My friend Kendra and I had a bread day last week. We went a little crazy and made five different types! This Cherry Loaf came from modifying a recipe Kendra had for Strawberry Loaf (which is also delicious and which some day I will also post here) using ingredients that I had in my freezer – namely, 10 pounds of cherries I brought back from B.C. this Summer.
I’ll name some modifications we would both make next time we make it. We both thought it would be good with grapefruit glaze or some other citrus. This is delicious served with a fragrant tea like Roobois or Chamomile.
Cherry Cardamom Vanilla Loaf
5 cups of sweet cherries, pitted and mashed (next time I’d pulse it a few times in the food processor)
2/3 cup grapeseed oil
2/3 cup applesauce (I used the Crabapple Sauce I canned a few months ago)
1.5 cups sugar
4 eggs, lightly beaten
2 tsps pure vanilla extract
2 cups all-purpose white flour
1 cup whole wheat flour
2 tsps ground cardamom (I only had whole cardamom, so we ground it ourselves)
2 pinches of allspice
1 tsp baking soda
1/2 tsp salt Continue reading
There’s a very large crabapple tree in my backyard that produces beautiful red apples in September.Usually, the apples fall to the ground creating a mess that attracts wasp, but this year I broke out the extension ladder and picked about 25 pounds of fruit. Almost getting stuck on my garage roof aside, picking my own tree and turning into preserves that I’ll use over the next several months has been very satisfying!
I use applesauce quite a bit for baking, so I thought “why not make crabapple sauce?” I couldn’t find any recipes specifically using crabapples so I experimented a little and created my own.
Crabapples are very high in pectin which resulted in using much more water than regular applesauce recipes call for. I also wanted to make unsweetened sauce, but after tasting my first batch, I decided it’s more palatable to add a sweetener.
By the third batch I had the technique down; it turned out so well, I’m tempted to risk getting stuck on the garage again to pick more apples and make more sauce. This will definitely be something I make in future preserving seasons. Continue reading