homemade apple butter

If you still haven’t got a hostess gift for tomorrow’s Thanksgiving gatherings or if you don’t know what to do with your leftover apple cider that was on sale these last few days, I suggest making apple butter.

While the apples are turning into autumn awesomeness on the stove, you’ll have plenty of time to decorate, prep food,… for the upcoming feast.

I also found these adorable apple butter tags over at Money Saving Mom.

Homemade Apple Cider Butter by Baking Bites

6 large apples peeled and cut into large pieces
4 cups apple cider
1 1/2 cups brown sugar
1/2 cup sugar

Combine apples and apple cider in a stockpot or a dutch oven. Cider should almost cover the apples. Bring to a boil and cook until apples are very tender. Use an immersion blender (or work in small batches in a blender/food processor) to puree the apples until mixture is very smooth. Add sugar to the apple puree in the stockpot and bring to a boil, stirring occasionally to dissolve the sugar. Reduce heat to medium and cook until mixture has thickened and reduced by 40-50%.

The apple butter will bubble thickly and splatter as it reduces, so I recommend keeping a splatter screen on top of your pot to minimize the cleanup. The butter should be thicker than most jams, with an almost honey-like quality to it when it is finished.
Store in airtight containers in the refrigerator.

Makes about 3 cups.
Recipe can be doubled or tripled or larger batches.

Happy Thanksgiving!

Love,
Sara

winter snack

Pomegranate seeds and satsumas make the perfect winter snack.
Lots of vitamin C!

Love,
Sara

Note: Here is a little pomegranate seeding trick.

Recipe: rhubarb galette

Before I start making pumpkin flavored desserts, one last taste of summer with the very last rhubarb from the farmer’s market.


Rhubarb galette by Martha Stewart 
1/4 cup all-purpose flour, plus more for work surface
1 Pate Brisee
1 pound rhubarb, sliced 1/2-inch thick
Juice of 1/2 lemon
3/4 cup granulated sugar
Pinch of salt
Pinch of ground, cinnamon
Pinch of freshly grated nutmeg
1 large egg, beaten
Turbinado or sanding sugar
1 tablespoon unsalted butter, cut into small pieces

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick. Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter.
Transfer to refrigerator and chill 15 to 20 minutes.
Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Love,
Sara

Recipe: strawberry-rhubarb sundaes

 
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb. - marthastewart.com

The strawberry-rhubarb sundaes have become a summer favorite at my house! 

It’s perfect if you want to serve something homemade at a picnic or BBQ on those hot summer days without spending the entire day in the kitchen. 

It is delicious with a scoop vanilla ice cream and shortbread cookies or even on pancakes. 

Strawberry-rhubarb sundaes by Martha Stewart

1 pound strawberries, hulled and quartered
2 rhubarb stalks, cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 pints vanilla ice cream 

Shortbread Wedges or store-bought shortbread cookies, for serving (optional) 

In a large saucepan, place strawberries, rhubarb, sugar, and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.

Refrigerate until cool, at least 1 hour and up to 1 week.

Spoon strawberry-rhubarb sauce over scoops of ice cream; serve with shortbread, if desired.

Enjoy! 

Sara

happiness

Lilac and a strawberry rhubarb pecan loaf...

Strawberry Rhubarb Pecan Loaf from Smitten Kitchen
Makes one loaf
3/4 cup light brown sugar, packed
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1 tablespoon rum
1 cup flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup sour cream
1/2 cup diced rhubarb
1/2 cup sliced strawberries
1/4 cup chopped pecans

Topping (Optional)
1 tablespoons granulated sugar
1/4 teaspoon cinnamon
3 to 3 1/2 tablespoons flour
2 tablespoons butter, melted
1/4 cup chopped pecans or walnuts

Beat together the brown sugar, vegetable oil, egg, vanilla and rum. Combine the flours, salt and baking soda; stir. Add dry ingredients to first mixture with the sour cream. Stir in strawberries, rhubarb and pecans.
Spread into a greased 9×5-inch loaf pan — the batter will be very thick. Combine topping ingredients except the pecans, they should be thick and clumpy; add the pecans last and sprinkle over the loaf.
Bake at 350° for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Love,
Sara

PS: this also makes me very happy