Enjoy the fruit of the season—apples, in these four great recipes.
Sautéed Apples, Onions, and Red Cabbage
This is an excellent side dish with duck or pork.
4 tart apples (such as Gravensteins), peeled and thinly sliced
2 onions, each cut in half, and then cut into thin slivers
1/2 head red cabbage, thinly shredded
2-4 tablespoons apple cider vinegar
Butter, duck fat, bacon fat, or olive oil
1) Preheat oven to 350ºF. Sauté apples, onions, and cabbage—separately—in a small amount of butter, duck fat, bacon fat, or olive oil. Sauté each just until cooked through.
2) After sautéing cabbage, add 2-4 tablespoons apple cider vinegar to the cabbage; it will turn a lovely pink color.
3) Place sautéed apples, onions, and cabbage in a large mixing bowl, toss lightly, and then empty into a baking pan. Cover the pan loosely with aluminum foil; bake for 30 minutes in a 350ºF. oven. Serves six.
Baked Apples á la Sally
6 baking apples (such as Golden Delicious or Granny Smith)
6 teaspoons butter
6 teaspoons brown sugar or real maple syrup
1) Preheat oven to 350ºF. Using a lemon zester or potato peeler, carve a design of your choice just through the skin of each apple.
2) Slice off the stem end of the apple. Using a melon baler or small sharp knife, carefully remove the core of each apple, creating a cavity (almost to the bottom of the apple).
3) Fill the cavity of each apple with a teaspoon (more or less) of butter, and brown sugar or maple syrup. Place the apples in a baking dish and cover loosely with foil. Place in a 350ºF. oven. Bake for 30 to 40 minutes.
4) Baste the apples every 10 minutes or so while baking. Because different varieties of apples require different baking times, you’ll need to test them frequently for doneness. The apples will be done when they are tender all the way through, or when they can be pierced easily with the tip of a sharp knife.
Apple and Cranberry Kuchen
3-4 Gravenstein or Golden Delicious apples, peeled and sliced in medium-thick slices
6 tablespoons butter or shortening
3/4 cup sugar
1 cup milk or light cream
1-1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup fresh cranberries
1 tablespoon granulated sugar
1 tablespoon cinnamon
1) Preheat oven to 350ºF. Place butter or shortening, sugar, and egg in a mixing bowl. Beat with a fork or electric mixer until mixture is creamed together.
2) Add milk or light cream to the creamed mixture and mix thoroughly.
3) In a separate bowl, sift together flour, baking powder, salt, and nutmeg. Add flour mixture to the creamed mixture, 1/4 cup at a time, and blend thoroughly.
4) Grease a 10-inch pie pan. Spoon kuchen batter into the pie pan.
5) Arrange the apple slices, peeled side up, in a spoke design around the outside edge of the pie plate, pushing each slight slightly into the batter so it will stand up. Add a ring of cranberries inside the ring of apples, sprinkling a few on the outside edge, as well.
6) Combine the granulated sugar and cinnamon in a small bowl. Sprinkle mixture on top of the batter.
7) Place kuchen in a 350ºF. oven; cook for 40-45 minutes, or until center of the kuchen springs back when pressed lightly.
8) Remove from oven when done and allow to cool slightly. Serve in wedges, topped with Warm Cream Sauce (below) and a few fresh cranberries as a garnish.
Warm Cream Sauce
1/2 cup butter
1/2 cup sugar
2 cups cream
1) Combine the three ingredients in a large, high-sided sauce pan.
2) Place pan over medium-high heat until mixture begins to boil, stirring constantly.
3) As the sauce begins to boil, it will bubble up the sides of the pan. Continue to stir constantly until the mixture has thickened slightly.
4) Once thickened, remove sauce from heat and let cool slightly. Pour into a small pitcher and serve at the table with the Apple and Cranberry Kuchen.
Fresh Apple Salsa
2 tart apples, peeled and cut into 1/4-inch cubes
1/4 cup combination of apple cider vinegar and apple cider syrup (or substitute 1/4 cup fresh lime juice)
1 small yellow onion, finely chopped
1/4 cup fresh cilantro, finely chopped
1 hot red chile, seeded and finely chopped
1 Anaheim or other mild chile, seeded, and cut into small slivers
1/2 cup toasted walnuts, coarsely chopped
2 tablespoons fresh ginger, peeled and cut
1) Combine all ingredients in a mixing bowl and mix well.
2) Cover bowl with plastic wrap and refrigerate for several hours or overnight, stirring occasionally.