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Recipe: Warm Applesauce with Cream

Last week's turkey stuffing recipe didn't garner much feedback (nothing about the recipe), so I thought this week I'd post something simpler.  It's a dessert that also works well as a breakfast dish.  Look behind the cut ...

 

Warm Applesauce with Cream

 

This recipe comes from Lee Bailey’s Southern Food & Plantation Houses.  While it’s categorised as a dessert, the applesauce, served cold without cream, also makes a wonderful addition to the breakfast table.

 

Lee Bailey’s note:  If you are pressed for time, substitute a good commercial applesauce.

 

 

4 cups peeled, cored, and coarsely chopped tart apples

2 cups water

½ cup honey

1½ teaspoons vanilla extract or bourbon

1 cup heavy cream (or more)

 

 

In a large saucepan over low heat, cook the apples and water for about 15 to 20 minutes, or until they are soft.  Purée in a food processor and return to the pan.  Add the honey and vanilla or bourbon.  Simmer for another 30 minutes until liquid is reduced.

 

Serve this warm with cold heavy cream.

 

Makes approximately 3 ½ cups.

 

Note:  If you use commercial unsweetened applesauce, mix it with honey and vanilla and simmer for 30 minutes.

 

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Comments

( 10 comments — Leave a comment )
msdaccxx
Nov. 23rd, 2005 04:31 pm (UTC)
Because my eyesight is so incredibly bad, I tend to guess at words without reading them properly, and i could have sworn that said Warm Applause With Cream.

i shall pass it on to Nancy. She has the applesauce love baaaad
aswanargent
Nov. 23rd, 2005 04:40 pm (UTC)
Tell Nancy I hope she enjoys it. :-)
noblerot
Nov. 24th, 2005 01:35 am (UTC)
Mmmm. I can't cook, but you're sure making me hungry.
aswanargent
Nov. 25th, 2005 08:50 am (UTC)
But this is so easy! You should try it. *wheedles*

Hope you had a nice Thanksgiving!
jenni_snake
Nov. 24th, 2005 05:18 am (UTC)
This I actually have all the ingredients for! And I really, really like that "vanilla extract or bourbon" - I wonder if that works for all recepies... And it's even more amusing in the recepie: "Add the honey and vanilla or bourbon" which in my mind reads: "Add the honey and vanilla, or, you know what? just screw that, add the bourbon, and while you're at it, why not just pour yourself a nice glass of bourbon? In fact, forget this applesauce all together, let's just get sloshed..." Lol. I am definitely not missing Thanksgiving next year!
aswanargent
Nov. 25th, 2005 11:17 am (UTC)
I'm still trying to figure out why the font on this post came out so large. I did the same thing as for the stuffing recipe -- just created a Word document and then pasted it into LJ. Oh well, better too large, I suppose than too small.

I really like the way your mind works, lol. That recipe interpretation sounds just fine to me. Actually, though, this is a wonderful recipe.

Does Ukraine have any kind of fall harvest festival that could stand in for Thanksgiving? (I have to tell you, though, that the idea of Thnksgiving in October is a little bizarre.)
jenni_snake
Nov. 26th, 2005 09:27 am (UTC)
Honey, if you knew the weather in Canada, you definitely wouldn't think that Thanksgiving in October was bizarre! ;-) I did actually happen to have Thanksgiving turkey dinner on Thursday. Even if it was a little over a month late, ha ha.

And I am going to help you use those 300 cookbooks - I am having a few kitchen problems. I won't go so far as to call them mishaps, but let's just say I'm glad I'm not cooking for anyone but myself!

So, here are some questions:

- I have something like pumpkin, it's some kind of gourd, I don't know what kind because in Ukrainian all I can make of its name is simply that: 'gourd'. I've already made a nice soup/stew thing in which it was the main ingredient, but I'm wondering what else I can do with it.

- Celery root. WTF? I thought it would bake (okay, maybe it's not baking if you coat it in oil? please don't laugh at the experimental nature of my cooking!) or boil up nicely, and the boiling I tried tonight with some potatoes, like with ruttabagah (is that how you spell that?) and - yikes. What does one do with celery root??

- If you like spinach, or better yet, if you don't, I have a very tasty recipe from a Polish-Canadian friend to share with you (proportions are up to you!): fry up an onion on some olive oil or butter til softish, then add a clove or two of garlic and the spinach, try to defrost the spinach if you're using frozen (that's all I can get here), actually, I wouldn't use fresh because I've never made it with fresh spinach, anyway, then after it's nice and sloppy, add about a tablespoon of sour cream. Mmm. Oh, and salt and pepper to taste. I love salt (bad, bad Jen!) so lots. :-)
jenni_snake
Nov. 28th, 2005 07:25 am (UTC)
My neighbour just gave me a whole bag full of apples from her dacha, so I will be making lots of applesauce, lol. Btw, how 'heavy' is 'heavy cream'?

One more cooking question - what does one do with millet? I bought a kilo of millet mistaking it for couscous (really need to bring a dictionary to the grocery store!). I also can't find couscous, which strikes me as odd.
aswanargent
Nov. 28th, 2005 09:45 am (UTC)
"Heavy cream" is the U.S. term for whipping cream (I think the British say "double cream"; their "light cream" is what we call "half and half".)

Off the top of my head I don't know about millet, but my cookbooks will help. Just so you know, about half of my cookbooks are foreign (lots of Indian, Italian, and Southeast Asian, some Mediterranean, French, German, Scandinavian, British, Latin American, and Chinese. So if there's any recipe you're crying out for, just let me know. :-)
jenni_snake
Nov. 28th, 2005 10:45 am (UTC)
Okay good. Have the heavy cream. And will definitely keep those cookbooks in mind! Maybe the millet will be in the Scandinavian one, heh heh.
( 10 comments — Leave a comment )