today i did the dishes, went to the grocery store (always a huge anxiety provoking task that results in 3 weeks between grocery runs), made lemon ginger apple preserves (recipe below), my mammaw's apple cake (recipe also shared), and some kick-ass potato soup. then i started 75 cards for my grandmother's 75th birthday, the first since my grandpa died in july. and did it all in my awesome house sweater (read: blanket with sleeves, knit during a previous week of rapid cycling). and i'm still going strong! i am not looking forward to the crash.
lemon ginger apple preserves
this recipe was adapted from the october/november issue of bust
ingredients:
- 1 peck of apples - cored, peeled, and chunked
- 2 lbs sugar
- 2 lemons - sliced thin and quartered, no seeds but keep skin
- 2 tablespoons lemon juice
- 2 oz crystallized ginger - diced super fine
- 6 8-oz. canning jars w/ lids
- big metal cooking pot
- cook's thermometer (i used a turkey thermometer)
- cutting board
- knife
- measuring spoons
- pour-able measuring glass
- bleach
2. put the apples and sugar in the big pot and begin to simmer. i was chopping the apples as i did this so add a couple handfuls of apples, add a cup of sugar, etc.
3. once all the apples are in the pot and beginning to get soft, add the lemon slices, lemon juice, and ginger (dicing the ginger is a bitch but worth it).
4. put the heat on medium-high and let it bubble until the syrup thickens (you want it to act like pancake syrup, the cheap stuff performance is fine). this step took me almost 45 mins but bust says 20-30min.
5. when the syrup is thick and the mixture is above 195* (fun with the thermometer!), ladle the hot preserves into the pouring measuring glass. pour the preserves into the glass leaving about 3/4 in from the top. make sure the rim is spotless! close the jar tightly and flip it on its head. repeat with the other 5 jars.
6. after at least 2 minutes, flip the jars back over. the upside down time softens the rubber seal and then the right-side up cooling creates a vacuum.
7. when the jars are cool check the tops. if it has a bouncing bubble (you know, like the lid of an open pickle jar as opposed to a sealed one) then the vacuum didn't take. stuff that fruit in the fridge and enjoy post-haste. if the lids are firm then you're locked down. put that stuff on a shelf in the root cellar (or give it away as gifts, you know, whatever you feel like).
mammaw's apple cake
this is my mammaw's (read: southern grandmother) recipe. she died when i was five but she made this for my dad's birthday every year and my mom carried on the tradition. now you can too (my dad's birthday is december 6th).
ingredients:
- a bunch of apples (i use 6-10 depending on the size. those 1/2 peck bags of baby macs available in the stores right now are perfect). you can also use multiple types of apples; i've found granny smith, golden delicious, and red mackintoshes compliment each other wonderfully. peel, core, and chunk the apples (as long as the chunks are smaller than a cubed inch, you're great).
- 2 eggs
- 2 cups white sugar
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup veg oil
- 1 cup crushed pecans (optional)
2. beat eggs
3. add vanilla & sugar
4. in a separate bowl, combine flour, salt, baking soda & baking powder
5. add the veg oil and dry mix to the sugared-eggs. alternate a cup of dry with a half cup of oil until mixed.
6. fold in apples & pecans (if you don't mind getting messy you can squish them in with your hands)
7. scoop it into an un-greased 9"x13"pan. you can put the extra chunks of apples on the bottom of the pan before you scoop it in and sprinkle the extra nuts on top of the batter.
8. cook at 325* for about an hour. you want the top to be solid and toasty brown with craters from the nuts and apples at the top.
9. serve with vanilla ice cream and impress the socks off your nearest and dearest.
i hope you have a chance to taste these treats. have a good night, dears.