Cooking & Baking Essentials
From The Orchard
Granny Smith Apples
Granny Smith apples are believed to have originated in Australia in the late 1860’s. Known for their signature bright green skin & crisp, firm flesh, Granny Smith apples hold their shape well in cooking & baking applications while offering a mildly sweet yet mostly tart flavor. They are high in dietary fiber & a good source of potassium. Use them in traditional pie applications, fried pies, turnovers, fruit butters & chutneys to truly savor their distinctive flavor. Sorghum-Apple Chutney merges the Granny Smith apple variety & the southern grown sweet sorghum cane that is harvested in the fall & pressed for juice directly in the fields. The juice is then boiled & evaporated creating the coveted syrup. Serve the mixture over split Buttermilk Biscuits or Country Ham-Cheddar Scones to enjoy the best the season has to offer.
Sorghum-Apple Chutney
makes 1 1/2 cups
Expect a bright, tangy blend that is gently sweetened & lightly perfumed with seasonal spices. Serve the chutney with grilled pork tenderloin or chicken.
1 3/4 lbs Granny Smith apples, peeled & diced {about 4 large}
1 cup ginger ale
1/3 cup fresh lemon juice
1/2 cup dark brown sugar
2 Tbsp sorghum
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Bring the apples, the ginger ale, the lemon juice, the brown sugar, the sorghum, the cinnamon & the ginger to a simmer in a 3 1/2-quart saucepan with tall sides over Medium heat, stirring occasionally, 25 minutes or until about 1 Tbsp of the liquid remains. Do not walk away while preparing the filling as the mixture bubbles vigorously. Continue cooking an additional 3 minutes, stirring constantly. Press the apples with the back of the spoon to break them up a bit. The mixture will be very thick. Remove from the heat. Chill at least 1 hour or up to 2 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Peel & Dice Granny Smith Apples
Granny Smith apples are extremely simple to prepare for cooking & baking applications. Look to The Basics: Apples for pointers on how to pair them with other varieties in recipes. In the meantime, peeling & dicing them may be easily achieved.
The Technique
Use a sharp paring knife to peel the apples. Next, slice each apple from the stem end to the bottom just before the core on a cutting board. Continue turning & cutting the fruit until all of the flesh has been removed. Discard the core. Place the flat side down of each piece & cut them into slices then make cuts crosswise to dice or chop the fruit according to specific recipe applications.
The Tune
“Rock & Roll Waltz” Kay Starr
httpa://www.youtube.com/watch?v=pJcJIK5olDo
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Be sweet.
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