Apples!

4

A colleague reports that she has a bushel of apples at home and needs recipes! I’ll post two of my faveys here, but who else can help? Share your apple recipes in the comments section!

Apple Martini

Apple Martini

Recipe by George Delgado, former bartender at The Greatest Bar on Earth at Windows on the World.

Ingredients

  • 1 Granny Smith apple
  • 3/4 ounce vodka
  • 1/4 ounce Calvados
  • 1 ounce Berentzen's Apfel Schnapps
  • 1 ounce DeKuyper's Sour Apple Pucker

Instructions

  1. Cut apple into quarters and those quarters into thirds.
  2. Muddle two thirds of one quarter apple in the bottom of a cocktail shaker.
  3. Add other ingredients and fill with ice. Shake at least 20 times, to infuse apple flavor.
  4. Garnish with the leftover apple third.
http://food.lohudblogs.com/2007/09/17/apples/

Chestnut, Celery Root and Apple Soup

Chestnut, Celery Root and Apple Soup

Recipe by Daniel Boulud

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, peeled, trimmed and thinly sliced
  • 1 medium leek, white part only, thinly sliced, washed and dried
  • 2 McIntosh apples, peeled, cored and cut into 1/2 inch cubes
  • 10 ounces celery root, peeled and cut into 1/2 inch cubes
  • 1 bay leaf
  • 1 sprig thyme
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper
  • 3/4 pound dry-packed bottled or vacuum-sealed peeled chestnuts
  • 2 quarts unsalted chicken broth
  • 1/2 cup heavy cream

Instructions

  1. Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg and salt and pepper to taste and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to a boil. Lower the heat to a simmer and cook, skimming the surface regularly, for 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer for 5 to 10 minutes more, then remove from heat and discard the bay leaf and thyme.
  2. Puree the soup until smooth, using a blender, hand-held immersion blender or a food processor, and working in batches if necessary, then pass it through a fine-mesh strainer. You should have about 2 quarts of soup. If you have more, or if you think the soup is too thin -- it should have the consistency of a veloute or light cream soup --  simmer it over medium heat until slightly thickened. Taste and, if necessary, adjust the seasoning. The soup can be cooled completely and stored in a covered container in the refrigerator three to four days or frozen up to a month. Bring the soup to a boil before serving.
  3. Yield: 4 servings.
http://food.lohudblogs.com/2007/09/17/apples/

Pork Roast with Corn Bread-Apple Stuffing

Pork Roast with Corn Bread-Apple Stuffing

Adapted from Saveur magazine.

Ingredients

  • 4 ounces slab bacon, finely diced
  • 2 tablespoons butter
  • 1 small yellow onion, peeled and chopped
  • 1 rib celery, trimmed and chopped
  • 2 fuji or other crisp, juicy apple, peeled, cored and chopped
  • 1/4 cup shelled pecans, toasted and chopped
  • Leaves from 4 sprigs thyme, chopped
  • Leaves from 1 sprig sage, chopped
  • 2 cups crumbled corn bread
  • 1/4 teaspoon cayenne
  • 1/3 cup chicken stock
  • 1 four-pound pork loin rib roast, chine bones cracked, rib bones Frenched

Instructions

  1. First make yourself a batch of cornbread. If you plan ahead, even better -- let it sit out overnight on the counter. If not, you can prep the other ingredients while it bakes. When it’s ready you can make the stuffing.
  2. Preheat oven to 350. Fry bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer with a slotted spoon to a large bowl. Increase heat to medium high and add butter to bacon fat in skillet, then add onions and celery and saute until golden, 6 to 8 minutes. Add apples, pecans, thyme and sage and cook until apples soften, 3 to 5 minutes. Transfer to bowl with bacon. Add corn bread, cayenne, stock and salt and pepper and toss well.
  3. Place the pork on the cutting board with the ribs sticking straight up and the meat on the right. Use a long thin and very sharp knife, and cut along the right side of the ribs, (leaving a litle meat) until you get 3/4 of the way down the loin. Don’t detach the ribs! Then turn your knife to the right and “unroll” the loin into a wide slab. When you’re done, you should have a flat piece of pork with some ribs sticking up. Place the stuffing on the pork, then roll twoard the ribs. Tie it with kitchen twice, and if you feel more comfortable, close it with some toothpicks.
  4. Transfer to a roasting pan and roast until internal temperature reaches 135, about 50 to 60 minutes. Loosely cover with foil and set aside to rest for 15 minutes before carving.
http://food.lohudblogs.com/2007/09/17/apples/

Share.

About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

4 Comments

  1. I have a dutch oven recipe that I traded another recipe for.. what type of apples does she have?
    however, I am not sure i want to share with the world ;-p
    i am a reciprocal person by nature. certain things i dont divulge. also there’s a lot of love in it as well.

  2. Hi Steve C.,

    I have Cortland and Macs. The Macs are less sweet than usual…

    I am definitely going to make the soup — it sounds amazing. The pork sounds great too, though perhaps that whole bit with the ribs might be beyond my skills.

    I love Dutch oven recipes by the way — I have a Le Cruset and use it as often as possible.

  3. Have you guys seen Olwen Woodier’s “Apple Cookbook” (Storey Books)? It’s really good and has a lot of recipes from Hudson Valley orchards. Check it out on Amazon….

  4. Julie,

    I have a pork loin with mac apples recipe. For you I would share, but it would be off the record. If you want it email me. 🙂

    I got this recipe in jamestown, at the fort. I traded 2 recipes for it, with the woman cooking for the general.

    Be prepared for me to ask you for a recipe in return one day. ;-]

Leave A Reply