WHAT DO I DO WITH ALL THESE APPLES?!
Some Favorite Apple Recipes
CARAMELIZED APPLES (great with pancakes, wrapped in a warm tortilla, or over vanilla ice cream)
4 apples, peeled and cut into thin wedges
3 TBS butter
2/3 cup sugar
¾ tspn apple pie spice or cinnamon
½ cup heavy cream (optional)
Melt butter in large frying pan. Add apples and cook over high heat, stirring until the apples being to get soft, about 3 minutes.
Sprinkle the sugar and spice and keep cooking and stirring until the sugar starts to caramelize, about 4 minutes. Stir in the cream and
cook until the sauce thickens, about 2 or 3 more minutes, and serve.
APPLE SALAD (classic blend of greens, fruit and nuts and cheese in a crisp dressing)
½-3/4 cup walnuts
1-2 crisp apples
1 head lettuce, chopped up
3-5 oz crumbled bleu cheese
Roast walnuts under boiler until just brown, no more than a minute or two. Cool and chop into smaller pieces. Peel and core apples
and chop into bits. Toss into bowl with lettuce and bleu cheese and add dressing.
To make dressing, whisk together:
½ cup olive oil
¼ cup (or less) red wine vinegar
½ tspn balsamic vinegar
1 tspn stoneground or Dijon mustard
a few shakes of garlic salt
pepper to taste
GERMAN APPLE CAKE (easy to make, quick clean up, and a delicious family favorite)
2 eggs
1 cup vegetable oil
2 cups sugar
1 tspn vanilla
2 cups flour
2 tspns cinnamon
½ tspn salt
1 tspn baking soda
4 cups apples, peeled and diced
Beat eggs and oil until creamy. Add sugar and vanilla and beat well. Slowly add while mixing: flour, cinnamon, salt, and baking soda
until combined to form thick batter. Fold apples in by hand. Spread in greased and floured 9”x13” pan. Bake 45 minutes at 350.
RUSTIC APPLE GRATIN (easy to make and delicious baked blend of apple and pear slices in a custardy base)
 Butter for the baking dish (about 1 ½ tbsp.)
 3 large eggs
 2 large egg yolks
 2/3 cup granulated sugar
 1 tablespoon dark rum (or maybe more)
 1/2 teaspoon pure vanilla extract
 2 tablespoons all-purpose flour
 1/2 cup heavy cream
 3 red apple, such as Fuji, Gala, Jazz or Rome Beauty
 1 ripe Anjou or Bartlett pear - optional
Preheat oven to 325 degrees F. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep or a 9-inch spring form
pan. Beat the whole eggs plus the egg yolks and the sugar at high speed until you see pale yellow ribbons form. Mix in the rum and
vanilla. Add the flour and mix well. Transfer to a mixing bowl. In the clean mixer bowl, whip the heavy cream to firm peaks, then fold
it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish. Peel and core the apple and pear and slice
them crosswise into thin half-moons. Arrange over the batter in the baking dish, alternating the apple and pear slices. Don’t worry if
they sink into the mixture; they eventually will end up embedded in it. Place in the pre-heated oven and bake until the top has turned
golden brown, 45 to 50 minutes. Serve warm or chilled.
APPLE & KALE SALAD (nutritious antioxidant-rich kale in a light dressing, plus a tasty blend of fruits, nuts and cheese)
 3 tablespoons fresh lemon juice
 2 tablespoons extra-virgin olive oil
 Kosher salt
 1 bunch kale, ribs removed, leaves very thinly sliced
 1/4 cup dates
 1 apple
 1/4 cup slivered almonds, toasted
 1 ounce pecorino, finely grated (1/4 cup)
 Freshly ground black pepper
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes. It’s
important to make the lemon dressing and let the kale absorb it for about 10 minutes to soften it a bit. While the kale stands, cut the
dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and
pepper and toss well.
JAZZ APPLE STUFFED PORK CHOPS (an elegant and delicious dinnertime favorite)
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped Jazz apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at room temperature, crumbled
2 thick cut pork chops
1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste
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In a sauté pan or skillet on medium heat, melt the butter and sauté thyme, chopped apples, salt and pepper together until the apples are
completely softened, about 15 to 20 minutes.
Place apple mixture in a bowl, mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a minute or two.
Butterfly pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3
tablespoons of the apple mixture.
Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the
chops.
Make the sauce: Heat the oil in a sauté pan or skillet on medium heat, then sauté the garlic until transparent, and the cheese until
slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken
stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to
toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until
there is just 1/4 to 1/2 cup of thick liquid remaining.
APPLE CRISP (delicious dessert you can make in the microwave oven)
In a bowl, mix together:
8 graham crackers, crushed into crumbs
¾ cup brown sugar, packed
½ rolled oats
½ cup flour
1 tspn ground cinnamon
½ tspn ground nutmeg
½ cup butter, melted
Grease 1-quart baking dish, spread 5 apples, peeled, cored and sliced, evenly in pan. Sprinkle crumble mixture over apples.
Microwave on high 12-15 minutes or bake at 350 for 30-35 minutes, or until apples are tender. Serve warm with ice cream or whip
cream.
Recipes brought to you by the HS2 PTO 