Apple Harvest

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Now I need suggestions for apples. We have two trees in our yard and it has been a spectacular year! Everyone in town has the same embarrassment of riches – so leaving bags anonymously on people’s doorsteps just won’t work.

One tree we think is a Gala apple and the other has something like very small McIntoshes.
I’ve made apple jelly and apple pies. Any other suggestions?

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I always like pork chops and apples…OR for more dessert options there is always baked apples and ice cream…and LOTS of other options.

I just went to http://www.allrecipes.com the other day and got a bunch of great recipes for apples

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A bowl of apple sauce, fresh off the stove – with a lump of vanilla ice cream melting in the centre!

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WOW – I have got to try some of that if it maeks you feel like that!!

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Like Jennifer I love apples and apple sauce with all manner of pork and bacon dishes.
Baked apples for dessert are good with the cavity stuffing varied. As well as the usual butter and brown sugar try marzipan or mincemeat (the sweet stuff made with dried fruit).
Funnily enough we had smoked sausage for supper last night with a Waldorf Salad and that was a delicious combination for this time of year.
If you have pounds and pounds of apples that you can’t store through the coming months then chutney is the best way I know of getting through them.
The attached document has recipes for Normandy Apple Soup, Hot Brie & Apple Tart and a Danish Applecake.

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Oooh must try the Brie and Apple Tart, I love cheese and apples together.

Thanks

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We had a couple of apple trees in our previous home and autumn was time for Apple Wine – as I recall about 4-5 pounds of fruit to a gallon (UK) of wine. Lots of web recipes for wine, cider etc if it’s your kind of thing

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Galas work well for both apple sauce and apple butter. You start both the same way – wash the apples, quarter them (I don’t peel or core them), throw them in a big pot with a little water so they don’t stick, then cook them slowly until they turn to mush. For apple butter, add brown sugar and spices to taste. Then run it all through a food mill to strain out the skins and seeds. You can put both up in canning jars, but because it’s a low acid food, I prefer to freeze them.

Lee Morgan

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Interesting recipes!! But what keeps the brown paper bag from catching on fire? I use a gas oven and have reservations about trying that one! Have you actually baked a pie this way? for your feedback on this!

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Dry paper will catch fire around 400 degrees. I guess the steam keeps it from burning somehow. Of course, if your gas jets touch it directly, bad things mgiht happen.

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Dry paper will catch fire around 400 degrees. I guess the steam keeps it from burning somehow. Of course, if your gas jets touch it directly, bad things mgiht happen.

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The recipe states the bag will not catch fire, but I cannot vouch for that. Like you, I am hesitant to bake with paper. I wonder if the commercially made plastic oven bags would work as well. They bake a great turkey! Source of those apple recipes is the “Houston Junior League Cookbook.”

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The recipe states the bag will not catch fire, but I cannot vouch for that. Like you, I am hesitant to bake with paper. I wonder if the commercially made plastic oven bags would work as well. They bake a great turkey! Source of those apple recipes is the “Houston Junior League Cookbook.”

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Interesting recipes!! But what keeps the brown paper bag from catching on fire? I use a gas oven and have reservations about trying that one! Have you actually baked a pie this way? for your feedback on this!

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Here’s an apple idea when you are working out in the garden and have a bonfire going.
Core the apples and peel only the top quarter.
Stuff the cored apple with a few raisins or other dried fruits,
then really pack out the rest of the core with demerara sugar.
Top with a little knob of butter. Sprinkle around a few walnuts if you like
Place the apples in an aluminium foil pie pan or loaf pan and cover the top with thick heavy duty foil to form a packet.
Place it in the hot ashes of the bonfire and cover.
Go back to your gardening, sweeping up leaves etc for about 1/2 hour.
Pull out the packet and eat

When we had an orchard, we did this every year.

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I gained 5 pounds and 2 cavities just reading this!!!

Apple Mallow Salad (From “Country” magazine, October/November 2003)

1 can (20 oz) crushed pineapple
1/2 cup sugar
1 tablespoon all-purpose flour
1 to 2 tablespoons vinegar
1 egg, beaten
1 carton (12 oz) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In saucepan, combine sugar, flour, vinegar, and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat, cool.
Fold in whipped topping. Fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate 1 hour. Just before serving, fold in peanuts.

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I gained 5 pounds and 2 cavities just reading this!!!

Apple Mallow Salad (From “Country” magazine, October/November 2003)

1 can (20 oz) crushed pineapple
1/2 cup sugar
1 tablespoon all-purpose flour
1 to 2 tablespoons vinegar
1 egg, beaten
1 carton (12 oz) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In saucepan, combine sugar, flour, vinegar, and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat, cool.
Fold in whipped topping. Fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate 1 hour. Just before serving, fold in peanuts.

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Here’s an apple idea when you are working out in the garden and have a bonfire going.
Core the apples and peel only the top quarter.
Stuff the cored apple with a few raisins or other dried fruits,
then really pack out the rest of the core with demerara sugar.
Top with a little knob of butter. Sprinkle around a few walnuts if you like
Place the apples in an aluminium foil pie pan or loaf pan and cover the top with thick heavy duty foil to form a packet.
Place it in the hot ashes of the bonfire and cover.
Go back to your gardening, sweeping up leaves etc for about 1/2 hour.
Pull out the packet and eat

When we had an orchard, we did this every year.

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