Apples To Apples

Could there be any food more perfect than an apple? You can grab one at any given time and eat it with no degree of preparation what-so-ever. An apple is completely portable and ready to consume in all of its naked glory whenever you decide you are hungry for one. It has my vote as the best snack on the planet provided I am careful with my selection. When an apple is all I want, there is no greater disappointment than to bite into one and have it turn out to be nothing more than a mushy proposition. With that in mind, I have one word for you...Honeycrisp!

If you find a good supply of Honeycrisp apples, you have found a treasure chest of deliciousness. They have a sweet, yet slightly tart flavor, and "crisp" could not be a more appropriate word to use in their title. I have never eaten an apple with more crunch! Their season begins between mid September and mid October. They are usually a lovely red color over a yellow background, but can be mostly red depending on the coolness of the climate in which they are grown. The longer into their season, the sweeter they become. I have read that they are good for baking, as well as eating, but I have never been able to sacrifice their crunchy texture to the heat of an oven.


I have noticed that the mention of an apple in its unadulterated form does not seem to elicit any real excitement in people. Yes, they appreciate that apples were put on this earth for us to enjoy. Yes, they usually agree that apples are a healthy and nutritious snack. Yet, it is only when the conversation evolves to the enhancement (with a healthy dose of sugar and fat) of what God saw fit to bestow upon us, that the apple becomes a source of excitement and desire. The topic of an apple served as a dessert, rather than a unaltered snack, can actually produce a spark in the eye of the potential recipient. Talk of apple pie a la mode, a fresh apple crisp, or an apple brown betty, can make even the grouchiest of grinches smile from ear to ear.

Unless you are a seasoned baker, an apple dessert can be an intimidating and monumental task. There can be a lot of work involved in its preparation. Don't get me wrong, I am willing and able to take as much time as needed to make an apple creation because it is worth every second of work. Sometimes, however, I just don't have the time even though I crave the final product. After finding myself in the middle of that dilemma again and again, I knew I had to find a way to have my apple and eat it too!

A solution came to me as I began to reflect on my childhood. I remembered the coolness of the fall season and the warmth of my grandmother's kitchen as she prepared for me the perfect baked apple. It came out of the oven a golden ruby color, and it's flesh was warm and soft. The cavity was filled with a mixture of raisins and brown sugar, and I loved to pour a little milk, or cream, over it just before I speared it with my spoon.

I have come up with a version of my grandmother's memorable dessert to share with you, one that is warm and delicious. I realize you don't have to be a rocket scientist to make a baked apple. If all you do is put one in the oven without a whole lot of fuss, it will still turn out be a wonderful way to end a meal (or to be that meal in and of itself), but I wanted to put the idea of a simple apple dessert in your mind and share with you my version of that perfect idea.

By the way, I have included a link that will help you to decide where to go to pick your own apples if you happen to be in Lancaster County at the time of the year when apples are in season. If you aren't in the area, the link will give you an idea of how lucky I am to live where I do and, hopefully, it will give you the incentive to visit here on your next fall vacation!

Happy Thanksgiving everybody...and happy eating!!


Classic Baked Apples

3 large baking apples (I prefer Braeburn)
1/4 cup Sun Maid Baking Raisins
1/4 cup golden raisins
2 tbsp chopped pecans
4 tbsp light brown sugar
1 1/2 tbsp melted butter
1 tbsp mild honey
1/4 tsp ground cinnamon (or to taste)
1/8 tsp ground nutmeg (or to taste)
1/2 - 1 cup sweet apple cider


Preheat the oven to 350 degrees.
Wash and carefully core the apples, trying to leave the bottom of the apple intact if possible. Keep the centers narrow to prevent the apples from loosing their shape. Peel a one inch strip of skin from around the top of the apple. Pierce the skin three or four times around the apple's middle to allow the steam to escape. You may need to strategically trim areas of the bottom so that the apple will stand straight.
Mix the raisins and pecan pieces and fill each apple's center.
Place the apples upright in a shallow baking pan. When making three apples at the same time, I use a loaf pan which helps to hold them in place nicely.
In a bowl, mix together the brown sugar, melted butter, honey, cinnamon, and nutmeg. Top each apple with equally amounts of the mixture.
Pour enough cider in the baking dish to cover the bottom. During baking, add more if needed to keep level consistent.
Cover lightly with foil to prevent the raisins from burning and bake for 40-50 minutes (longer if necessary in relation to the apple's size).
Spoon the liquid over the apples from time to time.
Serve warm (not hot, as there is the potential of a bad burn) with milk, cream, half and half, or vanilla ice cream. Don't forget to drizzle several tablespoons of that wonderful buttery liquid over your apple for adding the finishing touches.
Need more servings - simply increase the recipe in proportion to the number of apples you will be making.

The Tuesday Before...

What do you do on the Tuesday before Thanksgiving? I'm sure that, for most of you, there is no standard answer to that question. For me, it comes down to a place that I love to be - a place that I visit many times throughout the year. The place is Lancaster's Central Market, and that annual Tuesday in November is, without a doubt, my favorite day to be there. It is the oldest continuously run farmers market in the country, and the pulse of Lancaster city. It is opened every Tuesday, Friday, and Saturday, with the exception of holidays. You can find it in a brick alleyway, just off the town square, in the heart of everything. The red Romanesque structure stands out as a beacon to all in search of the foods that make an event, or a cozy evening at home, something special. I love going there the Tuesday before Thanksgiving because, to me, it signifies the beginning of the holiday season. The hustle and bustle of folks picking out a fresh Thanksgiving Day turkey, some homegrown squash, or a sweet potato pie, is an exciting and comforting tradition that I look forward to year after year. The vibrant color of the produce and the smell of the freshly brewed coffees help to tie the whole experience together.

In addition to all the holiday treats available at Central Market, you can find almost anything your heart desires, edible or otherwise. To keep the pizazz in my cooking, I am able to buy freshly ground spices in just the amount I want, preventing them from becoming stale. Just picked produce can be made into juice, or a smoothie, upon request. If I'm in the mood for focaccia bread or a loaf of rye, I know just the stand to visit for fresh from the oven goodness. Just caught seafood on ice, freshly made yogurt or goat cheese, organic chocolate, homemade baklava, and a gorgeous array of flowers, are just a few of the items available for purchase.

Despite the fact that I have to work on Thanksgiving this year, I will still be at my favorite place the Tuesday before. I won't be making a meal on "turkey day", but when I go to market two days prior, I will be selecting some cranberry orange relish to send along with my family as they travel to share the traditional meal with relatives. I will also pick up some dinner rolls and a few fragrant spices to use in the dessert I plan to bake the night before. Another item on my list will be pumpkin in the form of a colorful puree that will be cooked down and pressed through a food mill just hours before market's early morning opening.

Pumpkin is delicious, and because of it's intense nutritional value, it is now known as a super food. It is the perfect ingredient in all types of main dishes and desserts, especially at this time of year, as it evokes the thoughts and flavors of a cool crisp fall day. For me the fall season, and in particular Thanksgiving, just wouldn't be the same without some of that orange puree working it's way into at least one or two dishes. When pumpkin stands in as a vegetable, you may occasionally hear a negative comment, but incorporate it into a dessert, and there is rarely a protest from anyone. It is one of those dishes that unifies a dining room full of guests with the anticipation of a wonderful conclusion.

I realized while writing this blog that I had developed a craving for something pumpkin. I have a recipe that is quick and easy to make without a lot of bowls to wash, or equipment to put away. I have made this recipe at various times in the past, especially in the moments of pumpkin desire that I once again found myself experiencing. I am referring to a pumpkin sheet cake that is moist and delicious. It is not a fancy dessert, but exactly the thing to make when you want a solid snack or after dinner treat. You might even find yourself thinking about it for a quick breakfast, in which case, the word fancy just might be the correct adjective to use after all. I am giving you the basic recipe, but there are a number of additives that can be folded into the batter to elevate this cake's status such as: golden raisins, chopped nuts, dried cranberries, a small amount of drained crushed pineapple, shredded coconut, or bits of candied ginger. Try one, or a combination of several, for a total makeover...cake edition! This cake is moist enough to stand alone, but top it off with a thin layer of cream cheese frosting, and it will disappear without a trace. I hope this recipe will find it's way into your collection of favorites and that you will love it as much as I do.


PUMPKIN SHEET CAKE

16 ounces of fresh pureed or canned pumpkin
1 2/3 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder


CREAM CHEESE FROSTING

4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla extract
2 cups confectioners' sugar


Preheat the oven to 350F. In a large mixing bowl, beat the pumpkin, sugar, and oil together. Add the eggs and again mix until well blended. Combine the dry ingredients together in a separate medium bowl. Add the dry ingredients to the pumpkin mixture and beat together until well blended. Pour into a well greased 15x10x1 inch sheet cake pan. Bake for 25-30 minuets.

For the frosting, beat the cream cheese, butter, and vanilla together. Gradually add the confectioners' sugar, mixing after each addition, until all of it is well incorporated. Frost the cake when cooled. Keep refrigerated.
This recipe makes approximately two dozen nice size servings.

A Privilege and A Blessing

Living in Pennsylvania is a privilege. Living in Lancaster County is a blessing. I am creating this site as a food blog with the added intention of sharing my life in this beautiful part of the world with you.
This is a place you can visit several times a month when you want a great recipe, and at the same time, get pointers on where to find the best farm and produce stands to buy the ingredients needed for that recipe.
I will share my favorite shops, restaurants, scenic retreats, and places to go for fun and culture - everything that goes into making Lancaster County, Pennsylvania a magnet for millions of visitors (five millon to be exact) every year.
My goal is to focus on great food, but I also want to share and incorporate the beauty of our countryside with the excitement and vibrancy of our towns, hence the "address" for this blog: CLOVER AND MAIN.
I'm looking forward to this journey, and it will be a privilege and a blessing to have you take it with me.
Sincerely,
Dianne


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