A Bushel Full of Apple Ideas

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? The 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, 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 dishes, both sweet and savory, 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 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

Compose two sandwiches with first 4 ingredients. Spread top of each sandwich with butter.

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). 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. Serves 2.

HOMEMADE APPLE SAUCE

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

Place ingredients in a large pot and cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat to cool. Removing cinnamon stick and lemon peel, mash with potato masher. Serve warm or cold. Try applesauce with pork tenderloin, potato pancakes or latkes, or add to oatmeal and yogurts. For an instant apple cobbler treat, top vanilla ice cream with homemade applesauce, crunchy sugared nuts, and crumbled shortbread, biscotti, or amaretto cookies.

BAKED APPLES TWO WAYS

Sweet:
1 cup coarsely chopped walnuts or
pecans
1/2 cup dark brown sugar
1/4 cup finely chopped dried apricots
2 teaspoons cinnamon
4 large Granny Smith apples
2 teaspoons unsalted butter
8-inch square deep baking pan
Aluminum foil

Preheat oven to 350º. Peel apples, starting at the top, 1/4 of the way down sides. Core apples carefully, using an apple corer or small knife, to create a wide top opening (1 1/2 - 2 inches in diameter) while keeping bottom intact.

Toss together nuts, sugar, apricots and cinnamon. Gently pack mixture into apples, and place butter (1/2 teaspoon) on top of each apple. Place apples in pan. Pour water into pan about 1/4 inch deep. Cover tightly with aluminum foil. Bake 45 minutes. Serves 4.
Savory:
1/2 cup finely chopped cooked ham
or sausage
1/4 cup diced celery
4 large Granny Smith Apples
2 tablespoons minced dried cranberries

1/4 teaspoon sage
1/4 teaspoon thyme
½ cup shredded Jarlsberg cheese
2/3 - 3/4 cup fat free chicken broth
8-inch square deep baking pan
Aluminum foil

Melt butter in small saucepan over medium heat. Saute onion, ham, and celery until onion and celery are browned. While mixture is cooking, preheat oven to 350º. Peel apples, starting at the top, 1/4 of the way down sides. Core apples carefully, using an apple corer or small knife, to create a wide top opening (1 1/2- 2 inches in diameter) while keeping bottom intact.

Remove onion mixture from heat and place in small bowl. Add cranberries, sage, thyme and cheese, tossing mixture to combine well. Add chicken broth until mixture is moistened. Fill apples with mixture, dividing evenly, and set in pan. Pour water into pan, about ¼-inch deep. Cover tightly with aluminum foil and bake 45 minutes. Serves 4.