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Monday, October 1, 2012

A is for Apple... Finger Lakes Cider Week



  • A is for Apple. Apple harvest is upon us and we're anxious to incorporate crisp New York State apples in our fall dinner menu offerings. There are so many good orchards nearby: Bakers' Acres, Cornell Orchards, Little Tree, Indian Creek, Eve's Cidery...
  • It's difficult not to put them in every thing. But one of our favorites is apple sauce. We serve it warm over French toast for our Bed and Breakfast guests' breakfast. We serve it with local, organic, Berkshire pork loins and chops as a dinner special. We even serve it with cinnamon grilled chicken. We think apple sauce is the ultimate Finger Lakes comfort food. We usually use Cortland or Empire apples and just a few other basics (no scavenger hunt for obscure ingredients necessary). Just remember, A is for apple. Simple is Good.

  • Rogues' Harbor Inn House Apple Sauce:

  • 3 Lbs  New York State apples - peeled, cored and chopped
  • 2/3 cup water
  • 3/4 cup white sugar
  • 1/4 cup New York State maple syrup
In a deep saucepan, combine apples, water, sugar, and maple syrup. Cook over medium heat for 20 to 25 minutes uncovered, stirring often, or until apples are soft. Refrigerate when cool.



To show our support for local apple growers, cider producersand further indulge our apple obsession, We'll be participating in Finger Lakes Cider Week, October 2 - October 7, 2012.