Apples, apples everywhere...

This past weekend we went up to Michigan to one of Auden's friends house to go apple picking. Not only did the kids have fun but we brought back a huge bag of apples. After making a huge pot of apple sauce, I was looking for something else to do with the apples. I came across this and thought it looked great.

I made a few tweeks but basically followed the recipe, and it was a hit.

Crostini with apple chutney and goat cheese

3/4 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
5 allspice berries
1 cinnamon stick
5 cloves
1/4 tsp nutmeg
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup raisins

1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint


1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
head garlic
goat cheese

Mix the vinegar and sugar in a large pot. Cook over medium until the sugar dissolves.




Add in the spices and garlic and ginger and cook over medium heat until reduced, about 10 minutes.




Add the apple and raisins and cook another 10 minutes over medium until cooked but not mushy.


To roast the garlic, remove the skin and place the cloves in an oven safe container. Cover with oil and bake in a 350 oven for about 40 minutes until the garlic is soft and golden brown.


After the chutney has cooled, add the tomato and mint (I used dried).


To serve, toast the bread then spread with some cheese and a clove of the soft garlic then top with the chutney.

Cooking with Auden: Apple Sauce

As I have written before, why buy apple sauce? The jarred stuff is full of sugar and who knows what else. It is easy to make and can be made to the exact taste of the person eating it.

Auden has always been a huge fan of apple sauce, and this was the first time that he really got to make it almost entirely on his own.

Apple and Pear Sauce

apples and pears

water, OJ or cider

seasoning (e.g. cinnamon, ginger, vanilla, all spice, cloves...etc)

Start by peeling the apples and pears.

Once peeled, slice into pieces.

Chop into big pieces. No need to use a super sharp knife, use something kid safe.

Place the apples and pears in a pot and add a touch of liquid and the seasoning to taste.

Cook, covered until the apples are soft. Then mash using a food mill.

As always, the taster gives it a thumbs up.

Even I mess stuff up

The other day I had defrosted some caramel to use to make apples. When we made the caramel apples, I think that the caramel separated, and the fat prevented it from sticking to the apples. None the less, it turned into a huge mess, though tasty.

Not wanting to through it out I wanted to use the apples for something else. I had recently read this recipe for a tarte tatin and was inspired.

I stated by dicing the apple, and heating with the caramel over medium heat until the apples were soft but not mushy, about 10 minutes.

While the apples were cooking I made a quick crust dough. I like the crustada dough from Al Forno. Its easy and holds up well to handling.

Roll the dough out and using a 10 or 12 in pan turn upside down and cut out a circle to fit in the pan.

Butter the pan and pour the cooked apples in spreading to make a singe layer. Then top with the dough.

Cook in a 400 deg oven for about 20 to 25 minutes until golden.

Once cool, flip the pan onto a plate and serve with vanilla ice cream.