something old, something new.

Apple season is nice in that it goes on a long while. Some things are in season for such an instant that it feels like I must run run run to save it all while I can. Having a few months for apples means we can not only preserve and save, but also enjoy now. So, for apple season, here is a new recipe, as well as several from the archives that I make every year. An apple a day?


::baked cinnamon apples::

This recipe is my tweaked version of the one found in Apples for Jam by Tessa Kiros.

3 Tbsp butter
4 baking apples, cored & halved
1/3 cup firmly packed dark brown sugar
1 tsp ground cinnamon
grated fresh nutmeg
pinch allspice
2 Tbsp ruby port
1/2 cup fresh apple cider

Preheat the oven to 350°F.

Butter an oven proof dish, just large enough to fit 8 apple halves quite compactly (a pie dish worked perfectly). Place your apples in a baking dish cut side up.

Put a bit of butter on each apple center. Mix the sugar, cinnamon and allspice and sprinkle over the apples. Grate fresh nutmeg over the top, and drizzle with port. Pour the apple cider in the pan around/under the apples.


Bake for 30 minutes, then dribble the pan juices over the apples and add some more (hot) cider to the dish if needed. Bake for another 20-30 minutes until the apples are creamy on the inside and brown on the top. (time may vary a little based on the type of apple you are using)

Serve warm with a scoop of vanilla ice cream or a spoon full of freshly whipped cream. Or, if you like take the juices from the bottom of the baking dish after the apples come out of the oven. Pour the liquid into a saucepan and heat on high to boil. Reduce heat, simmer a bit, and reduce slightly. Drizzle this thickened essence of apple over the top. SO GOOD!

+ + + + +

Some of my favorite recipes that I go back to often. I may tweak and poke around with different spices or types of apples, but the basic recipes always stay the same.

::carmelized apple tart::


::baked apples::


::apple butter::


::applesauce::

What are your favorite apple recipes?

an apple a day:: "Apple polyphenols are standout nutrients in this widely loved fruit. These polyphenols include flavonols (especially quercetin, but also kaempferol and myricetin), catechins (especially epicatechin), anthocyanins (if the apples are red-skinned), chlorogenic acid, phloridizin, and several dozen more health-supportive polyphenol nutrients. Apple is a good source of fiber, including the soluble fiber pectin, and it's also a good source of vitamin C."

csa box:: week 14

Week 14! We have settled into the groove of picking our CSA up at the farm and then stopping by the apple orchard on our way home (apple season!). We are lucky to live just a few miles from both.


in the box:: butternut squash, sorrel, mixed greens (swiss chard, brussel sprout greens), peppers, sage, an onion, a head of garlic, purple potatoes, carrots, and a lot of tomatoes!


I buy as many extras as I can this time of year! I dry the herbs, and can/pickle/freeze everything else.

extras:: carrots, broccoli, chives, thyme, cilantro, parsley, beets, potatoes


orchard:: We get a gallon or two of freshly pressed cider every week (raw!). We are still sampling apples. This week we have Chenango Strawberry and Jonamac.

csa box:: week 13

week 13. in the box:: beets, sage, thyme, onion, garlic, purple potatotes, peppers, kale, and a mix of tomatoes!

extras:: beets, carrots, sage


orchard:: cider, and two new varieties - Viking, and Pink (is pink inside!)

summer cabbage.

While I love making sauerkraut, when we are getting one head of cabbage at a time in our CSA box I often find that head of cabbage sitting on my counter longer than I would like. One of my favorite recipes that uses that whole cabbage head is my take on a German style Apples & Cabbage. It tastes great as a side dish fresh out of the pot steamy hot, and is also good the next day cold from the fridge.


ingredients::
4 cups thinly sliced red or green cabbage
2 1/2 cups peeled/sliced apples (tart)
1 large sliced red onion
1/4 cup apple cider vinegar
1/2 cup apple cider or beer (I use hard cider)
1 teaspoon fennel seeds & coriander seeds, ground (or you could go more traditional and use caraway seeds)
1/2 teaspoon sea salt
pinch of nutmeg
ground fresh pepper to taste


instructions::
Put the cabbage, apples, onion and cider/beer into a saucepan. Cover and cook on medium heat until everything is tender, about 5-10 minutes. Add the rest of the ingredients, stir, reduce heat to simmer, and cook another 30 minutes. Add more beer/cider if needed to keep everything from sticking to the pan. Season to taste.


think::

Did you know :: Red cabbage contains a lot more protective phytonutrients than white cabbage, and "The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage." Red cabbage may be beneficial in prevention of neurodegenerative diseases such as Alzheimer's. In addition to being packed with Vitamin C, red cabbage is a good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids and a decent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, and even vitamin A!

apple butter, baked apples, apples!

We went apple picking over the weekend and have more apples. I have been getting apples in batches of 20-30# so that I can do a bit at a time. We have been making applesauce, apple butter, baked apples, pie fillings, and more. With the cool weather also comes the return of bread baking - I seem to fizzle out when the heat peaks, but happily return to the smell of bread baking in the house as the nights get colder. And with freshly baked sunflower millet whole wheat bread you need fresh apple butter to top it with, of course.



apple butter

5-1/2 pounds apples, peeled and sliced/chopped (= about 15-18 med. sized apples)
2 cups sugar (I like to use maple syrup or honey)
1/4 - 1/2 cup apple cider
2-3 tsp cinnamon, or 3 whole cinnamon sticks
1/4 tsp ground allspice or nutmeg
1/4 tsp salt

Place apples in a slow cooker. Add all of the ingredients and mix well. Put on lid and cook on high for 1 hour (stir a few times). Reduce the heat to low. Cover again and cook on low for 9-12 hours - or until it is thick and dark brown. Stir occasionally. Uncover and cook for one more hour. Remove cinnamon if you used whole sticks. If you like a smoother apple butter, you can run it through a food mill or use a stick blender. You can process for canning, freeze, or refrigerate and eat within a few weeks!

applesauce.

As the leaves start to turn, we start to move from raspberry picking to apples. Applesauce, apple butter, dried apple rings, apple pie filling...all good. Today the boys and I made a big batch of applesauce. Well, they did most of it - I just did the stove top work!

I like this recipe because it uses maple syrup rather than sugar for its sweetness. It gives the applesauce a nice rich flavor!

::applesauce::

ingredients::
10 pounds apples (we used Cortland)
1/2 cup orange juice
1 cup maple syrup
2 tsp cinnamon
1/2 tsp freshly ground nutmeg

directions::
Core & cut apples into quarters and add to pot. We peel 80-90% of ours, leaving only a few for color. Pour orange juice over the top, add about 1 1/2 cups of water to pot. Bring to a boil and then reduce to simmer, covered, for several hours until the apples are soft and mushy. During the simmering, push down the apples with a potato masher or stir well with spoon. Make sure nothing is burning on bottom...Allow to cool. Stir in syrup & spices. If you like chunky applesauce, leave as is. For smoother applesauce, pass in batches through food mill. Store in fridge or freeze!


ingredient tip::

Maple syrup is an excellent source of manganese and a good source of zinc, magnesium, and phosphorous. Zinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function. Maple products also contain trace amounts of malic and citric acids, and some amino acids!

stuffed baked apples.

We picked a lot of apples this year - there are so many things apples can be used in - soup, desserts, drinks, cereals, breads - the list goes on. We have to keep reminding ourselves to USE THEM though. Seems that since they are away in a dark cool place, we tend to forget. This weekend we remembered and made a delicious baked apple dessert - super easy, but great flavor.

I have made baked apples before, but thought it would be tasty to stuff them with something. It turned out GREAT. SOOOOO...here is our stuffed baked apple recipe.

Ingredients:
6 baking apples
1/2 cup quick cooking oats
1/2 Tsp. cinnamon
dash nutmeg
dash ginger
2-3 Tbsp. butter
1/2 Tsp. vanilla extract
1/4 cup maple syrup (or brown sugar)
3 Tbsp. good rum (optional)

Steps:
Peel the apples about 2/3 way down. Carve out the seeds of the apples, leaving a hole for stuffing. Don't core through the bottom!!!!

In a bowl, mix together 1/2 cup oats, 2-3 Tbsp softened (not melted) butter, 1/2 Tsp vanilla extract, 1/2 Tsp cinnamon, dash of nutmeg & ginger, and 1/4 cup (or less) maple syrup. Mix until thick and lumpy. If you use brown sugar it will be thicker - if you use maple syrup it will be more runny (you can add more oats if need be to get thick). Stuff mixture the holes in the apples. Sprinkle a little cinnamon on top.

Place apples in a pan, and bake at 325º for about 1.5 hours until soft. For extra steam, I placed a pan of water on the bottom rack during baking.

As an option, drizzle 3 Tbsp good rum over the top of the apples before baking - then after about 45 minutes baking take a spoon and scoop up liquids from the bottom of the pan and drizzle over the top and into stuffing. Gives a richer flavor.

Cool and then eat as is (don't forget to drizzle!) or with ice cream.