Simply Apple Sauce

There's so many ways to make apple sauce. It can be cooked for hours to make Apple Butter.
If you're making your own which is always best to serve with Potato Latkes I suggest buying your favorite apples and mixing them all together.

I recently used 3 gala, 1 braeburn, 1 granny smith, and 2 red delicious because that's what I had on hand. Occasionally I add butter and sugar if I want to make a compote to spread under an apple tart.

Moving along.... you can use any number of combinations Honey Crisps are great because they tend to be very sweet. If you have a food mill you don't have to peel of core your apples, just keep in mind the seeds add pectin and your sauce can have a gelatinous texture if you cook them too long.

So I peeled and cored my apples and cut them into random shapes.
Placed them all in a sauce pan with a couple of used vanilla beans (ones I squeezed the seeds out of previously - though fresh ones will yield a stronger vanilla flavor) and put about 1/2 inch of water in the bottom. (don't worry if you've added too much water as I did recently, it will eventually cook off)
Use a medium heat. It's unnecessary to cover the pot.
Just watch it and break up the pieces that hold their shape as it cooks. It should take about 20-30 minutes for all the apples to break down depending on the types you use, and for all the water to evaporate. Here's another recipe for Apple Sauce Courtesy of Serious Eats!

Potato Latkes

serves 4-6

1 large potato per person is a good measure 

4 large to 6 medium russet potatoes 

2 medium sweet or vidalia onion

4 egg whites lightly beaten (whole eggs work too but use 3 whole eggs)

4-6 Tablespoon flour or matzo meal 

2 teaspoons kosher salt

1/2 teaspoon pepper

Potatoes can be scrubbed clean. It's not necessary to peel them. But it works either way.

Grate on box grater. Wrap in a kitchen towel and squeeze out liquid, its not necessary to kill yourself while squeezing.

Grate or dice the onion and add to the potatoes.

Mix in the remaining ingredients by hand adjusting the salt and pepper.

If you don't have matzo or matzo meal use flour. Start with 2 tablespoons and add a little more as you like. I've made them with a bit of extra flour and although the mixture looked gummy they tasted great and did not exhibit any gumminess when eating the cooked latka!

Drop fork full of the potato mix into the sizzling fat and cook 2 minutes until golden brown and crisp.

I prefer a fork because they're easier to spread a bit if you like the stringy arms crispy as I do.

Fry them in a combination of butter and oil. It's best to clarify the butter first so it doesn't burn. A simple way is to melt the butter and cook it a bit until the liquid boils off. Or you can skim off the foam on top and pour the fat off the liquid remaining on the bottom of the pan.

Serve with Sour cream, creme fraiche and or fresh apple sauce!

*note the onion gives wonderful flavor and squeezing out the water helps them to be more crispy.

Also I’ve tried leaving in the water and they’re fine but appear to be more cake and soggy rather than crispy.

What makes a Latke a Latke by Serious Eats 

http://www.seriouseats.com/recipes/2011/12/really-simple-applesauce-recipe.html

Easy Clarified Butter in the microwave courtesy of Epicurious

http://www.epicurious.com/archive/blogs/editor/2014/11/the-easiest-way-to-make-clarified-butter.html

Lukes Lobster Rolls

Oh my yes, this is the best street lobster roll yet. This tiny little place is making heavenly lobster rolls.

We all have different tastes and preferences and they've only been open since Oct 2. From what I've read so far they may be testing a few things. This is not a sit down place and there's only a tiny place to grab a stool but in my opinion you're crazy not to try them.

The one I shared with my friend yesterday was delicious and meant for one person so it's not huge. The lobster was cool but not ice cold thank goodness. The pieces were large and mainly claw with some spice mixture and no mayo. Now I like mayo but it wasn't necessary here. The bun tasted slightly buttery and I didn't ask so I'm not sure if there was mayo on it.

The staff is sweet and friendly. It's $14 and though I wish it were a little cheaper they do have to pay the rent. They also donate a portion of their profits to the Maine Lobstermen’s Association.
So go out and get one!!!! 

Lukes Lobster
93 E. 7th St.
just off First Ave.