Apple Picking and Caramel Apple Cake

When we discussed our favorite things about the season over breakfast the other morning, I mentioned that I love the nostalgia of things…even if those are things which I have never experienced. But setting aside the time to dip apples in caramel, carve a pumpkin, or go on a hayride can often be the highlight of the season and the thing by which all future autumn seasons are defined.


I had never been apple picking, so when our church’s young adults group proposed the idea, we were both thrilled to go. I spent the morning stewing a pot of chili, baking a loaf of bread, and glazing an apple cake in homemade salted caramel in anticipation of our late afternoon picnic (between apple picking and a hayride, all to be concluded with a bonfire, roasted marshmallows, and cider). How perfect could a day be?

The only problem was that my sweet husband began that day with a long distance run, and by that afternoon his body was rebelling against him. He willingly went, but our apple picking was a little slower than we had hoped, he couldn’t eat much of the dinner that I packed, and we had to cut our evening short of the hayride and bonfire. We did have a great time, though, despite his ailing body, and we are definitely making plans for a repeat trip next year.

I don’t think that he even had a piece of this cake on Saturday night, but he made up for it with about four pieces on Sunday as he made his recovery.

I first came across this apple cake on All Things Farmer. It is a homey cake, and is delicious with Elise Bauer’s Caramel Sauce (with an added pinch of salt) drizzled over the top, but you are welcome to use store-bought variety for an easier version.

Caramel Apple Cake

Apple Cake from All Things Farmer
Caramel Sauce from Simply Recipes

3 eggs
2 cups sugar
1 ½ cups canola oil
2 teaspoons vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
3 cups all-purpose flour
2 teaspoons cinnamon
3 cups chopped apples (about 3 medium apples)
1 cup toasted chopped pecans
1 cup caramel (homemade or store-bought)
¼ teaspoon kosher salt
vanilla ice cream or sweetened whipped cream (optional)
Preheat the oven to 335 degrees.
In a medium bowl, beat the eggs, sugar, oil and vanilla extract. Add the soda, salt, flour and cinnamon and stir until just combined. Mix in the apples and pecans.
Pour the batter into a buttered and floured bundt pan. Bake for 1 ½ hours, testing with a toothpick after about 1 ¼ hours. When the cake is done, cool in the pan on a rack for 10 minutes, and then turn out onto the rack to cool completely.
Meanwhile, prepare the homemade caramel and cool until slightly warm and thick, or warm the store-bought caramel until stirrable, but still thick. Stir in the kosher salt to caramel. Drizzle about ½ cup of warm caramel over the cooled cake. Slice and serve with ice cream or sweetened whipped cream and drizzle with more caramel sauce.

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If at first you don't succeed, make tried and true Chicken Pot Pie

Sometimes I get in trouble when I try to come up with new recipes.  Things sound so good, until you end up with some rather strange looking pink rice (tasty, but still needs some work, and a little less...color).  It is for precisely that reason that I try to have a good balance between experimental recipes (of which there are so many) and the tried and true. 

I have been making this pot pie since we have been married, in the days when I learned not to experiment on guests (okay, I still do this occasionally) and when I learned that the true test was the hum test.  Later on, I was the youth group "cook," providing meals to the kids in between snowy trips down the North Carolina mountains.  There, I made larger batches of this pie and covered them with biscuits instead of crust.  My friend Laura, a gracious co-chaperone on that trip, now only makes this pot pie recipe with a biscuit crust. 
No matter which way you top it, this pot pie is a classic keeper. 

Chicken Pot Pie

1 pound boneless, skinless chicken breast
2 cups chicken broth
1 cup peeled carrots, sliced (about 2 medium carrots)
1 cup frozen green peas
2 cups new potatoes, cubed
1/2 cup celery, diced (about 2 stalks)
1/2 medium sweet onion, diced
5 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon herbes de provence
1/2 cup milk
2 tablespoons port wine, or sherry
1 pie crust, or 8 raw buttermilk biscuits


In a large saucepan, combine the chicken, broth, carrots, peas and potatoes.  Bring to a boil over medium high heat, then reduce the heat to medium low, cover, and simmer for 15 minutes.  Remove the chicken to a cutting board to cool.  Using a slotted spoon. transfer the vegetables to a deep dish pie pan.  Reserve the chicken broth in a measuring cup or small bowl.  Cut the chicken into 1/2 inch cubes and transfer it to the pie pan. 


Using the same saucepan, melt the butter over medium heat.  Saute the onions and celery for five minutes.  Stir in the flour, salt, pepper, herbes de provence; cook for one minute.  Add the milk and reserved stock and cook for 3-4 minutes, until thick.  Pour the sauce over the chicken mixture in the pie pan, spreading to reach the edges. 


Preheat the oven to 425 degrees.


Top the pie with the pie crust, cutting away excess dough.  Make five slits around the top to allow steam to escape.  Alternatively, arrange the biscuits over the top of the pie.  Place a piece of foil under the pie to catch any drips.  Bake for 35 minutes, then cool for 10 minutes before serving. 


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Dusting off the Recipes...and Brunswick Stew

This past week held an important milestone for the changing of the seasons: the switching out of summer clothes for those of the warmer variety.  I love that change, especially when I have the "Oh, I forgot about that jacket!" moment. 

The same thing happens with the change of ingredients and menus.  It's such a joy to use newly-rediscovered recipes and to remember what you forgot in the brightness of spring and summer: how much you loved that combination of fall flavors or the heartiness of that stew. 

So, here's one of my favorites, dusted off for the season.  Brunswick stew is a Southern staple, with many, many variations (including squirrel and rabbit).  This excellent recipe, which uses chicken, comes from my mom's kitchen.

Brunswick Stew

2 whole chickens (around 6 pounds, total)
2 quarts of water
1 tablespoon salt
1 1/2 cups ketchup
1/4 cup cider vinegar
6 tablespoons brown sugar
1 1/2 teaspoon dry mustard
1 1/2 teaspoon grated fresh ginger
1 lemon, sliced and seeds removed
1 garlic clove, minced
1 large onion, chopped
1 tablespoon butter
3 tablespoons canola oil
1 tablespoon Worcestershire sauce
3/4 teaspoon hot sauce
1/2 teaspoon ground pepper
2 28 ounce cans diced tomatoes
2 15 ounce cans whole kernel yellow corn, undrained
2 14.75 ounce cans cream corn
1 pound frozen petite butter (Lima) beans
2 teaspoons salt
1 tablespoon ground pepper

In a large pot, combine the chicken, water, and 1 tablespoon salt.  Bring to a simmer and cook, covered, for 45 minutes.  Remove the chicken to a cutting board or plate to cool.  Transfer 1 quart of the cooking water to a bowl; discard the rest. 

Return the pot to the stove.  Combine the ketchup and next 12 ingredients (through 1/2 teaspoon pepper) in the pot and cook over medium-high heat for 10 minutes.  Add the 1 quart stock and remaining ingredients to the pot and turn the heat to low. 

Shred the chicken and add to the pot, discarding the skin and bones.  Turn the heat to medium-low and simmer the stew for four hours, stirring occasionally. 

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It's a little "Chili" up here!

Since the last time I addressed the subject of weather, we have had some almost summer-like days and some bitterly cold, late January-esque days. Most days, however, have a bit of chill in the air, just right for fall.  It is on those days that we can really enjoy our soups and stews and most recently, a very large pot of chili. 

Now, this is no ordinary pot of chili.  I should know.  I have a very special, totally impartial means of judging meals.  I don't need to tell you about the complex flavors coming from the toasted spices and the beer.  I don't need to tell you about the perfect amount of spiciness.  I just use my special system.  I could call it the husband-hum system.  Or the hum test.  Or the happy-husband-hum.  You see, I have my own personal "thermometer" for a good meal built right into my (very objective) husband.  The better a meal tastes, the more he hums.  And last night, he was practically singing! 

There are many ways to enjoy chili.  You can eat it over rice (as we always had it growing up), or corn chips (as my husband likes it), but last night we decided to eat it with cornbread, sprinkled with cheese and a dollop of sour cream.  It was a fabulous treat, and a foil to the windy chill outside. 

Chili for a Crowd*

from my mom's kitchen

4 pounds lean ground beef
6 cloves garlic, minced
4 large sweet onions, coarsely chopped
2 large bell peppers, coarsely chopped
3 tablespoons olive oil
10-ounce can tomatoes and green chilies
2 28-ounce cans diced tomatoes
6-ounce can tomato paste
2 15-ounce cans dark red kidney beans, drained
15-ounce can black beans, drained
2 1/2 teaspoons salt, or to taste
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons coriander
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bottles dark beer

Brown the ground beef in a large pot.  Drain the beef in a colander to remove the fat.  Set aside.

In the same pot, sauté the garlic, onions, and bell peppers in the olive oil for about 10 minutes.  Meanwhile, heat the cumin and coriander in a dry skillet until steamy and starting to brown.  Add the spices and ground beef to the vegetables.  Add the remaining ingredients and cook on low heat for two hours, stirring occasionally.

*This recipe make a lot; there will be plenty for you and friends, or you can freeze it for later enjoyment!  You could half the recipe, but make sure you find a good use for that half-can of rotel (tomatoes with chilies)!

On Halloween

We're not really Halloween people. We've given out candy the past few years, but other than that, we haven't dressed up or gone to any Halloween parties. It's not that people our age don't have parties, but I guess they're not too eager to invite the youth minister and his teacher-wife to celebrate ghouls and goblins. Go figure.

Growing up, my family wasn't really "all about it," either. We would put together costumes from our "dress-up basket," rummage through mom's closet, or raid the magical closet in my grandparents' house (which was full of interesting clothes, costumes, masks, and hats). We would go to my grandparents' neighborhood and take a turn about the block, and we were done. No crazy parties. No incredibly expensive costumes. It was simple fun.

This is one of my favorite costume years. I was miserable. The false eyelashes. The plastic nose. The high heels. But, oh, wasn't I so cute as Minnie Mouse? My sister was a Gypsy, and my little brother was a bunny (I think).

I can't leave my husband out. Here he is as a clown. Appropriate. And very cute.

I don't remember what we would eat before we would go out on Halloween; our little minds were focused on the candy that we were going to receive. These days, I think that the perfect meal for a chilly evening is a good soup. Something that will warm you through, but not be too heavy. This soup is simple, and simply good.

Russian Mushroom and Potato Soup

Adapted from Allrecipes

3 tablespoons butter
1 pound fresh mushrooms, sliced
2 leeks, chopped
2 large carrots, sliced
6 cups low sodium chicken broth
2 teaspoons dried dill weed
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 pounds potatoes, diced
1 cup half and half (fat free is fine)
1/4 cup all purpose flour
2 tablespoons sherry

Melt 1 tablespoon butter over medium heat in a large sauce pan. Add the mushrooms and cook until browned. Remove the mushrooms to a bowl.

Melt the remaining 2 tablespoons butter in the same pan. Add the leeks and carrots and saute for about 5 minutes. Add the broth, dill, salt, pepper, bay leaf, and potatoes. Cook over medium heat for about 20 minutes, until the potatoes are tender (but not falling apart). Stir the sauteed mushrooms back into the soup.

In the empty mushroom bowl, mix the half and half, flour and sherry until smooth. Stir into the soup until slightly thickened and warmed through (but don't let it boil). Enjoy with a slice of crusty bread.

In-Law Stories

I know what you're thinking. This blog post can go nowhere good. But, you know, with all of those negative in-law stories out there, I have a few good things to say. Really.

Siblings

I love my in-laws. I know that I am blessed to have married such a wonderful man, and that he comes with such a wonderful family. That is not to say that we are similar. Sometimes it seems like we come from different planets! His family goes when mine stops. His family talks when mine is quiet. But the great thing is, his family brings a spice to my life.

His family, on Their Best Behavior

One of the first times that I knew this spark was in wedding presents. The two gifts from his family that stand out to me really make me crack up. First, there was a gift from his sister, Lauren. It was a spice rack (perfectly normal present, right?). It came with a note, addressed to him, "you're getting a nice rack" (and I cannot believe that I am sharing this with you.). I could never look at that rack in the same way. The other gift was presented to me at our rehearsal dinner. My father-in-law told me that they were giving me a piece of lingerie that was sacred to their family, in front of my family (who don't talk about such things in public). I am sure that my face was bright red, until I saw the "lingerie."

Can you see it? I'm wearing it over my dress.

A view from the back; I'm pretty sure Rocky Top is being played

Yes, our families are quite different. When it comes down to it, we are all human, and all created in the image of God. His family shows me a different, equally beautiful side of our creator. What an awesome commonality to share.

Parents (Mine above, his below)

His family has been generous to take an interest in my life. They have been incredibly supportive of my blog, and I don't know, but I wonder if more of my in-laws read my blog than my own family! I recently received a long letter from my aunt-in-law, with several recipes and the stories behind them. She requested that I try them to see what improvements or changes I would make. One of the recipes jumped out at me because I have been wanting to make it for a while. So here it is: Pumpkin bread. But you know, I couldn't leave it like it was. So here it is:

Bourbon Buttermilk Pecan Pumpkin Bread (A recipe in progress*)

1 cup sugar**
1 cup brown sugar**
4 eggs
2/3 cup vegetable oil
15 oz. pumpkin puree
3 1/2 cups flour (I mix half/half whole wheat and all purpose)
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon ginger
3/4 cup buttermilk
1/3 cup bourbon
1 1/2 cups pecans, chopped

In a large bowl, mix the first five ingredients. Add half of the flour, stirring until just combined. Mix in the bourbon and buttermilk. Add the rest of the flour, baking soda, baking powder, salt and spices, stirring until combined. Fold in the pecans.

Pour into two greased 9x5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, until a tester comes out clean (check at 1 hour).

*I am not completely happy with this recipe as-is. I'll keep working on it and let you know when I get it to where I love it!

**The original recipe called for 3 cups of sugar. If you prefer your bread sweeter, by all means, add more sugar!

Free Apples

A couple of weeks ago, my husband and I were walking through our neighborhood and saw this:

We had seen the table (and an accompanying sign that said "Free Apples") a few other times, but there had never been any available bounty. This time, however, the table was full of apples. These apples were the kind that you don't see at the grocery store; they had bumps and bruises and lopsided parts. Nevertheless we stuffed our pockets full and snagged as many as we could hold in our hands and headed home.

It didn't take me long to know what I would do with my new found bounty. I was talking about it before we even reached our front porch. I would make apple butter, loaded with spices and sugar and just delicious. By 2:00 the next day, I had two beautiful jars of apple butter to put away in the pantry, and one container in the refrigerator to eat immediately.

This recipe was developed from several others; I primarily went off of my mother's pear butter recipe which I have made in the past, but I also referred to Elyse's recipe at Simply Recipes and some posts on the web. I read several posts on a message board about cooking apple butter in the oven (after the initial 20 minute cooking). This resulted in a gorgeously dark and rich apple butter.

By the way, you can use several different kinds of apples, particularly those that you would use for a pie, crisp or baking. Stay away from Golden or Red Delicious.

Apple Butter

2-3 pounds apples, peeled and cored and sliced
1/4 cup apple cider vinegar
1/4 cup water
zest and juice of one lemon
1-3 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves

Place the apples, vinegar, water, lemon juice and zest in a large oven-proof pot. Bring to a simmer and cook over medium-low heat for about 20 minutes, stirring occasionally.

Pour the cooked apples into a blender or food processor and blend until well pureed.

Return the pureed apples to the pot, measuring as you go. For every cup of blended apples that you have, add 1/2 cup brown sugar.* Add the spices to the pot. Cover the pot and put the whole thing in the oven. Cook for 2-3 hours at 300 degrees, stirring every half hour. When you stir the pot, taste for sugar and spices; you may want to add more depending on your preferences.

Store in the refrigerator, or seal in canning jars to store for months (or years) in your pantry, give away for Christmas gifts, etc. If you're not familiar with canning process, The Pioneer Woman gives step-by-step instructions here.

*You might want to go easy on the sugar to begin; you can always add sugar as you go.

Oh, and "thank you" to our kind neighbors, for sharing your apples.