On Saturday, we made a trip down to Penrose (about 90 minutes from our home) to visit Third Street Apples, a pick-your-own orchard. We had a great day!
We picked Jonathan's, Golden Delicious, Jonalicious, Mcintosh, Seek-no-Further, and one tree labeled "Mystery Apple" :). The owners encouraged us to sample the apples; here's a shot of a cranky Baby chomping on what we thought was a small bite!
When we got home, I made a batch of applesauce with Jonathan's. It turned out pink because I included the skins. Soooo yummy! We still have tons of apples left so hopefully we'll get enough applesauce to last us...a month? If we exercise restraint, that is.
I clipped this recipe out of the Gazette a couple weeks ago (9/16/09) and couldn't wait to try it for dinner tonight. I didn't take a picture, but it turned out beautifully and would make a nice breakfast for company.
The Ruby's Dutch Apple Pancake
(from The Ruby of Crested Butte Bed and Breakfast)
5 large eggs
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon granulated sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 tablespoons unsalted butter
2 large, tart apples, peeled, cored, and cut into 1/2-inch wedges
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
1. Preheat oven to 375 degrees.
2. In blender, combine eggs, vanilla, and 1/2 cup granulated sugar and blend until combined, about 5 seconds. Add flour, baking powder, and salt and mix until smooth, about 10 seconds.
3. To 10-inch ovenproof, nonstick frying pan over medium heat, add butter. When butter hhas foamed and foam has subsided, add apples and saute, stirring occasionally, until softened, 4-5 minutes. Sprinkle apples with cinnamon and remaining sugar. Stir together and saute until apples are glazed and edges are slightly translucent, about 2 minutes longer.
4. Spread apples evenly in frying pan and pour batter slowly over top, so apples stay in place. Reduce heat to medium-low and cook until bottom and sides are starting to firm up, about 8 minutes. Transfer to oven and cook until top of pancake is firm and golden brown, about 10 minutes longer. Remove from oven, invert pan over serving plate. Cut pancake into 6-8 wedges. Sprinkle each portion with confectioners' sugar.
Happy apple season!