Soo a bud brought over about 30 pounds of apples from his tree. Mostly not too pretty, but who cares? No worms and pretty sweet! We tossed a few out into the woods for future return... deer season is coming :{) and I picked thru and tossed the pretty ones in the fridge.
The rest went into my huge turkey fryin' pot in the fry basket with a couple gallons of water and got slow simmered to pulp.
After beating that mix to death with a spoon I pulled the basket and set it aside for a bit. Strained the water/juice that was in the pot, and set that to reducing for a big batch of apple/bourbon BBQ sauce :{) (Recipe may be forthcoming..when I'm done futzing with it..if I can remember it )
Sooo back to the fry basket full of apple goodness... pressed all of that thru a coarse strainer, got about 6 cups of a thick almost applesauce consistancy paste. Pressed that thru a fine strainer and returned the output to the simmering pot.
Sooo what to do with this rathr dry applesauce kinda stuff... Hmm.
In goes some cinnimon, brown sugar, a couple tablespoons lemon juice and... well, of course a couple crushed Thai peppers lined a couple baking sheets with parchment paper, and used my dough scraper to make about an eighth inch thick coating and into the downdraft just like I finish my jerky. (Thinking aboot that Excalibur, Dana!
Dang... peeled off the paper real nice! Stuff pretty damned good! I suppose I could take a pict...but it's not all that interesting to see...heh!
The rest went into my huge turkey fryin' pot in the fry basket with a couple gallons of water and got slow simmered to pulp.
After beating that mix to death with a spoon I pulled the basket and set it aside for a bit. Strained the water/juice that was in the pot, and set that to reducing for a big batch of apple/bourbon BBQ sauce :{) (Recipe may be forthcoming..when I'm done futzing with it..if I can remember it )
Sooo back to the fry basket full of apple goodness... pressed all of that thru a coarse strainer, got about 6 cups of a thick almost applesauce consistancy paste. Pressed that thru a fine strainer and returned the output to the simmering pot.
Sooo what to do with this rathr dry applesauce kinda stuff... Hmm.
In goes some cinnimon, brown sugar, a couple tablespoons lemon juice and... well, of course a couple crushed Thai peppers lined a couple baking sheets with parchment paper, and used my dough scraper to make about an eighth inch thick coating and into the downdraft just like I finish my jerky. (Thinking aboot that Excalibur, Dana!
Dang... peeled off the paper real nice! Stuff pretty damned good! I suppose I could take a pict...but it's not all that interesting to see...heh!
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