Grape Focaccia (Schiacciata all'uva)

One of the best things about sharing most meals with someone else is that you can experiment a little with what you make. If I were only cooking for myself, there is no way on earth I would have attempted this recipe.

Why?

Well, for starters, I'm not the biggest fan of grapes. I know, I know. I'm the girl who made fun of her father constantly throughout childhood for liking tomato soup but refusing to eat fresh tomatoes. I get how silly it sounds for a wine devotee to be grape-shy. But there's a reason for that too.

Grape flavoring reminds me of a certain cold medicine that I was often given as a child. I avoid syrupy cherry flavored items for the same reason. I know the grape was supposed to make it better, but...I now have a lifelong aversion to grapes that aren't in wine form.

As I got older I found the Muscat and Sultana varietals. I began to realize (or so I assumed) that "actual" grapes taste nothing like certain childhood cold medicines. It made logical sense. Medicine wasn't made with actual grapes for flavoring, but artificial flavors. I told myself it would be fine.

This recipe, though, doesn't call for Muscats or Sultanas. This recipe calls for Concords, which little did I know at the time...

are the inspiration for artificial grape flavor.

Unfortunately, Concord grapes still taste like that childhood grape flavored medication, so I didn't love this, but people at work called it wine bread, so I suppose in the right hands this recipe could be amazing. Head on over to Food52 and check it out.

Nonna's Applesauce Nutbread [The Cookbook]

Since the apple picking adventure, apple dishes have been unusually abundant in our kitchen. This recipe in particular intrigued me though I do not recall any one ever making it before.

According to The Cookbook, this was my grandmother's recipe and since I had plenty of freshly made apple sauce and apple butter around, I was intrigued to give something new a try.

It was pretty new. I've had apple cakes before and banana and/or zucchini breads, but never apple bread.

It turned out to be just as tasty as my madre claimed in The Cookbook, so I say "Go for it!" too.

Applesauce Nutbread

Via The Cookbook

2 c. flour, 3/4 c. sugar, 3 t. baking powder, 1 t. salt, 1/2 t. soda, 1/2 t. cinnamon, 1 c. coarse chopped nuts, 1 well beaten eggs, 1 c. medium thick unsweetened applesauce, 2 T. melted shortening

Mix sifted dry ingredients and nuts together. Combine egg, applesauce and shortening. Add to dry ingredients and stir until blended. Pour into a greased loaf pan. Bake in a 350 iver for 50 mins.

Madre adds: Grandma and mom made this recipe a lot. It was great warm out of the oven with a little bit of butter on. Go for it!