I could probably write a hundred columns about things to make with apples.
Raw or cooked, they lend themselves to both sweet and savoury recipes.
September is prime apple season. You'll find lots of varieties in stores and at farmers markets this month. Some good allpurpose varieties for these recipes are Gala, Braeburn and Fuji, although many other apples will yield good results. I'd steer clear of Red Delicious and Macintosh for baking. They're great apples to eat as a snack but they don't work well in most baked goods.
Crockpot Applesauce
16 large apples, about 6-8 pounds
1½ cups 100 per cent apple juice or water
2 tsp cinnamon (use more or less depending on your taste, or use a mixture of cinnamon, nutmeg and ginger or other spices you like)
2 to 3 Tbsp granulated sugar
Peel and core the apples and cut them into one-inch chunks. Mix the cinnamon and sugar together in a small bowl. Add apple juice or water to a slow cooker; add half the apple chunks, then sprinkle with half the cinnamon-sugar mixture. Top with the rest of the apples and then the remaining cinnamon-sugar.
Cover and cook on low for six hours, then mash the apples a bit with a potato masher. Cover again and cook for another four to six hours or until applesauce is the consistency you desire. Cool the applesauce completely; either pack into containers and freeze or ladle into sterilized canning jars and process in a hot water canner for 10 minutes. Makes about six to eight quarts.
Curried Squash and Apple Soup
1 medium butternut squash, cut in half lengthwise, seeds removed
2 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
½ cup chopped leeks, white and pale green parts only
2 large apples, peeled, cored and chopped
2 cups chicken broth
1 can coconut milk (light or regular)
1 Tbsp curry powder or paste (or more or less to taste)
Salt and freshly ground black pepper to taste
Preheat oven to 425 degrees. Coat the cut side of the squash with olive oil and place squash cut side down in a roasting pan. Add about one inch of water to the pan; place in oven and bake until the squash is soft, about 45 minutes to an hour. Remove from oven; let cool slightly, then scoop out the flesh into a bowl and mash thoroughly with a potato masher; set aside.
In a large pot, sauté the onion, garlic and leeks on medium heat until tender, about five minutes. Add the apples and sauté two minutes longer; add the curry powder or paste and sauté one minute more, then add the chicken stock and coconut milk and stir to combine.
Finally, add the mashed squash and stir thoroughly. Let soup simmer partially covered for about 40 minutes, then blend with an immersion blender (or blend in a conventional blender in batches, holding a folded tea towel over blender lid to prevent eruptions). Season with salt and pepper to taste then reheat blended soup for about another 10 minutes. Makes six to eight servings.
Apple Pie Bread
½ cup room temperature butter
1 cup sugar
¼ cup buttermilk
2 tsp baking powder
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp cinnamon or apple pie spice
¼ tsp salt
2 cups shredded peeled apple (about four medium apples)
½ cup raisins or currants
½ cup chopped walnuts or pecans (optional)
Streusel topping:
¼ cup packed brown sugar
3 Tbsp all-purpose flour
2 Tbsp cold butter
Glaze:
1/3 cup icing sugar
Approximately 1 Tbsp light cream
Preheat oven to 350 degrees and thoroughly grease a nine-by-five-inch loaf pan. To make streusel topping: In a small bowl, combine brown sugar and flour, and cut in butter with a pastry blender until mixture resembles coarse crumbs.
To make the bread, beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla and beat until combined. Add flour, cinnamon and salt and beat until combined. Stir in apples, raisins and nuts; spoon batter into prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter; bake for 60 to 65 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan on a wire rack for 10 minutes, then turn out of pan. Let cool on rack for another 20 minutes. In the meantime, mix together the icing sugar and enough light cream to create a glaze that will drizzle slowly off a spoon. Drizzle glaze over top when bread has cooled. Makes 10 to 12 servings.
Angela Shellard is a self-described foodie. She has done informal catering for sports and business functions. Contact: [email protected].
For Angela Shellard's Apple Pie Bread recipe, visit the Taste section on the North Shore News website at nsnews. com. Contact: [email protected].
