Apples, picked fresh off your own tree, bought at a local farmers market or in the produce aisle of a grocery store, are in season and ready to delight our taste buds.
Biting into a crisp, fresh apple is still my favourite way to indulge.
To uphold the reputation of the saying, an apple a day keeps the doctor away, apples are full of antioxidants and fibre, and using apples in our menus is a healthy and tasty way to enhance our plates and a way to use local offerings.
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Enjoy any of the Canadian varieties that are in season. I love baking with Granny Smith and Honey Crisp varieties. While eating fresh, I prefer any crab apples off the tree, as well Gala, Spartan, McIntosh and Red Delicious with a cheese slice as my go-to treats. But whatever needs using in the fruit drawer is what I will use with good results.
Here are some simple but elegant apple recipes.
Butternut Squash and Apple Soup
Autumn is soup season because we need some warming.
- 2 tbsp. olive oil 30 mL
- 2 medium yellow onions chopped (about 3 c. total)
- 2 large butternut squash, peeled and diced into chunks
- 4 medium apples
- 3-4 c. chicken stock divided 750 mL to 1 L
- 1 tsp. salt 5 mL
- 1/2 tsp. freshly grated nutmeg 2 mL
- 1/4 tsp. black pepper 1 mL
- 1/4 tsp. cayenne pepper 1 mL
Parmesan croutons:
- 6 slices of sourdough or whole grain bread cubes (1-inch cut) use a hearty, crusty loaf
- 3 tbsp. olive oil 45 mL
- 2 tbsp. minced fresh sage or dried (less flavor but good) 30 mL
- 1/2 tsp. salt 2 mL
- 3 tbsp. freshly grated parmesan cheese 45 mL
Preheat your oven to 375 F (190 C). In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.
While the onions cook, cut and peel the squash and apples. Add them to the pot, then add two cups (500 millilitres) of the stock. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are soft, about 20 to 30 minutes.
While the soup is cooking, make the croutons. Place the bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with parmesan cheese, toss to coat, then set aside until ready to serve.
Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add one cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with croutons.
Note: if desired you can use store-bought croutons or fresh bread cut into slices.
Makes eight regular-sized bowls. Source: www.wellplated.com.
Apple Chicken Quesadillas
Seasonal and satisfying as a light main course.
- 2 medium tart apples, sliced
- 1 c. diced cooked chicken breast 250 mL
- 1/2 c. shredded cheddar cheese 125 mL
- 1/2 c. shredded mozzarella cheese 125 mL
- 1/2 c. fresh or frozen corn, thawed 125 mL
- 1/2 c. chopped fresh tomatoes 125 mL
- 1/2 c. chopped onion 125 mL
- 1/4 tsp. salt 1 mL
- 6 flour tortillas (8 inches), warmed
- Optional toppings: shredded lettuce, salsa and sour cream
Heat the oven to 400 F (200 C).Toss together first eight ingredients. Place about 3/4 cup (175 mL) of the vegetable mixture on half of each tortilla. Fold tortillas to close; secure with toothpicks.
Place on a baking sheet coated with cooking spray. Bake until golden brown, 13 to 18 minutes, turning halfway through cooking. Discard toothpicks. Serve with toppings as desired.
Apple Crumb Dessert
The aroma of this dessert baking says, “come on in and relax”.
Filling:
- 8-10 medium peeled apples, cut into 1-inch chunks that are 1/4-1/2 inch thick (about 10 c.)
- 1/4 c. packed brown sugar 60 mL
- 1/4 c. flour 60 mL
- 1 tsp. pure vanilla extract 5 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/4 tsp. salt 1 mL
Topping:
- 1 c. flour 250 mL
- 1/2 c. packed brown sugar 125 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 c. butter, cold and cubed 125 mL
- vanilla ice cream for serving
Preheat oven to 350 F (180 C). Lightly grease a 9 x 13 inch (22 x 33 cm) baking pan or an equivalent sized baking dish.
Combine the filling ingredients in a large mixing bowl, then spread into the prepared baking pan.
Next, make the topping by mixing the flour, brown sugar and cinnamon in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture is crumbly. Sprinkle over the apple mixture.
Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven and allow to cool for at least five minutes before serving.
Serve warm, room temperature, or cold. More delicious when topped with a scoop of vanilla ice cream.
Store leftovers in the refrigerator for up to five days.
French Apple Cake
This dessert is decadent but easy to put together.
- 1 c. flour 250 mL
- 1 tsp. baking powder 5 mL
- 1/4 tsp. salt 1 mL
- 1/2 c. butter, at room temperature 125 mL
- 2/3 c. granulated sugar, plus more for sprinkling over cake 170 mL
- 2 large eggs
- 1 tsp. vanilla extract 5 mL
- 3 tbsp. dark rum 45 mL
- 2 apples, peeled, cored and cut into 1/2 inch cube (3 1/2-4 c./750 mL 1L chopped)
- confectioners’ sugar (optional), for decorating cake
Preheat the oven to 350 F (180 C) and set an oven rack in the middle position. Prepare a nine-inch spring form or regular cake pan with butter or cooking spray or line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl or mixing stand, cream the butter and granulated sugar until light and fluffy, about three minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
Beat in the vanilla and rum, batter may be a bit grainy. Then add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tbsp./15 mL of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right side up on a platter. Dust with confectioners’ sugar if desired (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Note: You can use milk or apple juice instead of the rum if desired. Source: www.onceuponachef.com.
Cinnamon Swirl Apple Bread
This apple bread reminds me of a treat from our local bakery when I was growing up.
- 1/2 c. brown sugar (packed) 125 mL
- 1 1/2 tsp. ground cinnamon 7 mL
- 2 large eggs
- 1/2 c. granulated sugar 125 mL
- 1/2 c. unsalted butter, melted and slightly cooled 125 mL
- 1/2 c. milk 125 mL
- 2 tsp. vanilla extract 10 mL
- 1 1/2 c. all-purpose flour, spooned into measuring cup and levelled off 375 mL
- 1/2 tsp. salt 2 mL
- 1 1/2 tsp. baking powder 7 mL
- 1 c. peeled, cored, and finely diced tart baking apples, from 1 apple 250 mL
Preheat the oven to 350 F(180 C) and set an oven rack in the middle position. Prepare an 8.5 x 4.5 inch loaf pan. For easy removal of the loaf, line the pan with a parchment paper sling and grease the paper.
In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about two minutes.
With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
Add the flour, salt and baking powder to the batter and mix on low speed until evenly combined.
Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
Spoon two-thirds of the batter into the prepared pan. Sprinkle about two-thirds of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction.
Bake for about 50 minutes until the bread is golden brown and a cake tester or toothpick inserted into the centre comes out clean.
Let the bread cool on a rack for about 30 minutes. Use the parchment sling to lift the bread out of the pan and onto the rack.
Let cool completely before slicing, a few hours or overnight. Store covered on the countertop for up to four days. Makes one loaf. Source: www.onceuponachef.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
