Apples invoke images of warmth and hospitality, smiles and crisp, cool days and are a key product in our country. Harvested from mid-August to November, they are celebrated with festivities of every kind. Chef Kerri Buckley shares more about this delicious fruit!
Comfort fruit
Some of my favorite memories are of driving on the Blue Ridge Parkway in the autumn. There were rustic, wooden, straw-filled stands around every bend with apples, cider and other products made from America's favorite fruit. Against a background of tall evergreens, purple hills and the blaze of color from all of the other trees, the apple stands remain one of the most charming and quaint experiences in my mind.
Apples invoke images of warmth and hospitality, smiles and crisp, cool days and are a key product in our country. Harvested from mid-August to November, they are celebrated with festivities of every kind. Cider, cider doughnuts, apple butter, apple pie, apple dumplings, apple-walnut bread and caramel apples are only a few of the fall festival favorites that folks are crazy about.
Virginia isn't the only state claiming apples as their own -- 53 percent of all US apples come from Washington State, and they are grown in every state. Apples are also major crops in New York, Michigan, Connecticut, California, Pennsylvania, Oregon, Missouri, Illinois, Iowa and Vermont. Adults and kids can benefit from adding apples to the shopping cart -- you'll eat more fresh produce; they're good for your health, they're pretty, delicious-- and there are many ways to prepare them.
Apples were first planted in our country by the pilgrims in the Massachusetts Bay Colony. There are 2,500 varieties of apples grown in the United States and 7,500 varieties worldwide. They come in all shades of red, green and gold and in colonial times were called "winter bananas." Some of the most popular kinds of apples are the Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, Braeburn, Jonagold, Pink Lady and the Cameo. My personal favorites are the Pacific Rose and the Honeycrisp.
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The average American consumer eats 19 pounds of apples a year -- that adds up to about an apple per week and there is compelling evidence that they are good for your health. According to recent studies, they aid in preventing colon, lung and prostate cancer, heart disease and strokes. Each apple contains about five grams of fiber and they're fat, sodium and cholesterol free. There is something very comforting and inviting about holding an apple in your hand or offering one as a gift or several in a basket.
Kids love them, love the taste and the round, red apple is one of the first things they learn about! They go deliciously well with walnuts, cabbage, blue cheese, curried chicken and brown sugar, are beautiful to look at and fun as well. One quarter of the volume of an apple is air, that's why they float! This makes them a popular choice for bobbing games and harvest celebrations. There are some great web sites about apples as teaching tools and below are some classical apple recipes that will warm you and put a bloom in your cheeks. Enjoy!
Apple Walnut Picnic Cake
I love this recipe from my mother-- it's moist, dense, very heavy and notice, no eggs or dairy. You can take it anywhere!
Ingredients:
3 cups of peeled and grated apples
1 1/2 cups white sugar
1/2 cup brown or raw sugar
1 1/2 cups of corn oil
2 1/2 cups unbleached or all-purpose flour
1 tsp. baking soda
1- 8 1/2 oz. can crushed pineapple
1/2 cup chopped walnuts
2 tsp. cinnamon
1 teaspoon nutmeg
Directions:
Preheat the oven to 375 degrees F. Prepare a 9-inch cake pan with oil and flour. In a mixing bowl mix the sugars, and oil together. Add the flour and baking soda with the spices and mix well. Stir in the apples, nuts and the pineapple. Pour mixture into the pan and bake until top springs back -- about 35 minutes. Cool and serve with a sprinkling of powdered sugar.
Maple Apple Crisp
Ingredients:
6 apples, such as Granny Smith, peeled, cored and sliced
Zest of one lemon
Zest of one orange
Juice of the lemon and orange
1/4 cup apple cider
1/4 cup pure maple syrup
Topping:
1 cup of brown sugar
1/2 cup oatmeal
3/4 cup flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1 stick of butter, cut in pieces
1/2 cup chopped nuts (optional)
Directions:
Preheat oven at 350 degrees F. Butter a 9-inch casserole dish or cake pan. Combine the apples, zest, juices, cider and maple syrup. Pour into the casserole. Mix together with a fork or mixer the topping ingredients, until it's crumbly and coarse like streusel topping. Sprinkle on top of apples. Bake for 45 minutes. Serve warm with fresh whipped cream or ice cream.
Country Apple Sauce
Remember the old potato masher with the wooden handle? Bring it out and use it for this recipe.
Ingredients:
8 apples, peeled and cored-cut into large pieces (Pacific Rose, Granny Smith, Golden Delicious)
The juice from 1 lemon (1 Tb.)
1 cup fresh cider
3/4 cup sugar
2 teaspoons cinnamon
Directions:
In a large pot, pour the cider and lemon juice. Peel and core the apples, and as you cut them, place them in the pot. Add the sugar and cinnamon and cook, covered, at a simmer until very tender -- about 20 minutes. Remove from stove and mash with potato masher, or with mixer. Serve at once or refrigerate and use within three days.
Apple Syrup
Use this delicious syrup for breakfast, or dessert like for apple dumplings, or ice cream.
Ingredients:
4 cups cider
1/2 cup raw sugar
1 medium apple, Golden Delicious or Granny Smith is perfect
2 tsp. cinnamon
1/4 cup maple syrup
2 Tbs. softened butter
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Directions:
Combine the cider and the sugar in a large, heavy pot, like a pressure cooker. Add apple and bring to a simmer. Boil for 10 minutes, then reduce heat and cook for an additional 10 minutes. Add cinnamon, maple syrup and butter, stirring well. Serve at once.
Links, information and more for you
About the author: Kerri Buckley is a certified chef and food columnist. She has worked for Westin and Omni Hotels and other fine establishments in Philadelphia, New Orleans, Virginia and Kansas City. She has taught cooking for programs sponsored by the American Culinary Federation. She lives in the Pacific Northwest and owns Prima Vera Culinary Presentations. Her articles have been published in Rochester Woman, Kansas City Parent Magazine, Parents and Kids...Alaska Style, Baton Rouge Parent Magazine, Connecticut Parent and Tulsa Kids. Visit her online at http://www.geocities.com/classicalfoodwriter/index.html.
