The beginnings of this applesauce.
The applesauce of my youth was light and bright, the taste of sunshine in the park.
This applesauce, in contrast, is like autumn by a crackling fire.
“Baked Applesauce” is by Bryan Voltaggio, chef-owner of Volt, Lunchbox, Family Meal, Range , and Aggio restaurants in Washington, D.C., Maryland, and Virgina.
You probably also remember him as a finalist on “Top Chef” Season 6, my personal favorite season of the show because of the outstanding caliber of its contestants that year. Voltaggio lost to his brother Michael, who owns MVink in Los Angeles.
The recipe is from Bryan’s first cookbook, “Home: Recipes to Cook with Family and Friends” (Little, Brown and Company), of which I received a review copy.
As the name implies, these 100 recipes are the ones he makes in his family kitchen.
Sure, a few recipes do call for a whipped cream canister or xanthum gum, items not necessarily found in your everyday home kitchen. But in general, these are recipes that are not geared for a brigade of cooks or fancy equipment. In short, they are accessible with familiar flavors and a sense of fun and comfort.