September 22 -  Apples
The Carefree Gourmet - by Joyce McCombs

I believe one of the reasons I was put on this earth was to appreciate the people who have green thumbs. My own efforts at gardening are notoriously pathetic and I won’t bore you with the great pea and cabbage disaster of 1988. Suffice to say the moose got their vitamins, and I got a lesson in humility I’ll never forget. I also threw a tantrum and cussed some, but that’s another story.

Since then I have become a sort of Zen gardener, not one who rakes gravel and meditates on the intricate patterns, but one with a rich fantasy life filled with visions of brilliant tomatoes, robust zucchini and carrots that are firm and sweet. I imagine bushel baskets filled with squash and onions and potatoes, all lined up on my porch, waiting to be canned or frozen or served for supper to a gang of ravenous farm hands. The fact I don’t can or freeze anything is a small detail I conveniently ignore and I can’t remember the last time a single farm hand stopped by for supper, let alone a whole gang.

Still, my inner gardener is delighted with the whole idea of growing, tending, and harvesting a garden. There is never any weeding to do, hungry moose to chase away, or bugs to chew up leaves in this lovely place. But about mid August, the call of the fresh tomato snaps me back to reality. I trot down to the farmer’s market or look for the produce truck from Yakima and spend an embarrassing amount of money on fresh vegetables and fruit, haul it home and then realize I have to do something about it quick.

If you find yourself in the same predicament, whether from your garden bounty or your lack of restraint when presented with fresh produce, help is on the way. I have yet to figure out why the two small boxes of apples I buy at the fruit stand look so dang big when they are sitting on my kitchen counter. After the obvious apple pie, apple crisp, and apples for snacks, I figured I needed some inspiration, so today’s recipes are rather apple oriented. Perhaps it’s time to seek out your inner Gourmet and try these ideas soon.

APPLE DAPPLE CAKE
The golden raisins should remind you of “dappled” sunlight through apple tree branches. The cake is fine without the boiled topping, but it’s mighty fine with it, also!

1 1/4 cups oil
1 teaspoon salt
2 cups sugar
3 cups flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup golden raisins
1 teaspoon cinnamon
3 cups peeled, diced apples
1 cup chopped pecans

Preheat oven to 350 and generously butter or spray a bundt or angle food cake pan. Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, and vanilla. Pour evenly into pan and bake for one hour. Test for doneness, and bake up to an additional 20 minutes until toothpick inserted comes out clean. Cool cake about fifteen minutes, then gently cut loose from sides and punch holes in top with toothpick or fork so topping can drizzle through:

For topping, combine in a small saucepan over medium heat:
1 cup brown sugar,
1/4 cup milk
1/2 cup butter
1 teaspoon vanilla.
Bring to boil for 3 minutes, remove from heat and let rest one minute, then pour over warm cake, taking care to let topping drizzle into punched holes. Wait about 20 minutes before removing from pan to serve so topping will set.

Autumn Mega Muffins
Sturdy enough for lunch boxes, sweet enough for after school treats and portable enough breakfast on the go. If you’re fond of dried fruit like cranberries, dates or raisins, they make a fine addition. If you can use Delta carrots, you’ll have a sweet reward with every bite. Makes about 25 muffins.

Preheat oven to 375 and have paper lined, non stick or well greased muffin tins ready.

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites, beaten
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons grated orange peel
1 quart (about a pound) grated carrots
1 quart shredded apples (skin on for flavor)

Combine flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg in large bowl and set aside.

In separate bowl, mix yogurt, orange juice, maple syrup, egg whites, oil, vanilla, orange peel, grated carrots and apples until well combined.

Stir apple mixture into dry ingredients just until moistened; do not over mix.

Scoop 1/3 cup batter into muffin tins. Bake for 22 to 25 minutes, until tops spring back when lightly touched.

Fresh Pickled Apples
I had to read this recipe very carefully – it sure didn’t sound good at first! Use these apples with cheese and crackers or in salad as a kind of sweet and tangy condiment. Best of all, there’s no hot water bath processing! They’ll be content in the fridge for up to three days.

1 cup water
1/2 cup good quality cider vinegar
1/2 cup sugar
2 slices (1-inch x 2-inch) gingerroot
1/2 teaspoon coarse salt
1 teaspoon pickling spice
2 firm Red Delicious apples

Quarter apples lengthwise and remove cores. Quarter each piece again and arrange in a clean quart jar and set aside.

In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice, stirring well.

Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature, then cap jar tightly and refrigerate for at least one hour and up to 3 days.

Harvest Medley Soup

Apples, spuds and cheese mingle to make this soup just the thing to warm up your woodcutters, hunters and hikers after a busy Saturday. Add a loaf of good bread and a green salad and dinner is served.

2 tablespoons vegetable oil
3 medium tart apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple for garnish

Find your big stock pot and get the oil going over medium heat. Add apples, potato, celery, onion, and thyme. Sauté and stir for about 10 minutes until onion is clear but not brown. Stir in wine and stir 2 minutes; add broth, reduce heat, cover and simmer 45 minutes.

In blender or food processor, puree soup in three small batches, taking care lid is on tight. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle. Garnish with diced apples.

Bright Beet Salad
A good side dish with salmon, this salad packs a big punch of flavor and color. Give it time to absorb the spicy dressing – at least an hour in the fridge is best, but overnight is better.

4 Granny Smith or other tart, firm apples, peeled, cored, and sliced
1 can (16-ounce) julienne beets, drained
1/2 cup sliced radishes
1/4 cup diagonally sliced green onions
1/4 cup vinegar
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon ground allspice
Salt and pepper to taste
Dash hot sauce

Combine apples, beets, radishes, and green onions in a large bowl and set aside. In small bowl, vinegar, olive oil, sugar, allspice, salt, pepper, and hot sauce; pour over apple mixture and toss well.

Cover and refrigerate at least 1 hour before serving.

Spicy Mini Burgers
If you’re like me and can’t even think of pork chops without a side of applesauce, here’s a new way to combine those terrific tastes. Grated apple provides the moisture and plum sauce provides a surprising spice. Look for it in the Asian grocery section. I think these would be great on toasted, oversized buttermilk biscuits that come in a tube.

1 tablespoon olive oil
1 cup minced onion
2 cloves garlic, minced
1 pound extra lean ground pork
1 cup grated apple (skin on)
1/2 cup seasoned bread crumbs
1/4 cup spicy plum sauce
1/2 teaspoon each salt, pepper, ground ginger

Cook onion in skillet over medium heat, stirring often, until tender, about 5 minutes. Add garlic and cook one minute until very lightly browned. Remove from heat and let cool.

In bowl, stir together pork, grated apple, breadcrumbs, plum sauce, salt, pepper, ginger and cooked onion and garlic mixture until well combined. Use about a quarter cup of mixture to make half inch thick patties.

Brown patties in nonstick skillet about 5 minutes per side. Serve on toasted rolls or biscuits with extra plum sauce and lettuce.
 

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003