apple recipe testing

I had a busy weekend full of cleaning, re-organizing, re-decorating, and cooking.  Although I did not get every last thing on my list done, I feel great about the state of our little home.  It is sparkly and ready for fall. 

I experimented with two apple recipes and ended up quite happy with the results.  I made Roasted Applesauce & Sausages – Sauerkraut – Onion – Apples (SSOA).  They are both Martha recipes, but I tweaked a few steps.  Amazingly enough they still came out tasting like normal food that I wouldn't be afraid to share with others, which is a sign that I am getting more comfortable in the kitchen.  Normally when I tweak a recipe it ends in disaster...

Click here for the Roasted Applesauce recipe.  I followed this recipe pretty closely, except I used four tablespoons of brown sugar (probably could have used even less - next time I am going to try two) and twelve large Cortland apples instead of ten small.  I covered the pan with tin foil while the sliced apples cooked and sent them all through the blender when they were warm and soft.  Lesson #1 – You do not have to peel any of the apples if you plan on pureeing them, making this process even easier.  Lesson #2 - It tastes better the more it sits.  After day two it began tasting more like apple pie filling.  Farewell Motts.  It’s been fun, but I will never buy store made applesauce again.   

Click here for the SSOA recipe.  I ended up using spinach and garlic chicken sausages instead of bratwurst, knockwurst, or weisswurst, and I used four large apples (not peeled) instead of two.  I also followed the beginning of my family’s recipe for Lazy Pierogies to make the sauerkraut.  You use two cans of sauerkraut and a head of cabbage (I chopped it with my food processor) and cook it for 40 minutes in two cups of water, stirring frequently.  Then when it cools, you squeeze the water out.  (Not sure why you add two cups if you just end up squeezing it out – I need to ask Mom about that one.)  Then you stir in a teaspoon of salt, pepper, and summer savory.  I also cut up the sausages in half moons and added them to the sauerkraut, onion, and apple mixture.

Both are pretty easy, very delicious, and are a great way to use up your freshly picked apples.  The only complaint I have is that the second recipe requires a lot of dishes, but if you do not mind cleaning up or can clean as you go, it really isn’t too bad.  Enjoy these fall delights.