What would fall in New England be without making a batch of homemade applesauce?
First, I simply wash and quarter the apples - peels, core, seeds, stems and all. I put them in a large pot with about 1/6 of the pot filled with water. I cook/steam the apples until they're soft and perfectly mushy.
The next step is to get out my Foley Food Mill. It is absolutely essential for making the best applesauce ever. I press the cooked apples through the Foley Food Mill about 2-4 cups at a time. Lovely perfect applesauce comes out the bottom of the mill and the stems, cores, seeds and skins remain in the mill. I clean out the mill between each batch. Yes, it's a hand crank, but it isn't really hard. You press a little while you crank, but you can think of it as a mini-upper arm workout.
We picked so many apples that I had enough applesauce to fill three large pots. Some of this will be saved as applesauce, and most of it will be further cooked and seasoned to become my annual batch of apple butter.
But as for the applesauce, I add pure maple syrup to taste and a bit of cinnamon. Add about a 1/2 teaspoon at a time - season to taste. We like to eat the applesauce fresh off the stove while it's still hot. It's sort of like eating a delicious hot apple soup.
But for dinner tonight, I decided to make our family favorite - potato parsnip latkes. Our friend Angel introduced us to this recipe nearly 10 years ago. I've been making it every holiday since then.
I still make them the old-fashioned way - hand grating the potatoes and the parsnips. No food processor for me. I like the feel of using the same stainless steel self-standing four-sided grater like my mother had.
So, what do latkes have to do with the tried and true New England tradition of fall apple picking? Well, I find that latkes are the perfect applesauce delivery device!
I served them with dinner - - Truth be told, BF and I could have just eaten latkes for dinner with homemade applesauce. Yum.
What are your favorite fall apple picking bounty recipes?