Serious Eats: Recipes
Cook the Book: Applesauce with Bourbon, Sour Cherries, and Hazelnuts
If you read the previous post, you'll know that this week's Cook the Book entry, How to Pick a Peach, by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick the best example of whatever it is you're in the market for. Applesauce with Bourbon, Sour Cherries, and Hazelnuts, One of the recipes that go along with the chapter on apples follows, but first a couple tips from Parsons:
- How to choose: All apples should be smooth-skinned and deeply colored. Yellow apples should be golden, and striped apples should have a background color that is nearly golden. Apples should be heavy for their size and firm to the touch.
- How to store: Apples should be kept as close to 32 degrees and with as much humidity as possible. Store them in an open or perforated plastic bag to retain moisture without collecting water. Put the bag in the crisper drawer of the refrigerator.