Happy Thursday, loves. Suze here. Guess what? This is our 500th post! Who knew we all had so much to say? Thanks for joining us here today, loyal Scribelings.
I’ve begun submitting my manuscript in earnest to agents/editors, and I’ve had several nibbles. Everybody seems to want something different in terms of formatting, length of submission, length of synopsis, etc., so I’ve been working hard to do everyone’s bidding, LOL!
So, like a good synopsis (something that still eludes me, but it’s far better than it was thanks to the assistance of some awesome friends/colleagues), today’s post will be short and sweet. How about a recipe?It’s fall here in New England, and that means it’s apple season, but you can enjoy this all year round. Here’s my recipe for super easy homemade applesauce:
*6 flavorful apples, peeled, cored, roughly chopped, and placed in a saucepan (Empire, Cortland, Pink Lady, Granny Smith, and Macouns are my favorites, but MacIntoshes will do in a pinch. No Red Delicious, please! The flavor is too bland and the texture is too mealy to work in this recipe). Add the following to the pot:
*1/2 cup of apple cider, apple or orange juice, or plain water
*1-1/2 tsp ground cinnamon
*a few grates of freshly ground nutmeg (or a pinch of the kind out of a jar — don’t overdo this spice. It’s powerful)
*1/2 cup packed brown sugar (dark or light doesn’t matter)
Bring to a quick boil, then give everything a stir to make sure it isn’t sticking/burning (add more liquid if necessary). Continue to cook until apples are soft, about 20-25 minutes.
For a smooth-textured applesauce, allow the mixture to cool a bit, then whizz it up in a food processor (don’t overprocess, or you’ll end up with baby food). For a chunkier texture, which is how my family likes it, use a potato masher right in the pan until you get the consistency you like. Taste to see if you need to mix in a bit more brown sugar — apples have different degrees of tartness.
Serve warm or at room temperature with pork chops or pork tenderloin, chicken, or pierogies, or as a topping for vanilla ice cream.
**Note: You can also make this with pears! Just use a ripe, juicy, flavorful pear like a Bartlett or Anjou. The recipe is exactly the same.
Now for you. What’s your favorite fall meal? I could use some menu planning suggestions right about now!