Hooray! It’s officially apple season.
So whether your favorite is the classic Red Delicious, the tart Granny Smith, the sweet Gala or a less common variety, our food team has plenty of fabulous apple recipes to help you cook.
There are Easy Apple Pie Pockets from Associated Press and a blast-from-the-past Apple Martini that’s been in my quiver for more than a decade. Or try more savory dishes: a Venison Chili or stuffed pork roast, delicious on a crisp fall evening. On the side, how about an apple-couscous salad from Seasonal Chef blogger Maria Reina? Want more? Like a homey apple cake from our Suburban Sweets blogger Josephine D’Ippolito? All are below, or click this link to find even more: apple recipes on the Small Bites blog.
Plenty of ways to eat up those apples. And just in case you had forgotten the best way, we’ll remind you of that, too: Out of hand.
Josephine D’Ippolito contributed.
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.
The Associated Press.
- 4 large apples, peeled, cored and chopped into 1/2-inch pieces
- 1/2 cup sugar
- 1/4 cup water
- Zest and juice of 1 Meyer lemon
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of kosher salt
- In a heavy saucepan over medium heat, combine the apples, sugar, water, lemon zest and juice, cinnamon, nutmeg and salt. Cook, stirring often, until the apples are very soft and some have broken down completely, 15 to 20 minutes. Serve the applesauce warm or chilled. The applesauce will keep, tightly covered in the refrigerator, for 1 week.
Nutrition information per serving: 110 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 31 g carbohydrate; 2 g fiber; 27 g sugar; 0 g protein; 40 mg sodium.
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.
- CAKE INGREDIENTS:
- 2 eggs
- 1 cup vegetable oil
- 1/4 cup freshly squeezed orange juice
- 1 ½ cups white sugar
- 2 cups all purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoon baking soda
- 4 Granny Smith apples, peeled, cored and finely chopped
- GLAZE INGREDIENTS (OPTIONAL):
- ½ stick unsalted butter
- 1 teaspoon heavy cream
- 3 tablespoons light brown sugar
- Preheat oven to 325 degrees.
- Butter and flour a bundt cake pan.
- Beat eggs with an electric mixer until frothy, about 3 to 4 minutes. Add oil and orange juice and mix thoroughly.
- Add dry ingredients and mix at low speed until well combined.
- Add apples and mix at low speed.
- Pour batter into prepared cake pan. Bake at 325 degrees for 55 minutes. Cool in pan for 5-10 minutes, then carefully invert onto plate.
- You may sprinkle with powdered sugar and serve, or drizzle a caramel glaze over the cake.
- To make glaze: Heat the glaze ingredients in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar; boil for 2 minutes, stirring occasionally. Remove from heat and allow the caramel to cool for 5 minutes. Drizzle over the cake and serve.
This dish is a perfect way to use up your leftover rotisserie chicken. However, any protein will work, or simply serve it on its own.
- 1 tablespoon butter
- ¾ - 1 cup leek, pale green and white parts cut in ½ “slice
- Kosher salt
- Ground black pepper
- 1 ¼ cup chicken stock
- 1 cup Israeli couscous
- 2 cups Gala apple, peeled and cut in ½” dice
- 2 tablespoons thyme, finely chopped, and divided
- 2 cups leftover rotisserie chicken
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- In a medium sauté pan, over low heat, melt the butter and add the leeks with ¼ teaspoon each of salt and pepper. Sauté the leeks for 2-3 minutes or until soft.
- Raise the heat and add the chicken stock along with ¼ teaspoon of salt. When the stock comes to a boil, add the couscous, lower the heat and cover. Set the timer for 5 minutes.
- Mix in the apples, chicken and 1 tablespoon of thyme. Lower the heat and replace the lid. Set the timer for 3 minutes.
- In a small glass jar add the lemon juice, olive oil, honey, a pinch of salt and pepper. Shake vigorously until blended. Taste and adjust seasoning.
- Place the couscous and chicken mix in a bowl and drizzle the dressing over it. Sprinkle on the remaining thyme and toss well. Taste for seasoning and serve.
This venison chili recipe comes from Waldy Malouf’s “The Hudson River Valley Cookbook,” but the version I used was adapted from Waldy in “D’Artagnan’s Glorious Game Cookbook.” I liked the D’Artagnan one better because it used a little less of the ingredients and I didn’t need a huge batch. The cookbook also suggests putting a slice of cheddar on a sourdough baguette and melting it under the broiler, then topping with chili as an hors d’oeuvre.
Yield: 4 servings.
- 2 tablespoons olive oil
- 1 1/4 pounds venison stew meat, trimmed, roughly ground or cut into small dice
- 2 medium yellow onions
- 3 Granny Smith (or other tart) apples
- 2 tablespoons ground cumin
- 2 teaspoons chili powder
- 2 tablespoons chopped garlic
- 2 jalapenos, seeded and finely chopped
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups chopped canned tomatoes in juice
- 1/4 cup tomato paste
- 1 cup or more chicken broth
- 1/2 cup red wine
- Grated cheddar cheese
- Chopped scallions
- Heat oil over medium-high heat in a stockpot large enough to hold all the ingredients. Add onions, sweat a few minutes, then add venison. Brown about 5 minutes.
- While the meat is browning, peel, core and cut apples into 1/2-inch dice. Add the apples, cumin, chili powder, garlic, jalapenos, salt and pepper to the pot. Cook for about 5 minutes longer.
- Stir in tomatoes, tomato paste, chicken stock and red wine. Bring to a boil. Simmer, partially covered, for 2 hours, stirring occasionally, adding more broth if the mixture becomes dry. Taste to adjust seasonings and serve, garnishing with cheddar cheese and scallions.
From the Associated Press. Start to finish: 40 minutes (15 minutes active). Servings: 8.
- 1 (14.1-ounce) package rolled pie crusts (contains 2 crusts)
- 2 medium apples, peeled, cored and sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 egg white
- 1 teaspoon water
- Sugar, for sprinkling
- Heat the oven to 400 F. Line a baking sheet with kitchen parchment.
- Cut each pie crust into quarters. In a medium bowl, toss together the apple slices, brown sugar and cinnamon. Divide the apple mixture between the eight pieces of dough, heaping them in the center.
- In a small bowl, beat the egg white with the water until frothy. Brush the edges of the dough with the egg white, then gather the edges up over the apple filling and pinch to seal together to form little bundles. Brush the outside of the bundles with more egg white, then sprinkle with sugar. Arrange the pie pockets on the prepared baking sheet and bake for 20 to 25 minutes. Cool slightly before serving.
Nutrition information per serving: 260 calories; 120 calories from fat (46 percent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 10 mg cholesterol; 34 g carbohydrate; 1 g fiber; 10 g sugar; 2 g protein; 190 mg sodium.
- 1/2 cup (1 stick) unsalted butter
- 2 medium yellow onions, chopped
- 4 stalks celery, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bunch scallions, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh tarragon
- 1 cup cooked wild rice
- 3 medium apples, peeled and diced
- 1 cup golden raisins
- 1 loaf multigrain bread, cubed and toasted
- 2 1 / 2cups low-sodium turkey or chicken broth or stock
- Heat the oven to 400 F. Coat a large casserole or 9-by-13-inch baking pan with cooking spray.
- In a large skillet over medium-high, melt the butter. Add the onions and celery and cook until tender, 7 to 8 minutes. Remove the pan from the heat and stir in the salt, pepper, scallions, parsley, sage and tarragon.
- In a large bowl, combine the onion mixture with the cooked rice, apples, raisins and bread cubes. Stir in the broth. Spoon into the prepared pan and cook, uncovered, for 30 minutes.
- The Associated Press
Nutrition information per serving: 330 calories; 120 calories from fat (36 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 48 g carbohydrate; 7 g fiber; 22 g sugar; 8 g protein; 440 mg sodium.
- Easy Apple-Pear Crisp
- From Nancy Baggett and The Washington Post
- 8 to 10 servings
- Nonstick spray oil or butter for the baking dish
- 3/4 cup (12 tablespoons) unsalted butter, melted and cooled
- 1 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 3/4 cup old-fashioned rolled oats
- 3/4 cup coarsely chopped walnuts (optional — I used pecans instead)
- Scant 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
- 2 teaspoons peeled and finely minced ginger root
- 4 1/2 cups peeled, cored and sliced (1/4 inch) Granny Smith, Stayman, Greening, Newton Pippin, York, or other tart, flavorful apples (4 or 5 medium apples)
- 3 1/2 cups peeled, cored and sliced (1/4 inch) barely ripe Bartlett, Anjou or Bosc pears (about 3 medium pears)
- Adjust the oven rack to the middle position and preheat the oven to 375 degrees. Coat a 9-by-13-inch or similarly sized baking dish with nonstick spray oil or butter.
- Melt and cool the butter. In a large bowl, combine the flour, sugar, oats, nuts (if using), salt and cinnamon. Add the butter and stir until it is evenly incorporated and the mixture forms clumps. Set aside.
- In a large nonreactive bowl, add the lemon juice and zest, and ginger. Add the apples and pears and toss. Add 1 cup of the crumb mixture and toss to combine. Spread the mixture evenly in the baking dish.
- Sprinkle the remaining crumb mixture evenly over the top, using your fingertips to break up any large clumps.
- Bake for 35 to 45 minutes, until the top is well browned and the fruit is bubbly. Transfer the dish to a wire rack and set aside to cool until barely warm. Spoon the crisp into bowls or onto dessert plates, then top with scoops of vanilla ice cream or garnish with dollops of whipped cream. (May cover and refrigerate for several days. Cover with foil and reheat slowly in a low oven just until warmed; do not serve chilled.)
Adapted from David Tanis’ “A Platter of Figs” David Tanis writes that he got this recipe from his friend Ernestine, who was raised in rural Idaho. She called the dough “Mormon pie dough,” and used it for fruit pies and for a memorable sauerkraut and pork sausage pie. The original recipe began “First stir up an egg…,” and it calls for using all lard. For desserts, David (and I) prefer butter. For a savory pie, he uses lard. (It would depend for me what’s in the filling.) His original recipe calls for mixing the butter in by hand. I prefer to use the food processor.Makes 8 to 10 servings.
- 2 cups all-purpose flour, plus extra for sprinkling
- 2 sticks (1/2 pound) cold butter, in thin slices
- 1/2 teaspoon salt
- 1 egg, beaten, plus enough ice water to make 1/2 cup
- 6 to 8 medium crisp apples, about 3 pounds
- 1 cup sugar for the glaze, plus extra for sprinkling on the apples
- 1 cup water
- Slice the butter into very thin slivers. Put it back in the refrigerator.
- Put the flour and salt in the bowl of a processor. Pulse once to mix. Add the butter and pulse 5 or 6 times to bring the dough slightly together, until it looks mealy and there are large flecks of butter still remaining. Pour the egg-water mixture into the bowl and pulse a few more times.
- Dump the dough out onto a floured surface. It will be crumbly but wet. Quickly — as if the dough is too hot — knead it a few times to bring it together. It will be soft and sticky.
- Sprinkle the dough with a little flour and pat into a rectangle about 1 inch thick. Wrap and refrigerate for at least an hour, or overnight.
- Divide the pastry in half (there will be enough for two tarts, you can freeze one for later). Roll out the pastry into a rectangle, an inch or two wider and longer than your baking sheet. (Mine was 13 by 9 1/2).
- By rolling the first quarter of the dough onto a rolling pin, carefully lift the dough from the surface and transfer it to the baking sheet. Let it relax, then trim the edges to fit the pan with a little going up slightly on the sides. Cover with plastic wrap and refrigerate.
- Peel the apples and cut into quarters. (It’s OK if they turn brown.)
- Remove the cores and use to make a glaze as follows: Combine the 1 cup sugar and 1 cup water with the cores. Stir at first to dissolve the sugar, then simmer to a thick syrup. Strain and reserve. (Or use honey or a good apricot jam, heated and thinned for a glaze.)
- Slice the apples as thin as possible and try to keep the quarters together as it makes filling the tart easier. Arrange the apple slices in 4 or 5 rows, overlapping them like cards in solitare. Try to keep them standing pretty upright. At this point the tart can be covered with plastic wrap and refrigerated for up to 8 hours. (Then the apples will really darken. That’s OK too.)
- Preheat the oven to 375. Sprinkle the sugar generously over the apples (I used about 1/4 cup) and bake until they are beautifully browned and the pastry is crisp, about 45 minutes. Cool on a rack.
- Just before serving, reheat the glaze. Slide the tart from the pan (I used a really big spatula) onto a cutting board. Paint the apples with the warmed glaze. Slice into small rectangles to serve.