The Noblest of Fruits

Apple Butter

Henry David Thoreau wrote “Surely the apple is the noblest of fruits.”  Who am I to argue with Thoreau?  I have tasted nothing that would contradict this brilliant American naturalist, philosopher and author's view, so I will instead concentrate on preserving this noble fruit.  Early American colonists preserved this pomaceous fruit by making apple butter.  My first experience tasting apple butter was at the Liberty Tree Tavern in Disney World when I was about nine years old – and I still remember it.  It was positively delicious with its sweet, deep flavor combined with aromatic spices.  It was noble apple heaven spread on a piece of bread.  In more recent years, I have tried my hand at apple butter using a couple of difference methods.  It can be made in a crock pot over a 12 – 24 hour period or roasted in the oven for 3 – 6 hours.  This autumn, my mom and I decided to use the stove method to make some for ourselves.  We canned it using the basic canning methods printed on the box of jars, but it can also be frozen (I have done this in the past quite successfully).

To preserve this noble fruit, you will need:

Ingredients
4 – 5 Pounds of apples (a mix of apple varieties makes for a more interesting flavor)

½ Teaspoon allspice

¼ Teaspoon cloves

¼ Teaspoon nutmeg

1 ½ Teaspoons cinnamon

3-4 Cups of sugar (depending on the sweetness of the apples and your preference)

Pinch of salt

2 Cups of apple cider

Step 1

You begin to make apple butter by making applesauce.  Wash the apples and then slice them into quarters (or sixths if your apples are larger).  Place the quarters in a large pot and add the apple cider. 

Simmer the apples on medium-low heat for about 7 – 10 minutes, or until the apples are very soft.  Make sure you stir the apples occasionally so they do not burn on the bottom!

Step 2

When the apples are soft, use a food mill or other applesauce apparatus to turn the apples into sauce. 

My mom had borrowed this nifty gadget that separated the peels and seeds from the pulp.  It made the job so fast!  If you don’t have an applesauce gadget, you can use a potato masher to break up the apples and then push the pulp through a colander. 

You want to include the apple cider in the apple pulp.

Step 3

Add the allspice, cloves, nutmeg, cinnamon, sugar and salt to the apple pulp after returning it to a large pot.  Now you’re in it for the long haul because you will need to simmer the mixture, stirring every few minutes to prevent burning, for 1 ½ - 2 hours, or until it is brown and thick. 

Sorry for the yellow lighting; I forgot a picture of this step and had to do in in terrible lighting conditions!

When you put a spoonful on a plate, it should stay together, with no liquid oozing from it.  When it reaches this point, you have successfully created apple butter!  (Yes, it is a long process, but it is oh so worth it!)

Step 4

If you are canning, you should get your jars, lids and rings ready while the apple butter finishes.  Then add the hot apple butter to the jars, secure the lids with the rings, and wait for them to give you the “pop” that signals success! J  If you are freezing, freezer bags work really well.  You will want to cool the apple butter before bagging it though.

Enjoy your apple butter on toast, biscuits or mixed into pumpkin pie!  I am planning to experiment with pear butter next year, so stay tuned!

Pork Chops with Sautéed Apple and Onion and Mashed Sweet Potatoes

Pork Chops with Sautéed Apple and Onion and Mashed Sweet Potatoes

Apparently I did not get my fill of autumnal flavors in 2010 because this is the dish I made for dinner last evening.  I know the name of the recipe is WAY too long and descriptive, but I wanted you to know right away it was fall on a plate.  The aroma while cooking smelled like Thanksgiving Day…is there any more comforting scent?  Hmm…perhaps I should suggest that to Febreze.  Anyway, I digress…here are step-by-step directions for replicating this dish.  I adapted it from a Rachael Ray recipe.  Note, it feeds two, but can easily be adapted to feed a crowd.

Step 1

Peel one sweet potato and dice into 1 inch cubes.  Add to a pot with salted water.  Turn the heat on medium high to bring to a boil.  When it begins to boil, reduce heat to a simmer.  At this point, I also put about ¾ of a cup of milk and 1 tablespoon of butter in the microwave, without turning it on.  This way it was all ready for me when I needed it…all I needed to do was push a button!

Step 2

Peel one apple (I used Gala, but any firm apple will do) and slice into thin pieces. 

Step 3

Thinly slice one Spanish onion (I used half an onion because mine looked like it was on steroids!).

Step 4

Season two boneless pork chops with salt and pepper.

Step 5

Put about 1 tablespoon of olive oil in a sauté pan on medium high heat.  When the oil is hot, put the pork in the pan.  Cook for about 5 minutes on the first side.  Then flip the chops (they should be golden on the first side) and cook for about 3-4 more minutes.  Remove the chops from the pan and cover them with foil to keep them warm.

Step 6

At this point, I added about 2 teaspoons more of olive oil to my sauté pan.  It should heat quickly.  Add your apple, onion, 1 teaspoon herbs de provence (I love this blend, but if you don't have it, just add dried thyme instead), and kosher salt and black pepper to taste.  These will need to cook for about 5-8 minutes.  You want them to be nice and soft and for the onion flavor to become a little sweet.  Add just a little lemon juice (about 1 teaspoon if fresh, 1/4 if concentrated) to brighten the flavor.  Then taste the mixture, making sure to get both an apple and an onion on your fork :-) and season as needed.  Transfer the mixture from the pan to a bowl and cover it to keep warm.

Step 7

Now get the milk and butter mixture for the sweet potatoes heating in the microwave.  Check the potatoes to be sure they are fork tender.  If they are, drain them and let them rest for a moment…we have a sauce to finish!

Step 8

Back to the sauté pan.  It has wonderful flavors of pork, apples and onions stuck on the bottom of the pan!  Time to deglaze!   With the heat turned back to medium low, add ¼ cup of white wine, 1 tablespoon of unsalted butter, 1 teaspoon of Dijon mustard and another ½ teaspoon more of herbs de provence.  Then whisk it together and add salt and pepper to taste.  Let that reduce slightly while you finish the potatoes.

Step 9

Mash the sweet potatoes and add some of the milk and butter mixture.  Keep mashing and adding until it is a nice, smooth consistency.  Now add some salt and pepper to taste.

Step 10

Now, finally, you can assemble your plates!  Put a nice spoonful of mashed potatoes on the plate.  Place the pork chop partially over the potatoes.  Then add some of the onion and apple mixture.  Finally, spoon the sauce over the pork and apple/onion.

Now take a bite.  Make sure you get all of the components on your fork.  Close your eyes.  Feels like Thanksgiving, doesn’t it?  But without all the stress.  That equals perfection!

Now it’s time to go sample my husband’s coffee flavored birthday treat he is creating for me in the kitchen…as you learn about me, you will know if there’s coffee involved, I am there! 

Au revoir for now,

The Farm Grown Gastronome