Potato Latkes, Cinnamon Applesauce and Sour Cream

Ingredients

• 1360 g Apples (About 3 lbs or 6-7 medium apples. A mix of sweet and tart is best.)
• 0.5 cup Water
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.25 cup Light Brown Sugar (Packed. Adjust to taste based on apple sweetness.)
• 1 tsp Ground Cinnamon
• 0.125 tsp Salt (A small pinch to enhance flavor.)

Instructions

1. 1

   Prepare the Apples (15 minutes)

   • Wash the apples thoroughly.
   • Using a vegetable peeler, peel the skin from all the apples.
   • Carefully cut the apples away from the core and chop them into rough 1-inch chunks. Uniformity is not critical as they will cook down.
2. 2

   Simmer the Ingredients (20-25 minutes)

   • Place the apple chunks into a large, heavy-bottomed pot or Dutch oven.
   • Add the water, lemon juice, packed light brown sugar, ground cinnamon, and salt.
   • Stir well to combine and coat the apples evenly with the spices and sugar.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
   • Stir occasionally to prevent the bottom from scorching. The apples are ready when they are very tender and fall apart easily when poked with a fork.
3. 3

   Mash to Desired Consistency (2-3 minutes)

   • Remove the pot from the heat.
   • For a rustic, chunky applesauce, use a potato masher directly in the pot to break down the apples.
   • For a smoother texture, use an immersion blender and blend until you reach your desired consistency.
   • Alternatively, you can carefully transfer the cooked apples to a regular blender or food processor for an ultra-smooth puree. Be cautious when blending hot liquids.
4. 4

   Cool and Serve

   • Taste the applesauce and adjust sweetness or cinnamon if desired.
   • Allow the applesauce to cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled from the refrigerator.

Ingredients

• 1 cup Heavy Cream (Use pasteurized cream with at least 36% milkfat. Avoid ultra-pasteurized cream for best results.)
• 2 tsp Lemon Juice (Freshly squeezed is best. Distilled white vinegar can be substituted.)

Instructions

1. 1

   Combine Ingredients

   • In a spotlessly clean glass jar, pour in the heavy cream.
   • Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
2. 2

   Culture at Room Temperature

   • Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
   • Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
   • After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
3. 3

   Chill to Thicken

   • Remove the breathable cover and replace it with a tight-fitting lid.
   • Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
   • The sour cream will thicken considerably more as it chills.
4. 4

   Serve and Store

   • Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
   • Store in the airtight jar in the refrigerator for up to one week.