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Blog Archive
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2014
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September
(11)
- In Need of Apple Pie Judges
- New Orchard Magnets
- Autumn Decor
- Book Discussion at Lapacek’s Orchard
- How we pick our apples at Lapacek’s Orchard
- Arlet (Swiss Gourmet) Sauce-sational Analysis
- Miniature Succulent Gardens
- Morning at Lapacek’s Orchard
- Limited Edition Chocolate Chip Caramel Apples
- Orchard Rainbow
- please don’t squeeze my apples #selfie contest
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September
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Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
- Arlet (Swiss Gourmet)
- Baker's Mix - August
- Baker's Mix - October
- Bella
- Bonnie's Best
- Braeburn
- Cameo
- Chenango Strawberry
- Cortland
- Cox Orange Pippin
- Crimson Crisp
- Crimson Gold
- Dandee Red
- Duchess
- Empire
- Fireside
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- Ginger Gold
- Golden Delicious
- Golden Supreme
- Granny Smith
- Haralson
- Hazen
- Honey Gold
- Honeycrisp
- Idared
- Jonagold
- Jonamac
- Jonathan
- Jumbo
- Keepsake
- MacIntosh
- Macoun
- Melrose
- Northern Spy
- NW Greening
- Overall Summary
- Paulared
- Red Gravenstein
- Regent
- Sansa
- Scarlet
- Shizuka
- Silken
- Smokehouse
- Smoothee
- Sno (Famuese)
- Snow Sweet
- Spartan
- Sweet 16
- Tolman Sweet
- Valstar
- Wealthy
- William's Pride
- Wolf River
- Zestar!
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Arlet (Swiss Gourmet) Sauce-sational Analysis
It’s time to get back at my saucesational analysis! I went through the list of apples I hadn’t analyzed on my blog yet and the first to ripen is the Arlet, aka Swiss Gourmet. So, I peeled/cored/sliced some Arlet apples up and put them into my trusty pot.
Arlet is described to be ‘A modern apple for people with a modern taste.’ I’m going to have to say that I must not be very modern as it definitely is too tart for me (don’t forget though – I’m a sweet apple girl). Jared and Diane both really enjoy this apple though. And we’ve also had many customers from last season coming in looking for that apple that started with ‘Swiss …’ which is Swiss Gourmet aka Arlet.
Anyway – it cooked down into a chunkier sauce, definitely browning up slightly in color (which doesn’t bother me) and had a full bodied taste that was on the tarter end of my taste bud spectrum. I wouldn’t say it is a horrible sauce but a few sweeter varieties mixed in (like the ginger gold and or silken) would definitely create a sauce with a lot of depth and flavor.
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