Enjoy Apple Season
Savor the Flavor of the Season: Apples! As the season’s harvest kicks off in August, it’s time to plan what to do with the coming bounty.
By Deborah Jeanne Sergeant
New York Stovetop Applesauce
Courtesy the New York Apple Association
Ingredients
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into ¾ inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Instructions
1. Combine apples, ¾ cup water and sugar in heavy medium saucepan. Bring to boil, stirring occasionally.
2. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes.
3. Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes. Remove from heat. Stir in lemon juice and cinnamon.
4. Cool 30 minutes
5. Using fork or potato masher, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold.
Roasted New York Apple and Squash Soup
Courtesy the New York Apple Association
Ingredients
2 Empire apples cored and quartered
1 large winter Squash (2 ½ pounds) cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic
2 tablespoons extra virgin olive oil
Salt and Dinosaur Cajun Rub to taste
4-5 cups of vegetable broth
Instructions
1. Preheat oven to 400˚F
2. In large roasting pan, toss squash, onions, garlic and apples with the oil to coat. Season well with salt and Cajun rub. Roast, stirring every 10 minutes until vegetables are fork tender and lightly browned, about 30 minutes. Put half the vegetables with 2 cups stock in a food processor and puree to smooth. Take the other half and combine with two more cups of broth. Return puree mixture to the pot. If the soup is too thick, add more broth. Serve with a dollop of pesto on top.
New York Apple Smoothie
Courtesy the New York Apple Association
Ingredients
1 cup applesauce
1 cup apple cider
1 cup vanilla non-fat yogurt
1 cup crushed ice
1 tablespoon maple syrup
1 pound fresh apple wedges, peel on
1 dash cinnamon
Instructions
1. Mix all ingredients in blender and serve immediately. Sprinkle cinnamon on top and put an apple wedge on the edge of the glass. Serving size: 8 ounces (1 cup)
Moroccan Spiced Beef with Apples
Courtesy of Taste of Home
Ingredients
1 ½ teaspoon salt
2 bay leaves
1½ teaspoons ground cinnamon
1 tablespoon fresh-ground black pepper
½ teaspoon ground allspice
2 pounds beef chuck, cut into 1-inch cubes
2-3 tablespoons canola oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (15 oz.) diced tomatoes
1 box (48 oz.) sodium-free beef broth
1 cup of prunes, pitted and coarsely chopped
2 tablespoons honey
2 large gala or Fuji apples, peeled and diced into ¾-inch pieces
Instructions
1. In a large mixing bowl, mix salt, cinnamon, black pepper, allspice and beef. Coat meat well.
2. In a medium pot, heat canola oil on high heat. Working in batches, searing beef until it is dark brown. Reserve seared beef on a plate.
3. Reduce heat to medium and add onion and garlic. (Add 1 tablespoon oil to reduce temperature, if needed.) Cook until softened, for about 4-5 minutes.
4. Add tomatoes, broth, prunes, honey, bay leaves and beef. Bring to a boil, then reduce heat to a simmer. Cook covered for 1-1 ½ hours.
5. When beef is almost tender, add apples and cook for 30-40 more minutes. Serve with whole wheat rice or couscous.