apple sauce

Fall is upon us so its apple season :)

This is what I do for applesauce, thought I'd share since someone had asked me for the recipe recently anyways.

APPLESAUCE

3lbs of apples (granny smith or another cooking apple work best), peeled, cored, and sliced
1/2 cup water or cider
1/4 cup sugar (or to taste)
1/4 to 1/2 tsp of cinnamon (or to taste)
Nutmeg, allspice and cloves may be added to taste

Put everything in a large saucepan over medium-low heat. Cover and cook until the apples are very soft, about 20 minutes, stirring occasionally. Transfer the apples to a bowl and mash with a fork or potato masher. Allow sauce to cool and place in a container with a tight fitting lid. Store in the fridge, can be kept up to a week.

ham sauce

This was my great grandmother's family's ham sauce recipe. It says great grandma Britton but I think her maiden name was dutch... it's my Dad's Dad's Mom's family recipe ;) with Easter coming up I figured some of you may be having ham.

GREAT GRANDMOTHER BRITTON’S HAM SAUCE

1/2 cup tomato soup
1/2 cup sugar
1/2 cup prepared mustard
1/2 cup vinegar (apple cider vinegar)
1/2 cup butter
3 egg yolks, beaten

In a medium-small saucepan over medium heat mix all ingredients except egg yolks. Whisk until butter melts and sugar is dissolved. Lower heat to simmer and incorporate egg yolks until sauce thickens, being careful not to scramble the eggs in the sauce. Remove from heat and let cool prior to refrigerating.

It's usually best if you let the eggs get to room temp so you have less of a chance of scrambling them when you add them to the sauce. It is good with ham or on sandwiches the day after with leftover ham or turkey. It's a mustard sauce with a kick from the vinegar.

Bordelaise Sauce

This one I found on allrecipes, I have made it many many times and love it.

Here is the original Bordelaise Sauce with Mushrooms recipe.

When I am in a pinch and do not have mushrooms (which is pretty much every time because my husband hates them), this is the recipe I came up with based on what was on hand ;) I also don't use fresh shallots or thyme, I have dried. This is the cream of mushroom soup version I guess ;)

Bordelaise Sauce without mushrooms

INGREDIENTS
1 tbsp butter
2 tbsp dried shallots
1 tbsp minced garlic (garlic is always mandatory)
4 tbsp butter
1 can campbells cream of mushroom soup
2 cups beef broth
2/3 cup red wine (I used a tasty shiraz)
2 tbsp Worcestershire sauce
(he had no bay leaf so that was left out)
dash of dried thyme
salt and pepper to taste
2 tablespoons cornstarch
4 tablespoons cold water

DIRECTIONS
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic is fragrant. Add the shallots and stir until starting to soften. Add the remaining 3 tablespoons of butter, then stir in the cream of mushroom soup until encorporated. Pour in the beef broth, wine, and Worcestershire sauce; season with the thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.

I boiled some ziti pasta, put the 2 strip steaks sliced up on top and covered with sauce and tossed. Mmmmm. For an experiment it was hella good. Sort of like beef stroganof without the sour cream in the sauce. Tonight I bought some steaks stuffed with wild rice so I plan to bake those with just salt/pepper on them and then top with this sauce.