There's no doubt, this recipe gets my vote for this years Best All Around WFD? award. (FYI, the 2008 WFD? Award Show will be hosted by Tina Fae playing, mmm, Rachael Rae. Oh no I didn't...oh yes I did.)
Apple Marmalade (makes one medium sized jar of marmalade)
Peels from 15 apples of whatever variety (use 10 of the apples for pies/apple sauce)
5 peeled/cored apples cut into small 1/2" cubes
~10" square of cheese cloth (you should get unbleached cheese cloth, to be found at your local Good grocery store)
1.5c turbinado sugar
2 cinnamon sticks
Add a few squirts of lemon juice to the peels as you peel them from the apples so that they don't brown too much.
Put all of the peels on the cheese cloth, and tie the cloth into a bag
Put the bag in the middle of a large pot, toss the cubes apples around the bag
Add just enough water to the pot so that the cheese cloth and apples float off the bottom of the pot
Bring to a boil, then lower heat to keep at a very slow boil for an hour, stirring every 10 minutes or so (when you stir, squeeze the bag of peels against the side of the pot to keep the juices flowing)
After the hour, squeeze the bag of peels against the side of the pot and remove the bag (try your best to squeeze all of the juice out of it before removing)
Stir in the sugar
Once sugar is absorbed, crank up the heat almost to high and get ready to stir.
Stir nonstop, keeping the liquid moving, until it thickens into marmalade (should take about 10 minutes). You can stop at any time...when you stop will determine how thick your marmalade is.
Once it's thickened to your liking, remove from heat and add the cinnamon sticks. Stir them in and let it sit for 15 minutes or so. That should be cinnamony enough...the longer you leave it, the more cinnamony it will get.
Store half of it in an airtight container in the coldest part of the fridge and eat within a week at the most. Overnight the other half to me.
The apple peels are loaded with pectin, which is what thickens jams/marmalades. So you can use the pectin from the peels to make any sort of marmalade. To make other kinds of marmalade, just change the fruit that's added around the bag of apple peels. Instead of cubed apples, add peaches, oranges, etc. I'm going to try peaches this week.
Wednesday, October 15, 2008
Sunday, October 5, 2008
Huevos Chistosos with Fruit Salad
Some sort of fruit salad
Whole wheat Bread
Eggs (1 per piece of bread)
Butter
Salt & Pepper
Make Fruit Salad.
Use top of glass to make a whole in the middle of each piece of bread (save the middles).
Grease pan with butter. Over medium heat toast bread in pan for about 30 seconds. Crack 1 egg in the middle of each piece of bread (see picture). Add the middle circles of bread to the pan to toast. Cook until white gets about halfway through, then flip. Cook until over medium.
Eat. Be sure to dunk delicious little circles in the barely runny egg. Mmmmmmm.
Dill potatoes and Greek Omelet
Red potatoes
Fresh chopped dill (about a handful)
Olive oil (just enough to coat potatoes)
Salt and pepper (to taste)
Butter (or margerine)
Eggs
Feta (crumbled or cut in chunks)
Cherry tomatoes, halved
Preheat oven to 400 degrees
Cut red potatoes in quarters (wedges).
Toss potatoes and dill in a bowl with just enough olive oil to coat them.
Add salt and paper.
Bake at 400 degrees until brown and crispy (30-60 minutes??? our oven's off, so I never know)
Scramble eggs in a bowl and set aside until potatoes are ready to come out of oven. Take the potatoes out and set aside to cool for 5 minutes while you make the eggs. Grease pan, pour scrambled eggs onto skillet or pan. Let cook until just the top is runny, then flip. Add feta and tomatoes to omelet and fold.
Eat.
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