I still had half of a ham steak in the freezer, so I pan-fried it for dinner one night last week, and served it with roasted new potatoes and homemade apple sauce. If you’ve never made applesauce, please please give it a try next time you want some: it is SO EASY, especially if you have an immersion blender, that once you’ve tried it you will never crack a jar of Mott’s again. My mom would be the best person to give a serious recipe/instructions for people who want to actually can sauce, but I just make a cheater’s version when I want a little bit to go with pork chops, etc.
Peel and core a few apples–flavorful, not-too-tart ones like Fuji are best, and it’s nice to mix a few types together. For two of us, I used three apples, two Fuji and one Gala, and ended up with a nice bowl of leftovers. Cut up the apples and throw them in a small saucepan with a bit of water–maybe an inch? Bring the water to a boil, then reduce to a simmer and cover; cook the apples until they are quite soft.
That’s it! Easy easy easy; the hardest part is peeling the apples. (Cooking the apples with their peels/cores and running the result through a foodmill is the traditional way, and it makes more flavorful sauce. But for a quick weeknight side dish, this way is simpler. Especially since I don’t have a foodmill.)
The next day I ate the leftover applesauce with Nancy’s yogurt, made right in my hometown and only recently available on the East Coast. I wish I had a digital copy of the photos of me on my first birthday, being fed yogurt and applesauce by my aunt Suzanne. My mom says I used to put away the same size bowl of it that my dad did!
Healthy and delicious: