EVERYTHINGS COMING UP APPLES!

Published September 3, 2020 | By Suzee Chulick-Bailey

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EVERYTHINGS COMING UP APPLES!

INSTRUCTIONS

Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. (To get added pastry height/thickness, you can also layer two rectangles on top of each other.) Add brown sugar, cinnamon, lemon juice and salt to apples. (Note: lemon juice helps to prevent cut apple wedges from browning.) Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, ice cream, or a sprinkling of powdered sugar.

Apple Cinnamon Loaf

Ingredients

1/3 cup brown sugar (not packed
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
2 apples chopped and, peeled

1. Preheat oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.

2. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

3. Combine the flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.

4. Pour half the batter into prepared pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apples into batter.

5. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

6. Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, 30-40 minutes.

Servings: eight.

You may have seen charlotte recipes that call for sponge-cake ladyfingers and for the charlotte to be served cold, but classically, an apple charlotte calls for bread and is served warm. This recipe was created by my pastry chef, Zoe Behrens.

Ingredients

For the filling:

3 lb. Braeburn or Golden Delicious apples (6 or 7 apples)
1 lemon, rinsed
1 vanilla bean
1/3 cup raisins
1/3 cup golden raisins
2-1/2 oz. (5 Tbs.) unsalted butter
1/4 cup granulated sugar
1 Tbs. Calvados (or other apple brandy)

For the crust:

1 loaf sliced white bread (I use Pepperidge Farm Classic White; you may want to buy an extra loaf just in case)
1/2 lb. (1 cup) unsalted butter
3/4 cup granulated sugar

Crème fraîche or vanilla ice cream for serving

Preparation

Make the filling:

Peel, core, and dice the apples into 1/4-inch pieces (you’ll have about 6-1/2 cups). Using a vegetable peeler, peel the zest off half the lemon in long strips, taking care to avoid the bitter white pith (if necessary, remove any pith from the zest strips by scraping it off with a knife). Slice the vanilla bean in half lengthwise and scrape out the seeds with the back of a paring knife. In a large bowl, toss the apples, lemon zest, vanilla bean seeds and spent pod, raisins, and golden raisins.
In a 12-inch skillet or 5-quart Dutch oven, melt the butter over medium-high heat and then add the sugar. When the sugar is fully moistened, add the apple mixture and cook, stirring almost constantly, until the apples start to release liquid and look soft on the outside (they’ll still be a little crunchy inside), about 7 min. (you want to just start the cooking process at this point while still leaving the apples crunchy). Set the apple mixture aside to cool slightly and then add the Calvados.
Prepare the crust:
- Position a rack in the middle of the oven; heat the oven to 475°F. Trim the bread crusts. Cut eight rounds to fit the bottoms of eight 8-ounce ramekins. Cut enough rectangles to line the sides. (The bread should come to within at least 3/4 inch of the ramekin’s rim, if not the top.) Melt the butter in a medium skillet and put the sugar in a shallow dish. Brush the insides of the ramekins with butter. Generously dip both sides of each piece of bread in butter followed by sugar on one side. Lay one round in each ramekin, sugared side down. Nestle the rectangles, sugared side facing outward toward the ramekin, so they line the sides of each one.
  Trace around the ramekin bottom with a paring knife to cut a round of bread to line each ramekin.
Assemble and bake:
- Pick the lemon zest and vanilla bean halves out of the apple filling and fill each ramekin, pressing on the filling to get rid of air pockets. Be generous; the filling will cook down. Set the ramekins on a rimmed baking sheet (leaving a few inches between each) and cover snugly with one sheet of foil. Bake for 40 min. To see if the charlottes are done, run a paring knife around the side, knock on the ramekin bottom, and invert a ramekin onto a plate to check the bottom; it should be nicely caramelized, and will have caramelized more than the sides. (If they’re not done yet, return them to the oven for a few more minutes). Unmold and serve with a spoonful of crème fraîche or a scoop of vanilla ice cream on the side.
  Add the apple mixture to the bread-lined ramekins, packing it firmly.
Make Ahead Tips

Apple Charlottes can be completely prepared a day ahead, covered (still in the molds) with plastic, and refrigerated. To reheat, let them sit at room temperature while you heat the oven to 350°F. Bake until hot, about 12 min., and unmold.

MORE FUN WITH APPLES!

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1. Dried Apples: Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1); chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan; cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes; strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork; top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for “teeth.”

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples:

Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples; strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden; drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch’s Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes; cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt; spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers; brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut.

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23); add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight; strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato; squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts; cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste; bring to a simmer to thicken.

31. Cider Doughnuts: Simmer 1 cup apple cider until reduced to 1/4 cup; cool. Mix with 1/2 cup grated peeled apple, 2 tablespoons sugar, 1 egg, 1/4 teaspoon each nutmeg and vanilla, and 2 cups dry pancake mix. Roll into 1-inch balls and deep-fry in 375 degrees F oil. Drain on paper towels and roll in cinnamon sugar.

32. Chicken-Apple Crepes: Prepare Apple-Mustard Chicken (No. 30); dice the chicken. Fill prepared crepes with the chicken and shredded gruyere. Roll up, top with the sauce and bake at 350 degrees F, 12 minutes.

33. Apple Stuffing: Cook 1/2 cup each chopped onion, celery and apple and 3 tablespoons each chopped almonds and prunes in 1/2 stick butter until soft. Transfer to a large bowl and stir in 1 cup each chicken broth and cream, 12 cups stale bread cubes and 1 teaspoon kosher salt. Transfer to a baking dish, cover and bake at 375 degrees F, 45 minutes. Uncover and bake 15 more minutes.

34. Apple Skillet Pancake: Whisk 3 eggs until frothy; whisk in 3/4 cup each milk and flour. Peel, core and slice 1 apple; cook in an ovenproof 10-inch skillet with 3 tablespoons butter and 1 tablespoon sugar until just soft. Add the batter and bake at 450 degrees F until puffy and golden, 15 minutes.

35. Apple Pancake: Topping Cook 2 chopped peeled apples and 1/2 teaspoon cinnamon in 2 tablespoons butter over medium heat, 5 minutes. Add 3/4 cup maple syrup and bring to a simmer.

36. Apple Turnovers: Make Apple Pancake Topping (No. 35), using only 1/4 cup maple syrup; cook until the liquid is reduced by half. Stir in 1 tablespoon raisins; cool. Cut 1 sheet puff pastry into 4 squares; roll out each into a 6-inch square. Fill with the apple mixture and fold into triangles; crimp to seal. Bake at 425 degrees F until puffed and golden, 20 minutes.

37. Apple-Cheddar Fondue: Simmer 1/8 cup each apple cider and white wine. Whisk in 3/4 pound shredded extra-sharp cheddar tossed with 2 teaspoons cornstarch. Add 2 tablespoons applejack brandy and season with salt and pepper. Serve with cubed bread and apple slices.

38. Waldorf Salad: Toss 1/2 cup sliced grapes, 2 each chopped apples and celery stalks, 1/4 cup each mayonnaise, sour cream, walnuts and parsley, and lemon juice, salt and pepper to taste.

39. Cranberry Waldorf: Make Waldorf Salad (No. 38), replacing the grapes, walnuts and parsley with dried cranberries, hazelnuts and dill.

40. Creamy Apple Slaw: Mix 2 tablespoons mayonnaise, 1 tablespoon whole-grain mustard and 2 teaspoons apple cider. Toss with 1 cup each grated peeled celery root and apple, and salt, pepper and parsley to taste.

41. Sesame-Apple Slaw: Whisk 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 cups each shredded apples and napa cabbage, and salt.

42. Apple Galette: Toss 3 sliced, peeled and cored baking apples with 2 tablespoons each brown sugar, apricot jam and melted butter. Lay an 11-inch round of pie dough on a baking sheet. Add the filling, leaving a 2-inch border; fold in the edges. Bake at 350 degrees F until golden, 45 minutes to 1 hour.

43. Apple-Fennel Slaw: Mix 2 tablespoons each mayonnaise, lime juice and chopped cilantro, 1 teaspoon minced chipotle in adobo sauce and a pinch of salt. Thinly shave 1 small quartered fennel bulb, 1 small red apple and 1 small green apple. Toss with the dressing.

44. Apple-Ginger Galette: Make Apple Galette (No. 42), adding 1 tablespoon finely chopped candied ginger to the filling.

45. Caramel Apple Galette: Make Apple Galette (No. 42), replacing the apricot jam with jarred dulce de leche.

46. Apple-Cheddar Galette: Make Apple Galette (No. 42), pressing 2 tablespoons shredded cheddar into the dough before adding the filling. Halfway through baking, sprinkle the crust with 2 more tablespoons cheddar.

47. Baked Apples: Scoop out the core of 4 apples using a melon baller, leaving the bottoms intact. Mix 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff into the apples. Put in a baking dish with 1/8 cup apple cider and bake at 375 degrees F, 45 minutes.

48. Nutty Baked Apples: Make Baked Apples (No. 47), adding 3 tablespoons chopped toasted walnuts or pecans to the filling.

49. Savory Baked Apples: Make Baked Apples (No. 47), reducing the brown sugar to 1 tablespoon, omitting the cinnamon and adding 1/2 teaspoon salt and 1 teaspoon each chopped thyme, parsley and shallot to the filling.

50. Apple-Sausage Patties: Combine 2 tablespoons shredded peeled apple and 1/4 pound uncased fresh breakfast sausage; form into 4 small patties. Cook in an oiled skillet over medium-high heat, turning, until cooked through.
Read more at: http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-apples.page-5.html?oc=linkback

OUR FAVORITE APPLE RECIPE!…

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I’ve made this Apple Tart many times

and it is always a winner!

(OTHER FRUITS MAY BE USED)

ENJOY!

Bon appétit

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Posted in FALL APPLE RECIPES

FIRE UP THAT GRILL!

Published June 20, 2020 | By Suzee Chulick-Bailey

OUR FAVORITE GRILLING RECIPES!

RECIPES BELOW…

(can also be made with ground chicken.

I add a few diced jalapeno peppers with a little shredded cheese

to add moisture and hold it together)

IT’S COPPER RIVER SALMON TIME!

Copper River salmon are harvested by drift gillnets deployed from boats that are about 30-34 feet long. The boats are run by one or two fishermen who ice the salmon quickly after the harvest.

The initial harvest estimates are for 4,000 kings (down from 21,000 in 2016), 889,000 sockeyes (down from 1.6 million in 2016), and 207,000 cohos (up slightly from 201,000 in 2016).

The Copper River season goes from the opening in May through September. King salmon, the largest and least abundant, are fished from the opening through mid-June. Sockeye salmon will be available through late July/early August. Cohos will be available from the Copper River from August through the closure in September.

Learn more about Copper River Salmon and meet some of the fishermen/fisherwomen: https://www.copperriversalmon.org/