This week was very exciting week for us. We just came from Acadia National Park after walking in trails, picking pinecones, basking in a glorious sunset and of course shopping in Freeport. Also, my recipe got published in a leading US daily – BostonGlobe this week. There is no better place to share rather than on my blog. Thank you Sheryl for your immense help to improve my writing. This is the link to the site.
Finally, it’s fall in new England. And as you all know, this is the best place on the earth to enjoy fall colors(I know, I am biased). Every day I wish it is summer. But it is not. It is time for hot apple ciders, cardigans, colored leaves filled pavements. My husband eagerly waits for a change in temperature, and I look forward to leaf color transition and the beauty they behold. As the days get shorter, cool crisp air tells me to get out and walk in Cambridge neighbourhood with my husband. It is the time when we visit apple orchards and pick apples like kids. Sadly, I did not get time to visit an apple orchard this year! 😥 I make my home fall cozy, unpack quilts from my mom, arrange candles on coffee tables for extra light, putting potpourri in the hallway for the heavenly smell.
I made strawberry and apple marmalade few times before in Buffalo. When I saw a bag of gala apples in Trader Joe’s; I made my mind for this exquisite fall delicacies. You will start with one or two crackers. Then you will be like, let me try one more and before you realize the whole bottle will be gone. It happened with us. So I got one more bag of apple from farmer’s market at Globe cafeteria. Before we both finish another bottle, I decided to take some snaps.
There are two ways we consume marmalade. During weekends, we have it on a piece of baguette and cream cheese, eggs and a pot of tea. During weekdays, as we do not have time for a luxurious breakfast we have it with a cheese plate. No matter how busy we are, my husband always makes me this cheese plate every day after dinner. We enjoy it with a glass of wine and Stanley Kubrick or Homeland(These two we are watching these days). His cheese platter consists of aged Gouda/Dubliner, dried cranberries, crackers, some homemade marmalade, fresh basil leaves if we have.
I wish you all a very happy fall and enjoy some happy moments with your family. :heart: :heart:
Recipe for Apple marmalede
This apple marmalade is from a turkish cookbook, but I changed it based on our sugar quotient(which is low). You can prepare it within an hour and store in the dark for future use. It can be used until two weeks but trust me you’ll finish before then.
I made with four medium gala apples (about 600 grams). You need to take the skin and seeds out which will give about 500 grams. The actual recipe calls for 1 1/2 cup sugar, when I used only 3/4 Th of a cup. You can use more if you prefer more sweet.
1. In a medium saucepan, start boiling the apple slices with cloves and 1 1/2 cup water with lid half closed. Boil 20-25 minutes in medium-low heat until apples are soft.
2. Discard the cloves.
3. In a food processor, blend the apple to a smooth puree.
4. Pour it back to the pot. Add 1 1/2 cup water
5. Add 1 1/2 cup water, sugar, lemon and lemon zest.
6. Cook for about 20-25 minutes on medium-low heat uncovered until the marmalade is thick.
7. Cool it down and store in a jar with lid tightly closed.
8. Always store in a cool, dry place.
