I’m not sure why apple ice cream isn’t a thing. But it isn’t, is it? I mean, have you ever seen it for sale? So if apple ice cream isn’t a thing, crabapple ice cream must seem like a real stretch. And yet, the tart fruit blends wonderfully with rich, sweet, cream. The flavor is unique and unbuyable. It should totally be a thing. Read more
I make quarts of crabapple syrup every fall so I can use it year round. It’s a great flavor for cocktails, and also makes a tasty sorbet or seasonal ice cream. And it comforts me to know it’s there. In my pantry. At my disposal. I’ll never be alone as long as I have crabapple syrup. Read more
Some of you may already know I love crabapples. I can’t get enough and I honestly don’t understand why no one else is out there, shoving me aside so THEY can get THEIR share of the crabapple bounty. Read more
Crabapple sauce isn’t just an excellent side dish for pork or a healthy foraged dessert. It’s also the base for this moist, dense, fruity, drunken dessert: crabapple whisky cake. You can make it in a 9″ tube or bundt pan, or in several, smaller pans. This recipe freezes well, so I often make several smaller cakes, and stash a few in the freezer for when I’m sad and lonely. Or just hungry. Read more
If you’ve read any of my numerous crabapple posts (I can’t help it, I’m a fan.), you’ve heard me say that smaller crabapples often have a mealy texture. This recipe calls for larger crabapples (more than an inch in diameter). Sample one before harvesting a lot; you want crisp, snappy crabapples for this pickled fruit. Read more
If you’ve ever bitten into a raw crabapple, you may have found the texture mealy and a little off-putting. Smaller fruit (less than an inch in diameter) often has a grainy texture, but because cooking gets rid of the textural issue, you can use any size fruit in this crabapple sauce recipe. Read more
Balance is crucial to a good cocktail, and the Kentucky Belle is balanced as hell. Sweet, warm, Kentucky bourbon; tart crabapples; spicy, wild ginger ale; and (if you’re so inclined) a pickled, crabapple garnish. Read more
I’m more than a little obsessed with crabapples. (Is obsessed one of those words that shouldn’t be modified, like excellent and unique?) Read more
I grew up thinking crabapples were poisonous. (I also grew up thinking life was fair and goodness would be rewarded, so go figure.) After all, I never saw anybody eat them, and why would people let all that pretty fruit go to waste if it was worth eating? Read more
