Good morning, GUSGoldenDeliciousnesses!!!!! Apple season may be here for some of you and on its way for the rest. I thought I'd do some apple recipes and what better place to start than Washington State Apple Commission's website. Looks like lots of info re: types of apples and some yummy looking recipes.
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From the Washington State Apple Commission
Apple and Beef Fajitas
Ingredients:
1 pound flank steak, cut into thin strips
4 Gala apples, cored and sliced into thin strips
4 Granny Smith apples, cored and cut into thin strips
4 mangoes, peeled and sliced into thin strips
favorite salsa
vegetable oil, as needed
salt & pepper
corn or flour tortillas
Method:
1) Fry flank steak in oil until medium done. Add salt & pepper to taste.
2) Add apple and mango slices and cook until fruit is tender crisp. Stir.
3) Serve in tortillas topped with salsa.
Golden Delicious Risotto
Ingredients:
4 to 5 cups low-sodium chicken or vegetable broth
4 tablespoons (1/2 stick) butter
2 tablespoons minced onion
1 cup Arborio rice or short grain rice
2 cups diced, peeled Golden Delicious apples
1/3 cup dry white wine
2 tablespoons grated Parmigiano cheese, plus more for
garnish
1/4 teaspoon salt
Freshly grated nutmeg
Method:
1) In medium saucepan, heat broth to boiling; reduce heat to maintain a steady simmer and cover.
2) In large saucepan, melt 2 tablespoons butter over low heat; add onion and saute 3 minutes. Add rice and 1 cup diced apple; sautT, stirring, 3 minutes. Stir in wine; stir until wine evaporates.
3) Stirring, add enough hot broth (about 3/4 cup) to just cover rice. Adjust the heat to maintain a steady simmer and cook rice, stirring constantly, until almost all broth has been absorbed-about 4 minutes.
4) Continue adding broth, 1/2 cup at a time, stirring, and cooking until broth is absorbed. After 15 minutes, stir in remaining diced apples. Rice is done when creamy yet firm (al dente) in center. Total cooking time is 25 to 30 minutes, depending on rice.
5) Remove risotto from heat; stir in remaining butter, 2 tablespoons Parmigiano, and salt. Spoon into bowls or deep plates; sprinkle with nutmeg and top with shaved Parmigiano.
Apple Cheddar Scones
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 Gala or Golden Delicious apple, cored and finely
chopped
1/4 cup shredded cheddar cheese
1 large egg white
1/2 cup low fat (1%) milk
Method:
1) Heat oven to 400 degrees F. Grease an 8-inch round cake pan. In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and cheddar cheese.
2) Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times.
3) Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.
And a couple of recipes from elsewhere!
Roast Pork Loin with Apples
Ingredients
2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
Directions
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
Julia Child's Tarte Tatin
Ingredients
For the Tart Dough:
3/4 cups flour
1/4 cup cake flour
2 tablespoons sugar
6 tablespoons chilled butter, diced
2 tablespoons chilled vegetable shortening
1/4 cup ice water, or as needed
For the Tart Tatin:
6 Golden Delicious apples, cored, peeled and halved
1 lemon, zested and juiced
11/2 cups sugar
6 tablespoons unsalted butter
Whipped cream or vanilla ice cream, as accompaniment
Directions
In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.
Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).
Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.
In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.
Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.
On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.
Unmold the tart onto a serving dish (so the pastry is on the bottom), and serve warm or cold with whipped cream or vanilla ice cream, as desired.
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