While writing about the pot roast I forgot to mention my other adventures for the weekend: On Saturday I made apple/pear fruit leather, and we visited a couple of local wineries.
The fruit leather was basically the Best Thing Ever: easy to make, uses up a lot of those apples and pears we keep getting from the CSA, and very tasty. First I made applesauce (well, apple & pear sauce), which is ridiculously simple by itself: peel and cut up 4-5 pieces of fruit, boil with with some water, sugar and cinnamon for half an hour or so, and mash it up. To make the leather, spread it out on a silicone baking mat and bake at 170F for six hours or so. I basically screwed everything up; I cooked the sauce for an hour and a half, after managing *not* to turn off the stove before starting a workout, so there was no extra liquid left and the fruit had a few blackened bits. This made it harder to spread out in a thin layer; it remains to be seen if being less liquidy made for better fruit leather texture. Then the oven decided it doesn’t like staying on for a long time at low temperature – it had the same problem Sunday while trying to cook the pot roast at 225F for 3 hours. Seems like the gas doesn’t always relight when it tries to – fortunately the gas does NOT keep flowing when this happens – and then the oven doesn’t realize it needs to be warmer so it doesn’t try again. But neither of those issues spoiled the taste any. We went out to the wineries, the oven was barely warm when we came back, so I turned it back on and gave it another hour.
The wineries were interesting too.( Read the rest of this entry » )
Mirrored from Dichroic Reflections.