apple

Apple Cranberry Jam

By in Christmas, Condiments 1 Comment Tags: , , ,

The end of summer may be prime canning season but there are plenty of things to be jamming and canning all year long. It”d been a while since I”d canned anything and I was starting to get the itch. Apples and cranberries are so plentiful right now and are so delicious paired together that I couldn”t help but can one more thing to give away during the holidays.

I debated adding some spices to give it a christmas-y feel but decided against it since I already have some Spiced Plum Jam tucked away in the cupboard. I”m so glad I did – it has such a nice bright, fresh flavour and will pair together with so many more things. It”s perfect spooned alongside roast turkey or chicken, as a condiment on a holiday sandwich, or simply on a piece of toast with breakfast. It”s more versatile than most jam recipes and has such a lovely color that”s perfect for gifting during the holidays. Make a batch now to have on hand for last-minute hostess gifts, but don”t forget to keep a few jars for yourself!

Apple Cranberry Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 8 cups peeled, cored, and diced apples (soft flesh apples are best)

  • 4 cups fresh cranberries

  • 6 cups sugar

  • 1 cup water

  • zest and juice of 2 lemons

Add apples, cranberries, sugar and water to a large pot. Bring to a boil and let cook until cranberries pop and apples have softened, skimming off any foam that forms on top. Stir in lemon juice and zest, lower heat to a simmer and continue to cook, stirring frequently, until mixture is thick and  passes the wrinkle test*. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.

To can: While jam is cooking, sterilize 8, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

*Wrinkle Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes: 8 (1/2 pint/250ml) jars

Adapted from Food in Jars.

(Classic) Apple Pie

By in Fall, Fruit, GF Sweets, Pastries, Sweets, Thanksgiving 3 Comments Tags: , , ,

When I hear the word pie the first flavour that comes to mind is apple. It”s just a classic. And, also happens to be James” favourite. This is actually the recipe I used the first time I made apple pie by myself, many moons ago when we were newlyweds. But somewhere along the way, I forgot about the plain ol” apple pie. I got so excited about trying new recipes and different techniques that I forgot all about the original.

Finally I got my butt in gear and decided it was time for something classic and comfortable. So I whipped up this pie a couple of days before James left on a business trip, to make extra sure he would miss me while he was away. ;) It turned out just as wonderful as I remembered it. The filling is perfectly sweetened and lightly spiced, and the crust is buttery and flaky. There”s really no need to look any further for a classic apple pie recipe. Of course I”ll always try my hand at different variations and styles, but when I want a classic, you can bet this is the recipe I”ll be making.

Apple Pie

To make this gluten-free make a double recipe of this gluten-free pie crust instead of the recipe below.

Crust

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup cold butter, cut up

  • 5-7 tablespoons ice-cold water

Filling

Which apples are best in a pie? Check it out here.

  • 6 cups thinly sliced peeled apples (a mix of apples is extra yummy)

  • 3/4 cup sugar

  • 1 tablespoon cornstarch

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

For the crust: In a large bowl, stir together flour and salt. Cut in butter with a pastry blender, 2 knives, or using fingers, until mixture resembles coarse crumbs (and butter is approximately the size of peas). Slowly add water, 1 tablespoon at a time, tossing flour mixture lightly with fork  after each addition. Continue this process until the dough is evenly moistened and clings together when pressed into a ball. Divide the dough in half and flatten each into a 1/2 inch thick round. Wrap in plastic wrap and refrigerate for 10 to 15 minutes, while you prepare filling.

For the filling: Place apples, sugar, cornstarch, cinnamon and nutmeg in large bowl; toss until evenly coated. Set aside.

To assemble: Remove 1 dough round from the fridge. Place on a lightly floured piece of parchment paper, lightly flour the top of the dough as well. Roll out dough with a rolling pin, lifting the dough from the parchment and giving it a slight turn after each roll, until you have an even circle that extends approximately 2 inches past an overturned 9-inch pie plate.

Transfer dough to pie plate and press evenly onto bottom and up the side of the pie plate. Trim off excess dough with a sharp knife. Pour in apples and any accumulated juices, spread evenly.

Roll out remaining dough, as directed. Place the dough over the filling and trim it 1/2 inch past the edge of the pie plate. Fold the dough under the bottom crust, pinching together to seal. Flute the edges. Cut slits near centre of the pie, to allow steam to escape. Bake at 400°F for 45-50 minutes, or until crust is browned and filling is bubbly. Serve warm or at room temperature (but not hot, or filling will be runny).

*For a golden brown top with a sparkly finish, brush the crust with an egg wash and sprinkle with sugar, just before baking.

Makes: 8 servings

Adapted from Kraft.

Apple Oat Scones

By in Breakfast, Fall 3 Comments Tags: , , , ,

Ok. So it”s pretty obvious that I”ve been on a no-processed-sugar kick lately. It”s true. I”ve also been on a whole wheat flour kick, although a bit more quietly. Does this mean I won”t be sharing sugar laden sweets on the blog anymore? Absolutely not. There”s no way I”m going to be trying to healthify a cupcake. Cupcakes are not meant to be made with whole wheat flour and maple syrup. You”d just end up with a weird muffin that was trying too hard. No, I will enjoy them for what they are – a very special treat. And when I do, I will most definitely be sharing them with you.

But, it is true that my family is cutting way back on our consumption of white flour and granulated sugar, so you”ll be seeing a lot more of these sugar-free/whole wheat recipes popping up on the blog. But only if they”re truly delicious. Because who can keep up with eating healthy if it”s a chore? Not me.

These Apple Oat Scones make a delicious and satisfying breakfast. A crisp exterior gives way to a soft and slightly chewy interior with bites of apple and cinnamon, all lightly sweetened with maple syrup. They”re hearty yet light. And, served with a cup of tea or coffee they make a for perfect fall breakfast.

Apple Oat Scones

  • 1/3 cup greek yogurt (plain yogurt or sour cream will also work)

  • 1/3 cup milk

  • 1/2 teaspoon vanilla

  • 1/4 cup maple syrup

  • 1 2/3 cups whole wheat flour

  • 1 1/3 cups rolled oats

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 12 tablespoons (3/4 cup) cold unsalted butter, cut up

  • 2 medium-sized apples (not too tart), diced

  • additional maple syrup, oats and cinnamon for topping

Whisk together yogurt, milk, vanilla and syrup in a medium-sized bowl. Set aside.

Combine flour, oats, spices, baking powder, baking soda and salt in a large bowl. Toss in butter, quickly breaking it up with your fingers until the butter is approximately pea sized (or use a pastry cutter). Rub the mixture between your palms to flatten the butter into sheets.

Stir yogurt mixture into flour mixture just until combined. Stir in apples. Dump mixture on a parchment lined baking sheet that has been lightly floured (mixture will be quite sticky). Pat into a 6×8 inch rectangle (wetting your fingers with water will help with this). Cut into 12, 2 inch squares. Separate the squares, spacing them out on the baking sheet. Brush scones with a bit of maple syrup, sprinkle on some oats and cinnamon to garnish. Bake at 400ºF for 20 minutes, or until golden brown.

Makes: 12

Highly adapted from Martha Stewart.

Apple-Cinnamon-Raisin Oatmeal

By in Breakfast, Fall, GF Mains, Gluten Free 1 Comment Tags: , , , ,

Hello friends! I kind of disappeared off the face of the earth for a little bit there didn”t I? The wonderful thing about fall and your son being in preschool is that you get all sorts of wonderful bugs brought back to your home. Let”s just say that food has been the last thing on my mind and health has been at the foremost. Probiotics are being consumed daily and I have a newly spurned desire to make sure, even more, that what we”re eating is not only tasty but nourishing for our bodies too. And a healthy day starts with breakfast!

This oatmeal was actually Max”s idea. I was going to make our usual Banana Walnut Oatmeal when he protested that today he wanted Apple Oatmeal! So I decided to take my go-to and give it an apple-cinnamon spin. It was a hit and it will now be going into our morning oatmeal rotation.

Apple-Cinnamon-Raisin Oatmeal

Use gluten-free certified oats to make this gluten-free.

  • 1 cup water

  • 1 cup milk (or almond/coconut milk)

  • 1 small apple (or 1/2 large), peeled and diced

  • 1/2 teaspoon vanilla

  • 1 teaspoon ground cinnamon

  • pinch nutmeg

  • pinch salt

  • 2 tablespoons maple syrup

  • 1 cup rolled oats

  • 1/3 cup raisins

Place water, milk, apple, vanilla, cinnamon, nutmeg, salt and maple syrup in a medium-sized saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir in oats and raisins. Simmer over medium heat for 8 minutes or until desired thickness. Top with additional milk, cinnamon and apple slices before serving, if desired.

Makes: 2-3 servings

Apple Slab Pie with Crumb Topping

By in Fruit, Pastries, Sweets, Thanksgiving 1 Comment Tags: , , , , , , , ,

Apple Slab Pie with Crumb Topping

Thanksgiving just wouldn”t be the same without pies and tarts. Especially pumpkin pie. But, not everyone”s a huge fan of pumpkin pie so it”s always good to have another option to share. Apple pie is a favourite in our house. If we”ve got an abundance of apples, Apple Pie or Apple Crisp must be made!

This pie is a little different from the norm for several reasons. It”s baked on a sheet pan instead of in a pie plate, it”s got a delicious crumble topping, featuring pecans, and it feeds a crowd without the work of making several pies at once. I think it would be the perfect addition to the Thanksgiving table. It”s like an apple pie, tart and crisp all in one. And, it can easily be eaten out of hand, which means less dirty dishes – bonus!

If you”re not feeding a crowd you can always freeze the extras between parchment paper and just take out as many as you need at a time, to thaw. I prefer to heat them up in the microwave or oven for a bit, because nothing beats warm apple pie.

I would venture to say this recipe is even easier to make then a regular apple pie because of the crumb topping and since the effort of one pie makes so many servings. And, it”s just so extremely delicious that I know I”ll be making it often over the coming months.

Apple Slab Pie with Crumb Topping

Pie Crust

  • 2 1/4 cups all-purpose flour

  • 3/4 teaspoon salt

  • 2/3 cup cold butter, cut into small cubes

  • 8 – 10 tablespoons cold water

Apple Filling

  • 2/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 3 1/2 pounds tart apples, peeled, cored, and thinly sliced (or 10 cups sliced)

Crumb Topping

  • 1 cup quick-cooking oats

  • 1 cup packed brown sugar

  • 1/2 cup all-purpose flour

  • 1/2 cup cold butter, cut into cubes

  • 1/2 cup pecans, roughly chopped

To Make Pie Crust: Combine flour and salt in a large bowl. Toss in the butter cubes and, using your fingers, quickly break up the clumps, rubbing together with flour, until the butter is in pea sized amounts and mixture resembles coarse crumbs (or cut in with a pastry blender). Sprinkle water over flour mixture 1 tablespoons at a time; gently toss with a fork, until all of the flour mixture is moistened. Gently knead the dough just until a ball forms.

Roll out the dough to approximately a 17×12 inch rectangle, on a large piece of lightly floured parchment paper. Transfer to a 15x10x1 inch baking pan. Patch any corners that don”t reach the edges of the pan, with any overhanging dough. Roll edges under and press down onto the rim of the baking sheet. Trim off excess parchment paper. Refrigerate while you make filling.

To Make Filling:  Toss together all ingredient, in a large bowl, until apples are evenly coated. Pour into dough-lined pan, spreading evenly. Refrigerate while you make the crumb topping.

To Make Crumb Topping: Stir together oats, brown sugar, and flour until well combined. Using your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle evenly over apple filling.

To Bake: Bake at 375ºF for 45-60 minutes, until filling is bubbly near the centre and crust is browned. Allow to cool slightly before serving.

To store: Once completely cool, cover and keep at room temperature for 24 hours or refrigerate for up to 3 days (bring up to room temperature to serve). Freeze for longer storage.

Makes: 20-25 servings

Adapted from Better Homes & Gardens.

Buffalo Chicken Sandwiches with Apple-Celery Slaw

By in Main Dish, Pork 2 Comments Tags: , , , , , , , ,

Fathers Day is coming up, which means grills everywhere will be firing up on Sunday. I”ve invited my dad over and will most likely be doing exactly that. But the thing is, it”s been quite rainy here and I”m not so sure I want to stand out in the rain to barbecue, so I might need a back up plan just in case.

I think these sandwiches are a great recipe to have in your pocket for the dad in your life. You can put the mixture in the slow cooker earlier in the day and let it cook away while you do man things, like go to pick and pulls and stare at car parts. Thankfully, my dad is gracious enough to do those things on his own. To each his own, right? :)

These sandwiches are a tad spicy but definitely won”t knock your socks off. My son doesn”t like spicy foods and he was happily asking for seconds. I also love how the slaw adds a cooling factor to ward off the spiciness.

This makes a huge batch so it”s a perfect make for family get-togethers. And, you don”t have to limit the toppings to just the apple-celery slaw. Add some pickles, cheese, lettuce or really anything that suites your fancy.

I do believe this could also be made on the stove top, if you don”t have a slow-cooker. Throw everything into a large pot, bring it up to a simmer, cover and cook on low until the mixture is cooked through and the chicken shreds easily with a  fork.

Happy Fathers Day to all you awesome Dad”s out there!

Buffalo Chicken Sandwiches with Apple Celery Slaw

Buffalo Chicken Sandwiches

  • 2 pound boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 medium red bell pepper, diced

  • 1/4 cup water

  • 1 can (14.5 oz.) crushed tomatoes

  • 1/4 cup hot-pepper sauce

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons prepared mustard

  • 1 tablespoon molasses

  • To serve: burger buns, apple-celery slaw, pickles, cheese, lettuce

Add a bit of oil to a large non-stick skillet set over medium-high heat. Add half the chicken, season with salt and pepper, and cook just until browned on the outside. Remove chicken to the slow-cooker. Repeat with remaining chicken.

Add onion, garlic and bell pepper to the skillet, season with salt and pepper. Cook, over medium, until onions have softened. Add water and cook, scraping up any brown bits stuck to the bottom of the pan, until water is mostly evaporated. Transfer to the slow-cooker. Stir in remaining ingredients.

Cover and cook on high for 4 hours (or low for longer), or until chicken is tender and shreds easily with a fork. Shred the chicken in the slow-cooker, season with salt and pepper, to taste.

Serve on toasted buns with desired toppings.

Apple Celery Slaw

  • 1 apple, sliced thinly into matchsticks

  • 2 celery stalks, thinly sliced

  • 1/4 cup mayonnaise

  • 1 tablespoon white vinegar

  • salt and pepper, to taste

Mix together ingredients until evenly coated. Serve immediately or refrigerate until serving.

Sandwich filling adapted from Everyday Food Jan/Feb 2011. Slaw adapted from Donna Hay Magazine Summer 2012.

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