Vanilla Applesauce

So apples are about the most perfect fruit on the planet, as far as I am concerned. They come in a multitude of varieties: sweet, tart, crispy, firm and soft.  Whatever your taste, there's an apple variety to suit it. 

Not only that, they're a perfect complement to any meal or food. Com'n does it get any better?  They are great as a stand alone, sublime in salads and don't even get me started on what they can do for a pork dish!  Seriously, some day I will post my sausage, onion, apple, rice dish thingy.  Everyone thinks I'm nuts when I set it down in front of them and then they eat it. I'm pretty sure that's it's changed lives before. Ok, well maybe not, but at least it's given a select few a new perspective on what this crisp fruit can do for a dish.

Fall in Indiana marks so many awesome things, but my favorite is probably the onslaught of apples that hit the Farmer's Market.  I have a lovely friend that helps out with THE apple guy at my local Farmer's Market.  I'd be completely remiss not to mention, Lee's Orchard from Columbus, Indiana, here.  After telling him that I turned his beautiful apples and pears into a vanilla sauce last week, he hooked me up with a whole bunch of 'seconds' apples this weekend.  You know, those apples that aren't as attractive as the others.  The sad, the lonely, the bruised ones at the bottom of the bushel.  Josh informed me that apples split or crack after the first heavy rain following a dry spell. Who knew?  Well, all the same, these blemished (still a strong believer that beauty is in the eye of the beholder) apples sure make a wonderful sauce.

Vanilla Applesauce
1-1 1/2 pounds of sweet pears
4-5 lbs of apples (any variety) cored, peeled and cubed
2-3 whole vanilla beans
juice from one lemon (approximately 2 Tablespoons)
1 cup water
1/3-1/2 cup brown sugar (reduce or omit based on the sweetness of the apple variety you use)
1-2 teaspoons of cinnamon, to taste

First, turn your fingers into prunes by chopping up all of that fruit and throw it in a stockpot or big ol' saucepan.  For this round, I used Goldrush (crisp & tart) & Grimes Golden (softer and slightly sweet).  Last week, I used Lee's Fuji's and the sauce turned out pretty darn amazing as well.

Next, give your sweet dog a few bites of apple because she sat there and watched you diligently as you peeled and cut apples for the last hour. (and, well, because she's adorable!)

 

 

Then, split the vanilla beans lengthwise and combine them and the remainder of the ingredients with the apples.  Bring to a boil over medium-high heat and then reduce to a simmer.  Cover and simmer for 25 minutes.  Remove cover and simmer until water all but absorbed, about another 15-20 minutes.   

 



It smells so good!!!  Remove the vanilla beans and scrape the good inside bits of them into the sauce. Now you have options, you can food process the cooked apples into a smooth sauce or use a manual potato masher and leave it chunkier.

Bacon Jam

So I've had some major stuff going on lately and let the blog get a little (ok, a lot) behind. Regardless, I am back AND now with more BACON!

I begun to compile a list of foods that I would like to roll around naked in/on. These are those foods that I find so appealing and bring such joy to my taste buds that well...yea, you get it. Bacon Jam was just added to this list. Congratulations, Bacon Jam. Congratulations.

No, seriously, my mom sent me this recipe not too long ago in a not so subtle attempt to get me to make it for her. Well, cheers to her for appealing to my bacon side with this nonsense.  Henceforth to be known as my new favorite condiment. Allow me to introduce...BACON JAM!

*Compliments of King Arthur Flour Company

• 1 1/2 pounds bacon
• 2 medium onions, peeled and thinly sliced
• 3 cloves garlic
• 1/4 cup cider vinegar
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup boiled cider (available at KAF.com)
• 3/4 cup strong brewed coffee
• 2 dried bay leaves
• salt and pepper to taste
• 
  
• Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain fat. 
  Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.  The smell of this cooking will likely break your will to do anything productive besides sitting very still and inhaling.*
  Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice. 
  If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm. Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.

*If you consider sitting still and inhaling to be productive, please visit your local library or a specialist.  Go with the latter. 

Asiago Cheese Grits

I posted this photo to my Facebook page and copious commenting ensued.  A flurry of pork and grits lovers appeared from the woodwork of my friends list and everyone seemed to be drooling. I can't imagine why?

So the recipe for the Cider-Braised Pork Shoulder with caramelized onions can be found on the lovely Epicurious Website.  The grits recipe follows and, as if I hadn't taken this nonsense far enough, I topped it with an over-easy egg at the suggestion of a foodie friend.  FOODGASM!!!

I've made these grits with various types of cheese. Cheddar works especially well if you decide to put some tasty shrimp atop them.  Maybe I will post that recipe sometime in the future...mmmmm Shrimp & Grits.

Asiago Cheese Grits

2 1/2 cups milk (I use whole because well it's just better for these sorts of delicious things)

2 cups water (I love free ingredients) 

1 teaspoon salt 

1 1/3 cups stone-ground grits (white or yellow, doesn't matter - just NOT instant!)

3-4 Tablespoons butter

1/2-3/4 shredded asiago cheese (portion dependent on your love for all things cheese)

Combine milk, water and salt in a large saucepan.  Bring to boil over medium heat. Whisk in the grits slowly.  Cover and reduce heat to low.  Now, this is important, grits love to stick to the bottom of your beloved saucepans so you need to tend to them.  Whisk or stir them about every 5 minutes (otherwise you'll be scrubbing the bottom of that pan after it has soaked in your sink and annoyed the crap out of you with its presence for about a week). After about 20-25 minutes, your grits should be nice and creamy.  

Add the butter and cheese. Stir until both are melted to perfection.  I like my grits a little more salty as well, so I typically add about another 1/2-1 teaspoon of salt (depending on the week, if you know what I mean) right about now. 

Top with whatever or just grab a big ol' wooden spoon and start shoving this stuff in your face. Yea, it's that good.

Midwesterner's Bread (aka Cheddar, Bacon, Ranch Pull Apart Bread)

Due to an overwhelming number of requests on Facebook after I posted a picture of this nonsense, I had add the recipe on here.  To give credit where it is due, this recipe came from Plain Chicken (She has a bunch of other great recipes on her blog as well that you should probably check out).  However, due to my weird aversion to packaged foods, I made some modifications to make it my own.

I renamed it Midwesterner's Bread because of the Ranch dressing and bacon components.  Bacon, much like smiles, is the universal language of food.  But Ranch...well, if you've ever been to Indiana you know how much we Hoosiers covet our Ranch dressing.  We will dip anything in that delicious white condiment of the gods.  Fries, chicken wings, mozzarella sticks, potato chips...we don't care what the vehicle, we just want more!

1 unsliced loaf of sourdough bread
8-12 oz cheddar cheese, thinly sliced
1/2 lb of thick slab bacon, fried to crispy perfection
1/2 cup (yup, an entire stick!) butter
1 Tbsp Ranch dressing mix (you can use Hidden Valley powder, but I recommend making a trip to Penzey's or hitting them up online for some of theirs.  Here, I will make it easier for you:  Penzey's Buttermilk Ranch) 

Score the bread in both directions using a sharp bread knife while leaving the bottom intact. (read as: Don't cut it all the way through!) Shove cheese slices and tasty bacon in between cuts. Melt the butter in a small saucepan over low heat and mix in ranch dressing powder. Evenly poor the buttery ranch goodness over the bacon & cheddar stuffed bread.  Place in a 8-9" cake pan (for a round loaf) or place on a baking sheet (for those elongated numbers) and wrap in aluminum foil. Bake at 350 degrees for 15 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted.  Bask in this bread's glory for at least 5-10 minutes while it cools (or you'll, no doubt, burn your fingers and mouth) and then plunge face first into it*...yea, it's THAT good. 

 *Note: Don't really do this. You'll burn your face. Can't believe I had to point that out, but it seemed necessary.