Monday, September 30, 2013


The recipe, not the soufflé!  It’s nearing the end of September and in Northern Virginia we’re still taking the kids out to pick apples off the trees. Many varieties are available in regional orchards or at local farmers’ markets.  This is the time to take advantage of nature’s bounty.  We’re thinking apple pie, apple cake, apple sauce, apple compote, baked apples, etc. etc.

Here is a recipe that Peter’s mother received from a childhood friend who received it from her mother who probably got it from her mother.  So that must make it at least one hundred years old – a perfect example of classic heritage cuisine! 

Fresh Applesauce
4 medium cooking apples (tart), cored, pared & quartered
1 cup water
½ cup brown sugar (more or less to taste)
¼ teaspoon cinnamon

Place the apples in a pot with the water; heat to a boil then simmer for ten minutes or until very tender and mushy.  Add in the brown sugar and cinnamon.  Stir and break down the apples to a sauce-like consistency.  Cool and place in sealable jars for later use.  (Yes you can use store-bought applesauce but making your own will enhance the flavor of the soufflé.

Apple Soufflé
Serves 4

1½ tablespoons butter
1/3 cup sugar
3 eggs at room temperature, separated
2 tablespoons lemon juice
15 ounces applesauce
1/8 teaspoon salt (to taste)
½ cup breadcrumbs
Rind of one orange, grated

Cream the butter, adding sugar a spoonful at a time, the egg yolks and lemon juice.  Using a mixer, blend for 5 minutes more.  Add the applesauce.

Combine the orange rind and breadcrumbs.  Combine salt with the egg whites and whip until stiff.   Gently add the egg whites to the apple sauce mixture, alternating with small amounts of the bread crumbs.  Mix it all well but gently.

Turn the mixture into a deep 1 ½ quart casserole dish which has been buttered and sprinkled with more breadcrumbs.  Bake in a 375 °F oven for 35 minutes.  Serve very warm. 


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