TMW
MAKES 1½ CUPS STOCK and about 1 cup packed pulp
ACTIVE TIME: 30 MIN / TOTAL TIME: 12 HRS or overnight
Sarah Villamere, ingenious pastry chef, formerly of Raymonds in Newfoundland, uses this stock as a base syrup for jellies and drinks. And she uses the leftover pulp in her Apple Scrap Cake (at right). Collect the apple cores over time and keep them in the freezer until you have enough.
20 or more apple cores
¾ cup sugar
½ cup dried apple peel (optional)
In a large pot, cover the apple cores with water and bring to a simmer over medium-low heat, adding the sugar and apple peel (if using). (Tip: To concentrate the flavor, lay a piece of parchment on the water’s surface.) Cook over low heat for about 1½ hours, until the apple cores are falling apart and mushy.
Strain through a strainer lined with cheesecloth into a pot. To extract as much stock as possible, tie the ends of the cloth together over a wooden spoon and suspend it over the pot. Place the entire contraption in the refrigerator overnight for the liquid to drip into the bowl.
The next morning, press down on the solids to extract more juices. You should have about 1½ cups fragrant pink apple stock. Open up the cheesecloth and find the thickened apple pulp. Remove the seeds and woody bits.
TMW
SERVES 9 TO 10 / ACTIVE TIME: 20 MIN / INACTIVE TIME: 30 TO 40 MIN
½ cup (1 stick) unsalted butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1¼ cups pulp from Apple Scrap Stock (at left)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon salt
Preheat the oven to 350°F.
Cream the butter and sugar in a large bowl until smooth. Add the eggs and vanilla, followed by the apple scrap pulp. Sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a medium bowl. In batches, mix the dry ingredients into the batter.
Transfer the batter to an 8-inch round cake pan. Bake for 30 to 40 minutes, until the cake is golden brown. Let cool.
TMW
MAKES 1 QUART / ACTIVE TIME: 20 MIN / TOTAL TIME: ABOUT 1 MONTH
6 (or more) apple cores and peels
This is a quick and easy starter version. Leave the cores and peels on a covered plate at room temperature for one day, until they start to turn brown. In a gallon jar, combine the cores and peels with enough water to reach 2 inches from the top. Add 1½ cups sugar. Cover the jar with cheesecloth and store in a warm dark closet. (If you are going to be using more apples over the next week, continue to add peels and cores.) Check after a few days to see if the water is cloudy and a grayish scum has formed on top. This is part of the fermentation process. It should be ready in about 4–6 weeks and will get sharper the longer you leave it. Strain and store in the refrigerator in a clear glass container.