Applesauce

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Ingredients:
4 pounds apples of your choice, peeled, cored and quartered
¼ cup fresh Meyer lemon juice
¾ cup organic cane sugar
Pinch of salt

Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.

2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.

Meyer Lemon-Lime Curd

Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!

Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
⅔ cup fresh lime juice
⅓ cup fresh Meyer lemon juice
3 tablespoons freshly grated Meyer lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into small pieces

Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.

Maple-Spiced Apples

These fragrant apples are wonderful served on top of French toast.

Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup

Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.

2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.

Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.

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Tarte Nordmande

A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.

Ingredients:
For the short crust pastry:
6 tablespoons unsalted butter, room temperature
½ cup powdered sugar
1 egg
⅛ tsp salt
1 ¼ cup all-purpose flour

For the tart:
3-4 apples, such as Pink Lady or other firm baking apple with good flavor
¾ cup powdered sugar
2 eggs
½ cup crème fraîche (or heavy cream)
¼ cup Calvados (or other apple brandy)
Powdered sugar (optional, for serving)

Method:
1. To prepare the crust: In a medium bowl, combine butter and ½ cup powdered sugar. Beat with an electric hand mixer until pale and creamy. Add the egg and beat again until fluffy. Add the salt and flour and mix just until the dough comes together into a soft ball. (This dough should not be too sticky.) Place the ball of dough into your tart pan and press the dough gently to fill the pan. Place the dough-lined pan in the refrigerator, while you prepare your filling ingredients, and being to preheat your oven to 400º.

2. For the filling, mix together the powdered sugar, 2 eggs, crème fraîche (or heavy cream), and Calvados (or other brandy). Set aside. Peel and slice apples into ⅜”-½” thick.

3. Remove the crust from the refrigerator and arrange the slices over the dough in the tart pan. Place the pan on a lined baking sheet for easy transportation and to catch any spill-over. Pour the Calvados mixture over the apples in the tart pan. (You may not use all of this mixture, just be conscious that you are not over-filling your pan.) Bake the tart for 35-40 minutes, until the cream is firm and the tart is a deep golden brown. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature. (Sprinkle with powdered sugar once cool, if desired.)

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