Applesauce, baked apples, cider and apple butter
It's easy to think that apples are great year-round -- until you take that first bite of a crisp, juicy, freshly picked apple and remember what they're supposed to taste like.
"Apples have it all," say Elaine Elliot and Virginia Lee, authors of the cookbook Apples: Recipes from Canada's Best Chefs (Formac, 2006). "In a fruit you cannot do better for taste, versatility, economy, nutrition and visual appeal than the apple."
With that in mind, here are 10 ways to make the most of fall's bountiful crop of apples, whether you're picking them yourself or purchasing them at your local market.
1. Applesauce
The classic way to preserve apples, applesauce makes a healthy and tasty treat at any time of year. Try heating and serving it alongside anything from French toast or crêpes to chicken or pork, eat it for breakfast mixed with yogurt and muesli, or dish it up with a scoop of vanilla ice cream. To make applesauce, stew chopped apples (peeled or not -- the choice is up to you) with a bit of water and sugar until cooked; add spices such as cinnamon if you like, and if you prefer smooth applesauce, puree with an immersion blender. Can it, freeze it, or eat it right away.
"Apples have it all," say Elaine Elliot and Virginia Lee, authors of the cookbook Apples: Recipes from Canada's Best Chefs (Formac, 2006). "In a fruit you cannot do better for taste, versatility, economy, nutrition and visual appeal than the apple."
With that in mind, here are 10 ways to make the most of fall's bountiful crop of apples, whether you're picking them yourself or purchasing them at your local market.
1. Applesauce
The classic way to preserve apples, applesauce makes a healthy and tasty treat at any time of year. Try heating and serving it alongside anything from French toast or crêpes to chicken or pork, eat it for breakfast mixed with yogurt and muesli, or dish it up with a scoop of vanilla ice cream. To make applesauce, stew chopped apples (peeled or not -- the choice is up to you) with a bit of water and sugar until cooked; add spices such as cinnamon if you like, and if you prefer smooth applesauce, puree with an immersion blender. Can it, freeze it, or eat it right away.
2. Baked apples
As a no-fuss dessert or breakfast side, baked apples can't be beat, and you can dress them up or down as you wish. Core one apple per serving and poke holes in the sides with a fork. Place in a baking dish with about a quarter inch of water and any desired additions: stuff with raisins or mincemeat, sprinkle with brown sugar and cinnamon or maple syrup -- get creative. Serve alone or with whipped cream or ice cream.
3. Apple cider
Look for fresh, locally produced apple cider in fall -- it's worth the effort. Serve as is in place of juice, dilute with sparkling water for a healthy and refreshing alternative to pop, or heat and spice for a wonderfully warming beverage.
4. Apple butter
Apple butter is simply a sweetened and spiced, thicker version of applesauce; a tasty spread to serve with breakfast dishes like toast, crêpes, French toast or pancakes. It's as easy to make as applesauce and, like applesauce, can be frozen or preserved for later.
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As a no-fuss dessert or breakfast side, baked apples can't be beat, and you can dress them up or down as you wish. Core one apple per serving and poke holes in the sides with a fork. Place in a baking dish with about a quarter inch of water and any desired additions: stuff with raisins or mincemeat, sprinkle with brown sugar and cinnamon or maple syrup -- get creative. Serve alone or with whipped cream or ice cream.
3. Apple cider
Look for fresh, locally produced apple cider in fall -- it's worth the effort. Serve as is in place of juice, dilute with sparkling water for a healthy and refreshing alternative to pop, or heat and spice for a wonderfully warming beverage.
4. Apple butter
Apple butter is simply a sweetened and spiced, thicker version of applesauce; a tasty spread to serve with breakfast dishes like toast, crêpes, French toast or pancakes. It's as easy to make as applesauce and, like applesauce, can be frozen or preserved for later.
Click to continue...
Page 1 of 2
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