Lyman's Own Recipes
Lyman Peach Melba Sorbet
by Marc Gadoury, Apple Barrel Manager
12 ripened Lyman peaches, peeled and seeded
½ pint raspberries
½ cup sugar
2 oz. Chambord
Gently simmer peaches and raspberries with sugar and Chambord, until fruit is softened. Puree and strain.
Pour into freezing container and let freeze. Scoop into serving dish and enjoy!
Grilled Swordfish with Lyman Peaches
by Marc Gadoury, Apple Barrel Manager
8oz center cut swordfish steak, seasoned and grilled.
Top with caramelized onions and grilled peaches.
Edna Lyman's Scalloped Apples
"A wonderful accompaniment to roasts of all kinds. A favorite at family gatherings and church suppers for more than 70 years"! Dorothy Lyman Waller
6 baking apples, medium to large; peeled, cored, and quartered
2 ½ cups water
½ cup sugar
3 tbsp. butter or margerine
⅓ cup fresh lemon juice
½ cup maple syrup
Preheat oven to 350 degrees. Butter 9 x 13 x 2" baking dish. Combine water, sugar, and apples in saucepan.
Bring to a boil; cook one minute. Place apples rounded side up, in prepared baking dish.
Pour half of the cooking liquid over apples.
Dot with butter or margerine. Pour lemon juice, then maple syrup over all. Bake about 1 hour until apples are tender. Use remaining sugar/water
cooking liquid to baste, if necessary.
Apple Butter
This recipe, and the two following, are provided courtesy of Phyllis Naples Valenti of Durham, CT who recently shared her expertise in an Apple Barrel cooking demonstration. Perfect for the holidays, they will add a special touch to your family gathering, not to mention, they are absolutely delicious!
4 pounds of apples (about 16 medium-sized apples; try with a variety of sweet and tart apples)
3 cups of sugar
2 teaspoons cinnamon
¼ teaspoon cloves
½ teaspoon nutmeg
1 cup Lyman Apple Cider
Wash, core, peel, and quarter apples. Combine apples and apple cider (or 1 cup of water) in a large saucepan. Simmer until apples are soft. Puree, using a food processor or food mill, being careful not to liquefy. Measure approximately two quarts of apple pulp.
To make butter, combine apple pulp, sugar, adn spices in a large saucepan. Cook slowly until thick enough to round up on a spoon. Stir frequently to prevent sticking. Ladle butter into hot, sterilized jars, leaving ½ inch headspace. Rremove any air bubbles. Adjust caps. Process 10 minutes in a boiling water bath.
Apple Rings
Yields about 5 pints
18 apples; use firm apples, like Granny Smith
4 cups sugar
4 cups water
Red food coloring (optional)
Wash and core apples; do not peel. Slice apples crosswise into ¼ inch rings. Treat with lemon juice to prevent darkening.
Combine sugar and water in a large saucepan. Add a few drops of food coloring if desired. Bring syrup mixture to a boil; boil 3 minutes.
Add apples to syrup; cook until transparent. Pack in hot, sterilized jars. Cover with syrup, leaving ½ inch head space. Seal and cover with sterilized lids and rings. Process pints 20 minutes in boiling water bath.
Variation: spiced apple rings may be made by adding cinnamon stick and whole cloves in a spice bag or tied cheesecloth; add to syrup during preparation.
Applesauce
6 pounds of apples
Lyman Apple Cider
Sugar (optional)
Wash apples; drain. Core, peel, and quarter apples; cook until soft in a large sauce pot, with just enough cider or water to prevent from sticking. Add sugar to taste. Try making with a blend of apples. Reduce or eliminate amount of sugar by using sweet apples like Golden Delicious and Fuji.
For a smooth sauce, put through food processor or food mill. Return apple pulp to saucepan, and add sugar if desired. Bring to a boil, stirring to prevent sticking. Fill sterilized jars and cap with sterilized lids and rings. Process 20 minutes in a water bath.
For a chunky applesauce, eliminate putting through food processor or food mill. Mash slightly with a potato masher.
For a spicy applesauce, add ground spices such as cinnamon, nutmeg, or allspice during the last five minutes of cooking.
Mrs. Lyman's Potato Salad
A favorite dish for barbecue season, this salad is the perfect side dish to serve whenever friends and family gather!
Very easy to prepare, the recipe comes with one admonition from Mrs. Lyman: "No substitutions, and use only Hellman's® Mayonnaise!
5 lbs. red potatoes
1 dozen hard boiled eggs
1 large onion, chopped
½ tablespoon celery seed
salt and pepper to taste
Hellman's® Mayonnaise (enough to bind all ingredients together)
Peel potatoes; cook until soft; cut into bite-size pieces. In a mixing bowl, add potatoes, chopped eggs, and remaining ingredients.
This delicious recipe is but one of many which found its way from the kitchen of the late Kathryn Lyman (Kathy) to the Farm Kitchen of the Apple Barrel market.
Wife of John Lyman, Jr. (Jack), our former President and CEO, and mother of Exec. Vice President John Lyman III,
Kathy Lyman's contributions were integral to the development and growth of our Farm Kitchen bakery.
When the Apple Barrel market opened in 1972, Kathy Lyman worked side by side our bakery staff, developing new product lines for our deli and bakery.
She achieved the fine balance of bringing the essence of good home cooking to a commercial level. The homemade quality of our products reflects her
influence upon the business, and as anyone who has tasted our Potato Salad, or our award-winning Apple Pie can attest, Kathy Lyman's legacy continues and
thrives to this day.
While our famous Apple Pie recipe is "top secret," the Lyman family is proud to share their prized recipe
for Mrs. Lyman's Potato Salad!
|
