 |
 |
 |
 |
 |
 |
 |
Preheat oven to 375F. Cut a bunch of apples (peeled or not) into a pie dish, until it's full or you use up all your apples. Blend 1 cup flour, 1 cup brown sugar and 1 stick butter in a mixer (add a bit of cinnamon if you like), with a fork, or your fingers - blend until crumbly and mostly mixed. Press the topping firmly over the apples, covering the entire surface of the dish. Bake for about 45-60 minutes, until the topping seems nice and the apples are soft (poke 'em with a fork to check). Serve warm or cold. Yum!
from Anne S. in Santa Cruz
Crockpot Applesauce
I've also made this without the sugar, and also I've made it on the stove top. You can also halve or quarter whole apples, cook them down, and zip the whole mass through a food mill. Many options!
3 lbs. tart apples, peeled, cored, and sliced
1/2 cup brown sugar
1 1/2 Tbsp. lemon juice
1 tsp. cinnamon
In 3-4 quart crockpot, combine the apples, brown sugar and lemon juice. Cook on high 3-4 hours. Mash with a potato masher into the consistency you want. Stir in cinnamon and serve warm or cold.
Fresh Apple Cake submitted by Diana Roome "I made this cake using your apples last week. It was such a success - equally wonderful for dessert or breakfast - that I want to pass it on to you and your readers. It's also very easy, especially if you forget the glaze. It comes from Feast of Eden."
2 cups sugar
3 cups flour
1 1/2 tsps baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ground cinammon
2 tsp vanilla extract
1 cup oil
3 eggs
3 cups chopped fresh apples
1 cup chopped pecans
Preheat oven to 350. Sift dry ingredients together. Add liquid ingredients, stirring well to combine. Add chopped apples and nuts. Bake in large lightly oiled bundt or cake pan at 350 for about 1 hour 15 minutes. Sprinkle top with powdered sugar when cooled. Or add glaze: Melt 1/2 cup butter, add 1/4 cup water, 8-16 oz. powdered sugar and 2 tsps cinammon. Blend well, and pour over cake when still hot.
Apple Sorbet With Sorrel Recipe
From Victory Garden. via the RecipeZaar
SERVES 4
* 2 cups apples
* 2 cups apple juice
* 2 cups french sorrel, firmly packed
1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve.
Apple, Ginger, & Basil Granita adapted from Gourmet
The vitamin C used in this recipe prevents the apple juice from browning. Active time: 20 min Start to finish: 4 1/2 hr (includes freezing)
4 1/2 lb tart apples
1 vitamin C tablet, 500mg, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Special equipment: a juicer (optional; see cooks' note, below)
Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice. Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.
Cooks' notes: •• Granita is best served the day it is made, but it will keep, covered and frozen, 3 days (rescrape to lighten texture again if necessary). •• If you don't have a juicer, you can still make this granita, though it will be the color of sparkling cider and the flavor won't be as crisp. Substitute 3 1/2 cups sparkling cider (nonalcoholic) for homemade apple juice and reduce sugar to 1/4 cup. Juice ginger by finely grating, then forcing pulp through a fine-mesh sieve to squeeze out juice. Makes 6 servings. Each serving contains about 140 calories and less than 1 gram fat. Gourmet July 2003
Sauteed Apples
Adapted from Nourishing Traditions by Sally Fallon
Serves 4
6 apples, peeled and cut into chunks
4 Tablespoons butter
Pinch cinnamon
Whipped cream to top if desired
In a heavy skillet, sauté the apples in butter until golden. Add a bit of cinnamon. Serve with whipped cream.
About CSA | Produce | Frequently Asked
Questions
Harvest Schedule |
News | Join | Contact