What to do with those ugly-but-good apples? Get a great piece of pork and make some applesauce to go with it!
I went to my friend Rebekah’s last week to finalize the new Catalyst Cooks mark and design. I can’t wait to share a new, action-oriented, fun logo with you in the near future… as well as a new website. Coming soon!
Anyway, Rebekah had received a bag full of apples that weren’t quite crunchy enough to eat, too marked up to have in a pretty bowl, too quick to brown to cut up and take in a baggie for lunch. In other words, just perfect for making applesauce.
I used an apple slicer to cut the apples into uniform sizes,
and then quickly cut the peel off each piece with a very sharp paring knife.
I put the apple slices in a Dutch Oven pot, and liberally sprinkled sugar over the apples and allowed them to macerate in the sugar and their own juices.
After some time had passed (15-30 minutes or longer), I squeezed some fresh lemon juice on the apples (enough to just cover the bottom of the pot) and brought the liquid to a boil over a high flame on the stovetop. After the liquid was boiling, I reduced the heat to a very low simmer, covered the pot, and let the apples break down for another 15-30 minutes.
I then increased the heat again to high, and added enough Parley Lake Kay Gray wine to cover the bottom of the pot, and brought it to a boil. I left the pot uncovered and reduced the heat to low/simmer until the apples had really broken down.
At this point all I had to do was mix the apples all together and add some spices. I especially appreciated pairing the apples with chai spices – cinnamon, cardamom, cloves – to give the applesauce a bit of kick when I’m pairing it with pork.
I like to taste along the way, and add adjustments to bring the applesauce to my taste… sugar, salt; spices, lemon juice… and when it was close, I heated up my cast iron pan and flash fried the pork chops (simply seasoned in salt and pepper) from Braucher’s meats at the Kingfield farmer’s market.