APPLE HARVEST RECIPES
Harvest Apple Drink Applejack Apples
Creamy Caramel Dip with Apples Frisée and Apple Salad
Bavarian Bratwurst and Apples Pork and Apple Farmhouse Pie
Apple and Potato Gratin Hollander Äppel-fläsk
Yams and Apples Casserole Spiced Apples Shenandoah
Apple-Cranberry Sauce Upside-Down Apple Gingerbread
Apple Pan Dowdy Caramel Apple Cake

HARVEST APPLE DRINK
Serve this to all those applebutter-makers out there stirring the vats....to kids after school....or to anyone any time...it's great!
Yields about 1-1/2 quarts
Prep.Time: 20 minutes
1 can Apple Juice (46 oz.)
1/2 cup packed Brown Sugar
2 Cinnamon Sticks
6 Whole Cloves
In a medium saucepan, bring all ingredients to a boil. Lower heat; simmer uncovered 15 minutes. Strain; serve warm.
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APPLEJACK APPLES
Serve with little toasted rounds as an appetizer or warm over ice cream for dessert.
Serves: 4-6
Prep.Time: 25 minutes
5 medium Apples, such as Golden Delicious
2 tablespoons lemon juice
3 tablespoons Applejack, Calvados, or regular brandy
3 tablespoons Brown Sugar
2 cups Apple Cider
dash Cinnamon
dash Nutmeg
2 tablespoons Butter
Preheat oven to 400 degrees. Peel, core and slice apples; place in 13x9x2 glass baking dish. Sprinkle with lemon juice; toss to coat. Pour Applejack over apples; sprinkle with brown sugar. Pour apple cider around apples; sprinkle with cinnamon and nutmeg. Dot with butter. Bake 20-30 minutes or until apples are tender.
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CREAMY CARAMEL DIP WITH APPLES
I found this in Taste of Home Magazine...discovered it's a perfect snack with those freshly picked crisp Fall apples!
Makes about 2-1/2 cups
Prep.Time: 20 minutes
1 package Cream Cheese (8-oz.) -- softened
3/4 cup Brown Sugar -- packed
1 cup Sour Cream
2 teaspoons Vanilla
2 teaspoons Lemon Juice
1 cup Cold Milk
1 package Instant Vanilla Pudding Mix (4-0z.)
Chilled McIntosh or Delicious apples, cut in wedges
Beat cream cheese and brown sugar in mixing bowl with wire whisk until smooth. Add remaining ingredients except apples; whisk or beat after each addition. Cover and chill at least 1 hour before serving.
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FRISÉE AND APPLE SALAD
This was inspired by a recipe done by David Rosengarten on Food TV. The apples provide just the right crunch and tartness to offset the greens and bacon.
Serves: 4
Prep.Time: 30 minutes
1 pound frisée lettuce -- torn into pieces
1 pound lean slab bacon (or more) -- cut in 1" pieces
1/4 cup peanut oil
1/3 cup minced shallots, or sweet onion (Vidalia)
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 tart fresh apple, cored, peeled and cut in 1/2" dice
Croutons
Kosher salt and fresh ground pepper to taste
Minced fresh herbs (chives, tarragon, chervil, etc.)
Arrange freshly washed and dried frisée in a salad bowl.
In a saucepan of boiling water, blanch bacon for 3 minutes; drain and pat dry. In a skillet over medium heat, heat oil until hot. Add shallots or onion and cook 1 minute, stirring. Add white wine and vinegar; cook and reduce 1 minute. Pour warm dressing over frisée. Add diced apple, top with croutons, and top with bacon. Season with salt and pepper to taste. Toss to combine. Divide among 4 serving plates, garnish with fresh herbs.
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BAVARIAN BRATWURST AND APPLES
This dish is terrific using either "ballpark" brats or fresh brats. Great with smashed potatoes or German potato salad.
Serves: 3
Prep.Time: 40 minutes
2 tablespoons Butter
2 pounds fresh Bratwurst (6 links)
1 medium Onion -- sliced
2 Apples, unpeeled -- cut in 1/2" wedges
1 teaspoon Brown Sugar, heaping
1 tablespoon Flour
1/2 cup Beef Broth
1/2 cup Unsweetened Apple Juice
1/2 teaspoon Salt
1/4 teaspoon coarse-ground black pepper
1/8 teaspoon ground Cloves
In a large skillet, brown bratwurst in butter on all sides; remove and set aside. Add onions to skillet; cook 5 minutes, stirring occasionally. Add apples and brown sugar; cook 5 minutes. Remove apple slices and set aside. Add flour to skillet; cook and stir 2-3 minutes or until smooth. Add remaining ingredients; mix well. Return sausages and apples to pan; bring to boil. Lower heat; cover and simmer 30 minutes.
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PORK AND APPLE FARMHOUSE PIE
Lots of country folk should love this one...it's one of many traditional farm dishes and great for chilly Fall weather. I found this in Country Woman Magazine years ago.
Serves: 10
Prep.Time: 1 hour
1 pound Bacon -- cut in 2" pieces
3 medium Onions -- chopped
3 pounds boneless Pork center rib -- cubed
3/4 cup Flour
3 Tart Cooking Apples -- peeled and chopped
1 teaspoon Sage
1/2 teaspoon Nutmeg
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Apple Cider
1/2 cup Warm Water
4 medium Potatoes -- peeled and cubed
1/2 cup Milk
5 tablespoons Butter, divided
Chopped fresh Parsley, optional
Preheat oven to 325 degrees. Cook bacon in 12" cast-iron skillet until crisp; remove, drain and set aside. In drippings, saute onions until tender; remove and set aside with bacon. Dust pork lightly with flour; brown in drippings, adding oil if needed. Drain excess fat. To pork add reserved bacon and onions, apples, sage, nutmet, salt and pepper. Stir in cider and water; cover and bake 2 hours or until pork is tender.
In a saucepan, cook potaotes in boiling salted water until tender; drain and mash with milk and 3 tablespoons of the butter. Remove skillet from oven; spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6" from heat 5 minutes or until topping is browned. Sprinkle with parsley if desired.
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APPLE AND POTATO GRATIN HOLLANDER
Recipe by good friends from Holland, Joëp and Marian Verwey. What a luscious dish! I don't know how they do it----use all that fattening stuff, yet stay in shape! Joëp and Marian are excellent cooks, and teaching their daughters, Jorinde and Lisanne, too. I would serve this dish with roast pork or baked ham; but it's great served with anything you would choose---like vegetables only. (Just kiss your diet good-bye!!)
Serves: 4
Prep.Time: 30 minutes + 1-1/2 hours baking
2 cups Heavy Cream
1 teaspoon Salt
1/4 teaspoon coarse-ground Pepper
1/8 teaspoon Nutmeg
1/4 pound Gouda Cheese -- shredded
1 Granny Smith Apple -- peeled and shredded
3 pounds Baking Potatoes, peeled -- cut in 1/8" slices
Preheat oven to 350 degrees. In a large bowl, combine cream, salt, pepper and nutmeg; mix well. Add cheese and apple; mix well. Stir in potatoes; spoon into buttered 13x9x2 baking dish. Cover with lid or foil; bake 45 minutes. Remove cover; bake 35 minutes or until top is golden.
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ÄPPEL-FLÄSK
I found this Swedish dish many years ago in my Time-Life Series book, "Cooking of Scandinavia". Although it's great for luncheon or a Saturday night supper, it's perfect with poached eggs on toast for breakfast or brunch.
Serves: 4
Prep.Time: 30 minutes
2 tablespoons Butter
1/2 pound sliced Canadian Bacon
1 large Tart Apple, cored -- cut into rings
1 large Onion -- sliced
fresh-ground Pepper to taste In a large skillet, brown bacon in butter over medium-low heat; remove to plate. Add onion slices to same pan; cook and stir 7 minutes. Stir in apple rings; cover and simmer 8 minutes, shaking pan gently. Return bacon to pan; cover and simmer 5 minutes. Serve on platter or individual serving plates, sprinkled with fresh-ground black pepper.
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YAMS AND APPLES CASSEROLE
What a perfect pair! This is simple to prepare, and you can do other goodies while it bakes!
Serves: 6
Prep.Time: 25 minutes + 1 hours baking
4 Sweet Potatoes, boiled in skins until barely tender
2 cups sliced Cooking Apples
3/4 cup Brown Sugar
1/2 teaspoon Cinnamon
4 tablespoons Butter
1/2 cup Apple Cider
Preheat oven to 350 degrees. Peel potatoes; slice 1/2-inch thick and set aside. In a medium saucepan, cook apples in about 1 cup water about 15 minutes; drain. In a greased 13x9x2 baking dish, layer potato and apple slices; top each layer with brown sugar, cinnamon and dots of butter. Pour apple cider over all; bake 1 hour.
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SPICED APPLES SHENANDOAH
I invented this as soon as we moved to the beautiful Shenandoah Valley and partook of some of the wonderful home-grown apple crops that abound around here in October! Our favorite local orchard is Paugh's, down Route 42 South that produces delightful apples, apple cider, and apple butter (I procured the applejack elsewhere!). Serve with any pork or ham dish.
Serves: 6-8
Prep.Time: 45 minutes
2 cups Apple Cider
Juice of 1 Lemon
3 tablespoons Applejack, or Apple Cider
6 large Apples (Stayman, Empire, Rome or combination)
1 cup packed Brown Sugar
1/2 cup granulated sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
Pinch of ground ginger Pinch of kosher salt
Place cider, lemon juice and applejack into a large saucepan. Peel, core and thinly slice the apples; add to saucepan.. Add remaining ingredients; mix well. Bring slowly almost to a boil; lower heat and simmer 30-40 minutes, stirring occasionally, or until apples are tender but not mushy. Let cool about 30 minutes. Serve warm, room temperature, or chilled. Makes about 2 quarts.
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APPLE-CRANBERRY SAUCE
This was inspired by a recipe Sallie McQuay of Sayre, Pennsylvania, sent to Taste of Home Magazine. She pressed her berries through a sieve----I chose to cook it alal together, and use a blender! I like mine better. Serve with Holiday Dinner,or roast pork or baked ham.
Serves: 8
Prep.Time: 10 minutes + 30 minutes simmering
4 cups Fresh Cranberries
8 cups sliced peeled Cooking Apples
1/2 cup Water
2 cups Sugar
Combine all ingredients in a large heavy saucepan; toss berries and apples to coat well. Simmer covered 30-35 minutes or until berries and apples are tender. Remove from heat; let cool about 1 hour. Process in a blender or food processor about 20-25 seconds or until mixture is almost but not quite smooth, and retains the texture of the berries. Serve at room temperature or chilled.
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UPSIDE-DOWN APPLE GINGERBREAD
I feature this recipe a lot...mainly because it's one of my personal favorites.
Serves: 9
Prep.Time: 20 minutes + 45 minutes baking
1/4 cup Butter -- melted
2 large Apples, peeled and cored -- sliced
1/3 cup packed brown sugar
GINGERBREAD:
1/2 cup Butter -- melted
1/2 cup Molasses
1/2 cup Sugar
1/3 cup packed brown sugar
1 Egg
2 cups All-purpose flour
1 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1/2 teaspoon ground Cloves
1/2 teaspoon Salt
1/4 teaspoon ground Nutmeg
3/4 cup Hot Brewed Tea
Pour butter into a 9"-square baking pan; arrange apple slices over butter. Sprinkle with brown sugar; set aside.
FOR THE GINGERBREAD: Preheat oven to 350 degrees; prepare hot tea and set aside to cool. In a large bowl, combine butter, molasses, both sugars and egg; mix well. In another bowl, combine all dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake 45-50 minutes, or until the cake tests done. Cool 3-5 minutes in the pan. Loosen sides and invert onto a serving plate. Serve warm with whipped cream or butter sauce.
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APPLE PAN DOWDY
How old-fashioned can you get? This isd just totally terrific! Serve with a vanilla or orange sauce.
Serves: 8
Prep.Time: 35 minutes + 30 minutes baking
3 cups tart apples -- sliced
1/2 cup molasses
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup milk
1/2 cup margarine -- melted
1. Preheat oven to 350 degrees. Grease a 1-1/2 quart casserole baking dish.
2. Prepare apples, using only tart ones such as Granny Smith. Place the apples in baking dish. Drizzle the molasses over the apples and then sprinkle the spices over that.
3. Bake until apples are soft. Time varies depending on what kind of apples you use. Pierce with a sharp knife to test when soft, then pour the topping over apples and bake for 25 minutes longer or until top is brown and crusty. (Set oven at 375 degrees to bake topping.)
TOPPING: Sift together the flour, baking powder, salt and sugar. Mix together the egg which has been well beaten, milk and melted margarine. Stir gently into the flour mixture. Pour over cooked apples and bake until crusty and browned.
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CARAMEL APPLE CAKE
Oh, this one is sinfully delicious!! One cake you just have to try...your family will think you're a magician!
Serves: 14
Prep.Time: 20 minutes + 1-1/2 hours baking
Recipe By: Marilyn Paradis of Woodburn, Oregon (Taste of Home Magazine)
1 1/2 cups Vegetable oil
1 1/2 cups Sugar
1/2 cup packed Brown sugar
3 Eggs
3 cups All-purpose flour
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 1/2 cups diced peeled Apples
1 cup chopped Walnuts (optional)
2 teaspoons Vanilla Extract
CARAMEL ICING:
1/2 cup packed Brown sugar
1/3 cup Light Cream
1/4 cup Butter
dash Salt
1 cup Confectioner's Sugar
Chopped Walnuts (optional)
Preheat oven to 325 degrees; grease and flour a 10" tube or bundt pan. In a mixing bowl, combine oil and both sugars; add eggs, one at a time, beating well after each addition. In another bowl, combine flour, cinnamon, nutmeg, baking soda and salt; add to batter and mix well. Fold in apples, and walnuts if used; pour into prepared pan. Bake 1-1/2 hours or until cake tests done. Cool in the pan about 10 minutes; remove to a wire rack to cool completely.
Meanwhile, in the top of a double-boiler over simmering water, heat brown sugar, cream, butter and salt, stirring until sugar is dissolved. Cool to room temperature; beat in confectioner's sugar until smooth. Drizzle over cake; sprinkle with nuts if desired.
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