apples didn’t make the dehydrator cut. These went into a big pot for applesauce. I made applesauce for the first time last year, you can read about it here. Most recipes call for added sugar, which I find completely unnecessary. Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy. I added some vanilla beans, allspice, and cinnamon. YUM! Bonus – it makes your house smell amazing!

Method 3 – Apple Cider Vinegar: Move over kombucha, I have a new fermentation project! I put all my apple refuse into a big bowl to use for vinegar. I had enough to start a batch AND put a bag of refuse in the freezer for next time! I did not bother with removing seeds and stems…I hope I don’t regret it, too early to tell! I followed Wellness Mama’s method. She provides some great background if you’re curious on uses and benefits. If you’re new to ACV and not quite ready to make your own, I highly recommend buying vinegar “with the mother.” Bragg’s is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!

A couple recommendations:

The best way to get a giant jar is to ask your local bartender to save some olive jars. Run it through the dishwasher a few times to get the olive-y-ness out. Also, don’t store it with the lid on – it seems to trap the essence of olive in the jar.
Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar. When I tried this, fruit flies weaseled their way in and planted eggs in my scoby…this is not good! I have heard of people using coffee filters with success. I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).

Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers! Any truly yucky apple parts went straight to the ducks. If you’ve got other non-pie uses for apples or have experience with homemade vinegar, please share!

Until next time,

Corrie Austin

Posted: 8-19-2018

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I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes.

Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference.



Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing!



Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!



A couple recommendations:

 	The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
 	Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).



Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!

Until next time,

Corrie Austin"
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I am RICH with apples.  The apple tree in our front yard is a prolific producer.  The landlords are pretty sure it's a macintosh tree, but I'm not so sure. In an effort to take advantage of the bountiful harvest, I found three symbiotic recipes.

Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference.



Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing!



Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!



A couple recommendations:

 	The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
 	Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).



Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!

Until next time,

Corrie Austin"
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Method 1- Dehydrate: My Jedi mind powers are very strong.  On Thursday, I was thinking how nice it would be to have dehydrator for my apples.  Lo and behold, on Friday, the guy who sits next to me just so happened to bring his in to lend out!  He brought it for someone else who was leaving for vacation, so I was able to take that puppy home for the weekend.  Some folks recommend soaking the apples in lemon water to minimize browning.  I referenced Getty Stewart's site as a rough guide.  She includes a comparison photo; the difference is marginal at best.  I soaked half - we will see if there's an obvious difference.



Method 2 - Applesauce: Ugly, bruised, and crumbly apples didn't make the dehydrator cut.  These went into a big pot for applesauce.  I made applesauce for the first time last year, you can read about it here.  Most recipes call for added sugar, which I find completely unnecessary.  Just put peeled and cored apple chunks into a pot with a little water, let it simmer, and stir occasionally until it gets mushy.  I added some vanilla beans, allspice, and cinnamon.  YUM! Bonus - it makes your house smell amazing!



Method 3 - Apple Cider Vinegar: Move over kombucha, I have a new fermentation project!  I put all my apple refuse into a big bowl to use for vinegar.  I had enough to start a batch AND put a bag of refuse in the freezer for next time!  I did not bother with removing seeds and stems...I hope I don't regret it, too early to tell!  I followed Wellness Mama's method. She provides some great background if you're curious on uses and benefits.  If you're new to ACV and not quite ready to make your own, I highly recommend buying vinegar "with the mother."  Bragg's is a great brand and is available in most grocery stores, no need to run to a fancy natural food store!



A couple recommendations:

 	The best way to get a giant jar is to ask your local bartender to save some olive jars.  Run it through the dishwasher a few times to get the olive-y-ness out.  Also, don't store it with the lid on - it seems to trap the essence of olive in the jar.
 	Some folks recommend using cheese cloth to top their kombucha or apple cider vinegar.  When I tried this, fruit flies weaseled their way in and planted eggs in my scoby...this is not good!  I have heard of people using coffee filters with success.  I am partial to cloth dinner napkins (these will not work if you use highly scented detergent or dryer sheets!).



Overall, I did nothing crazy complex, used no unique ingredients, and I have no leftovers!  Any truly yucky apple parts went straight to the ducks.  If you've got other non-pie uses for apples or have experience with homemade vinegar, please share!

Until next time,

Corrie Austin"
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2 responses to “Three uses for a bounty of apples”

Kellie Kutkey says:

August 20, 2018 at 12:12 am

I’m excited to see how the vinegar turns out!

Reply
Corrie Austin says:

August 22, 2018 at 11:44 am

You and me both! I love cider vinegar, and it seems so easy-just gotta have some patience!

Reply