October 01, 2004


There isn't a recipe from me in there, but the seventh Carnival of the Recipes is up at Food Basics. Remember if you want to enter, send a link to a recipe on your blog or a recipe if you don't have a blog of your own to recipe.carnival(at)gmail.com.

And now for this week's recipe from yours truly. This one came from The Barefoot Contessa Cookbook. It is a nice one to get kids involved in making. My two year old can't help much, in fact we made it while she was napping, but my four year old loves reading the recipe to keep us on track, juicing the oranges and lemon, dumping everything together, and helping to peel the apples. He's fairly risk averse and was good at following my directions with a peeler, so no skin went missing in the process. With other children -- probably like The Girl, I wouldn't let them near a peeler at age four unless I wanted a little blood and tears added into the food.

A friend of mine, who is more into health food than I am, didn't think she's like to make an applesauce with sugar. I will say that this is a dessert-y applesauce that goes well with vanilla ice cream, but I suspect that if you left out the lemon juice you probably wouldn't need as much or any sugar. That's for someone else to try though. I like all the sugar I can get.


Zest and juice of two oranges
Zest and juice of one lemon
3 lbs Granny Smith Apples (6-8)
3 lbs sweet red apples, such as McIntosh
1/2 cup light brown sugar
1/4 pound unsalted butter
2 teaspoons cinnamon
1/2 teaspoon allspice

Preheat the oven to 350 degrees.

Combine the citrus zests and juice in a large bowl. Peel, core and slice the apples and stir them into the juice mixture. Pour fruit into a large baking dish that can be covered while baking. Add remaining ingredients, cover and bake for 1 1/2 hours or until apples are soft. Whisk apples to an apple sauce consistency. Serve warm or at room temperature.