A Bushel Full of Apple Recipes
You went apple picking with the family, but now what do you do with all of those apples? We’ve got three recipes to help you turn those apples into scrumptious treats.
Tempted to take the family apple picking? Wondering what you’ll do with all those apples? What follows is a brief look at one of America’s all time favorite fruits and some recipes sure to become your most requested.
Did you know when European colonists arrived in North America they found only wild crab apple trees? Fact is that crab apple is the only variety native to these parts. Today there are hundreds of apples—from tart-crisp to sweet-succulent—many brought by the Dutch and English settlers, and then spread throughout the land in nurseries created by the legendary Johnny Appleseed. The most popular varieties today are Red and Golden Delicious, Gala, Fuji and Granny Smith, with the state of Washington producing the most and New York second.
Best of all, the apple is one of nature’s powerhouse foods, chock full of nutrients, vitamins, and fiber. So much so that the old adage “an apple a day keeps the doctor away” is sage advice, since a balanced diet that includes lots of apples can keep your immune system strong. And because apples are so wonderfully versatile they lend themselves to many delicious sweet and savory dishes and are especially delightful when paired with full-bodied cheeses.
DUTCH APPLE PANINI
4 slices whole wheat, marbled rye or multi grain bread
4 slices Old Amsterdam Dutch Gouda-style cheese
1 Macintosh, Fuji or Granny Smith apple, cored and thinly sliced
2 slices cooked lean ham, prosciutto or thin sliced applewood smoked bacon or sausage
2 tablespoons butter
1. Compose two sandwiches with first 4 ingredients. Spread top of each sandwich with butter.
2. Heat a grill pan and place sandwiches butter side down. Place a heavy skillet on top to secure and cook until golden brown and crispy on bottom (about 2 minutes).
3. Remove heavy skillet and spread remaining butter on top of sandwiches before turning over. Top with heavy skillet again and cook until brown and crispy, about 1 minute.
3 to 4 lbs of peeled, cored, and quartered apples. (Golden Delicious, Granny Smith, Fuji, Jonathan, Macintosh, or Gravenstein)
Peel and Juice of one lemon
1 cinnamon stick or 1 teaspoon ground cinnamon
1/4 cup dark brown sugar
1/4 cup white sugar
½ teaspoon salt
1 cup water
1. Place ingredients in a large pot and cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat to cool.
2. Removing cinnamon stick and lemon peel; mash with potato masher. Serve warm or cold.
3. Try applesauce with pork tenderloin, potato pancakes or latkes or add to oatmeal and yogurts.
4. For an instant apple cobbler treat, top vanilla ice cream with homemade applesauce, crunchy sugared nuts and crumbled shortbread, biscotti or amaretto cookies.
Go to the next page for Sweet or Savory Baked Apples…