Wine Sautéed Apples over Cake | @thefauxmartha

I have one of those market totes you’d see on the streets of Paris. It’s knit from water reeds that look like a soft wicker. The top edge is trimmed with a line of leather. It’s my co-op and farmers market bag. Walking home from the store yesterday with my tiny person in tow and a baguette and green onions poking out from the top of our tote, I realize I’m in one of those “What people think I do” collages. You know the kind that ran around the internet last year with six square images set on a black background? At first thought, I’m certain I’d appear in one of the perfectly styled initial images. Woman with well-behaved child walking home hand-in-hand from the market with a beautiful bag of produce. But as I start to break out into a run, I realize I’m not her. I chase my tiny human down praying the baguette is still intact. At least there’s a cool tote on my shoulder, even if it’s barely hanging on. There’s a picture of that in the collage too.   Read more

The secret to making jam without commercial pectin is to add lemon juice and a cut-up apple to your jam pot (and you may need to cook it a bit longer). Both fruits have naturally-occurring pectin, which serves to help solidify your jam. For example, proportions for a small small batch of strawberry jam could be: three cups of berries,1 1/2 cups sugar (or honey), juice from half a lemon and half a cut-up apple.

—Nicole, Cucina Nicolina

Are you appled out yet? This makes for the fourth straight apple post. I think I’m close, if not ready, to move on to other food groups besides apple. But before the curtains close, I must give the apple crisp the spotlight it deserves. Read more

 
 
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