Apple Glut x50=Cider making :))))

Apple Glut x50=Cider making :))))
Here's to thee, old apple tree,
That blooms well, bears well.
Hats full, caps full,
Three bushel bags full,
An' all under one tree.
Hurrah! Hurrah !
#Apple #Cider

My Queen of the Pome Aphrodite, the Greek goddess of love, was known to consider apples sacred.

My Queen of the Pome Aphrodite, the Greek goddess of love, was known to consider apples sacred.
Historians believe the apple favored by Aphdrodite were really quince.

The legendary golden apple of Hesperides that Paris gave to Aphrodite was really a quince.

In Medieval times, Europeans thought quinces aided the digestion and prepared them frequently along with meats.
The English called the combination chardeqynce meaning flesh of quince.

Originally shared by Jon “the chef” Hole

Now in Season My Queen of the Pome (after the Latin word for fruit: pōmum) is a type of fruit produced by flowering plants in the family of Rosaceae. (which also contains apples and pears, among other fruits)

Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossoms and other ornamental qualities.

The fruit was known to the Akkadians, who called it supurgillu;The modern name originated in the 14th century as a plural of quoyn, via Old French cooin from Latin cotoneum malum / cydonium malum, ultimately from Greek κυδώνιον μῆλον, kydonion melon "Kydonian apple".

I am sure all you Foodies know what it is ;)

On the side a glass of :
Honey & Daughters Midford Cider, Somerset
#Apple varieties used as follows
Brown Snout
Stembridge Cluster
Slack m' girdle
Ten Commandments
Crimson King
Harry Masters Jersey
Dunkerton Late Sweet
Yarlington Mill
Not your Average Cider makers !

Sliding down the neck well ;) Guess that is the #Apples covered.
(Keeps the doctor Away :)
Now to cook the fruit.

Caramel iphone5 Apple upside down cake

Caramel Apple upside down cake

Recipe

For the cake mix:

110 g butter

110 g soft brown sugar

110 g self-raising flour                                                                    

1 tsp baking powder                                    

55 g flaked almonds

2 eggs, beaten

For the apple base:                                                       

30 g butter

30 g soft brown sugar

½ lemon, juice only

2 bramley apples, peeled, cored and quartered

Method

Cream together the butter and sugar in a large mixing bowl.

Add the flour and the baking powder, mixing well, as you do.

Stir in the flaked almonds, then gradually add the beaten eggs, to form a cake batter.

For the apple base:

Heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat.

When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice.

Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for two minutes.

Pour the cake batter over the top of the apples, then place the pan into the hot oven, to cook for 10-12 minutes, or until golden.

Beater for cake mix

                                 Enjoy Jon the Chef            

By Jon Chef