October is National Apple Month, with an abundance of varieties at their peak. Eaten out of hand, they offer vitamin C in the “meat” of the apple and fiber in the peel. Add apple slices to a sandwich for crunch
October is National Apple Month, with an abundance of varieties at their peak. Eaten out of hand, they offer vitamin C in the “meat” of the apple and fiber in the peel. Add apple slices to a sandwich for crunch and a satisfying sweet-savory mix. Chop apples into humdrum coleslaw for a lively, crisp freshness. And while an apple a day is said to keep the doctor away, these versatile recipes may tempt the doctor to make a house call, just to be invited to dinner.
Caramelized onion and apple tart
Let’s make it easy: Use purchased pizza dough to bake up this delicious appetizer, or serve as an entree with your favorite salad. Recipe from Better Homes &Gardens magazine. Makes 10 to 12 appetizer or six entree servings.
2 tablespoons butter
1 large red onion thinly sliced
1 pound purchased pizza dough
2 ounces thinly sliced cooked ham (optional)
1 red cooking apple, cored, quartered and thinly sliced
2/3 cup shredded Swiss or Gruyere cheese
Fresh snipped thyme
Place oven rack in lowest position. Preheat oven to 450 degrees. Coat a large baking sheet with nonstick spray; set aside. While oven is heating and dough is coming to room temperature, melt butter over medium-low heat in a large skillet. Add sliced onions. Cook, covered, about 12 minutes or until tender, stirring occasionally. Uncover; cook and stir for three to five minutes more. Remove from heat and set aside.
On a lightly floured surface, roll out dough into a 13-by-9-inch rectangle. Transfer to prepared baking sheet. Shape dough to build up edges; prick all over with a fork. Bake until puffed and lightly crisped, about 8 minutes. Remove dough from oven. Top with ham, then layer on onions, apple slices, and cheese. Return to oven and bake 10 minutes or until crust is crispy and cheese is melted. Sprinkle with fresh thyme and serve warm.
Grated apple fritters
Often served for breakfast, fritters also make a great side dish with pork or grilled sausages. These can be ready in 20 minutes. Makes 12 to 16 fritters.
1 large apple
2 large eggs
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Vegetable oil for frying
Peel, core and grate the apple into a medium bowl. Separate eggs; drop the whites into a large bowl, the yolks into a small bowl. Whisk yolks until light; stir into the grated apple. Add flour, baking powder, baking soda and spices; stir to combine. Beat the egg whites until stiff; fold into apple mixture. Heat oil at least 1/4 inch deep in a heavy skillet. Drop batter by heaping tablespoons into hot oil. Cook about one minute, turn, cook second side another minute. Fritters should be golden brown. Drain on paper towels. Serve immediately or keep warm in a low oven.
Walnut, apple
and celery salad
This no-cook, refreshing fall salad is great for a quick lunch or a first-course at dinner. Recipe from “The Healthy Kitchen: Recipes for a Better Body, Life and Spirit” by Andrew Weil and Rosie Daley. Makes six servings.
2 cups cored and cubed apples
Juice from 1 lemon (about 1/4 cup)
2 cups sliced celery
2 cups sliced hearts of palm, drained
1/2 cup chopped walnuts
1 head Boston leaf lettuce or red leaf lettuce
Dressing:
1/2 cup plain low-fat yogurt
1/4 cup apple cider vinegar
1 tablespoon grainy mustard
1 tablespoon chopped shallots
1 tablespoon prepared pesto, or 1 clove garlic and 1 tablespoon fresh basil leaves
Immediately after peeling and cubing the apples, toss them with lemon juice in a small bowl. Put celery, hearts of palm and walnuts in a big bowl; add apples and toss. Put all dressing ingredients in a blender; blend until smooth. Pour dressing over salad ingredients; toss well. Tear six leaves off the head of lettuce; wash and dry leaves. Lay a leaf on each of six salad plates; spoon equal amounts of salad on lettuce leaves and serve.
Baked apple wedges
Here’s an easy breakfast item or dessert from “What to Have for Dinner: Easy Menus for Every Night of the Week” by Martha Stewart Living. McIntosh apples are recommended because they become soft without falling apart. Makes four servings.
3 tablespoons dark brown sugar
1/2 cup rolled oats (not instant)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
1/4 cup sliced almonds, toasted
4 McIntosh apples
1 large egg beaten with 1 tablespoon milk
Preheat oven to 350 degrees. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in work bowl of a food processor; blend until smooth. Add half the almonds; process until finely chopped. Add remaining almonds; process until coarsely chopped. Transfer to a shallow bowl. Peel apples and cut into quarters. Cut out cores. Dip apples into egg, letting excess drip off. Coat apples with oatmeal-nut mixture; transfer to prepared baking sheet. Bake 20 to 25 minutes or until soft. Serve warm with whipped cream or ice cream, if desired, or with yogurt for breakfast.
Onion and apple marmalade
Serve this condiment warm, with roast pork, or with a pile of roasted vegetables. Marmalade can be made a few days in advance; just rewarm gently when ready to serve. Recipe from “Chez Panisse Fruit” by Alice Waters. Makes enough for six servings.
3 medium onions, peeled and sliced
1/2 cup verjus*
3/4 cup white wine or hard cider
Salt and pepper
3 apples
1 cup water
2 tablespoons honey
2 tablespoons unsalted butter
Put sliced onions into a heavy-bottomed pan; add verjus, wine, and a big pinch of salt. Bring to a boil, reduce heat and simmer until liquid has been absorbed, about 20 minutes. Meanwhile, peel, core and slice apples. Add them and the water to the onions; cook another 1/2 hour. Stir occasionally so marmalade does not stick and burn. When onions and apples are soft and melted together, marmalade is done. Stir in the honey and butter. Serve warm.
* Verjus is the sour juice of green, unripe grapes. It is often used in recipes as a less-acidic substitute for vinegar or lemon juice. Several brands are sold in gourmet shops or specialty markets. If you cannot find it, you can substitute vinegar (sparingly) although the flavor will change a bit.
