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Come Party With Me: Pumpkin Carving - Drinks

partysugar — Thu, 15 Oct 2009 15:00:21 -0700

Not only is my annual pumpkin carving party about creating cool pumpkins, it's also about celebrating the flavors of Fall.

To get people in the mood to party, I'll be pouring a potent punch made from pear nectar and sparkling apple cider. It's fruity, bubbly, and refreshing - what more could you ask for in a punch?

In case people want to imbibe something other than hard alcohol, I've asked my guests to bring an assortment of seasonal ales and sparkling sodas. To check out the easy punch recipe, which would be welcome at any large event, read more.

Pear and Sparkling Cider Cocktails
From Martha Stewart

Ingredients

2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek
1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges

Directions

Stir together pear nectar, cider, seltzer, and whiskey in a pitcher.
Divide pear wedges among glasses, and pour in cocktail. Serve immediately.

Serves 8-10.

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Yummy Link: Apple Cinnamon Madeleines

partysugar — Wed, 27 Feb 2008 06:15:51 -0800

I recently found a random madeleine pan in my cupboard. It reminded me that I promised a friend I would make her madeleines over a year ago! I was looking for a recipe when I came across this one for delicious looking apple and cinnamon madeleines. - Milk and Cookies

Do We Really Need a Grape/Apple Hybrid?

YumSugar — Thu, 06 Dec 2007 10:48:39 -0800

I've seen Grapples - grape-flavored apples - in the store for a few years, and FitSugar actually wrote about them last year, but I'd never actually tried one before. I've kinda been snobby about it and thought they were ridiculous. However, recently, a friend of mine became addicted to them. She swears they're fantastic, so I figured it was time to file away my skepticism and give it a try.

Grapples are created by infusing Washington Extra-Fancy Fuji apples in concentrated grape juice, natural and artificial, but let me tell you it smells awfully artificial - like grape flavoring and water. Old reviews say that it's done by soaking, however the Grapple website now says it's a complex patent-pending process. When you take them out of their plastic packages, you can smell them from a mile away, and it's actually quite distracting. The smell is overly sweet, like wet-grape candy.

So how do they taste? They're actually not bad, but that's mostly because they taste like apples. The grape flavor is there, however it's overly sweet and reminds me of grape candy more than actual Concord grapes. They're also quite pricey for what they are - four apples were around $5. The good part about them is that since they do taste like candy, it felt more like a dessert or a treat, and definitely curbed my need for something sweet in the evening. The best part was that, like other apples, they're only around 80 calories each.

Would I buy them again? Probably not, although I can see where folks might really like them - after all this started because I know someone who is hooked on them. Also, I really am wondering what a baked good made with them would taste like. Grapple pie anyone?

Ready to Try the World's Best Apple Pie?

YumSugar — Tue, 10 Nov 2009 15:00:29 -0800

Because I haven't been a huge pumpkin pie fan until extremely recently, I've tried to take advantage of Fall's other stellar produce to end the season's celebrations on a sweet note. Like everyone says, there's nothing more American than apple pie. To that I'd like to add: there's nothing that exemplifies Autumn more than the smell of a baked-from-scratch apple pie. This one is perhaps the best I've ever tasted! It's piled high to the sky with fresh apple filling, and the crust calls for shortening instead of butter, which makes it exceptionally flaky. To make this for Thanksgiving, Christmas, or just because, keep reading.

Happy Hour: Apple Cidercar

YumSugar — Mon, 09 Nov 2009 14:00:42 -0800

After declaring I'd discovered the perfect Fall cocktail last week, I was worried I'd have nothing to look forward to. But surprisingly, my success had the opposite effect: I was inspired to go in search of other tipples that glorify the season's bounty.

Right now, it's impossible to wander the farmers market without being smitten by frosty jugs of freshly pressed apple cider. The apple cidercar - a riff on the time-honored sidecar cocktail - is a fun way to incorporate Autumn's quintessential beverage into a spirited libation. Check out the recipe when you read more.

Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

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Happy Hour: Happy Apple Rum Twist

partysugar — Fri, 02 Oct 2009 16:00:43 -0700

This October, instead of being bummed about Summer's departure, I've decided to get excited for Fall. I've changed the background on my phone to an image of autumnal flowers, I've searched FabSugar for Fall-look inspiration, I've decorated my house with white pumpkins, and most importantly, I've starting sipping this apple cocktail.

Apples are a quintessential ingredient at this time of year, thus a stimulating concoction made with apple cider and dark rum seems seasonally appropriate. Although the recipe is very easy, the resulting drink is complex, refreshing, and delicious. I recommend using a dark, rich rum like Jamaica's Appleton; it adds a welcoming depth of flavor. To embrace Fall, mix this cocktail!

Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Apple Dumpling Day

partysugar — Mon, 17 Sep 2007 01:18:33 -0700

You may not be overcome with excitement, but today is National Apple Dumpling Day. Dumplings are an incredibly old food known to cooks in many countries, cuisines, and cultures. Simply put, a dumpling is a globular mass of boiled, steamed dough filled with meat, vegetables, or fruit. The apple dumpling is a traditional dessert native to the Pennsylvanian Amish who eat them for breakfast. I'll confess, I've never had an apple dumpling, but today I just might seek one out in order to celebrate and experience a new type of dumpling. How about you, have you ever had apple dumplings? If so, what do you think of them?

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