Tuesday, November 1, 2011

I've Gone Bannanas for Apples!

As all of my dutiful readers will know (hey Mike), I went apple picking a couple of weeks ago.  The fruit of my labors did not go to waste.  With my apples I made a feast fit for Johnny Apple Seed.  This feast included: applesauce, apple bars, apple butter, and Chicken Normandy.

Sadly the applesauce did not last long enough to get a picture taken, but I assure you it was delicious.  If you're interested I followed this man's recipe pretty closely and it paid some tasty dividends.   The only change I made was to sub water for cider because I was to cheap/poor/lazy to buy it.

Moving on, Apple Bars.  They are way better than apple pie.  Twice as tasty, 10 times more portable, and maybe a little easier to make.  I managed to take a decent photo, so the recipe is included.

Apple butter is a concotion that I had heard a lot about, but had never actually had the opportunity to taste.  Let me just say: Do believe the hype.  It is really worth peeling and chopping the apples for what seems like an eternity.

Last but not least, Chicken Normandy.  If you read my post (Red Red Wine) you would know I have an affinity for cooking with le booze.  Chicken Normandy meets this requirement.  Picture it:  Succulent fried chicken legs braised to perfection in a hard cider cream sauce.  Drool worthy, no?  That's enough words, here are the pictures.

    Apple Bar.  You can find the recipe here.

Apple Butter.  I used this recipe, with a substitution of alspice instead of cloves.  There are a lot of apple butter recipes floating around on foodgawker at the moment, but this one appealed to me because it uses honey instead of sugar.

                                                 Chicken Normandy.
Sadly this photo turned out to be the ugly stepchild of my apple pictures collection.  Do not let the image deceive!  This recipe is fantastic.  I followed it to a T.

This brings us to the end of my apple shenanigans, tune in tomorrow for another enthralling edition of WIAW.


  1. Greetings and you are in! Thank you for your first submissions to Hope you have many more of your back stock still to be added and even more; hope you make us a habit.

    I have a tutorial on the site that shows the easiest way to get photos and your blog posts up and on...

    Also, we have set up your own personal recipe page showing just the recipes that you submit. An easy way to keep track of the ones you want to re-cook, or a great way to direct people to what you have been cooking. Keep in mind that everything links back to your blog... here's your personal recipe page.

  2. I love 'bars' desserts. They're delicious, and well... more portable than pies. I love them with berries, esp. blue or blackberries.
    And I've never heard of chicken Normandy. Interesting stuff :)


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