Apples and pears are piling up from my weekly fruit share. My usual response is an apple crisp a la Mark Bittman’s How to Cook Everything, but last week I made an apple/pear sauce that was pretty good. However, that only used up half of the apples I got two weeks ago. So yesterday it was an apple sauce cake. The apples were all Cortlands, a fair eating and better baking variety, with the skins on, which is the way I always make my apple sauce. To seven apples, I added a sprinkle of brown sugar, cinnamon, and nutmeg, a little water, and a splash of bourbon. The skins don’t dissolve like the flesh, so I put it all through the blender. I think it's the best applesauce I’ve ever made. Two cups of this went into the cake, which required the assistance of OHS, a genius for creaming butter and sugar. We followed the Silver Palate cookbook recipe, only plumping the golden raisins in brandy for extra yum.
By the way, what is Trader