uses for unripe apples
Margot Flowers
very tart apples? I'm interested in recipes to put up or freeze as well as
to make and use right away.
I've ended up with two grocery bags completely full of green apples, very
tart but not so tart that they can't be comfortably tasted. I'd like a good
recipe for something like chutney using unripe apples, but would like some
other tasty and special suggestions or recipes also.
Will they ripen naturally if I leave them out? (They weren't due to be
ready for about six+ weeks from now). Will regular recipes work, with
the addition of more sugar, or will the balance of things like acidity,
pectin, etc. be upset?
thanks for all suggestions,
Margot Flowers
Flo...@CS.UCLA.EDU
...!(uunet,rutgers,ucbvax,randvax)!cs.ucla.edu!flowers
ca...@m.cs.uiuc.edu
You don't need to "put them up". If you are not going to use them right
away, you can wrap each one in a sheet of newspaper, put them in a basket,
and store in a cool place. The paper keeps them from drying out.
A great recipe for raw apples is one I had at a semi-trendy restaurant,
called taffy apple pie.
Graham cracker crust, fill with thinly sliced apples (these might
have been tossed with lemon juice or maybe a commercial anti-oxidant
(usually critic acid) to prevent browning) top with a caramel sauce,
sprinkle nuts on top.
I was sort of underwhelmed when I got the thing, since I was
expecting a warm gooey supersweet cooked pie, the menu didn't say
the apples were raw. After a few bites I was convinced though.
They used tart green apples, maybe Granny Smiths, sliced about an
eighth of an inch thick. The caramel sauce finished it off great.
Alyssa A Gardner
>Will they ripen naturally if I leave them out? (They weren't due to be
>ready for about six+ weeks from now). Will regular recipes work, with
Actually, apples ripen faster when kept together. The closer an apple
is to ripeness, the more ethelene(?) it releases. This is the substance
that causes most fruit to ripen. (This is why one rotten apple will
spoil the barrel - everything aroung the rotting apple will ripen faster
and so on). In fact, to ripen almost any fruit, stick it in a plastic
bag with a ripe apple.
The reason for all this (yes, I digressed) was simply to say that
your apples WILL ripen and they will ripen quicker if stored together.
Alyssa
"Error can lead to truth but empty-headedness can only lead to
empty-headedness or a carreer in politics."
n
Donalee Hughes
>
>A great recipe for raw apples is one I had at a semi-trendy restaurant,
>called taffy apple pie.
>They used tart green apples, maybe Granny Smiths, sliced about an
>eighth of an inch thick. The caramel sauce finished it off great.
Here in Indiana I've been to several county fairs where foodstands
serve cut up Granny Smith apples in a cup with caramel sauce poured
over it--a much-easier variation of the caramel apple I guess.
__________________________________________________________________________
"Women and cats do Donalee Hughes Attardo
as they damn well please. b...@mentor.cc.purdue.edu
Men and dogs had Purdue University
best learn to live with it." Natural Language Processing Lab
==========================================================================
Doug Teigland
Reprinted without permission from the BULL COOK and AUTHENTIC HISTORICAL
RECIPES and PRACTICES c 1969 by George Leonard Herter.
ORIGINAL WORCESTERSHIRE SAUCE BY JOHN CRAFTON
This famous sauce was originated in Worcester, England by John L. Crafton,
a chemist in 1835, and is an adaptation of early French sauces. He wanted
desperately to make his everyday food taste better and he certainly succeeded.
The sauce was first called Worcester Sauce then changed to Worcestershire Sauce
by commercial companies who tried to vaguely copy the original sauce. The
story that the recipe was brought out of India by the third Baron Sandys in
1837 is entirely untrue. Several other chemists at the time brought out
similar sauces.
The original recipe is nothing at all like the present-day commercial
recipes. Commercial recipes for the most part are a black looking watery
mixture of water, soy sauce, pepper and vinegar. They might be all right
on chow mein or chop suey but hardly on anything else.
Real Worcestershire Sauce is light reddish brown in color, is not at all
watery but quite a heavy-bodied liquid. It contains very little water, has
no soy sauce flavor at all although it does contain a limited amount of soy
sauce.
Made by the original recipe it costs only about one dollar a gallon to
make. People really like it and your family will use a lot more of it than
catsup if you have it available for them. Make up some for your church suppers
also and put it on the table in old peanut butter jars with a spoon in it. It
will create a real sensation whenever you serve it.
Worcestershire Sauce is not at all difficult to make.
Take an old gallon vinegar jug or one gallon jar and put in the following.
Take one fifteen ounce can of red kidney beans, (costs about twenty cents)
drain and pass through a food mill. Commercial makers list tamarinds as a part
of their recipe so that housewives will think that they cannot make their own
as tamarinds are hard to find. Actually tamarinds are nothing but the pod from
a tree in India and is nothing but poor cattle food and if eaten in any
quantity is a severe laxative. One six ounce bottle of soy sauce. One level
teaspoon of garlic powder, two State of Maine American sardines packed in
soybean oil. They come packed six sardines to a can and cost about twenty
cents a can. Remove two sardines, put them into a small bowl of vinegar and
wash them off. Remove and mash up with a fork and add. Commercial recipes say
that they use anchovies to confuse housewives. Anchovies are actually nothing
but a salt cured sardine.
Take about six or seven quarts of apples, either green or ripe. Peel them
and slice them up and place them in about a six or eight quart cooking pot.
Cover them just to the top with brown vinegar. Add one onion sliced up about
three inches in diameter. Add the following to the sliced apples. Three level
tablespoons of ground cloves, two level tablespoons of ground tumeric, two
level tablespoons of ground nutmeg, three level tablespoons of ground allspice,
three level tablespoons of powdered coffee or three cups of of boiled-down black
coffee. Bring to a boil and slowly boil for two hours. As the water in the
vinegar evaporates add half water and half vinegar to replace it. Stir fre-
quently as apples burn easily and also tend to stick to the bottom of the pan.
Remove and run through a food mill and add eight cups of the puree to the jug
or jar.
Now add two level teaspoons of ground red pepper, four level tablespoons of
corn syrup, six level tablespoons salt, three level tablespoons of mustard and
one level tablespoon of sugar.
Now fill the balance of the jug or jar with vinegar. Shake up well and let
stand for twenty-four hours and it then is ready to use.