Inspiration, oh inspiration. Where for art thou, inspiration?

Shakespeare bastardised; my only excuse is 'why reinvent the wheel?'... You all have my sincere apologies.

But, for some reason, my inspiration has left me today, my muse has abandoned me, no revelation has come and I am feeling bereft. My usual solution for this (as it does happen every now and then) is to rifle through my cookbooks and ferret around on the internet as reading recipes is a sure-fire way of getting the juices running. Today they have run scared as recipes for Frumenty (something Shakespeare will, most likely, have eaten) or Hardtack are just not stimulating enough.

My determination to write and cook today was rapidly evaporating when I remembered that today I have to do something with a surplus of apples or risk throwing them. As I haven't come to terms yet with what's for tea tonight, I will have to do something with the apples that can be part of tea (pork chops with apple) or part of 'afters' (apple with vanilla ice cream and custard) or maybe even something for breakfast tomorrow morning (apples with pancakes). Note to self: get some pork chops.

I am going to make Spiced Apples. Or, more precisely, I am going to make apple pie without the vessel as that will be replaced by either pork, ice cream and custard or pancakes... Slightly sweet and sticky, gently spiced with cinnamon, nutmeg, cloves, ginger and maybe even some star anise.

Spiced Apple

Ingredients:

• Apples, as much as you have and the variety you have available
• A mix of apples is favourable as they all bring their own characteristics to the table (literally)
• Per 500 gram apples:
• Butter (I prefer salted)
• (soft brown) sugar to taste
• 2 teaspoons cinnamon (to taste)
• 1 level teaspoon nutmeg (to taste)
• 1/2 teaspoon cloves (to taste)
• 1 level teaspoon ground or fresh ginger (to taste)
• 2 star anise (optional) (to taste)

Method:

1. Clean the apples, peel (optional), remove the core and cut into pieces (cubes, wedges or slices, as you prefer). Place the apples in a bowl of water with some lemon juice to prevent from browning too much whilst cutting the rest of the apples, if you have a lot
2. (Drain the apple pieces). Coat the apples in the spices
3. Melt the butter in a heavy frying pan
4. Add the sugar (and star anise, if using) and let melt
5. Add the apples, let them soften and caramelise

Some recipes just don't come easier than that...

Variations and serving suggestions:

• Use a mix of baking/cooking and eating apples; this will give an interesting result in flavour and texture
• Use a different type of sugar/sweetener (such as granulated, demerara, honey or maple syrup) to alter the flavour (and colour) slightly
• Squeeze in a little lemon juice if the mixture is too sweet for your liking or use less sugar/sweetener if you are using very sweet apples
• Add in a tablespoon (per 500 gram apple) of sultanas or other dried berries such as cranberries or barberries for an extra burst of fruity flavour
• Replace the apples with pears, the cooking instructions stay the same
• For tea:
• Serve with pan fried pork chops, venison, (wild) boar or rabbit
• For afters:
• Serve with (home made) vanilla ice cream and/or custard
• For breakfast/brunch:
• Fold into pancake batter or spoon on top of pancakes or three-in-a-pan (Scottish pancakes)
• For a treat:
• Use as a filling (before cooking) for apple (or pear) pie
• Mix the spices through some flour and coat the apples in the flour mix. Prepare a cake batter and mix the apples through. Pour into a cake tin and bake as normal (this also works well with pears)

Enjoy

 

The countdown has started!

The Righteous Brothers sang that 'Time goes by so slowly'. That might be the case but I cannot believe that it is only sixty-four (64!!!) days till Christmas! For me, the Christmas period starts as soon as All Hallow's Eve has passed. This is only ten days away, so I will be setting up the Christmas tree in just twelve more days (have to wait till the weekend, now don't I?). I love the atmosphere it brings and I can't help but smile when I see a Christmas tree all 'dressed up' and ready for a party.

Part of my love for Christmas is the wonderful food (and treats, lots of treats) and drinks that we so much associate with this time of year (I will contradict myself in a moment, so just bear with me for now). As there are only the two of us, we do not have a big bird and all the trimmings for Christmas: a small bird (such as pheasant or duck) is more than enough. Then again, it doesn't necessarily have to be a bird at all. I would be just as happy with bubble & squeak (good old-fashioned Stamppot) or pancakes. Not very festive? It's not the food and treats that makes the festivity, nor the drinks (or gifts) for that matter, it's the people around you. It is knowing that you are with the people that love you, regardless [or perhaps because] of all your many flaws. (There, self-contradiction over and done.)

Earlier this year I turned thirty-six but I am still as exited as a six-year-old when it comes to Christmas; just the smell of cinnamon, oranges, nutmeg and cloves puts me in the mood to turn up the volume and play 'White Christmas', 'Little Drummer Boy' or 'Petit Papa Noël'. Oh, and before you start: Father Christmas does exist. I know, I have seen his picture...

Now that the evenings are lengthening and the temperature is starting to drop, I am in the mood for heart-warming 'pick-me-ups' and comfort food. As comfort food means something different to each and everyone of us, this comes in a massive variety. For me it is: chicken curry; good old bubble & squeak; chicken chimichanga; pancakes or 'three-in-a-pan'; bread-and-butter pudding; chocolate cake; beef stew (pie); stroganoff; goulash; onion soup. All home-made, all rather stodgy and all even better reheated the next day (except for the pancakes and the chocolate cake but they never last that long anyway).

Noticed that there weren't any drinks in that list? That's because it was a food list... But, for me, there are only two drinks worth mentioning and they are: Advocaat (or eggnog, although Advocaat is much thicker and eaten with a spoon so it's not even really a drink) and Mulled Wine. 

Mulled wine is popular, in one form or another, all over the world and there are as many recipes as there are countries. There are alcoholic and non-alcoholic versions and recipes call for red (or white) wine, port, claret, sake, or fruit juice (or a slightly sweeter beer such as the Belgians produce). The spices used are mainly cinnamon, nutmeg and cloves but you can add peppercorns, mace, juniper berries, cardamom, star anise, or whatever you prefer. Although usually citrus fruit is added, such as orange, clementine or lemon, you can use apple, cranberries or even ginger. The wine is sweetened with either sugar, honey or maple syrup. You can even add a shot of Rum or Cachaça.
My favourite recipe is below (with some variations at the bottom):

Mulled wine

(Not just for Christmas)

Ingredients:

• 2 bottles of red wine (the cheapest will do perfectly)
• cinnamon sticks (to taste)
• cloves (don't go overboard; it is a very strong flavour)
• nutmeg (don't go overboard; it is a very strong flavour)
• star anise (don't go overboard; it is a very strong flavour)
• peel and juice of 1 orange
• peel and juice of 1 lemon
• 2 tart apples (such as breaburn or granny smith), thinly sliced
• 200 gram (soft brown) sugar or 150 millilitre honey/maple syrup

Method:

1. Add the sugar (or honey/maple syrup) to a pan (make sure to use a pan that is big enough to hold all the ingredients) and add the cinnamon, cloves, nutmeg, star anise, orange and lemon peel and the juice and about half a bottle of wine. For ease, I prick the cloves into the orange peel
2. Bring the wine to the boil, let the sugar dissolve, and boil it to reduce by about half, stirring frequently to make sure nothing burns
3. Add the rest of the wine and the sliced apple and bring the wine to just below boiling point
4. Taste the mulled wine to make sure that you have used enough sugar for your taste. If not, add a small amount of sugar (honey/maple syrup) and let dissolve
5. Keep the wine warm on the lowest possible heat or put it on top of a gas-fire or wood burner (if you have one of those)

Variations:

• If you do not like red wine, try using white wine instead but leave out the star anise and the orange and lemon juice
• For a very dramatic effect: try adding some cranberries when you add the apples but make sure that they do not burst as this will spoil the colour
• If you don't like wine altogether, try using 1 pint of a slightly sweeter beer or ale (scale up if you want to share)
1. Heat the beer or ale with 1 tablespoon of honey, 2 cinnamon sticks, 4 cloves, 1 teaspoon of nutmeg and a few slices of fresh ginger (optional) until hot but not boiling (this will foam up so make sure to use a big enough pan)
2. Leave to stand for about 30 minutes to cool down and strain
3. Re-heat it gently when you are ready for your drink
• For a richer option: separate 1 egg, discarding the egg white, and beat this with 2 teaspoons of sugar for about 5 minutes until almost white in colour
• Slowly, whilst whisking, add 2 tablespoons of the hot beer and pour this mixture into the pan (make sure to whisk constantly)
• Let this heat through for about 5 more minutes and strain (if desired) into glasses (or mugs)
• For an alcohol-free version, replace the wine with fruit juice such as grape or cranberry juice

Enjoy