Ah, this raspberry applesauce! It was born out of the fact that the Southern husband and I made our usual trip to Vermont this past week, and as usual we visited the wonderful Champlain Orchards, and as usual we picked waaaaaaay too many apples for two people to reasonably eat, and for good measure I picked two pints of sweet little raspberries. After we unpacked the car and realized we had about 384,485 apples, I realized something had to be done. And the first something is this easy and scrumptious recipe for raspberry applesauce. Ready to cook up some berry good (sorry!) applesauce? Let’s make it!
We’ve been spoiled up here in the Northeast with more than our fair share of unusually balmy weather, but I know that sooner or later winter is going to settle in for good, and I am going to be all prepared with some veal stew with apples. I love a hearty traditional beef stew, but every once in a while I like to do this variation, which is a little lighter and has a sweet hint of apple taste. It’s the perfect thing to have simmering on your stove when there’s a chill in the air and you need a little extra something to make sure you are nice and warmed up. It’s also an easy and welcoming recipe to make when you are going to have a houseful of friends and family during the holidays, and you want to make sure they have something extra delicious for supper.
I am such an easy mark for anything with the word “hash” in the title. And usually that means corned beef hash, but after our recent apple picking episode wherein the Southern husband and I picked close to our combined weight in apples, I was basically adding apples to everything I cooked. We are talking apples snuck into breakfast, lunch and dinner, my friends, so it was kind of inevitable that I figured out that apples could, yes, go into hash. A hash that is an easy, crispy conglomeration of chopped apples and potatoes sauteed with some onions and olive oil and butter and thyme until they were the perfect amount of tender and crunchy. It was a delicious plate full of fall flavors, just begging to be topped with a poached or fried egg.
Before I get started on these warm and wonderful apple dumplings, I need to spend a minute talking about a few of my favorite things. One, of course, is food. I cook it, I photograph it, I eat it and then I start the whole thing over again, day in and day out, and I am one happy camper in my kitchen. And the other thing is books. And the authors who write them. And today I want to tell you about some of my very favorites in these categories. One is called apple dumplings, one is called DUMPLIN’ and one is called Julie Murphy, and they are all delicious in their own scrumptious ways. So in happy celebration of one of my favorite authors, one of my favorite books and one of my favorite baked treats, I am giving away three copies of Julie’s amazing new novel DUMPLIN’ and along with them, three Silpat baking sheets to make your own delicious apple dumplings. Or dumplin’s, as I think I might have to call them from now on. Read on!
The Southern husband and I are great lovers of oatmeal for dinner. Warm and wonderful, quick and filling, and when we have it for supper we usually jazz it up in a savory way instead of going sweet – our favorite is with some cheddar cheese and a soft-cooked egg. But given the Winterpacolypse that we are currently smack in the middle of, one particularly blustery night I decided the only thing left to so was do was go straight for the dessert-meets-dinner with an apple pie version of oatmeal. Which by the way would be perfectly perfect for breakfast and lunch, too!
Oh my goodness, does the Southern husband love scallops. Big scallops, little scallops, scallops wrapped in bacon, scallops with breadcrumb sauce – the guy has never met a scallop dish he doesn’t love with a purple passion. And since I love him with a purple passion, I always try and fix up scallops on a regular basis. This time I went with the teeny little bay scallops with some green apple and walnuts, just to give it a little bit of a cozy wintertime feel.