Each year, in early October, we celebrate autumn, friendship and nature’s bounty with our friends at Dave and Pam’s APPLE SMASH party.
More Pictures of Apple Smashes Past Taken by Rae Baker
2017 was a banner year and the trees were loaded. Though the apples weren’t as plentiful last year, we still had plenty to press into the best cider ever. This year we anticipate another bumper crop!
The Occasion
We are so spoiled to live in the beautiful Pacific Northwest. Early October brings cool, crisp mornings, a little sprinkling of rain here and there, and fall colors are in their full glory. It is especially festive on the first Saturday morning in October when the air is filled with the delightful scent of fresh picked apples as we join our friends in the orchard at Dave and Pam’s for their Annual Apple Smash party. OK, I must confess, some of us actually head right out to the orchard to pick apples. Then there are some of us who cruise right into the garage to dive into the fresh, warm “to-die-for” donuts, lined up and ready to dunk into melted chocolate or cinnamon-sugar, which Karen and Wayne Johnson make from scratch. Whichever direction you go to start with, there is ample fun to be found.
The Idea
Dave and Pam have held this special event for about 40 years now. It all started when they purchased their home, complete with an apple orchard of 26 trees, in the Spokane Valley. You could say that this party was actually born out of necessity–they needed to come up with a plan to manage all of the apples the orchard produced. At first, Dave mused, they used a Cuisinart to chop up the apples and then they hand pressed them into cider. This was a slow and laborious process which ultimately only ended up producing two or three gallons of cider.
The Cider Press
It soon became clear that they “needed a bigger boat” or rather, a better process for producing cider with all of their apples. After a little searching, Dave was able to locate a cider press for sale in Spokane. This definitely helped to use up more apples thus producing more cider, but it was all still a manual process to chop and press the apples into cider. About seven years ago, they motorized the chopper which really helped to speed things up and make it easier. Finally, three years ago, they found the Cadillac of apple cider presses, hand-crafted by a gentleman in Eugene, Oregon. They had to wait a while for it to be built to order, but Dave admits that it was truly worth it. They now use both presses, but the new one is 30 percent more efficient and really zips through the apples. And the cider, you ask? It is spectacular! Though they have lost about half of their trees over the years, there are still plenty of apples to pick and enjoy.
Entertaining Details
Dave and Pam take advantage of technology for the invitations. They have a Facebook page and send invitations via email about a month in advance. The dress is simple; jeans and sweatshirts, (dressing in layers is a good idea just in case things warm up in the afternoon.) They also recommend to bring gloves. Guests often contribute something for the table, either a breakfast item or something to go with the chili and soups that Dave and Pam provide for lunch. There is always plenty of hot coffee and folks are welcome to bring other beverages of choice, if they like. The invitation reads, ” 9am pickin’, 10am squishin’, noonish eatin’ “. Everyone is welcome and a good time is had by all.
MORE IDEAS AND RECIPES TO ENTERTAIN
Tart Cherry and Toasted Pecan Bread
This is modified from the Cooks Illustrated “Almost No-Knead Bread”. Pam shared this recipe with me a while back and it is one of my favorites. It is incredibly easy to make and goes wonderfully
with Pam’s soups and Dave’s Chili.
Tart Cherry and Toasted Pecan Bread
Equipment
- Enameled cast iron pot
Ingredients
- 3 cups unbleached all-purpose flour, plus additional for dusting work surface 15 ounces
- ¼ tsp powdered yeast
- 1½ tsp kosher salt
- ¾ cup plus 2 tbsp room temperature water 7 ounces
- ¼ cup plus 2 tbsp mild-flavored lager beer 3 ounces
- 1 tbsp white vinegar
- ½ cup pecan halves toasted
- ½ cup dried Montmorency cherries
Instructions
- Whisk flour, yeast, and salt in large bowl. Toss in cherries and pecan halves. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 7¾" by 18" sheet of parchment paper inside a 3½ quart enameled cast iron pot and spray with non-stick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times.
- Shape dough into ball by pulling edges into middle. Transfer dough, seam side down into parchment-lined pot and spray surface of dough with nonstick cooking spray. Cover and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- Remove cover and put into a cold oven. Set the temperature to 425°F and bake until loaf is deep brown and instant-read thermometer inserted into center registers 210°F, approximately 50 minutes. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Notes
Enjoy one of the wonderful soups Pam served last year at the APPLE SMASH,
(originally from GOURMET – July 2008)
Zucchini-Basil Soup
This puréed soup manages the near-impossible feat of being velvety and creamy without any cream. Add a salad or half a sandwich for a light meal.
INGREDIENTS
- 2 lb zucchini, trimmed and cut crosswise into thirds
- 1/4 cup chopped onion
- 2 garlic cloves, chopped
- 1/4 cup olive oil
- 4 cups water, divided
- 1/3 cup packed basil leaves
EQUIPMENT: mandoline
INSTRUCTIONS
- Julienne skin (only) from half of zucchini with mandoline, then toss with 1/2 tsp salt and drain in a sieve until wilted, at least 20 minutes.
- Meanwhile, coarsely chop remaining zucchini. Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
- Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes.
- Add 3 cups water and simmer, partially covered, utnio tender, about 15 minutes.
- Purée soup with basil leaves in 2 batches in a blender (use caution when blending hot liquids).
- Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
- Drain in a sieve set over a bowl (use liquid to thin soup of necessary).
- Season soup with salt and pepper.
- Serve in shallow bowls with julienned zucchini mounded on top.
COOKS’ NOTE: Soup and julienned zuccini garnish can be made 2 days ahead. Chill soup, covered once cool. Cool zucchini completely, uncovered, before chilling, covered. Bring garnish to room temperature for serving. This soup is delicious hot or cold.
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