Hey It’s Jet Here.
So far, Mom and I have noticed that JJ’s favorite fruit tidbits include all varieties of apples. Mom favors Fujis, Pink Ladies and Honey Crisps therefore we do as well. Mom told us that when she lived in New Jersey, she picked apples off trees!
A few years back, she visited her friend, Flavia, in Pennsylvania and they picked apples, too. Mom figured out a way to carry about two dozen apples (4 varieties) home for Koko and I to sample. In honor of Little Miss Gotcha Day’s special week, we give you apples two ways!
With Christmas and New Year virtually upon us, Mom thought you might enjoy a classic beverage: wassail. Mom said I could google… From WiseGeek: Wassail is a traditional drink served during the winter holidays, including Christmas, New Year’s Eve, and Twelfth Night. It is especially popular in northern European countries, where it originates. It consists of a hot, spiced drink, often alcoholic, that most commonly resembles cider in the modern day. Originally, wassail is believed to have been closer to beer.
Zesty Wassail (this link has 2 other cider recipes!)
- 2 quarts organic apple cider
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 2 teaspoons whole cloves
- 3 cinnamon sticks
- 1 teaspoons ground nutmeg
- 2 oranges, sliced
- 2 lemons, sliced
Mix all ingredients and bring just to a boil, simmer for 10 minutes, or leave on the lowest heat (or in a slow cooker) to keep warm. Serve with orange or lemon slices, or a cinnamon stick.
Mom told us some families serve turkey for Christmas. She thought you might enjoy this wintery stuffing recipe: (As Mom’s faithful Kitchen K9s, we would love the sausage, celery, apples, and bread tidbits! Just sayin’…)
Artisan Bread Stuffing with Apples and Sausage
- 1/2 cup (1 stick) butter
- 2 cups chopped celery
- 1 cup chopped onion
- 1/2 pound bulk pork sausage
- 2 medium tart red apples, cored and chopped
- 1 cup dried cranberries
- 1 teaspoon parsley flakes
- 1 teaspoon crushed rosemary
- 1 teaspoon thyme
- 6 cups cubed day-old artisan bread (1 1/2 to 2 inch cubes)
- 1 1/2 cups chicken stock
- 1 cup apple cider
1. Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Add sausage; cook and stir until browned. Stir in apples, cranberries, parsley, rosemary and thyme.
2. Place bread cubes in large bowl. Add vegetable mixture, stock and apple cider; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish. Cover with foil.
3. Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and top is lightly browned.
Another great apple day.
P.S. Mom’s writing Servings, her Kitchen Counselor newsletter today (yesterday, too… forgive us for getting super duper behind again…)