Apples Abound

See the Sept.-Oct. 2013 issue for our “Cooking Fresh” article by Becky Poss that’s all about Apples.

Here are two additional ways for you to enjoy locally grown apples this fall. The first recipe is by Becky Poss, the second was adapted by Becky from the Smitten Kitchen.

Sauteed Apples

When it’s apple season, search your favorite recipes for ways to add some of these sweet melt-in-your-mouth apples. While they create a lovely variation to some of your favorite meat entrees (think chile-crusted pork medallions smothered with apples) they are equally delicious served on top of pancakes or waffles, stuffed into crepes, or smothering a scoop of vanilla ice cream or frozen yogurt. Don’t forget the caramel sauce.

¼ cup butter

4 large tart apples – peeled, cored and sliced ¼ inch think

2 teaspoons cornstarch

½ cup cold water

½ cup brown sugar

1 teaspoon cinnamon

Melt butter over medium heat in a large non-stick skillet. Add apples and sauté, stirring regularly, until they are almost tender, about 6 minutes.

Dissolve cornstarch in water and add to skillet. Stir in brown sugar and cinnamon, and boil for 2 minutes, stirring regularly.

This can be kept in the refrigerator for up to a week, and reheated as needed.

For a savory twist, add 2 teaspoons chopped fresh rosemary or savory, and serve with pork tenderloin medallions.

If you are feeling bold, add a small seeded and thinly sliced jalapeno or poblano (very low heat) pepper with the fresh apples. Sauté until they create a mellow heat ideal for adding depth to a variety of recipes.

Easy As Pie Apple Cake

This simple recipe produces a moist and satisfying dessert or afternoon snack.

 Adapted from the Smitten Kitchen.

Serves 6-8

Preheat oven to 400 degrees F.

2 ½ cups apple – peels on, cored, cut into small cubes. Variety of apple determined by your preference. Sweet or tart, both are good.

2 ½ cups whole wheat pastry flour (regular flour works, too)

2 teaspoons cinnamon

1 tablespoon baking powder

½ cup brown sugar

½ teaspoon salt

2 eggs

1 cup buttermilk

¼ cup butter, melted and slightly cooled

4 tablespoons large grain sugar

Combine flour, baking powder, cinnamon, sugar and salt in a large bowl. In a second bowl, whisk eggs and buttermilk together, then add butter. Pour this mixture into the flour mixture and stir until combined, then fold in apples.

Pour batter into a parchment-lined 9×9 cake pan and sprinkle with large grain sugar. Bake for 20 minutes, or until cake is just barely set.

Add ins: chopped caramels, pecans or walnuts, raisins, or craisins, ½ cup chopped rhubarb (decrease apples to 2 cups)

Lovely with hot caramel sauce, chopped nuts, and whipped cream. Don’t forget about some cinnamon ice cream.

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