Apples for Steve Jobs

Yesterday Apple announced that Steve Jobs, the company’s renowned co-founder and CEO since the late 90’s, had passed away. I’ve compiled a list of my favorite Steve Jobs quotes on everything from technology to mortality. I’ve also compiled a few of my favorite apple recipes in honor of one of America’s greatest innovators.

Steve Jobs Quotes:

"That's been one of my mantras -- focus and simplicity. Simple can be harder than complex: You have to work hard to get your thinking clean to make it simple. But it's worth it in the end because once you get there, you can move mountains."
-- BusinessWeek interview, May 1998

"The most compelling reason for most people to buy a computer for the home will be to link it into a nationwide communications network. We're just in the beginning stages of what will be a truly remarkable breakthrough for most people--as remarkable as the telephone."
-- Interview in 1985

           

"You can't connect the dots looking forward; you can only connect them looking backwards. So you have to trust that the dots will somehow connect in your future. You have to trust in something -- your gut, destiny, life, karma, whatever. This approach has never let me down, and it has made all the difference in my life."
-- Stanford University commencement address, June 2005.

"I read a study that measured the efficiency of locomotion for various species on the planet. The condor used the least energy to move a kilometer. Humans came in with a rather unimpressive showing about a third of the way down the list....That didn't look so good, but then someone at Scientific American had the insight to test the efficiency of lomotion for a man on a bicycle and a man on a bicycle blew the condor away.
That's what a computer is to me: the computer is the most remarkable tool that we've ever come up with. It's the equivalent of a bicycle for our minds."
-- Interview for the documentary "Memory and Imagination," 1990

"Remembering that I'll be dead soon is the most important tool I've ever encountered to help me make the big choices in life. Because almost everything -- all external expectations, all pride, all fear of embarrassment or failure - these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap of thinking you have something to lose. You are already naked. There is no reason not to follow your heart. ... Stay hungry. Stay foolish."
-- Stanford University commencement address, June 2005.

Apples for Steve Jobs:

Apple Crisp

Caramel Apples Tutorial

Apple Muffins

Apple Cider Donuts

I think President Obama said it best: Jobs was "among the greatest of American innovators -- brave enough to think differently, bold enough to believe he could change the world, and talented enough to do it.”

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Apple Cranberry Galette

I wanted to make an apple pie but I knew I wouldn’t have the time needed to make it while caring for a teething 7-month-old. Mia loves watching me cook and bake, but she definitely has a limit. So, I found this recipe for a luscious, rustic French apple pie. I love how it turned out. The sweet apples contrasting with the sour cranberries were beautifully Fall.

Apple Cranberry Galette

Ingredients:

For the pastry:
2 9-inch pre-made pie crusts (NOT the ones already in the pie pans)

For the filling:
4 lb. baking apples (about 8 large)
½ C sugar
½ C water
3 T honey
3 T lemon juice
1/2 t ground cinnamon
1 1/2 C fresh cranberries
3 T apple butter
2 T unsalted butter, cut into thin slices
Sugar, for dusting (optional) 


Directions:

While the pie dough is defrosting on the counter as per the manufacturer’s directions, peel, core and slice the apples.  In a large pan over medium heat combine the sugar, water, honey, lemon juice and cinnamon.  Heat, stirring occasionally, until the sugar dissolves.  Stir in the apple slices and simmer until opaque, 5-7 minutes.  Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.

Add the cranberries to the juices and simmer until they start to pop, about 2 minutes.  Transfer the cranberries to the bowl with the apples.  Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.

Position two racks in the middle of the oven and preheat to 400° F.  Roll out the pie crusts onto separate greased cookie sheets. Spread 1 ½ tablespoons of apple butter on the rolled out pie crusts, leaving a 1 ½-inch border. Divide the fruit filling between the pastry rounds in even layers, keeping the 1½-inch border clear.  Fold the border over the fruit, pleating the edges to form a broad rim.  Lay thin slices of butter over the exposed fruit.

Bake, rotating the pans 180 degrees and from top to bottom halfway through, until the pastry is golden brown and the apples are tender, about 35-40 minutes.  Transfer the pans to wire cooling racks and let the galettes cool completely on the pans.  Store at room temperature until ready to serve.  Sprinkle with sugar just before serving, if desired.  

Source: Adapted from Annie’s Eats

Caramel Apples - A Tutorial

Caramel Apples – A Tutorial

I absolutely love, and I mean LOVE caramel apples. My favorite caramel apples are from Rocky Mountain Chocolate Factory. My husband knew my love for caramel apples, and when I was pregnant with Mia he accomplished the most important task of a husband -- he satisfied a craving. About five weeks before I was due, Curtis spent his last spring break of law school in San Diego visiting with his grandma. I’m not going to say I was okay with this seeing as my due date was somewhat close… So, I decided to milk it for all it was worth. I knew he had a layover in Denver and I knew that there was a Rocky Mountain Chocolate Factory store in the Denver airport so I may have dropped a few subtle hints J. I was only expecting one caramel apple, but my hubby came off the plane with FOUR of them! It totally made up for his week-long absence so close to my due date!

I’m currently living in Arizona and while there are Rocky Mountain Chocolate Factory stores here, I’m not too crazy about shelling out $8+ for a caramel apple nor am I crazy about the 40 minute drive to get them. So I roped my mom and sister-in-laws, Beth and Bridgette into helping me make them. Working in a tag-team effort it took us about three and a half hours from start to finish.

Here are the steps we took to create our scrumptious treats.

Step 1: Assemble the tools.

The special tools we used (outside of bowls, spoons, etc) were: corn on the cob sticks (I like them better than popsicle sticks for this project), squeeze bottles/condiment bottles, a funnel, parchment paper, and cellophane bags.

Step 2: Assemble the ingredients.

Unwrap the caramels and gather the toppings the apples will be rolled in. We used the following for toppings to make an endless variety of apples (not all toppings are pictured below): marshmallows, mini Reece’s Pieces, crushed Butterfingers, mini M & Ms, nut topping, toffee bits, milk chocolate, white chocolate, and cinnamon sugar.

Step 3: Prep the toppings.

Place the toppings in separate bowls and cut the marshmallows in half so they will adhere better to the apples. Try and keep your toppings small, that way they won’t slide down the caramel apples as much as larger toppings would.

Step 4: Prep the apples.

You need firm, crisp apples. If possible, buy apples that aren't waxed. The wax will keep the caramel from sticking. If yours are waxed, wash them with baking soda or give them a quick dunk in boiling water to melt the wax off. Dry them thoroughly and remove the stems. Insert a stick into the stem end--about 3/4 of an inch so that they are in there firmly. You can pierce the apple with a knife first to make the sticks go in more easily. Refrigerate the apples. This will make the caramel harden faster.

Step 5: Make the caramel.

Add 2 tablespoons of water per bag of candies. Zap them in the microwave for approximately 3 minutes. Stir after each minute, and stop heating them as soon as they’re all melted.

Step 6: Dip the apples in the caramel.

You can spoon some of the caramel on, too. Lift the apple out of the caramel and let the excess drip off. I scrape the bottom with a spoon so you don’t have a ton of caramel pooling up at the bottom of your apple when you place it on your parchment-lined cookie sheet.  

Step 7: Roll the apples in toppings.

Roll the apples in the toppings. Use your hand to press the goodies in and help them stay in place. Place the apples on parchment paper that's been greased or coated with cooking spray. We found that after dipping 6 apples or so we would stop and circle back around beginning with the apples we dipped first and began rolling them in the toppings. If we waited any later than that the apples would begin to harden. If we rolled the apples too soon they would end up being a big, goopy mess.

Let the apples chill in the refrigerator for at least 30 minutes before you drizzle them with chocolate.

Sept 8: Melt the chips.

For every 12 ounces of chips you will need 2 T of vegetable oil.

Put chips in a microwave-safe bowl with 2 tablespoons canola oil. Microwave power varies, so exact times cannot be recommended.  Cook on medium power, checking at 30 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted.  Be careful not to overcook.

You can drizzle the melted chocolate onto the apples with a spoon. But, I like to pour the chocolate into a squeeze bottle using a funnel. I find there is less mess this way.

Set your bottles of chocolate in either a tall glass or jar of hot water to keep the chocolates nice and melted inside the bottles.

Step 9: Drizzle the apples with the melted chocolates.

I set my apple on an inverted glass to make decorating it easier.

When you’re happy with your decorated apple, return it to a parchment-covered baking sheet and allow the apples to chill for another 30 minutes.

Tray 1



Tray 2



Tray 3

Step 10: Wrap the apples.

I put a paper baking cup on the bottom of the apple before wrapping it in the cellophane. This makes it easier to get the apples in and out of the bags without sticking.

Apple Crisp

Nothing says fall or home for me like a bushel of apples. I grew up in Connecticut and the neighborhood our house was in was extremely close to three separate apple orchards, including my favorite, Roger’s Orchards. Around this time of year we’d enjoy a bounty of apples from Roger’s: McIntosh, Jonamac, Baldwin, Golden Delicious, Ida Reds, Cortland, Macoun, Empire, Red Delicious, and Mutsu. I don’t remember ever not having apples in the house. So, when we acquired a bushel of apples I knew I needed to do something to pay homage to the yummy, New England treats we would make from the local apples. More apples recipes are to come!

Apple Tree at Roger's Orchards

 Apple Crisp

Ingredients:

Apple Mixture:

10-12 medium Granny Smith apples, peeled and sliced

3 T all purpose flour

1 C white sugar

1 tsp. cinnamon

1 T freshly squeezed lemon juice

Oatmeal Crumble:

3 C all purpose flour

1 C oatmeal

1 C packed brown sugar

1/2 tsp. cinnamon

1 C butter, melted

Directions:

Place the apples in a large mixing bowl.  Stir in the 3 Tbsp. flour, white sugar, cinnamon, and lemon juice until the apples are thoroughly coated.  Pour apple mixture into a 9×13 inch baking dish.  Set aside.  Stir together the 3 Cups flour, oatmeal, brown sugar, and cinnamon.  Add the melted butter and stir until the mixture is completely incorporated.  Crumble the topping mixture over the apples and bake at 350 degrees for 30 to 40 minutes or until topping is golden brown and the apples are tender.  Serve with ice cream or whipped cream. Drizzle with caramel topping if desired.