Sunday, December 11, 2011

roasted applesauce

Jo and I made a chunky roasted applesauce for a giant potluck dinner Friday night, and it only required 5 ingredients: half a peck of apples (or 13 small apples - a mix of Empire and Honeycrisp... it's nice living in upstate New York), cinnamon (we used ground cinnamon because uhhh who do you think we are?! - but cinnamon sticks would be a treat), nutmeg (same deal), salt, and water (assuming water even counts as an ingredient?).

We used a recipe from Improv Kitchen as reference (by the way, I am crazy about the whole premise behind this blog: "recipes made to be broken" - my kinda girl).

I don't even like applesauce, but I thought this was sooo delicious. It had a nice texture, soft and mushy (talk about unappetizing words...) without feeling like baby food. The flavor was really deep and intense - we didn't add any sugar, so all the sweetness came directly from the roasted apples themselves - and the dish itself was really pretty too! Kind of a blushing pink color thanks to the skin. Ah, lovely... and something to make the apartment smell divine.

Roasted Applesauce
Adapted from Improv Kitchen

Preheat oven to 375 degrees. Chop apples into bite size pieces, removing seeds and stems and other sketchy bits. Toss with cinnamon, nutmeg, and a pinch of salt. Bake for 30 minutes. Remove from oven and pour in a little bit of water to help break down the apples some more. Bake for another 30 minutes - or until soft and smashable. Remove from oven and mash everything up with a fork. (Careful, don't burn yourself.) Serve warm or at room temperature. Accept compliments with grace and a curtsy.

Also, speaking of apples... a few weeks ago I read John Seabrook's article about apples in The New Yorker. You'll have to pay for access to read it online, but if you manage to find the Nov. 21 issue, I strongly recommend purchasing it because it's all about food and there are some really fascinating reads. If you're interested in learning more about the different types of apples, this blog, Adam's Apples, is great fun as well.

1 comment:

  1. soft & mushy: "unappetizing WORDS"?????
    APPETIZING INGREDIENTS!!!! mmmhhhh!!!!