APPLES-SYMBOL OF FALL

With their bright colors, crisp texture and clean, slightly spicy flavor, apples are the perfect fall icon. Of Asian origin, they are one of the oldest fruits and certainly the most legendary. Globally grown, apples have more varieties than other fruits, over 7.500, 2,500 produced in the U.S. alone, some naturally developed by climate and soil, most cultivated. Only about 100 types are commercially traded, and just 4 or 5 regularly in local markets, depending on geography, but that’s still enough to have them available all year and make them familiar ingredients in most cuisines, serving in dishes for every phase of a meal.

All apples can be eaten raw, but some cook better than others and, depending on the cooking time, a specific variety may be preferred over another for a recipe. The list changes every few years because new or improved varieties are constantly being cultivated. Right now, Granny Smiths are the go-to for cooking and Red Delicious the standard recommendation for eating-out-of-hand. Current favorites for general use are Fuji and Honeycrisp.

Apples should be firm to the touch, but not rock hard, may have some specks on the skin, but no bruises and smell faintly like apple. They’re long-lasting if kept in a cool place, refrigeration is good. However, they absorb odors, so separate them from pungent items such as onions and garlic. Proximity to potatoes speeds ripening due to ethylene gas, so avoid that as well. Once cut, exposure to oxygen will brown them. The common preventative recommended is fresh lemon juice, which is fine for a salad but may affect taste if the slices are used as dippers for example. Another answer is to soak the slices in salted water for 15 min. then rinse and store chilled, rinsing again right before use.

Apples may be iconic to autumn, but they are a mainstay through the winter. They provide fresh fruit for our diets, energy boosting snacks, add bright flavor touches to entrees and create delicious desserts. Below are 14 recipes to show how versatile apples are and how they can fit into any part of a meal. If you want to explore more Sept 27, 2018 and Oct. 26, 2017 and Nov.2, 2017.

RECIPES
Canapes: Apples are natural partners with cheeses and smoked meats. A chunk of apple paired with a piece of nearly any cheese and/or a square of ham or corned beef, for example, on a toothpick makes a nice presentation. Slices are also great dippers for cheese mixes.
Apple Chips: Makes about 40-50
2 large cooking apples- cored and cut lengthwise in thin slices
½ cup sugar
Water to cover- about 1 cup
Dissolve sugar in water and soak apple slices 15 min. Drain and place in a single layer on a parchment lined baking sheet. Bake in a 200 deg. oven for 2 hours, turning once or until dry, golden and slightly curling. Cool and use at once or store in airtight containers. Serve with cheese dips, or topped with a cheese curl or small dab of cheese-Blue or Cheddar recommended. These can be re-hydrated by boiling in a bit of water or apple juice until soft to use as pie or strudel stuffing.

SOUP
Apple Soup: Serves 6
Recipe I
4 large apples-cored and chopped
1 large red onion- minced
3 Tbs. butter
1 quart chicken stock
¼ tsp. EACH nutmeg, salt, cinnamon
2 cups half-and-half or heavy cream
½ cup toasted chopped walnuts
Saute onions and apples in butter until tender. Add stock and seasonings and blend. Simmer partially covered 10 min. Off stove, fold in half-and-half or cream. Warm to incorporate. Serve chilled or warm garnished with nuts .
Recipe II— Curried version
Replace nutmeg and cinnamon with 1 ¼ tsp. curry powder, or to taste, and reduce cream to ¾ cup. Garnish with parsley or chopped chives in place of nuts.

SALADS and EXTRAS
Waldorf Salad: Serves 4
This salad is an oldie but goodie not often seen on menus now. Serve with muffins or rolls.
.4 apples—peeled cored and in bite-size dice
2 ribs celery diced
½ cup raisins
½ cup toasted walnuts
1/8 tsp. curry powder – optional
Mayonnaise
½ head of iceberg or equal amount Romaine slice thin
Mix first 5 ingredients in a bowl with just enough mayonnaise stir easily. Line 4 plates with lettuce and spoon salad equally into centers of each. Garnish with dried parsley or more nuts. Can also be stuffed into pitas.

Apple-Nut Salsa: Serves 2-From Steven Raichlen’s Indoor Grilling
1 large, crisp apple- sweet-tart such as Fuji—skin on-cored and in medium-small dice
2 Tbs. finely diced onion
1 jalapeno pepper in fine dice-or more to taste
3 Tbs. chopped, toasted pecans or walnuts
2 Tbs. lime juice
1 Tbs. finely chopped candied ginger*
3 Tbs. finely chopped cilantro
1 Tbs. brown sugar-optional
Toss the apple with the lime juice in a bowl to prevent browning. Then add the other ingredients, but don’t mix until ready to serve. Can be made several hours ahead and kept covered, refrigerated. Serve with ham, pork, sausage, good with barbeque.
*If you don’t have candied ginger, mix powdered with a little brown sugar to taste.

Apple Compote: Yield 3 cups—A multi-use recipe. It’s useful in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs . lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil; add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired.

ENTREES
Apple-Pork Casserole: Serves 6
6 medium cooking apples-peeled, cored and sliced
2 cups diced, cooked pork-dark meat chicken or turkey are acceptable
1/3 cup water
1/3 cup packed brown sugar
½ tsp. salt
1/3 cup fresh breadcrumbs
Cook apples in water, covered until soft. Place pork in the bottom of a casserole, add ½ the salt and ½ the apples. Repeat layer and top with breadcrumbs, bake in a 375 deg. oven for 30 min. until bubbling. Serve hot.

Gorgonzola-Apple Stuffing for Poultry: Serves 4– from Gourmet Cooking by Deborah Anderson
(4) 1 ½ lbs. Cornish hens or chickens or one 5-6lb. bird
1pkg. wild rice-about 2 cups cooked
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½ cup pine nuts
4oz. Gorgonzola cheese
1 cup diced onion – optional
Salt and pepper
Mix all ingredients while rice is still warm so cheese melts. Stuff birds and roast at 350 deg. 1 hour 15 min, until juices run clear, basting occasionally. Serve hot.

SIDES
Scalloped Apples with Cheese: Serves 6
4 apples-pared, cored and sliced
¾ cup fine breadcrumbs
2 cups shredded sharp cheese
2 Tbs. butter
milk
Salt to taste
½ tsp. melted butter
Line a greased baking dish with ¼ breadcrumbs, cover with about 1 apple sliced, ½ cup cheese and a sprinkle of salt . Repeat layering until ingredients are used. Pour over milk to cover and top with ½ cup breadcrumbs tossed with melted butter. Bake at 350 deg. until apples are soft, about 30 min.

Cabbage and Apple Bake: Serves 4
1 medium head cabbage-finely shredded
3 Tbs. butter
2 Granny Smith apples-peeled and sliced
½ medium onion- sliced
2 Tbs. caraway seeds
2 tsp. salt
Paprika
Melt the butter in a large skillet and toss in all the ingredients to coat. Cover and cook over low for 1 hour. Serve hot. OR toss ingredients in an oven-proof casserole, cover and bake on low (300 deg.) for about an hour.

DESSERTS

Easy Apple Strudel: Serves 6-8-FromRecipes 1-2-3 by Rozanne Gold
2 ½ cups compote
5 Tbs. unsalted butter-melted
7 sheets phyllo dough
lay sheets of phyllo on a flat surface and coat each lightly with butter using a pastry brush, restacking them as you do. Spoon apple compote parallel to one of the short sides of the phyllo leaving a 3 inch margin. Roll up tightly like a jelly roll. Place, seam side down on a baking sheet. Brush top with remaining butter and bake in a 375 deg. oven for 25min. Cool and serve in slices. Best within 3 hrs. of baking, do NOT refrigerate, not even leftovers.

Dutch Apple Cake: Serves 6-8
Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter . First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve on a plate or from pan. Optionally pass whipped cream.
Crust can be frozen, chilled or baked ahead according to pie directions.

A LUNCH SUGGESTION
Ham, Cheese and Apple Sandwich: Serves 1
4 slices bread-Jewish rye or pumpernickel suggested, or wheat buns
Deli sliced ham and cheese-choices optional
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer apples on bread between ham and cheese, to keep moisture from ruining bread