Experiments in tinkering and thought

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Apple Experiments – Apple Buttermilk Scones

I was trying to think of what to have for breakfast on this Sunday morning, and I thought some buttermilk scones would hit the spot, but then why not make it Apple buttermilk scones?

There was not much tinkering involved here, mostly just adding apple to the recipe.

Since normally dried fruits are used in scones, which are much more concentrated in sugar and flavour, these did not end up tasting much like apple.  A larger amount could be added to compensate for this, or maybe drying them beforehand.

Another thing is that since the margarine was salted, these ended up fairly salty (delicious) but it countered the apple taste somewhat.

All that being said, they were still quite delicious.  Bet you can’t eat just one!

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Apple Experiments – Apple Walnut Sugar Pie

Just when I thought we were out of apples and I could move on to some other ingredient as a base for my recipes, lo and behold, more APPLE PICKING!  We went with my wife’s family this time, picking a combination of Cortland and Empire.

This time I wanted to try making a cross between an apple pie and a sugar pie.

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Apple Recipes – Apple Jam Trifle

I have been watching Master chef and one of the challenges that came up was trifle.  I have never eaten a trifle, or really even seen a trifle in real life.  What I understood from the show is that it is a dessert with fruit in it.  As far as an exact composition, it is hard to get an exact recipe, and it seems to be mostly because I think the layers vary depending on what people feel like putting in it (if this is incorrect, feel free to let me know in the comments below).

What I eventually determined is that it typically starts from the bottom with a sponge cake layer at the base that can be imbibed with alcohol, usually sherry.  The next layer is some sort of fruit jelly.  The top two layers are then custard and whipped cream.  So the overall dessert is a nice pudding.  I am not sure if that is normally the way it is, but I thought it would be nice to have a gradient of sweetness: the upper cream layers being less sweet, then custard slightly more so, and the jelly most sweet (some of it soaks into the cake).

Finally, as an apple recipe, instead of the (what appears to be the standard fruit) berry jam, we go with apple jam!

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Apple Recipes – Apple-Lime Meringue Pie

The next, but not the last apple recipe was to take those tart apples and make apple meringue pie.  I did not bother to try to find an actual recipe for this, but instead looked for lemon meringue pie recipe.  The one I used as a reference was from Allrecipes.com.  I wanted it to be mostly like lemon meringue pie in that I did not want to have pieces of apple.  Looking it up now, I saw a recipe for apple meringue pie with apple pieces, which is odd because it will clash with the soft meringue topping.  Therefore I wanted to make a smooth apple filling for the inside.

I still wanted to get the acidity to the pie filling, so I ended up adding lime.  The acidity from the apples tends to diminish as it cooks, so the added lime helped with that.  The tough part was getting the apples fine enough so that the mix would not be grainy.  To liquefy the mix, I put the chopped apples in the food processor for a good 5-10 minutes.  Since they were still raw at this point, the cooking process would also smooth it out.  It worked out quite well.

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