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!
Recipe by George Delgado, former bartender at The Greatest Bar on Earth at Windows on the World.
- 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
- Cut apple into quarters and those quarters into thirds.
- Muddle two thirds of one quarter apple in the bottom of a cocktail shaker.
- Add other ingredients and fill with ice. Shake at least 20 times, to infuse apple flavor.
- Garnish with the leftover apple third.
Recipe by Daniel Boulud
- 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
- 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.
- 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.
- Yield: 4 servings.
Adapted from Saveur magazine.
- 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
- 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.
- 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.
- 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.
- 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.