Today is the first day of Spring and I’m posting a pumpkin and applesauce recipe. First of all, those of you who know me, know that I’m either so far behind that I’m ahead or it’s my little rebel coming out, or in this case, the circumstances just led me to what would normally be suited to a recipe more suited to Fall.
While the rest of the world is starting to enjoy the promise of better weather, balmy days, lush green foliage and beautiful flowers I have this…
It snowed Sunday night. I knew it was coming to get us, we’ve had a mild winter. Our Winter had folks jumping up and down for joy (unless you had a winter based business), hardly any snow hassles and warmer weather on a whole. But I knew that it was just a delay, Montana was not going to let us down. Even with this most recent snow I still fear a bigger winter storm will hit us, maybe June or July? It’ll snow on our parade, perhaps the snow is making me a bit pessimistic?
I’m not really complaining and neither is Summer Dog, she loves to play in the snow and it gave me an opportunity to get a couple of snow shots in. Plus a dry Winter means a brown Summer, I’ll suffer a snowy winter for a beautiful green Summer any year (I’m referring to the season and not our dog).
Although there is snow, we still have signs of Spring. A peak of green keeps my spirits lifted and hopeful.
Back to the circumstances; when your neighbor gives you pounds of organic apples….
and you discover that way back in your pantry, hidden away since last fall a can of pumpkin…
In the snow, in the Spring, heck if it were Summer, you’d make Pumpkin Applesauce. And when you know that your very kind neighbor has a 6 month old baby and a husband that’s deployed, you can’t think of nothing better than returning the gift of apples in the form of sauce so that her baby can enjoy it also!
Just a side note: I don’t know if any of you follow Nancy, the Spicie Foodie, but I’m going to give her credit for inspiring me to take some photos a little out of my comfort zone. Nancy takes photos with lovely darkish backgrounds and amazing lighting. I on the other hand, have mostly stayed on a lighter/brighter palette. The light backgrounds seem to be easier, with her photo inspiration I tried my hand at a darker background with some natural light. I was so excited about how these turned out, I posted these pictures on Facebook at the beginning of March (and finally I am posting the recipe…).
- 12 to 14 apples
- 1/2 cup raw can sugar
- 1/4 brown sugar (any type)
- 4" to 5" stick of cinnamon
- 6 to 8 cardamom pods, slightly crushed
- 5 allspice berries
- 1/4 teaspoon fresh nutmeg, ground
- 1 cup water
- 1 can pumpkin puree
- Peel, core and chop apples. Place the cardamom and allspice berries in a spice bag or tie up in a piece of cheese cloth. To a large pot add the apples, spices, 1 cup of water and the sugars. Bring the pot to a boil, turn down and simmer. Simmer 30 minutes, stirring occasionally, or until the apples completely soften. Remove cinnamon stick and spice bag. Using a masher, food mill or food processor, blend or mash the apple mixture until a sauce forms. Stir in one can pumpkin until homogeneous.
- Note: If using a food mill it is not necessary to peel and core apples or place spices in a spice bag.
- Yields 2 quarts
Informal Cookery Definitions A to Z
Bouillon. (Bull-yon boo-YOHn). A French term for a clear stock made by boiling meat bones with vegetables and herbs then straining it.
Bouillon Cube or Granules. Is a dehydrated form of bouillon, it may have added protein concentrate or meat or vegetable flavoring added to intensive the flavor. Julius Maggi of Switzerland first introduced the bouillon cube as a way to help poor families. Little did he know that it would end up helping out middle-class wives make short cuts in their cooking because they were no longer able to afford servants.
Boulanger/Boulangerie. (BOO-lawn-jer/ee). A French term for baker/bakery. Boulanger was also the world’s first restaurant to open. It opened in Paris in 1765 by a French tavern keeper with the surname of Boulanger (surprise!).
Bouquet Garni. (boo-kay gahr-NEE). Is a French term for a bundle of herbs, often tied together or wrapped in cheesecloth to allow for easy removal begore serving. Common herbs used are: bay leaf, thyme, parsley, chevril, and rosemary.