In Season: Apples

Want strawberries or asparagus in the middle of winter? No problem. How about pears in April? Just head to your local supermarket. Advances in technology and transportation allow us to eat almost any food anytime of the year, but that doesn’t mean it’s the best way to eat. In general, foods that are in season are more affordable – and tastier – than those that are not. Eating foods in season is also healthier for the environment.

A food that almost everybody loves that is in season right now is apples. There are thousands of varieties of apples, they taste great and they are very versatile. You can use apples in any meal or menu course from breakfast to dinner; from appetizers to desserts.

Apple Links
The links below provide tons of information about apples, including selection, storage and preparation information, recipes and usage charts.

Washington Apple Commission
Michigan Apple Committee
All About Apples
Apple Facts – University of Illinois Extension

My Favorite Apple Recipes
Here are some of my favorite apple recipes. I have made all these and know that they are good. I hope you will enjoy some of them.

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread
This “yummo” appetizer recipe comes from Rachael Ray and is available on the Food Network Web Site.

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

Spiced Apple Cranberry Cider
I make this cider when we have company during the holidays. Heat it on the stove and keep it hot all day in a slow cooker set on low. It'll make you feel all warm and toasty.

2 quarts apple cider
1 1/2 quarts cranberry juice (cranberry apple and cranberry raspberry are good too)
1/4 cup brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 orange, thinly sliced

Combine all ingredients in a large pot. Bring to a boil and simmer 15 - 20 minutes. Remove cinnamon, cloves and orange slices before serving.

Apple Walnut Salad with Cranberry Vinaigrette
The original recipe called for fresh or frozen cranberries, but I like the flavor of the dressing better with the cranberry sauce - and I can make it anytime of year this way. You may or may not need to add a little sugar depending on how sweet you like your dressing.

Dressing
¼ cup canned cranberry sauce
¼ cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar (optional – depending on how sweet you like the dressing)
1 teaspoon Dijon mustard
¾ - 1 cup canola oil

Whisk together all ingredients except oil, until well-blended. Whisk in the oil gradually until the dressing has the consistency and flavor you like. The dressing can be made ahead and stored in the refrigerator. Bring the dressing to room temperature and shake or whisk before using.

Salad
Mixed salad greens
Sweet, crisp apples, thinly sliced (Red Delicious, Honeycrisp, etc.)
Toasted walnuts

Make one large or individual salads. Toss with just enough dressing to coat and pass extra dressing at the table. This is also good with mild cheese, such as goat cheese or Chevre. If you like blue cheese, that would probably work, as well. My family doesn’t like blue cheese, so I can’t swear to that one.

Chicken and Apple Panini
This is a really simple and tasty sandwich. You don't need a fancy smancy panini press to make these tasty sandwiches. I use my indoor contact grill (e.g. George Foreman) to grill and smoosh at the same time.

Two thick slices bakery style bread (any type you like)
Softened butter
Sweet mustard (e.g. honey mustard, cranberry mustard, etc.)
Roasted chicken breast (leftovers from a rotisserie chicken are great)
Havarti, cheddar or other mild cheese
Thinly sliced apple

Spread both slices of bread with butter on one side. Spread the other side with mustard. Layer chicken, cheese and apple on one slice. Top with the other slice. Grill on an indoor contact grill or in a hot skillet until golden brown and cheese melts. If you grill in a skilled, smash the sandwich with a spatula while cooking. Panini are supposed to be “smooshed”.

Hidden Secret Apple Cake
This simple to make dessert is really good served warm with vanilla ice cream. It's also pretty darn yummy for breakfast.

8 medium apples, peeled and sliced
Sugar
Cinnamon
¾ cup butter or margarine, melted
1 cup sugar
1 cup flour
1 egg
1 pinch salt
½ cup chopped nuts (optional)

Preheat oven to 350. Place apples in a 9 or 10 inch pie plate. Sprinkle with cinnamon and sugar to taste (depends on tartness of the apples). In a bowl, combine remaining ingredients. Blend until smooth. Pour over apples. Bake at 350 for about 45 minutes, or until brown.

Shredded Apple Pie
This is my family’s all time favorite apple pie recipe. My husband never wants me to make “regular” apple pie anymore. You can use any sweet cooking apple in this recipe. My favorite is Johnathon, but Golden Delicious and Johnagolds also work well.

9-inch pie crust (unbaked)*
½ cup (1 stick) butter or margarine, melted
1 teaspoon cinnamon
1 ½ cups sugar
Pinch salt
2 eggs, beaten
4 cups shredded apples
½ teaspoon vanilla

Preheat oven to 400. Mix melted butter with cinnamon, sugar and salt and eggs. Blend in apples. Pour into pie shell and bake at 400 until apples are tender, crust is golden and filling is set (20 – 30 minutes). If the edge of the crust browns too quickly, cover the edge with foil. Serve with vanilla or cinnamon ice cream or whipped cream.

*You can use a packaged, refrigerated pie crust, frozen or your favorite recipe. Personally, I don't find making my own pie crust worthwhile. The refrigerated crusts are just as good as any I would make myself and save me lots of time. If you are a die-hard, homemade crust fan, by all means go for it!