I grew up living beside my paternal grandparents for most of my life at home, so many of my childhood memories include them. Grandparents can have a huge impact on children and I hope to be as positively impactful to my own grandchildren as my own were to me.
My grandpa was a strong, independent, deep-thinking Old Order Mennonite man; rather intimidating to children, but highly respected by adults. As I became an adult and listened to people talk about him, I realized that his advice was sought by many, including the community at large. He was a great horseman, taking in young horses or ones from “the tracks” and retraining them for buggy use. I loved to watch him handle them, crooning to them while currying their coats to a sleek, glossy shine. Every now and then he would let us sit on one while holding its head. Sometimes on rainy or snowy days he would drive us to school in his dachvegli (a covered buggy) OR… oh, joy of joys, his sleigh, with the bells ringing merrily. As I write this, I realize that this makes me sound really ancient, which I’m not, honestly! I just grew up in a pretty special setting and time. Later on, he had a mild stroke which forced him to retire from breaking in horses and eventually he had to sell off his own horse. That was a heartbreaking day for him.
One particular food that grandpa was fond of was beef. I can still picture him coming over to our house, beaming widely and declaring, “Vell! Mir hen da beshtischta beef rosht das mir noch einmal kotta hen.” (Well! We had the best roast beef that we’ve ever had!) We kids would snicker later, saying that if this continues, the roasts will be off the charts in goodness! I think of him whenever I cook a particularly savoury roast, and that comment is still heard rolling off our tongues many years later.
It seemed like a good time to post about my favourite new method of preparing the “best beef roast ever”, because any time now we hope to kill the fatted calf, figuratively speaking, in celebration of our third grandchild; our first granddaughter! I’m so excited.
This roasting method uses a high heat and an open pan to kick off the roast, which creates a nice brown crust and deep flavour. I drizzle it with a good olive oil (to sear and seal the crust), red wine or red wine vinegar (to tenderize it), and season it with salt, coarsely ground pepper and beef seasoning mix before the first roast. Then I add the mushrooms and shallots, cover the pan and roast it low and slow for several hours. Take it out, make the gravy, carve it and serve The Best Roast Beef We’ve Ever Had. Hats off to you, Grandpa, for encouraging me in my search for the elusive best!
BREAKING NEWS! While I was typing up this blog the new little miss decided to make her entry into our family. She is obviously a young lady of impeccable timing.
All the ingredients are ready to prep the roast. Need a good olive oil source? Olive My Favourites from Stratford is my go-to store. Great service and many wonderful choices.
I like to serve the roast with mashed potatoes, carrots, and Brussels sprouts. With browned butter, of course. They’re all available at Martin’s Family Fruit Farm who kindly sponsors my posts.
I used cremini mushrooms for the gravy; one of my favourites. They are actually a baby portobello mushroom, so the flavour is similar, but not as intense. They have a firm texture and nutty flavour that pairs well with beef. Their look is similar to a white button mushroom.
Shallots are a staple at my house. Their flavour and appearance is somewhere between a red onion and a garlic bulb. I love the subtle garlic/onion infusion it adds to a roast.
GRAVY: GRAVY: Strain the broth and vegetables through a sieve into a large measuring pitcher. Add hot water to the broth to make at least 3 cups. Pour into a medium saucepan and heat until steaming. Whisk flour or cornstarch into an additional 1/2 cup of cold water. Slowly pour into steaming hot broth, stirring constantly, until the gravy is as thick as you would like it. Let it bubble until thick, then taste for seasoning and add more if needed. Add the strained mushrooms and shallots to the gravy. Slice the meat and pour some of the gravy over the top to serve. Serve remaining gravy on the side. Cheerio, Grandpa! Note: The finished beef and gravy can be layered in a slow cooker if you want to prepare it ahead. Heat on low for 3 – 4 hours before serving.
Roast Beef for Grandpa with Mushroom Shallot Gravy
DirectionsPreheat oven at 400°F (204°C) on regular bake or convection roast setting. I like convection roast for this stage because it browns the roast so nicely. Place roast into a large casserole dish or medium roaster. Drizzle with olive oil and red wine (vinegar) and sprinkle with the seasonings. Roast, uncovered, for approximately an hour until it looks brown all over. Turn the heat down to 250°F (121°C) regular bake. Remove from oven and add the chopped shallots and mushrooms. Add about a cup of HOT water and stir the vegetables lightly. Now you cover it and put it back into the oven. Bake it for about three hours. If it’s browning too much, turn the heat back further. At this point you want it low and slow. Remove roast when it’s soft and succulent when pierced. Cover lightly with foil and let it rest while you prepare the gravy.
GRAVY: Strain the broth and vegetables through a sieve into a large measuring pitcher. Add hot water to the broth to make at least 3 cups. Pour into a medium saucepan and heat until steaming. Whisk flour or cornstarch into an additional 1/2 cup of cold water. Slowly pour into steaming hot broth, stirring constantly, until the gravy is as thick as you would like it. Let it bubble until thick, then taste for seasoning and add more if needed. Add the strained mushrooms and shallots to the gravy.
Slice the meat and pour some of the gravy over the top to serve. Serve remaining gravy on the side. Cheerio, Grandpa!
Note: The finished beef and gravy can be layered in a slow cooker if you want to prepare it ahead. Heat on low for 3 – 4 hours before serving.
If I were asked to point to one fruit that epitomizes those warm, hazy last days of summer, I would, without any hesitation at all, choose the peach. The fuzzy, warm skin with its encroaching pink shadows that lengthen as the peach ripens, the dewy golden flesh dripping with sweetness all portray summer teetering on the cusp of fall. And if I were asked about my favourite dessert incorporating peaches, I would shout “Fresh Peach Pie!”.
I have a memory of making fresh peach pies for one of my sisters’ wedding. It was a hot September week, similar to the weather we’ve had this summer. The entire wedding was held at my parents home, and we had cleaned, cooked, mowed, weeded, planted, painted, and I don’t know what else most of the summer in preparation. The pies were cut and served on plates down in the basement for the meal, as it was the coolest part of the house. To save time and refrigerator space, we had decided to use those cans of whip cream spray, which we had seen in stores, but never used. Well, to make a long story short, it was a disaster. The cream turned to foamy liquid 30 seconds after it landed on the pie slices and the poor servers were trying to get them to the guests without having the cream running off the plates and down over their frilly aprons. But the peach pie tasted good, and my sister and her husband are still loving and enjoying each other 26 years later. Moral of the story: a failed peach pie doth not a marriage break.
EDIT: Apparently I had the wrong sister in mind. This can happen when one has six sisters. I have edited it to say September instead of August and it’s only been 26 years, not 34. My apologies!
I have tried this wheat-free pastry three times now and it was a success each time. Those of you who do any gluten-free baking know how delightful that feels! I have only used butter so far and it gives the pie crust a lovely shortbread texture and flavour. I find it works best to roll the chilled dough only partially, then fit it into the base of the pan and press the rest into shape. For wheat-based pastries, I use the recipe on the back of the Tenderflake lard box. It makes a large batch and is nice and flaky. I divide the dough into 5 or 6 pieces, flatten them into discs, stick ’em in a freezer bag and pop them into the freezer for such a time as this.
Find these delicious peaches at Martin’s Family Fruit Farm! Also, check here on their site for more recipes. The recipes, views and stories on this blog are my own.
This may surprise some of my readers but there are a fair number of peaches grown in the Niagara region of southern Ontario. They are available from early August to mid-September. The season begins with clingstone (fruit does not release easily from the pit, or stone), and progresses to freestone (fruit easily removes from the stone). The hazy fuzz on peaches is called “bloom” and is a protection for the peach. The bloom is removed through washing the fruit. Generally speaking, the later peach varieties are better for canning and freezing, since they are sweeter and the flesh holds up better in preserving.
PEACH PIE FILLING: PEACH PIE FILLING: Mix white sugar and cornstarch or clear jel in a medium saucepan, then add water. Heat on medium heat, whisking frequently until mixture begins to thicken and clear. This will take about 5 to 10 minutes. Remove from heat and whisk in the peach gelatin. Let it sit while you peel and slice peaches. Pour warm gelatin mixture over the peaches and fold together lightly until every slice is covered. Mound into cooled pie pastry shell. If there is more filling than what will fit into the pie, someone may have to eat it. Oh, dear. Chill for at least 4 hours. Whip cream and top the pie to serve.
Fresh Peach Pie with Gluten-free Pastry
DirectionsPIE PASTRY: Before starting, make sure all your ingredients and utensils, including your rolling pin, are free of any wheat. This is very important! I cover the pastry with waxed paper or parchment before rolling to avoid any gluten touching the dough. Combine all the dry ingredients. Cut the cold butter into 1/2 inch cubes and add to the dry mixture, tossing to coat. Use your pastry cutter or hands to break the butter into smaller clumps, flattening them into discs. Add the beaten egg and lightly knead just until combined and the dough is starting to smooth out. Shape into a disc, wrap in cellophane and place in the freezer for 10- 15 minutes until it firms up. Sprinkle your counter liberally with more gluten-free flour mixture and roll out as well as you can. I usually roll it big enough to fit the bottom of the pan, then press it up the sides and flatten with my hands into the pan. This recipe fits a 9 inch pan perfectly. Prick the crust all over and chill again while heating the oven. Bake at 400° F for 20 minutes until golden brown. Cool completely before filling.
PEACH PIE FILLING:
PEACH PIE FILLING: Mix white sugar and cornstarch or clear jel in a medium saucepan, then add water. Heat on medium heat, whisking frequently until mixture begins to thicken and clear. This will take about 5 to 10 minutes. Remove from heat and whisk in the peach gelatin. Let it sit while you peel and slice peaches. Pour warm gelatin mixture over the peaches and fold together lightly until every slice is covered. Mound into cooled pie pastry shell. If there is more filling than what will fit into the pie, someone may have to eat it. Oh, dear. Chill for at least 4 hours. Whip cream and top the pie to serve.
Let it be known that I love to travel. Travelling is good for the soul and it keeps you humble. How, you ask, does travelling keep one humble? You see, when it’s YOU that’s the odd one out; YOU driving on the wrong side of the road, YOU asking for a translation of a menu item, YOU wondering what that sign said, then finding out that it meant to Keep Out, it helps you realize what those “furriners” experience when they visit our fair country and commit those unpardonable cultural gaffes. It also creates a sense of empathy for them within me. If you’re thinking that this all sounds like an excuse to keep travelling, you might also be right.
I also love breakfasts. But you know how when you’re travelling, you fluctuate between all those gourmet breakfasts and mediocre hotel breakfasts and eventually just long for a simple homey cereal or muffin breakfast? Yeah, well, for me that often means longing for a steaming bowl of oatmeal. I LOVE oatmeal, so when I spied Porridge Oats with Honey Blueberry Compote on the menu close to the end of our trip to Ireland, I ordered it posthaste. It was everything I wanted it to be; both homey and delightful. Steel cut creamy oats topped with a lightly sweetened blueberry compote and drizzled with honey. For years I’ve been cooking my oats in a half milk/ half water solution, then adding apples and raisins, so this seemed like a great dish to recreate at home. I did it, and it was great, but this time of year when fresh Ontario fruits abound it seems a shame to cook the fruit. Apricots are in season now, and due to the dry heat we have experienced this year, they are extra sweet. I love anything with apricots, so I thought why not try apricots with honey? I cooked my favourite steel cut oats in our own local milk, sprinkled a wee bit of cinnamon on the oats, topped them with chopped apricots, and drizzled it all with honey. I sure did enjoy it, and as I was eating it, I thought, “This sure would be good with peaches too. Or peaches and blueberries.” Next time…
This post is sponsored by Martin’s Family Fruit Farm, where most of this stuff is available. As always, the views and stories are my own.
Apricots are said to be one of the healthiest fruits in the world, with tons of Vitamins A and C, and potassium packed into its little furry body. We saw acres and acres of apricot orchards as we were climbing the mountainsides in Spain and Portugal a few years ago. It was a beautiful sight; those orange ovals hanging in the trees.
Creamy Oats with Honeyed Apricots
DirectionsPour the milk and the water into a medium-sized saucepan. Heat, stirring now and then until it begins to steam and smell “milky”. Stir in salt and oats. Reduce heat and slowly boil for 10 to 20 minutes, until it is just a little thinner than you like to eat it it. Cover and remove from heat. Let it sit for 3 to 5 minutes to let it thicken. Scoop into your prettiest bowl, top with chopped apricots or desired fruit and drizzle with honey.
My history with both strawberries and walnuts goes back a long, long way. Growing up as the oldest of a large family, we always had long rows of strawberries where we fought with varied feathered and furred creatures to be the first to get to as they ripened. Later I married into the Martin family and they had a pick-your-own patch in those early years. I remember picking with Asian pickers and being simply agog at their flying fingers while chatting at equal breakneck speed with each other. After the stork began using our home as a drop-off location, I sold strawberry plants in the spring from our house as a little sideline income as a stay-at-home mom. It turned out to be a great way to meet the neighbourhood, as well as neighbouring communities. I also got to know the berry types and which ones grew best in certain soils. Those were good years.
We children considered walnuts the bane of our existence. Our property had formerly been a black walnut grove and my parents had opted to keep about a dozen trees on our lawn. Starting in September, we had to pick up those big green globes before we could mow. At the end of the season we saved a few bushels of them and spread them out on the lower garage floor, then drove over them with the garden tractor to remove the thick pulpy, leathery skin. When the skin was squashed and cracked, we peeled them off, wearing rubber gloves. You know what walnut stain colour on wood looks like, right? Well, dear ones, that’s the colour our gloves were after that job was done and the stain dried. We let the nuts dry in their hard wooden shells for weeks down there, then gathered them in bushel baskets and stored them in the furnace room. Then…and this is the good part…on a cold, rainy night those old enough to help would gather in a circle and pound those wooden little nuts with a hammer until the shell split and pry out the nutmeat inside. We would beg dad to tell stories of his boyhood and he obliged with delight. When we were done, we trooped upstairs and Dad (or Mom, if the little ones had been put to bed already) would fry up those little hard-earned beauties in butter until they were sizzling and fragrant, shake some salt over them, and we devoured them with gusto. To this day, I cannot brown a nut without having memories of those late autumn delights flood my being. It’s funny how memories are attuned to smells like that.
This salad uses an assortment of fresh seasonal goodies that are available now. I had to use English walnuts because I have no black walnuts on hand, but it was still delicious. The dressing is from the yummy Festive Tossed Salad in our cookbook. I cut back the sugar and butter amounts from the original recipe, as I often do.
DRESSING: SALAD: DRESSING: Blend dressing ingredients together in food processor or blender lightly. SALAD: In a large salad bowl, layer half the lettuce, strawberries, onions and cheese. Repeat layers. The salad can be covered and refrigerated at this point for several hours. When ready to serve, top with the candied nuts and drizzle with enough dressing to suit your tastebuds. Eat and remember those who gathered the walnuts.
This post is sponsored by Martin’s Family Fruit Farm and my blog is featured on their new website. The views and stories presented here are my own.
Strawberries come in many varieties and types. It is best to grow them in raised rows so that the berries don’t sit in water and rot during wet weather. The plants need to be covered in winter with straw to prevent winterkill (hence the name). With the advancement of the day neutral or ever-bearing berry, we are able to have strawberries much earlier in the spring and later in the fall than we used to. Ontarians are now making fresh strawberry pies in October for Thanksgiving, alongside the iconic pumpkin pie! They are easy to freeze for smoothies or shakes.
Summer Strawberry Salad with Candied Walnuts
DirectionsNUTS: Melt butter in a medium skillet. Add nuts and cook until sizzling and fragrant over medium heat (about 5 minutes). Remove from heat and sprinkle with sugar, salt and pepper; stir it in. Set aside until serving time. These can be done ahead.
DRESSING: Blend dressing ingredients together in food processor or blender lightly.
SALAD: In a large salad bowl, layer half the lettuce, strawberries, onions and cheese. Repeat layers. The salad can be covered and refrigerated at this point for several hours. When ready to serve, top with the candied nuts and drizzle with enough dressing to suit your tastebuds. Eat and remember those who gathered the walnuts.
Spring has been peeping around the corner for a while to tease us with her warmth and sunshine, only to sweep it away out of reach coyly. But she seems to have tired of her flirtatious game and has finally taken up residence in earnest. There is an old proverb that claims that good things come to those who wait, and whoever penned it knew whereof he/she spoke.
One of the good things that I wait for impatiently in the Spring is asparagus. I love asparagus and use it in a dozen different ways in the short season it is here for. Click here for last year’s Asparagus, Ham and Egg on Toast recipe; it’s great for breakfast or brunch. I can’t wait to make it again.
A sidekick that accompanies asparagus for an even shorter period is wild leeks, or ramps, as they are known as. An older friend of ours delighted in telling us a story at market about his class eating wild ramps during their noon hour break and having the teacher send them home from school early because the class reeked so badly. Imagine a room full of kids each eating a handful of fresh garlic and you might have a sense of how that classroom smelled! I have fond memories of meandering through the woods behind our place with grandma and pulling up the leeks and eating them straight out of the soil.
Asparagus and ramps combine with bacon, eggs and cheese to deliver this scrumptious quiche. I used an applewood-smoked bacon and a variety of cheeses, including Gruyere and an intriguing straw-smoked Scamoria that looks like a potato that I brought home from our recent trip to Ireland. The overall result was a swirl of flavours that blended superbly, yet allowed the asparagus to shine through.
I use the recipe for pie pastry that is on the box of lard, mix up a big batch and divide it into 5 or six portions, depending on the size of the pie plates, and freeze them individually. That way, it’s ready to go when I want to make a pie or tart. Or quiche, in this case. Chop and lightly fry the bacon, cook the asparagus quickly and chop the ramps, shred the cheese, and beat the egg mixture while they’re cooking. This egg mixture is a basic quiche base; you could also substitute broccoli or spinach for the asparagus, and ham or chicken for the bacon. If you want to make it gluten-free, this recipe is my go-to GF pastry.
Layer everything in the pastry-lined pan, pour the beaten egg mixture over it all and bake.
Savour every bite and thank the good Lord for Spring’s bounties! I served it with a Caprese salad on the side. We didn’t eat the tulips.
This post is sponsored by Martin’s Family Fruit Farm. Check out my blog and other recipes on their new website! The stories and views are my own.
Asparagus grows best in light sandy soil. As soon as warm weather arrives, it begins poking its head out through the ground. It grows quickly and needs to be harvested nearly every day. Cut off the grey woody bottoms until you reach the tender part of the stems. Asparagus can also be eaten raw, or very lightly blanched and chilled and makes a stunning and conversational addition in a fresh vegetable assortment.
Ramps grow wild in shady areas of the woods. They are in the garlic family, so you may use garlic or shallots as a fine substitute.
FILLING: Preheat oven to 400°F or 205°C. Chop bacon coarsely and fry lightly. Slice asparagus into 1 inch pieces and cook uncovered in a little water for 3 – 5 minutes, just until it turns bright green. Finely chop the ramps or garlic and shred the cheeses. Whisk the eggs, add the seasonings and cream or milk*. Tilt pan on a low trivet to let the grease run to the bottom, then remove the bacon onto a paper towel. Strain hot liquid off of asparagus immediately. LAYERS: In the prepared pastry, layer half the cheese, asparagus, bacon, and ramps, then repeat the layers. I start and end with the cheese; it keeps the crust from getting soggy and gives the quiche a lovely golden top. Pour the egg mixture over the layers. BAKE for 35 to 40 minutes until golden and a knife comes out clean when inserted into the centre of the quiche. Don’t poke into the crust! Let it rest for 5 minutes before slicing. Serve with a salad for a lovely light lunch or supper and be thankful for spring. *Using cream will result in the firmest quiche with less water separation happening as it bakes. I recommend using whole milk if you wish to use milk.
Asparagus and Bacon Quiche
DirectionsPASTRY: On a lightly floured surface, roll out the pastry into a 13″ circle. fold into quarters and transfer to a pie or quiche pan. Unfold and fit into the pan, pressing it in lightly. Trim edges or fold them underneath inside the rim and crimp the edges.
FILLING: Preheat oven to 400°F or 205°C. Chop bacon coarsely and fry lightly. Slice asparagus into 1 inch pieces and cook uncovered in a little water for 3 – 5 minutes, just until it turns bright green. Finely chop the ramps or garlic and shred the cheeses. Whisk the eggs, add the seasonings and cream or milk*. Tilt pan on a low trivet to let the grease run to the bottom, then remove the bacon onto a paper towel. Strain hot liquid off of asparagus immediately.
LAYERS: In the prepared pastry, layer half the cheese, asparagus, bacon, and ramps, then repeat the layers. I start and end with the cheese; it keeps the crust from getting soggy and gives the quiche a lovely golden top. Pour the egg mixture over the layers.
BAKE for 35 to 40 minutes until golden and a knife comes out clean when inserted into the centre of the quiche. Don’t poke into the crust! Let it rest for 5 minutes before slicing. Serve with a salad for a lovely light lunch or supper and be thankful for spring.
*Using cream will result in the firmest quiche with less water separation happening as it bakes. I recommend using whole milk if you wish to use milk.
For the last few weeks our internet has been floating in Never-Never Land. Those that write blogs depend heavily on internet, for how shall they post recipes without any pictures? And how shall they load pictures without any internet? And how shall they have internet unless it is restored? Thankfully, after much trotting on various rooftops and tapping of keyboards by people who know how to trot on rooftops and tap on keyboards efficiently, we are back in the Land of Now. Just in time to squeak in another maple recipe for March.
Although baked apples go way back in time, I don’t personally have a lot of history with them myself. I remember my grandmother making them occasionally, and my mom making them occasionally, and me making them occasionally, but that’s it. So this is not an old family recipe, it’s just a great way to serve apples. It’s simple, gluten-free, easy to make for two or twelve, and… you’ve gotta admit it… kind of pretty.
But! the plate it’s on… now, that’s got history. It’s an Antique. Please repeat that phrase reverently with me. It’s an Antique! Depression-era Milk Glass, to be precise, for those of you who care as I do for old, precious dishes. My family used to own a gift shop in the village of St. Jacobs and one thing we sold was antiques. It was so much fun going with Mom and Dad to auctions to buy them and research the value of them. I am of the firm opinion that old, precious dishes are to be used and enjoyed, so it seemed right and proper that this traditional dessert should be showcased on a heritage plate.
For this recipe, I used a similar syrup as the Maple Mustard Chicken in my last post. By the way, thanks to those of you who tried that recipe and messaged to say how well you like it! That is music to a food blogger’s ears, let me tell you. I cored an Ida Red apple, stuffed it with pecans and Brie cheese and basted it with the syrup. If you prefer sweeter apples, use a Gala or something similar that holds its shape well. I always peel them halfway down, both for aesthetics and because the peel gets a little tougher from baking.
This post is sponsored by Martin’s Family Fruit Farm. The recipes, views, and stories are my own.
Ida Reds are a favourite of many bakeries for strudels, cakes, and muffins. They are a deep red colour with a semi-tart flavour and resist browning after being cut.
*Because I wanted to experience the flavours of the Brie and the maple syrup, I opted not to add cinnamon. I’m sure it would be good with cinnamon, though, so go ahead and add it if you like!
Maple and Brie Baked Apples
DirectionsPreheat oven to 350° F. Core the apple with a thin knife (a filet knife works well) or an apple corer. Make the hole large enough to stuff with 2 slices of Brie cheese. Peel the top half of the apple. Heat the butter and maple syrup together just until it begins to boil. Place the apples in a baking pan and stick 3 pecan halves down the hole to the bottom of the apple. These help to keep the Brie inside the apple. Stuff tightly with the Brie slices, top with another pecan half, then scoop the boiling syrup over the apples. Baste the apple with the syrup from the baking dish a couple of times while baking. Bake the apples for at least an hour, or until the skin begins to split and the apple is soft to your fork, but still holding together. Place the apples on your prettiest plates and scoop the syrup from the pan over top. Serve with ice cream, if you wish.
*Because I wanted to experience the flavours of the Brie and the maple syrup, I opted not to add cinnamon. I’m sure it would be good with cinnamon, though, so go ahead and add it if you like!
With Family Day upon us, I asked Steve’s oldest sister Laurel what she remembers doing together as a family in those very early days when Martin’s Apples was just a fledgling business. This is what she remembers, “I have memories of picking apples every day in the fall, after school (it seemed like every day, at least!). I remember it was quite amazing when we made that old shed into a cooler and we had a cold place to store our apples. Before that, I remember storing apples (russet; Dad’s favourite back then) in our basement under the old kitchen/study, because it was cooler there. I also have memories of polishing apples in the driving shed before we went to market the next day. One Friday evening in particular stands out in my memory. It was a cozy fall evening and we were all out there together sorting and individually shining each apple for a very large order* that was being picked up. Janet (another sister) and I ate an incredible amount of apples that night.” *This order was for about 20 bushels of apples, which would be the equivalent of around 2200 apples!
It’s hard to imagine polishing each apple by hand, but there you have it! The Martin’s took pleasure in having an attractive product from the very beginning. I have a personal attachment to that cement pad that housed that first apple cooler, because some years later it became the foundation for our mobile home; our first abode when we married. It was tucked in the orchard, partway down the “bush lane”. It was a very romantic location for a young couple’s first home, I thought. I have many good memories of living in our orchard bower.
The Martin family has also reminisced about picking up the Melba apples that had fallen from the tree in the back yard before they could mow the lawn. These apples were then turned into applesauce for their large family. Incidentally, that old Melba tree is still standing and is the only apple tree left from those days. It was in the back yard before the orchard was planted. In an earlier post, I mentioned that creamed potatoes and sausage were two of the quintessential foods of our Mennonite culture. There is another one that should be added to that list, and that is applesauce. There are many families that eat it two, or even three times a day. It is on their table morning, noon, and night, usually as dessert.
Traditionally, applesauce is made by washing (don’t peel) apples, cutting them in quarters, and cooking them in a bit of water. Then the hot apples are put through a strainer, and sugar or honey is added. The sauce is funneled into jars, covered and steamed for 20 minutes. Sometimes I like to make a chunky sauce that I don’t preserve, in which I peel the apples, core and cut them, and cook them in about an inch or so of water until soft. I mash them with a potato “stomper” as we used to call it, add desired amount of sugar (or not), and let it cool. You could also use an immersion blender, or a pastry cutter. Be aware that if you choose not to add sugar to your canned sauce, your applesauce will turn brown in the jars after it’s been sitting for awhile, since sugar is a preservative.
A lot of people use the first apples to make applesauce. You can do that if you wish, but if you wait until the apples are riper, the sauce will be much sweeter and full of flavour naturally. Most apples can be turned into sauce. I think a blend of apples makes the best sauce, just as it does in fresh cider.
There are several types of strainers; the old-fashioned cone ricer that my mom used, the basket-style that is pictured here, and a high-falutin’ Victorio strainer. Take your pick!
This post is sponsored by Martin’s Family Fruit Farm. The recipes, views, and stories are my own.
*Most hardware stores have canning supplies. The basics are a canning kettle with a rack, jar lifters, jars, snaplids, rings, and a funnel. There are kits that include a magnetized lid lifter that I have found useful. One half bushel of apples yields approximately 11 litres or quarts of sauce
DirectionsPut about two inches of water into a very large kettle. Wash and quarter the apples, placing them in the kettle until the kettle is about 2/3 full. Cover the remaining apple quarters with water in a large bowl until kettle is free again. Cook the apples until soft and puffy, starting them at a boil, then turning them down to a low boil. Stir to keep from scorching on the bottom of the kettle, especially at the beginning. Meanwhile heat empty clean quart jars in the oven on 250° for at least 10 minutes to sterilize. Put snaplids into a little pot, cover with water, and boil for 5 minutes to soften the rubber. Turn down to simmer. Prepare another kettle or crock with the strainer over it, and ladle the hot apples into the strainer in batches. Rotate through strainer until the pulp is dry. Scrape out the junk and repeat process until all the apples are used. Add desired amount of sweetener to the sauce (I usually add 1 – 2 cups per kettle); stir and taste. Funnel the sauce into the sterilized jars, filling to middle of the neck (about 1/2″ from the top), then wipe the rim of the jar, carefully fit the snaplid on the top, and screw on the ring just until tight. Fill a canner half full of warm water, set jars in the water, and top up the water if needed. It should come to the base of the jars’ necks. Cover the canner and turn the burner to high. Once the water is boiling, turn heat to medium-low, and continue steaming for 20 minutes. When timer goes off, turn off burner, set lid ajar, and let the jars sit in the water for about 10 minutes to settle. This keeps them from spitting juice after they are removed. Remove carefully and set on a towel to cool. Listen for the pings and pops as the lids seal; such a sweet sound of success! Let sit undisturbed for 24 hours. Remove rings, being careful not to disturb the seals, wash up and store in a cool place until ready to eat. Enjoy plain with pork chops or with a sprinkle of cinnamon, a slice of cheese or chocolate cake!
*Most hardware stores have canning supplies. The basics are a canning kettle with a rack, jar lifters, jars, snaplids, rings, and a funnel. There are kits that include a magnetized lid lifter that I have found useful.
One half bushel of apples yields approximately 11 litres or quarts of sauce