apples – Page 7

Homemade Caramelized Applesauce

July 30, 2014

One more idea for apples is this lovely recipe for applesauce.I found this recipe through the website for NPR’s Splendid Table. Here are their testing notes: A heavy-bottomed saucepan and long, slow cooking are necessary here to prevent scorching of the caramelization that is the essence of this delicious sauce. Keep a close eye on the mixture while it is cooking on high heat; again, to make sure it isn’t scorching. Go by the progress of the caramelization rather than a specific number of minutes. We also made a double batch; it works, but the caramelization takes longer because of the increased volume. Either way, we think it’s worth the time because the sauce is so very good. From the “Clinton St. Baking Company Cookbook” by DeDe Lahman and Neil Kleinberg (Little, Brown and Company). Granny Smiths are fine here, but you could really use whatever’s in the box. The cookbook says “peeled”, but I wouldn’t do it – if I didn’t want the bits of peel, I’d just use my immersion blender to make a smooth puree when everything is cooked. Up to you.

Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda

July 30, 2014

I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.

Kohlrabi and Apple Salad with Creamy Mustard Dressing

July 30, 2014

This recipe sounds delicious. Cut your prep time by grating the kohlrabi and apple.

LeRoy’s Kohlrabi and Apple Slaw

July 30, 2014

The last recipe for today is from Julia LeRoy who just closed her restaurant, LeRoy’s Fried Chicken. I’m taking liberties with her recipe which was originally for turnips. It’s similar to a recipe Suzanne posted 2 weeks ago for kohlrabi slaw. I made this slaw, adding a little homemade horseradish mustard. Yum! I may never eat kohlrabi any other way. Of course if you have any turnips lurking in the refrigerator, add them to the kohlrabi here.

Cherokee Campfire-Baked Apples

July 30, 2014

One more dessert idea – this one is from “Spirit of the Harvest: North American Native Cooking” by Beverly Cox and Martin Jacobs (Stewart, Tabori & Chang, $40).

Feel free to bake these in the oven rather than in the coals of a campfire.

Spiked Apple Galette

July 30, 2014

Thinking about Thanksgiving desserts? Here’s gorgeous recipe from chow.com. It’s a bit of work, but so worth it. Make the dough up to 2 days ahead of time, but bake the galette so it will be warm when you serve it. If you don’t have sanding sugar for the sparkly finish, just use granulated sugar instead.

Slow Cooker Apple Butter

July 30, 2014

When the apples start to pile up and you’re thinking about making apple sauce, someone will mention this recipe for apple butter made in a slow cooker. It really works. This version is from “The New Southern Garden Cookbook” by Sheri Castle (The University of North Carolina Press, $35). The bonus is that your house will smell delicious while this is cooking. Sheri notes that you can substitute 2 pounds of sweet potatoes for part of the apples and make apple-sweet potato butter. Interesting.

Do you have one of those $20 apple peelers that sticks the apple on a pronged skewer and slowly rotates it through a peeler and slicer? I thought they were a gimmick until I tried one. Fabulous! Apples, peeled (or not), cored and sliced in 10 seconds. Really.

Apple-Cranberry Turnovers

July 30, 2014

Leftover cranberry sauce or relish from Thanksgiving? Perfect here. Or use dried cranberries instead. These turnovers are buttery and flaky and go together in a flash. If you buy a box of phyllo especially for this recipe, wrap the remaining phyllo well and refrigerate it for up to a week, or return it to the freezer.

Sweet Potato Soup with Ginger, Leek and Apple

July 30, 2014

For one idea I’ve gone to my favorite source, the New York Times. Just today Martha Rose Shulman presented this recipe for Sweet Potato Soup With Ginger, Leek and Apple. Because I’m not a fan of leeks (too expensive to just have lying around waiting for a recipe), I’ll substitute an onion. Stronger/different flavor, I know … but that’s ok with me. Everything else is something I have on hand. My preferred kind of recipe.

Apple Chutney

July 25, 2014

In a large saucepan, heat olive oil over medium heat; add onion. Saute over heat until translucent and beginning to brown, about 6 minutes. Add apples; sauté 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper. Cool and store in the refrigerator. It should keep for about a month.

Tag: apples