The November 1962 issue I’m currently working on has a ton of recipes (17 if my memory serves) but they’re mostly for Thanksgiving or Turkey leftovers. I don’t have turkey leftovers yet obviously, but there was a spiced apple recipe and I decided to try it. My family loves apples. I usually buy 2 bushels every fall to get us through the winter. They love to seem them baked or stewed on the dinner table, or as a dessert.
The magazine suggests it as a garnish for the turkey platter and I figured I’d do a test run. The clove and warmth of it could possibly help this cold I’m fighting, which is why I’ve been a bit quiet around here, and also if it was good I could do it as a side dish on T-Day.
It was a pretty simple recipe. Make a syrup, and include brown sugar and clove; halve apples and cut out the core; fill that core hole with raisins; place in a pan; cover with syrup; bake and baste occasionally. Simple. The syrup was delightfully zesty, especially because I may have used too much clove. Once I skimmed the recipe I didn’t actuallypay attention to how much clove it said to use, and it turns out the new brand of spice I bought had surprisingly large holes in the lid.
They admittedly don’t look like much in the dish. The apples held their shape well, and would work for a garnish. They didn’t turn to mush like I half expected them to. What surprised my whole family was that it really wasn’t very spicy. I made everyone taste the syrup and they said the apples took very little of that spice. Out of the corner of my eye I could see my son drinking the syrup off of his plate. The apples were good, the raisins were good. Perhaps I just didn’t baste enough? It just tasted like apples and raisins. All my family enjoyed them, and said they’d love to see them on the table again, but agreed they just weren’t that same lovely zest that the sauce was. I can see them as a beautiful garnish on a traditional turkey platter, especially with a more traditional red apple. This year we have family coming and will be frying a turkey, so I’ll save the garnish idea for another year.