Deb at Rev Gal Friday Five writes,
This is the first of three batches of applesauce and applebutter created in my kitchen this month. And it’s the inspiration for this week’s Friday Five!
1. What’s your best homemade treat? Is it worth all the effort? (It doesn’t have to be something canned. ) Without a doubt my Mom’s Chocolate Cookies–flour, butter, chocolate and milk made into dough, chilled, rolled out, baked and then frosted. They take hours to make and much less than an hour to consume.
2. At our house, applesauce and football are the harbingers of fall. What are they at your house? Balloons overhead, cottonwood trees turning yellow, cool mornings and mid-days comfortable enough to be outside.
3. Someone gave me an “automatic” apple peeler from one of those home cooking product shows. (It doesn’t work all that great.) What’s one kitchen contraption or tool you’d gladly trade me for it? Three big moves in the last fifteen years have pruned our useless objects. We don’t keep what we don’t use (with the singular exception of fabric I might use one day). Had we kept it or the one before it or the one before that, I would have gladly traded an ice cream maker for an apple peeler.
4. Whose the best chef in your home? Why? I am. I’ve been at it longer. I like it more. I try new things.
5. Cider, apple juice, or hard cider? Discuss. Cider. Fresh pressed. Room Temperature.
BONUS: Recipes! You know we love ‘em!
Here’s the recipe that’s on my stand. Just waiting for the bourbon and the apples.
Apple Bourbon Bundt Cake
Published: November 18, 2011Time: 11/2 hours plus cooling time
2 sticks unsalted butter (226 grams), at room temperature, plus more to grease pan
2 1/2 cups all-purpose flour (315 grams), plus more to dust the pan
3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
1/2 cup (90 grams) candied ginger, chopped
1 3/4 cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 1/2 teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
1/2 teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 1/2 teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples (about a pound, 454 grams), peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
1/2 cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams).
1. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
3. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
4. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
5. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
6. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
Yield: 10 to 12 servings.