This year, between my work and travel schedules and some ill-timed bouts of rainy weather, I never managed to make it out to the orchard. Luckily, close proximity to the farms means that many of the local grocery stores also carry locally grown produce. So, instead of picking 80 pounds of apples at the orchard, I bought about 30 pounds of apples from the local Acme. I didn't want to miss the chance to make apple butter, it's become a bit of a tradition to give it as a gift to friends and family during the holidays.
I've also had this idea kicking around in the back of my head to do something with apples and brandy. Last year's brandied cherries were such a hit, and I missed the cherry season this year so wasn't able to repeat that recipe. One of the nice things about the cherries is that they look so pretty in a cocktail glass, so rather than wedges, I used a melon balling tool and balled the apples.
Yes, I said balled. Apple balls. Brandied apple balls. (Try to keep from giggling, I dare you.)
Well, one of the consequences of balling the apples (stop giggling) is that I had a lot of leftover scraps and bits of apples that I didn't want to waste. They were such odd shapes, they really wouldn't work for a pie, but I could cook them down into an apple sauce. I then remembered a cupcake recipe that I had developed for work a couple of years back that calls for fresh-made apple sauce. So, I made a batch to take to work for Black Friday. I still have apple sauce in the fridge...eh, maybe I'll just eat it for breakfast!
Enjoy!
Brandied Apple Balls
I used Granny Smith apples for this recipe, they have a firm texture and tend to hold their shape when cooked. (I didn't want to end up with mushy balls...sorry I just couldn't help myself...) You'll have extra syrup after filling the jars--don't throw it out. It's delicious as a cocktail mixer. Try it with vodka and gingerale. Tasty!
Makes 15 8-ounce jars
6 pounds Granny Smith apples
Juice of 2 lemons mixed in a large bowl of water
5 cups sugar
10 cups water
2 cinnamon sticks
2 green cardamom pods
4 allspice berries
15 tablespoons brandy
Peel the apples and using a melon balling tool, cut balls out of the apples and transfer them to the bowl of lemon water. Save the apple scraps for another use.
In a large stainless steel pot, bring the sugar, 10 cups of water and spices to a boil. Add the apple balls and reduce the heat to a simmer. Cook until the apples are just starting to soften and become a little translucent. Using a slotted spoon, transfer the apples to a bowl. Continue to simmer the syrup until it has reduced by about one third.
While the syrup is reducing,
prepare your jars for canning. Remove the lids and rings from the jars. Bring a
large stock pot of water to a rapid boil. Sterilize the lids and rings by
lowering them into the boiling water for about 3 minutes. Transfer them to a
clean towel. Repeat with the jars.
Divide the apples amongst the jars and ladle in enough syrup to leave about ½ inch of headspace. Spoon 1 tablespoon of brandy
into the top of each jar, then cover the jar with a lid and a screw top ring.
Tighten the ring to just finger tight.
When the stock pot of water has
returned to a boil, lower the jars into the pot, standing them upright and in a
single layer across the bottom of the pot. Make sure the jars are completely
submerged under the water. Cover the pot and when the water in the pot returns
to a boil, set a timer for 10 minutes. After 10 minutes, remove the jars from
the pot and set on a clean towel. Repeat the process with the remaining jars,
being sure to let the water come back to the boil each time.
Let the jars sit undisturbed until they are room temperature. You should hear a noticeable "plinking" sound as the jars cool and pull the center of the lids down. After they have cooled, gently press on the center of each of the lids to be sure they have fully depressed. Any jars with lids that have not pulled down tight have not properly sealed. Place those jars in the refrigerator and enjoy them first.
Apple Cider Cupcakes
with Cider Cream Cheese Frosting
Back in my early days with Sur La Table at their location in Arlington, VA, I was known as the cupcake queen. I served as the primary pastry instructor at that location, and one of my favorite classes to teach was cupcakes. Cupcakes are just a happy dessert, and unlike a lot of baked goods, not intimidating to the novice cook. I used to create seasonal menus, one for spring, summer, fall, winter, and holiday. I had customers who I would see 5 times a year, each time I changed the menu. This recipe was one of my most popular, and found its way into a lot of menus beyond the fall cupcake class.
Makes
24 - 28 cupcakes
For the cake:
1 pound Granny Smith apples, peeled, cored, diced
¼ cup apple
cider
2 ½ cups all
purpose flour
2 teaspoons baking
soda
1 ½ teaspoons ground
cinnamon
½ teaspoons Kosher salt
¼ teaspoon ground
nutmeg
¼ teaspoon ground
cloves
2 cups sugar
1 cup unsalted butter, room temperature
1 tablespoon brandy
1 ½ teaspoon vanilla
bean paste
4 large
eggs
For the icing:
2 cups apple
cider
8 ounces cream cheese, softened
½ cup unsalted
butter
1 ½ cups sifted confectioners' sugar
crispy
apple chips for garnish
Preheat
oven to 350°F. Line a cupcake pan with 24 paper liners. (You may need additional liners depending on
how full you fill the cupcake cups with batter).
Combine
apples and cider in a small saucepan. Cover; simmer over medium-low heat until
apples are tender, about 20 minutes. Mash with a fork until you have a smooth-ish sauce. (I like to keep it a bit chunky.)
Place the flour, baking powder, spices and salt into a medium bowl and whisk to combine. Using an
electric mixer, beat the sugar and butter until well creamed, light and fluffy. Mix in the brandy, vanilla and eggs until
blended. Mix in half of the flour mixture and 1
¼ cups of the apple sauce, then the remaining flour mixture (save any
remaining sauce for another use). Divide the batter among the cupcake cups.
Bake the cakes until tester inserted into center comes out clean, about 17 to 20 minutes. Cool for about 10 minutes in the pan, then remove the cakes to a rack to cool completely.
To make the icing, place the cider in a small saucepan and boil until it is reduced to about a thick syrup and let it
cool.
In a bowl with an electric mixer beat together the cream cheese and butter until well combined. Add about half the confectioners' sugar and mix to incorporate, then add in the second half and continue to mix until smooth. Add the reduced cider and mix until the
icing is smooth. (If the syrup has become too cool, it may not easily come out of the pan. Just warm it slightly to loosen.)
Spread
each cupcake with some of the icing. Garnish
with crispy apple chips.
No comments:
Post a Comment