…to buy a fat pig! Actually that’s a post for another day when I tell you about West Seattle’s great new shop The Swinery!!!
Today you can follow me to the Queen Anne Farmers market where I’ll be demonstrating easy recipes from my latest book, Canning & Preserving your own Harvest. Just a little presentation I like to call: “Better living through Condiments”.
My demo starts at 4 but I get to shop the market beginning at 3. Can you say “Heaven”?!? There’ll be music, laughter and good food. The results of the 1st Annual Blue Ribbon Pie Contest will be announced at 6pm with “Pie Master” judges Kate McDermott of Art of the Pie and Jon Rowley. (Jon took the beautiful photo of the huckleberry pie below which I pinched from the QAFM website.)
If you can’t make the fun here’s a little consolation prize in the way of an easy, fast but richly flavored apple butter you make in the microwave! I know, slow food, savor the season, smell the cinnamon and all that – but anyone (like me) who has ever stood over a hot stove, stirring and stirring…and stirring, only to burn the butter in the last few moments will appreciate the ease of this recipe. And there’s no loss to the authentic deep, concentrated apple flavor! I’ll be handing out samples at the market today. Most people have to taste this to believe it. Happy Autumn.
Microwave Apple Butter
This recipe does away with steamy hours spent stirring over a hot stove and the crushing disappointment when a carefully tended batch scorches in a moment of distraction.
Season: Late summer to fall
Yield: About 2 cups
Store: Refrigerator (2 months)
1 1/2 pounds apples, quartered
1/2 cup lightly packed dark brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
3 whole allspice berries
3 whole cloves
Pinch of freshly ground nutmeg
Generous pinch of kosher salt
1 tablespoon freshly squeezed lemon juice
Combine all ingredients in a glass 8- by 8-inch dish. Cover tightly with plastic wrap. Cook at 100% for 15 minutes.
Remove from oven and purée the now softened fruit in a food processor; take care to avoid being burned by hot spatters. Press the purée through a fine sieve to remove any skins and the whole spices; cook, uncovered at 100% for 10 minutes longer.
Remove from oven and pack the hot butter into hot, sterilized pint jars and cover with a tight lid. Let stand until cool and store refrigerated for up to 2 months.
Microwave apple butter recipe from Canning & Preserving Your Own Harvest, by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.