Apples on the Table
Since apples are not just for snacking, here are a couple of sweet and savory apple recipes to add to your fall meals.
When I was growing up, not many supermarkets carried more than one or two types of apples, in addition to the Granny Smith, touted for baking. Now, most stores have at least six types that vary in their crunch and tartness, and many people, like me, use a variety of apples in baking.
However, since apples grow best in cooler climates, finding them fresh from the farms means traveling or finding folks who bring them in from the mountains. This is my rationale for coming home from our annual trip to upstate New York with more apples than you might think it is possible for two people to consume before they turn mushy.
Over the years, I have perfected the art of keeping apples fresh — I store them in a cold environment, not touching if possible. I have also expanded the way I use apples, since eating them one at a time, although healthy, is not the only way to go. Oddly enough, my husband is not fond of cooked apple sweets, and neither one of us likes applesauce so with those two obvious choices off the table, I researched sweet and savory uses for apples of all varieties.
Our daughter sent us a wonderful recipe for baked apples, which I am sharing below, along with my favorite savory recipe for red cabbage and apples as a side dish to serve with sautéed pork chops (with a dab of Dijon mustard on top if you like).
- 4 large apples cored - (McIntosh are good in this recipe)
- 1/2 cup oats
- 1/4 cup pecans chopped
- 1/4 cup dried tart cherries chopped
- 1/4 cup sweetened coconut chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 2 tablespoons butter cut into small cubes
- Preheat oven to 400 degrees F.
- Place apples in an 8x8” glass baking dish
- Mix oats, pecans, cherries, coconut, spices and butter in a bowl
- Put oat mixture in the hole left by the core.
- Pour ¼ cup of water at bottom of dish.
- Bake for 25 minutes or until apples reach desired level of softness
- Let cool before eating.
- 1/2 small red cabbage
- 1 medium apple (I use either McIntosh Empire, Fiji or Gala)
- 1 small onion
- 3 tablespoons olive oil or other vegetable oil
- salt and pepper
- 1 cup water (hold aside and use only a little at a time as you may not need all)
- Slice cabbage into strips (I take out and toss the hard white core before slicing)
- Slice the apple (unpeeled) into thin pieces. Toss the core.
- Slice the onion.
- Heat oil in frying pan.
- Toss in onions and cabbage. Let them cook about three to four minutes. Then add the apple, stir and season to taste.
- As it begins to cook, add a little water.
- Cover, turn heat to low and check every five minutes, adding water as you need to keep the cabbage from sticking. When the cabbage strips are as soft as you want, turn off the heat and serve.