Monday, September 10, 2012

September brings us Apple Season

Did you know that peak season for apples is here? Despite the fact that you can eat them year round, now is the time to really enjoy them. Recipes that use apples have got to be in the monumentally large category, but I thought it would be good to go over a little history of the apple.
Apples have been around for thousands of years, although it seems that the actual origin of where apples came from is unknown.  Historians do believe that apples were first grown in the southwest and Central Asia and they also believe that the early Romans learned how to grow and raise them. 
A little trivia for you:
1)   Did you know, in Greek mythology, nymphs (possibly daughters of the Greek Titan, Atlas or Nyx, Greek goddess of night) were responsible for protecting the golden apple tree that was given to the goddess Hera by Gaia (Mother Earth) on her wedding day?
 2)   Then, in the story of Adam and Eve, the good old apple symbolized knowledge, temptation and sin. Interestingly enough, the Latin word for “apple” and “evil” are also similar.

 Lastly, I’ve attached two different apple recipes for homemade applesauce. One of the recipes comes from the Epicurious website and is called, “Chunky Country-Style Spiced Applesauce” and the other comes from a McCall’s cookbook that was published in 1963 and the recipe is called, "Country Applesauce". 

Country Applesauce – McCall’sCookbook, 1963 (Makes 3 cups)
2 lb tart cooking apples
*1/2 to 2/3 cup sugar, depending on tartness of apples

1)  Wash, core, and pare apples; cut into quarters. Measure about 7 ½ cups.
2)  In medium saucepan, bring ½ cup water to boiling. Add apples; bring to boiling.
3) Reduce heat; simmer, covered, 20 to 25 minutes; stir occasionally. Add water, if needed.
4)  Stir in sugar until well combined. Serve warm or cold.
 *For spiced applesauce, add 1 tsp. lemon juice to the recipe above along with ¼ tsp. cinnamon, and 1/8 tsp. nutmeg to the apples.
 This cookbook has a rather lengthy glossary of food terminology, a conversion chart that even reviews sizes/contents of food items, carving instructions for carving a turkey or ham and so much more. Also, notice the ingredients in each of the recipes, McCall's version is much more basic, wouldn't you say? 

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