Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, the Kitchn makes apple butter, basically just applesauce that's been slow-cooked until it caramelizes.
Also on the Kitchn, chickpea pancakes, ten of the riskiest foods, a glossary of Japanese citrus fruits, and DIY boba.
- Crispy, Chewy, Gluten-Free: Socca (Chickpea Pancake): Socca is a classic street food in the South of France made of chickpea flour. It's salty, peppery, silky, chewy, and crunchy around the edges.
- Top 10 Riskiest Foods: Are You Concerned?: The Center for Science in the Public Interest (CSPI), a consumer watchdog group, recently released this controversial list.
- A Roundup Of Some Japanese Citrus Fruit: Meet a bunch of new fruits you've probably never heard of, like aomikan (a green tangerine with orange flesh) and dekopon (a seedless, very sweet orange with bumpy skin).
- DIY Recipe: Boba (a.k.a. Bubble, or Pearl) Tea: Just pick up a bag of tapioca pearls and make one of these boba drinks, ranging from the traditional milk tea to the more cool-looking purple yam milk.
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2 Comments:
I've always made apple butter by adding sugar to the pulp left over from jelly making. The Kitchn recipe doesn't say whether to leave the skins on, which most people probably don't for their applesauce, but which is essential for jelly making and still leaves enough pectin left over to jell the remaining pulp for apple butter.
So I quarter the apples and remove the core and seeds (except for crab apples. Just halve or quarter them seeds and all.) There's a tremendous amount of pectin in the skins. Put the cookied apples through a food mill and let drain in a jelly bag to get the juice for jellying. After I've followed the Ball Blue Book directions for making jelly I add sugar to the remaining pulp and cook until it nearly jells again. I sometimes put no flavor at all in the butter, especially if I really like the flavor of the juice (love Cortlands for this. Crab apples will give a heavenly pink jelly and butter. I expect empires and Libertys will too). So I don't wait for my butter to caramelize because I love the delicate flavor of the apples.
lemonfair at 6:47PM on 10/15/09
I forgot to say that I follow the Blue Book for the amount of water to add to the apples when they're cooking. Most people don't add water to applesauce, either.
lemonfair at 6:49PM on 10/15/09