Apple Sauce

I'm a little late on my post for homemade applesauce. Tech issues and an over-booked calendar can take its toll on anyone.

I'm not complaining, it's just that I missed my computer. I don't know why, I guess it's just something to do instead of snacking.

I never realized how much I don't eat when I'm at the computer. It's like my best friend telling me not to eat that handful of candy.

I digress. I'm finally getting around to posting my homemade apple sauce recipe from our apple picking outing a few weeks ago. The recipe is simple and not anything you haven't seen before, and it's not a recipe handed down for generations - although I bet my great uncle and great grandmother would have made their apple sauce this way.

Growing up in the '50's I spent many summers and early fall weekends on my uncle and great grandmother's farm. They would cook and bake using the ingredients they grew and raised on their farm. Apples were in abundance from the mini orchard they had (about 10 trees as I remember).

I do remember my sister and I enjoying hot apple pie with a warm glass of milk (don't ask -- o.k., we never knew it was goat's milk until we were adults). Anyway it was a memory my sister and I will never be able to replicate but we cherish every moment each time we talk about it.

Homemade apple sauce is really simple to prepare. Peel, slice and chop apples, cook, mash, taste and season, done! Here's a basic recipe to help you along. Actually, this is my daughter's recipe that she adapted to our family's preferences. You can do the same.

Homemade Apple Sauce

Ingredients

• 12 - 16 apples (use sweet apples rather than granny smith)
• 1/2 cup fresh squeezed orange juice
• 1 tsp. lemon zest
• brown sugar (as needed)
• 1/2 teaspoon ground cinnamon (optional)
• pinch of nutmeg (optional)

Directions

1. In a saucepan, combine apples, juice and lemon zest. Cook over medium heat until the apples are soft. (15-30 minutes depending on how many apples and how small you chopped the apples)
2. Remove from heat and let cool.
3. Using a potato masher, or a food mill, mash the apples until desired consistency. We like If you like a chunky apple sauce the potato masher works fine. If you like a smother applesauce then the food mill will be the tool to use.
4. Taste the apple sauce and add any sugar and spices as desired.
   

Once you make your own applesauce you will never go back to buying apple sauce off the supermarket shelf.

This recipe is listed on Friday Potluck






Mangia!
Winelady Cooks

Halloween Candy Corn and More Sweet Treats

Are you ready for Halloween and all that candy?

Now I'm not suggesting that we sit around at night raiding the kids candy loot and drinking wine. It's a tummy ache and a sleepless night waiting to happen, you know what I mean - all that sugar!?

No, No, at my age I'm just trying to have a little fun figuring out how the elements in wine work with the sugar elements.




The dessert rule to keep in mind is when pairing wine with sweets the wine should be as sweet or sweeter than the sweets/dessert - or in this case the candy. The sweet wine with the sweet candy or dessert will be a perfect pair. If you drink a dry wine with the sweets/dessert the acidity in the wine will become more pronounced and may not be as enjoyable. Stick with the sweet.

This next "rule" is not so much a real rule, but I like it especially for those of us who only drink one type of wine -- "if you like it that's all that matters!" This is my favorite wine pairing tip because everyone's palate is different and what the wine experts like may not be what we like . . .

For those who enjoy their sweets these pairings will be Heaven. For others it can be sugar overload so this may not be for the faint of heart but I always have fun with this and I like to share.

Candy can range from sugary sweet to caramel and chocolates.

• Smarties and Starburst candies are quite sweet. The starburst will have some fruit flavors, though artificial.
• The quintessential, deliciously sweet, and colorful Halloween treat Candy Corn is chock full of gritty sugar with a hint of vanilla flavor.
• The stick to your ribs, I mean teeth, caramels that we all love so much.
• Last but not least lots of chocolates from M&Ms to the various milk and dark chocolate candy bars.

There may not be a perfect pairing for the gritty sugar, powerdery coatings, and artificial fruit flavors in the big sweet candies. You can try a muscat, moscato, or late harvest zinfandel and hope for the best. A tawny port with dried fruit and toffee flavors can be a good choice for the caramels and dark chocolates.

An oaky Chardonnay has some vanilla flavors which just might pair well with the candy corn. It's worth a try if Chardonnay is your wine.

A fruity zinfandel with hints of cocoa and balanced tannins can be a good pairing with milk chocolate.

Dessert wines come in many varieties. Tawny port, Banuyls, and Sauternes are recommended for dessert. They can be pricey but worth the splurge for a special evening and dessert.

For the upcoming holiday season keep a dessert wine or two on your wine rack. Great desserts, good wine with family and friends can be memories in the making for years to come.

Have a Safe and Fun Halloween!
Winelady Cooks

Food and Wine Fun Goes On

Wisconsin October 21-24

Kohler Wisconsin is a hub of activity this month. Celebrity chefs and wine specialists are in the charming village of Kohler for next weekend's exciting event.

From October 21-24 you can learn from some of the celebrated chefs who will be hosting demonstrations, seminars and special evening events. For complete information you can find more information at kohlerfoodandwine.net or call 1-800-344-2838 or visit their facebook page at kohlerfoodandwine.


Barbados November 19-22

Vacationing in Barbados November 19-22? You can join Food and Wine contributors Ray Isle and Anthony Giglio and celebrate the best of food, wine and rum in the gorgeous tropical island of Barbados.

Celebrity chefs Tom Colicchio, Marcus Samuelsson, Ming Tsai, and Tim Love are serving up a culinary event for the holiday.

Enjoy the beauty of the island, sunshine and festivities.



Salute!
Winelady Cooks

Apple Picking

Our family enjoys visiting the local orchards and farms to pick fresh fruit in season.

With apple season here we are ready to pick apples and enjoy lots of fresh air.

When we get home we always make fresh applesauce first. It's one of the family favorites of the season.

If you plan to venture out to your local apple orchard here are a few apple picking tips we learned over the years.

• When you get to the orchard, ask the manager which trees have the fruit ready for picking. He will know which trees flowered first.

• Choose apples that are not bruised.

• Pick the apples from the outer branches of the tree.

• For the red apples you will know it is ripe if it has a circle of green around the stem.

• Don't shake the tree to make the apples fall -- the apples will bruise.
  

• When picking the apple, hold the apple firmly and roll it toward the tree branch then twist the apple until the stem breaks.

• Lastly, place each apple into the basket gently. If you drop them they will bruise.

• Bruised apples go bad faster than unbruised apples.

• When you get home do not wash the apples until ready to use.

• Keep the apples in a cool place to increase the shelf life.

I hope you enjoy your apple picking adventure. It is a great way to spend a fall afternoon and the children always have a good time.


Mangia!
Winelady Cooks

Prep For The Holidays

It's never too early to prepare for the holidays. With the cooler weather finally here and Halloween just around the corner the 'big' holidays will be here in the blink of an eye.

Our best defense is to be prepared. It's not always easy to do but if we take a minute or two to think about what our plans might be for the season, we can get started on the "to do" list a little at a time and the earlier we start the better! Yes?

Whether you are hosting dinner or will be the invited guest this "Back to Basics" guide can help you make your wine selections for the holiday celebrations.

To keep it simple and easy serve both a white and red wine with a large meal. This will usually cover all the dishes we're feasting on.



Back to Basics Guide

One of the best ways to select wine is to look at the elements of the dish. Many times the dish will have a sauce or a strong element such as citrus or hot/spiciness. These elements will determine the wine selection.

CREAM sauces: Choose wines that have crisp acidity.

• White wine suggestions: Pinot Grigio, dry Riesling
• Red wine suggestions: Light reds such as Italian Barbera, or even dry rose.

TOMATO sauces: The "rule" to choose a wine from the same region as the origin of the food works for this element. Traditionally, tomato based dishes and Chianti go hand in hand.

• Red wine suggestions: Chianti, Primitivo (Italian zinfandel)

SALT: Foods high in salt pair well with either high acidic wines or sweet wines. Some of the lower sodium dishes will pair well with light, off-dry or lightly sweet wines. Avoid wines that have strong tannins.

• Salty food dish wine suggestions: Sauvignon Blanc, most sparkling wines or a fruity semi-sec rose (lightly sweet)
• Lower sodium dish wine suggestions: Gewurztraminer, dry Riesling, Viognier, Beaujolais

CITRUS: Citrus and vinegar in dishes are acidic. The "rule" of pairing like with like holds very true for this food element. Pair an acidic wine with acidic foods.

• White wine suggestions: Pinot Grigio, Sauvignon Blanc, most sparkling wines
• Red wine suggestions: Zinfandel

SPICY: Spicy foods need a wine that will not compete with the dish. Avoid high alcohol, tannic red wines and oaky whites. Choose lower alcohol, fruity whites, and/or slightly sweet wines.

• White wine suggestions: Off-dry Riesling and Chenin Blanc, Sauvignon Blanc, rose, sparkling wine.
• Red wine suggestions: Zinfandel if the dish is meat based.

SWEET: The "basic" rule of pairing desserts is choose wine with a slightly sweeter character than the dessert. Fruit based dishes will have a touch of acidity and can handle fruit-forward wines and some acidity.

• Wine suggestions: Moscato d'Asti, Prosecco, rose wines that have similar sweetness to the desserts.

These are very basic guidelines to help with your wine selections.

Here is a little more information for wine pairing, vegetarian pairing and dessert pairing.

I have a simple philosophy: Don't stress over the perfect food and wine pairing. Friends and loved ones are the most important ingredients.


Salute!
Winelady Cooks

Marshmallow Witch Hats

How cute are these little marshmallow witch hats from kidswonderart.blogspot.com

With grandchildren in grade school, halloween is "the" holiday. Every day they come up with a new idea for a costume.

They love any kind of halloween inspired sweet, whether it's candy, cake or cookies.

And of course all that commercial packaging pulls them right in. The marketers know what they are doing . . .

To keep them engaged and in my zone I look for easy to do crafts and activities. They think I'm cool especially when we make a mess. It's so much more fun when I can entertain them and make them laugh and then I go home when I'm done. (What a way to get out of cleaning up!)

When I saw this I had to make these with the boys. This is so simple to do and with very little mess.

• All you need are marshmallows, chocolate cookies, chocolate kisses (remove from foil), and chocolate chips.

• Make a little royal icing with powdered sugar and water - 1 TBLS sugar and a drop of water is enough to glue the pieces on to the marshmallow.

We had so much fun making these and eating them. We only had a few left after we were finished.

These witch hats will make an adorable display on the table for a party, halloween or birthday, during this season. They are easy to make and the kids can help put them together. You can make dozens in no time at all.


Mangia!
Winelady Cooks

Long Island Wineries In The Fall

Day trips to wine country can be good for the soul. After a long work week that can be chock-full of high stress, multi-tasking and not enough sleep, a pleasant drive on a crisp fall day can be just what you need.

As you set out on your trip make a pit-stop at your favorite deli and grab a few sandwiches to go, pack it in your ice-filled cooler (you'll also need this for any wines you might purchase to take home) and set your destination to one of Long Island's wineries for a "picnic on the patio".

Each winery has its own vibe and ambiance and many wineries have won accolades for one of more of its wines. They are all worth a visit and you can choose those you enjoy most based on your individual palate.

For your day-trip picnic below is a list of a few wineries that have a patio for you to relax, enjoy your own lunch and sample the featured wines. I have listed a few in alphabetical order so as not to show exclusivity or preference.

Baiting Hollow Farm Vineyards, Sound Avenue, Baiting Hollow has an inviting indoor tasting room with a cozy, warm vibe that is perfect for the damp, sunless, chilly fall day.

Bedell Cellars, Main Road, Cutchogue has a large elevated deck with a view of the vineyard. The deck has a roof which makes is very pleasant in any kind of weather. So don't stay home if the weather is a bit inclement.

Cory Creek Vineyards, Main Road, Southold, has a two-tier deck with a beautiful view of the vineyards. Perfect for a bright, sunny fall afternoon.

Croteaux Rose Vineyards, South Harbor Road, Southold, has a country patio setting with tables in the garden next to their Dutch colonial barn. Another setting to enjoy on a beautiful sunny day while tasting their exclusive Rose wines.

Duck Walk North, Main Road Southold, has a large stone patio with adjacent to the vineyards. The tables have large umbrellas to shade you from the hot sun. Great for an Indian Summer day.

Martha Clara Vineyard, Sound Avenue, Riverhead has an indoor tasting room and the family attraction is the picnic tables outside. What is different about Martha Clara is you can take your family, have lunch outside and the kids can enjoy the small farm/zoo like atmosphere where they can roam around and pet the animals. There is no admission and you don't have to taste the wines to enjoy an afternoon outdoors. A fun afternoon for the family and you won't need a designated driver.

Paumanok Vineyards, Main Road, Aquebogue, has a an elevated deck with views of the vineyard. A beautiful setting to enjoy your picnic and let the stresses of the week melt away.

Here is a complete list of Long Island wineries with their addresses and phone numbers.


Salute!
Winelady Cooks




Disclaimer: I do not receive any compensation whatsoever from Long Island Wineries. All information is based on my personal visits or information from newsletters I receive.