Blog archives

Baked Apples and Applesauce

October 1st, 2008 by
Chef Thom

Wow when I take a vacation, I take a vacation.
I really didn’t realize it has been this many months since I last posted here.
So without further ado, here’s a couple of easy Apple recipes for you to try.
Both are real easy to make and taste flat out fantastic.
Baked Stuffed Apples
There are many ways to make stuffed apples.
This way is very simple and ideal for campfire cooking.
Take as many apples as you need and core them to within a half inch of the bottom. If you go all the way through that’s ok and you can still use the apples.
Soften enough butter to fill the hollowed out apples.
Add some Cinnamon and sugar to taste to the butter and mix it all up well.
Stuff the apples with the mixture and wrap in aluminum foil, mark the top so you know which end is up.
Set the apples in the coals of your fire or in a 350 degree oven and baked for about 20 to 30 minutes or until you can slide a knife into the apples.
That’s it, eat and enjoy.

Applesauce
Applesauce is so easy to make that I don’t understand why people buy it.
Start with any number of apples you want and peel, core, and cut into wedges.
The smaller the wedged the faster the sauce will cook.
Place prepared apples in to a pot with about a half cup of water. Cover and cook over a medium low heat. When the apples are soft, mash them with a potato masher. If you like a smooth sauce then mash then till there are no lumps. If you like a chunkier sauce then don’t mash as much.
When the apples are mashed and enough sugar to sweeten the sauce followed by cinnamon to taste and a dash or two of nutmeg.
Cook over low heat until the sugar and other spices have blended. That’s it now try to not eat it all yourself and save a little for your family, ok?

Spinach Salad

March 14th, 2008 by
Chef Thom

This is a little different from the normal spinach salad.
It is one of the recipes I used when I worked at the Albany Country Club.
It uses a hot dressing that is flat out delicious.
Serve this with dinner next time and I guarantee it will be a big it.

6 slices bacon
3/4 cup vinegar (cider or white)
3 Tablespoons salad oil
4 1/2 teaspoons sugar
3/4 teaspoons salt
1/2 teaspoon dries tarragon leaves, crushed
Dash freshly ground black pepper
3/4 cup chopped celery
3 tablespoons sliced green onion
1 1/2 pounds fresh torn spinach (with veins removed)
6 medium oranges, peeled and cut into bite size pieces

In a large skillet, cook the bacon until it is crisp.
Drain and reserve 2 tablespoons of the bacon drippings.
Crumble the bacon and set aside.
Stir vinegar, oil, sugar, salt, tarragon, and pepper into reserved drippings.
Bring to boil.
Add chopped celery and green onions cook until celery is tender about 10 minutes.
Add oranges and crumbled bacon to spinach, toss lightly.
Just before serving add dressing to salad and toss.