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Oops, starting to fall behind on posting!
#44, Apple butter. I love apple butter and have always wanted to try making it; there are just so many other things I can do with my annual apple-picking haul that I hadn't gotten around to it before. But this year, as Thanksgiving creeps ever closer and I've run out of time to do any canning, I started to look at recipes that would use a ton of apples and yet still yield a small enough amount of food that I wouldn't have to can anything. Thus: apple butter, in which you cook down loads of apples into a small amount of deliciousness. This is a Gale Gand recipe, so I knew it'd be good, but there is one fairly major omission in the instructions: for the amount of brown sugar called for, you need three pounds of chopped apples, not three pounds of apples, chopped. If you start with three pounds of whole apples, cut the sugar and spices in half.
#45, orange-glazed beets. I used this recipe on our last veggies from the summer CSA, some lovely golden beets. I should have sliced them a little more thinly than called for in the recipe; they took a bit longer than expected, and I needed to get dinner on the table, so the final result was a little crunchier than it should have been. Still, they were very tasty, so I'll try again when the winter CSA starts delivering me beets.
#44, Apple butter. I love apple butter and have always wanted to try making it; there are just so many other things I can do with my annual apple-picking haul that I hadn't gotten around to it before. But this year, as Thanksgiving creeps ever closer and I've run out of time to do any canning, I started to look at recipes that would use a ton of apples and yet still yield a small enough amount of food that I wouldn't have to can anything. Thus: apple butter, in which you cook down loads of apples into a small amount of deliciousness. This is a Gale Gand recipe, so I knew it'd be good, but there is one fairly major omission in the instructions: for the amount of brown sugar called for, you need three pounds of chopped apples, not three pounds of apples, chopped. If you start with three pounds of whole apples, cut the sugar and spices in half.
#45, orange-glazed beets. I used this recipe on our last veggies from the summer CSA, some lovely golden beets. I should have sliced them a little more thinly than called for in the recipe; they took a bit longer than expected, and I needed to get dinner on the table, so the final result was a little crunchier than it should have been. Still, they were very tasty, so I'll try again when the winter CSA starts delivering me beets.