Applet Cotlet Recipe With Pectin

APPLETS AND COTLETS (OLD-FASHIONED CANDY, LIKE PERSIAN DELIGHTS)

Steps:

• Mix gelatin with 1/2 cup (125 ml) applesauce and let stand for 10 minutes.
• Put sugar and remaining applesauce in a saucepan. Bring to a boil.
• Stir in gelatin-applesauce mixture and cook over low heat for 15 minutes, stirring frequently.
• Add walnuts and vanilla; mix well.
• Pour into greased 8 inch x 8 inch pan. Let stand overnight.
• Cut in squares and toss the squares in a paper bag of powdered sugar.
• From: http://www.online-cookbook.com/goto/cook/rpage/000DBB.

HOMEMADE PECTIN

Steps:

• In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

KOTLET - PERSIAN CUTLET

Steps:

• Place potatoes in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them.
• Grate onion in a large bowl.
• Once your potatoes are done, peel them, and then grate them in the same bowl with the onion. Mix to combine. (This is traditionally done by hand!).
• Add turmeric, advieh, salt, and pepper in the bowl. Mix to incorporate spices into potato-onion mixture.
• Crack eggs into the mixture and combine. (If you're still going the traditional route, you continue with your hands.).
• Finally, add the ground beef to the mixture and mix. (Again, keep mixing at it with the hands!).
• If you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
• Take a small amount out of the mixture (about 2 tablespoons) and make a large meatball with it. Then pat it flat into a patty that is not too thick or too thin. Traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
• Continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
• Wash your hands, and heat vegetable oil in a large pan over medium heat. Fry a few kotlets at a time, making sure not to overcrowd.
• Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. Add more oil as necessary.
• Place a dish with a paper towel in it next to your work station. When removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
• Serve immediately.
• (They are also amazing right out of the fridge the next day :]).

APPLE CORE AND PEEL JELLY

Steps:

• Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.
• Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.