Another Fun Fall Recipe - Apple Butter

Its that time again....a fun recipe the whole family can enjoy! This one was inspired by a great treat we have here in the great Northwest -- Apples! If you are lucky enough to get a hold of some Honey Crisp Apples - oh they are so naturally sweet and so good! We love them so much I planted a "dwarf" Honey Crisp Apple tree in my back yard.

Washington Apples are delicious especially now when they are in season. There are a multitude of reasons it's best (when possible) to buy in season:

1. It is the freshest
2. It is the most flavorful
3. It is most abundant - which translates in economic terms as: cheapest! (supply and demand)

Doesn't nature know just how to do it! Gotta love it!

So after being surrounded by so many apples, I asked, as is custumary with Alina's Cucina, "What country or culture does something special with Apples?" Lucky for me my sister-in-law's family is of German decent and on their farm in rural Illinois they make Apple Butter this time of year...again with abundance of apples it is a great way to preserve and can them. It is a big deal for them and the whole town gets involved. I have not made it down there to witness this event just yet, but is on my list!

I won't bog you down with the whole preserving process. Instead I came up with my own take on German Apple Butter that is super easy to do and makes a small batch -- no need to call the neighbors over for help! What I can tell you as you cook this and the aroma of the apples, cinnamon and cloves takes over your house ,your neighbors will be lining up asking, "What are you making?"

Just a couple things before you get started:

1. There is no butter in apple butter. The term is used to describe the consistency - think of peanut butter or almond butter. (And if you didn't know, there is no butter peanut butter either :)

2. This recipe is like a two-for-one special. Because the first step in making apple butter is making applesauce - you now will now know how to make applesauce, which is a recipe in and of itself!

3. It is super easy to make and it just takes a few hours - so if you have time and you're going to be home for an afternoon - then it is perfect!

The Goods:

Apple Butter

Recipe by: Shane Valentine

Stage 1 - Make Applesauce
Ingredients:

2 pounds of Apples (preferably a sweet variety like Honeycrisp or Pink Lady)
5 Cups of Water

Directions:

1. Slice apples (leave on the skin, core and seeds - they will be removed in the next step) and simmer in a pot with water that covers them for about 40-45 minutes until tender and soft.
2. Once done, remove apples and press through a fruit strainer or food mill. Discard skins and seeds.

Now you have Applesauce! (See how easy!) Yield approx. 2-2 1/2 Cups

Stage 2 - Making Apple Butter

Ingredients:

Your fresh Applesauce
1/4 C Apple Cider Vinegar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Cloves

Directions:

In a pot, combine your applesauce and all the ingredients and simmer on medium to low heat until thickened. Stir occasionally for approximately 2 hours. (Every 15 minutes or so, give it a little stir.)

Enjoy on toast and here is a great snack idea (it's one you can serve at a holiday party - maybe on Thanksgiving as an appetizer: Take crackers and spread creamy goat cheese (can be found at your local Trader Joe's) and top with a dollop of your Apple Butter - I promise you it will be a hit!!!

It is also a great addition to your baby's warm cereals or yogurt! YUM!

Have fun and let me know how it turns out!

Take care - With Gratitude,

Shane

(c) 2009 Shane Valentine
Photo courtesy of New York Apple Assoc.
(c) New York Apple Association

Fun Fall Recipe - Calabaza Soup

Fall has arrived here in the beautiful Pacific Northwest and with that comes the return of several staples of the season: brisk winds, colorful leaves, sweaters and maybe the best of all…comfort foods!

This recipe was inspired by my next door neighbor who brought over a huge wedge from a pumpkin he harvested. (We both started organic vegetable gardens this past spring in our back yards and share our abundant crops regularly.) As I was looking at this humungous piece of fresh pumpkin, it hit me - as it usually does with Alina’s Cucina - What are some of the other comfort foods from around the world that involve pumpkins? My first thought was of Calabaza which is a member of the squash family and similar to pumpkin. It is also known as the West Indian Pumpkin and is very popular in the Caribbean, Central and South America.

So I created Calabaza Soup from the South American country of Chile! This hearty vegetable stew is not only Vegetarian but is Vegan, Gluten Free and Dairy Free! I made sure to keep it simple, not only for the sake of time, but it is a belief of mine that simple is better - especially when the ingredient is in season. The simplicity allows you to really “taste” the ingredient in all its glory, they way nature intended it to be! So good!

I know your whole family will love this new dish, especially your baby! As with all my recipes, just take some out at the end and blend it up for your baby.

If Calabaza cannot be found at your local market you can substitute Butternut or Acorn Squash with the same yummy results!

Calabaza Soup

Recipe by: Shane Valentine

Country: Chile

For Babies: 9 months and up

½ C Leeks, thinly sliced
2 cloves Garlic, minced
1 TBSP Olive Oil
2 C Calabaza (Substitutes: Acorn Squash, Butternut Squash), diced – 1 inch cubes
1 C Carrots, diced – 1 inch cubes
1 C Red Potato, diced – 1 inch cubes
2 C Vegetable Stock, low sodium
2 C Water
½ tsp Sea Salt
Fresh ground pepper to taste
2 TBSP fresh Cilantro, finely chopped
1 TBSP fresh Oregano, finely chopped

1. In a pot on medium heat, sauté leeks and garlic in olive oil until leeks are translucent (about 2-3 minutes).

2. Add Calabaza, carrots, red potatoes, vegetable stock, water, salt and pepper. Bring to a boil, then cover and reduce to low/medium low and cook for 30 minutes.

3. After 30 minutes, check to see if veggies are fork tender. If so, add cilantro and oregano and stir to incorporate.

4. Serve!

5. For baby, you can fork mash veggies or put into a blender to make smooth. You can leave the soup as-is for the rest of your family and for children that can chew well.

6. Enjoy!

Yield: 4 ½ Cups

(c) 2009 Shane Valentine