Saturday, November 3

Two Weeks Till Apple Butter

It's a little scary to realize I have two weeks to prepare.

Last year we did 12 bushels and 3 couples. This year, JB has become a bit more ambitious and upped the ante to 20 bushels and 5 couples.

From Apple Butter

It is a great deal of work, but also a great deal of fun. The camaraderie is unsurpassed. For two days, we'll peel, cook and eat--not necessarily in that order, but you get the idea.

So, at this stage of the game, I trying to put together a menu plan that can embrace constant re-heating and multiple palates. Last year I did Taco Soup and homemade Queso. This year, I'm thinking maybe brisket.

Anyone have any ideas?

6 comments:

Hope said...

I love apple butter...oh gosh...have fun.

Meat Ball soup...even if you cheat and use meatballs from Sam's the more this reheats the better it is...I never use the rutabaga--hard to get good ones around here and I grate some parmesan or use the canned stuff in it for extra body...yummmm.You can also use onions instead of leeks though I think I like the leeks better if I have the time to clean them...
1/2 pound ground pork
1/2 pound ground beef
1/3 cup chopped fresh parsley
1 tablespoon (or more) Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

2 large red-skinned potatoes, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), chopped
1 large rutabaga, peeled, cut into 1/2-inch pieces
3 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes

PreparationCombine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

cce said...

Wait, does everyone stay with you for the two days? Five couples, forty-eight hours? That's a lot of house guests for a long time. Apple butter or no apple butter, you'll definitely need rum!

Jennifer (Jen on the Edge) said...

Definitely some sort of soup that you can simmer for a while.

The whole process sounds like it's going to be so much fun!

(un)relaxeddad said...

Whoa! A serious witch's cauldron - I want one of those!

blackbird said...

Yeah, I have an idea - give me your address so I can come and eat!

Christine said...

can i come?

i just made some pear/apple sauce.