Tuesday, September 27, 2011
I believe it was an article in Jeffrey Steingarten's book, The Man Who Ate Everything, that challenged this presumptive pairing for me.
Ever since reading that passage several years ago, I have made most apple recipes sans cinnamon and I believe Steingarten is entirely correct. There really is something special about highlighting the apple- and tasting the distinct sweet yet tart flavour contained within its flesh.
Here is a recipe that I just made with some apples from our very own little apple tree. The scabby apples weren't so great for fresh eating but made the most amazing applesauce. All thanks to Steingarten.
If you really, really like cinnamon and want a delicious spiced applesauce, check out this recipe I stole from some friends on my other blog: http://adventuresingoinggreen.blogspot.com/2009/07/too-hot-to-handle.html
(And foodies will love Steingarten's book! http://www.amazon.ca/Man-Who-Ate-Everything/dp/0375702024)
apples, good cooking variety that doesn't tend to brown quickly (gala, granny smith, braeburn, etc.)
1/2 -1 vanilla pod (I used the one from my homemade vanilla container, so a little less pungent than some)
1/2 -1 lemon, juiced
sugar or honey, to taste (I use a combo)