Subj : Re: Apples part 2 To : Ruth Haffly From : Dave Drum Date : Sun Oct 20 2024 05:48:32 -=> Ruth Haffly wrote to Dave Drum <=- DD> Mom never regained consciousness after she went down. I remarked to my DD> brother that she was essentially "done" when my father died. And he DD> then reminded me that she passed on the 3rd anniversary of his death. RH> Sounds like she died of a broken heart. Pretty much. It was like she didn't care any more. She asked me to move in with her - I suspect mostly to help ride herd on my younger brother. When she passed I became his guardian. RH> I'd consider honeycrisp, one of my favorites for both cooking and RH> eating. DD> I used the Northern Spy because they are tart like the Granny Smith. I DD> have both honeycrisp and cosmic crisp (a near cousin) available to me DD> and use them in my chicken salad as well as elsewhere - like for just DD> eating. Bv)= RH> Another favorite of ours is Empire==found then first up in MA when we RH> came home from Germany in 1992. Wegman's has them from time to time so RH> Steve usually grabs a bag or 2. DD> I can't recall ever having eaten an Empire. But, there are lots of DD> cultivars of apple out there. Did you know that the apples produced DD> from the trees spread by the mythic "Johhny Appleseed" (John Chapman) DD> were not meant for eating or cooking but for making cider - especially DD> hard cider. That's according to an article I read in the Smithsonian DD> magazine. RH> Didn't know that, but not surprised. Probably a good number of apples RH> went into baked goods or eaten as is as well as being made into cider, RH> which turned into vinegar as it aged. (G) From what I read the apples planted by Chapman were sour and bitter and fit only for making cider (and ultimately vinegar). Much was said about hard cider and little about sweet cider. So, I dunno. Probably would have fit right in with British scrumpy. Scrumpy is a type of cider originating in the West of England, particularly the West Country. Traditionally, the dialect term "scrumpy" was used to refer to what was otherwise called "rough", a harsh cider made from unselected apples. You likely wouldn't drink it because of the alcohol. I've tried it and don't care to repeat the experience. But, I might cook with it if there were some on hand, MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scrumpy Cider & Onion Soup w/Welsh Rarebit Croutons Categories: Vegetables, Breads, Fruits, Cheese Yield: 8 Servings MMMMM----------------------------SOUP--------------------------------- 3 Very large onions; sliced - fine 25 g Butter 2 cl Garlic; crushed 1 ts Dark muscavado sugar 1 l Vegetable stock 1 ts Marmite 275 ml Scrumpy cider; as alcoholic - as you can find MMMMM--------------------------CROUTONS------------------------------- 1 Mini/half baguette sliced - diagonally in 1" slices 1 Egg yolk 2 Spring onions; fine chopped 150 g Grated cheese * 3 tb Scrumpy cider * vintage Cheddar if possible or a mixture of gruyere and cheddar would work well. In a large saucepan, melt the butter and add the sliced onions, garlic and sugar. Cook on a fairly high heat until starting to colour then reduce the heat down to the very lowest possible on your stove and leave to cook for at least 30 minutes until they are almost on the point of collapse. The bottom of your pan will be covered in brown and caramelised gunk - this is ideal, it will taste delicious later on. Pour in the stock, Marmite and cider, scrape the bottom of the pan to dislodge the sticky goo (see above), turn up the heat, and once it has come to the boil leave to simmer gently without a lid for 45 minutes to an hour until reduced. This can be done well in advance and just reheated when you want to serve it. For the croutons, preheat the grill to its highest setting. Place 6 slices of bread under the grill, (and keep an eagle eye on them as they turn to charcoal in seconds when your back is turned). Turn them over to toast both sides. In a bowl, combine the egg yolk, cheese, spring onions and cider and spoon this over each slice of toast, drizzling any liquid remaining in the bowl over the top. Toast under the grill until golden brown and bubbling. As this was a main course, I served a greedy 3 croutons per person, but if its a starter one will suffice! Author: Kate Ford RECIPE FROM: https://www.thevegspace.co.uk Uncle Dirty Dave's Archives MMMMM .... Canned Vienna sausages taste like hot dogs, only nastier. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .