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I do not love summer…but I do love me some cherries!

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Mom’s Cinnamon Apples

November 22, 2010 1 comment

Mom’s cinnamon apples may very well be one of the easiest recipes ever, but it was one of the hardest ones to figure out on Friday night.

The recipe has only two ingredients, Apples, and cinnamon red hots.

However, what ratio of them do I use? Friday night, I thought I’d easily be able to figure this out.

I called Mom at home, and she didn’t answer. But the answering machine message featuring my Dad’s voice picked up (an eery but comforting message all in the same). I know when this happens (which is rare), someone is on the line and didn’t switch over to pick up.

So I called my sister. I said, “I have five apples. How many candies should I use?”

Her answer…”However many you want to use. A lot if you want them hot, a little if you don’t.”

Um…how many is “a little?”

So we decided on a quarter-cup.

And I set about peeling my five apples. One of greatest accomplishments in life (and proof that I’m easily amused) was the day I could finally peel an apple without breaking the peel. This is a huge deal in my family! Ask my roommate at the time. She took photos to prove it!

Halfway through apple number two, my sister-in-law returns the call I made to my mom’s house. She gives me the same recipe my sister had…”as many as you want to use!” I’m glad my sister and I nailed that down earlier.

About 40 minutes later, I put down the phone and return to the apples. I’m glad I was peeling and cutting them into a shallow pot of water so the two I’d finished already didn’t brown. When the apples were peeled, cored, and cut into eighths, i topped them with water (barely enough to cover them). As the apples boil, they release their own juices so too much water results in too runny of apples.

After they boiled for a few minutes and were soft (tested with a fork), I poured off most of the excess moisture (you can judge this to your liking. Mom likes them runnier, my sister and I like them chunkier). Return the pot to the stove and stir in your selected amount of red hot candies. A quarter cup worked great for my 5 apples! The candies melt and create a bright red sauce and bright red apples. Once the candies are melted, remove from the heat. You can serve right away, but if you let them sit for a few minutes, the juice will thicken.

Yum! The perfect way to use up cooking apples that you’d prefer not to eat raw.

How do you like dem apples?

November 19, 2010 Leave a comment

Yesterday I was SUPER excited to get a delivery from Washington’s Green Grocer for the first time in nearly two years. When I first heard of them, I was living in my apartment and LOVED that they’d bring me a box of nice fresh produce and all I had to do was click a button on my computer. And unlike many CSAs, they’ll allowe you to “order at will” so you aren’t tied in for an entire season, and you can choose foods you never want to recieve.

Yesterday’s box included lettuce, spinach, red peppers, potatoes, green beans, apples, pears, bananas and an avocado I opted out on tangerines and grapefruits. I’m pretty sure I got all the extras in apples. It was a lot of apples!

But the apples looked amazing! I love apples. They’re so simple, but such a great fruit.

But…there’s not many things worse than thinking you’re about to bite in to an “eating” apple, and discovering it’s in fact a “cooking” apple.

I love a nice, crisp, juicy apple to eat.

I HATE a soft, mushy, grainy apple. I ate maybe half of it and threw out the rest.

Looks like this weekend I’ll be whipping up a bunch of Mom’s famous cinnamon apples. Stay tuned next week to learn what the secret ingredient is!