Category: Apples
Carrot Apple Muffins
I created these muffins for a nutritious and delicious after school snack for my son. They can be adapted to your taste and to what you have on hand. They are definitely cook-with-what-you-have muffins. The variations are really infinite. This recipe is only mildly sweet and the muffins are moist, chewy and a bit dense. They hold up well and are just fine a few days later if sealed tightly. They also freeze well.... Read more »
Grated Beet and Apple Salad
--adapted from Vegan Soul Kitchen by Bryant Terry
This is a gorgeous and refreshing salad--no surprise from the talented and wonderful Bryant Terry.
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Roasted Beet Salad with Apple, Sharp Cheddar and Toasted Nuts
Apple Pie
This is a pretty classic, simple apple pie. I think I might have originally adapted it from an old Joy of Cooking but can’t be sure. You don’t want to slice the apples too thinly or they’ll get mushy in the pie, but too big and you’ll end up with rubbery chunks. Cooking time also depends on the kind of apple. If in doubt, slice fairly thinly. Use your favorite pie dough or my method (adapated from Chez Pim) below. The technique is a bit unusual but once you do it a time or two it becomes second nature so don't be put off by the extra step.
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Cabbage Apple Slaw with Walnuts and Blue Cheese
[caption id="attachment_17403" align="aligncenter" width="600"] You can easily omit the blue cheese and it will be just as delicious.[/caption]
This is a classic combination of ingredients and a wonderful addition to the Thanksgiving table or any meal, really.
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About: Apples
Apples are the quintessential snack, and a mighty good one when it's from your CSA or the market. I'm sure we all have our favorite things to do with apples but here are a few ideas, including a few savory ones.
Early in the season here in the Willamette Valley you might encounter Transparents, the earliest variety and one that is very light and delicate and best eaten soon after it's picked as it tends to get mushy with time. They make a lovely, light apple sauce.
Then come the Gravensteins, the king of apples according to my father, that make the most delicious apple sauce. They keep their shape well when baked into a pie or crisp as well. They do spoil fairly quickly so use them as soon as you can.
Later in the season many other varieties ripen including my favorite apple the Spitzenberg, a wonderful storage apple that does not get mushy.
Apples keep best in a cool environment such as the refrigerator or a cool basement or root cellar.... Read more »
Brussels Sprout Salad with Apple and Cheddar
--adapted from River Cottage Veg by Hugh Fearnley-Whittingsall
This simple salad is fresh, sweet, tart and crunchy--a perfect combination. It would make a lovely salad for the Thanksgiving table.
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