Posts Tagged ‘apple recipes’

Apples on My Mind

Monday, September 11th, 2017

I have apples on the brain these days. They’re omnipresent on my road, brightening the neighborhood like Christmas ornaments on their trees. They’re also abundant this year at orchards again; new flavors seem to ripen every week. I eat at least one a day. I should be doing this because apples are healthy. I’m actually doing it just because I love them. My dog Cocoa smells the juice of recently picked apples whenever I bite into one and patiently (well, almost patiently) waits for a bite or two.

Apples will be my theme when I teach my next class at the Baker’s Pin next week. On the evening of Thursday, September 21, I’ll return to Northampton, Massachusetts, to create a whole meal with apples, from appetizer to dessert.

In fact, I recently devised one of the recipes below for that very class—my Apple Gruyère Pizza. When I made it on Mass Appeal last week, the pizza was completely consumed before the end of the hour-long show.

The swamp cake that follows is an applesauce cake I made years ago for the birthday of one of my favorite people in the world, my former roommate Alice from Dallas. Alice dubbed it “swamp cake” because of its tendency to swamp down in the middle. The swamping didn’t bother either of us; we just applied a little extra cream-cheese frosting in the swampy area.

If you know anyone in western Massachusetts who would like to join me at the Baker’s Pin, please tell him/her/them to register here. Slots are still open.

Enjoy the crunch, taste, and versatility of apples as we approach fall!

Apple Gruyère Pizza

If you want a lighter pizza or are serving vegetarians, brown the onion in extra-virgin olive oil instead of bacon fat. (Add a small amount of salt and pepper when you add the apple and garlic.) For vegetarians, omit the bacon on top; for light lovers, cut down on the bacon on top.

Ingredients:

6 slices of bacon
1 large onion (preferably sweet), thinly sliced
1 medium clove garlic, slivered
1 large apple, cut into thin chunks
1 medium pizza crust (about 1 pound)
extra-virgin olive oil as needed
2 cups (generous) grated Gruyère
chives to taste

Instructions:

A couple of hours before you are ready to make the pizza, take your pizza crust out of the refrigerator (if you are using a commercial crust; if your crust is homemade it won’t need cooling), place it on a greased baking sheet, and let it rest. After an hour and a half or so, preheat the oven to 475 degrees, lightly grease the baking sheet, and stretch the crust out on top. If you are paranoid like me, you may want to line the baking sheet with parchment, foil, or silicone.

In a large skillet fry the bacon. Remove it from the pan and place it on paper towels to drain. Set aside. Leave enough of the bacon fat in the pan to cover the bottom of the pan lightly. (You won’t need the rest of the bacon fat.) Toss in the onion slices, and cook them over low heat until they begin to caramelize (probably 20 minutes to 1/2 hour).

Throw in the garlic and the apple chunks and cook the mixture for another 5 to 10 minutes. Remove the pan from the heat.

Sprinkle most of the cheese on top of the pizza crust. Sprinkle the onion mixture on top (it won’t make a heavy topping), and top with the rest of the cheese. Bake the pizza until it looks done, 10 to 14 minutes.

While the pizza is baking, crumble the bacon and chop the chives.

When the pizza comes out of the oven, sprinkle the chives and bacon pieces on top. Let the pizza rest for a minute or two; then slice it. Serves 4 as a main course or 8 as an appetizer.

Swamp Cake

Ingredients:

1/4 cup (1/2 stick) sweet butter at room temperature
1/2 brown sugar, firmly packed
1/4 cup white sugar
1/2 cup applesauce (preferably homemade)
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 cup flour
1 cup raisins

Instructions:

Preheat the oven to 350 degrees. Butter and flour an 8-inch-square pan.

Cream together the butter and the sugars. Add the applesauce. Beat well; then beat in the egg. Beat in the baking soda, salt, and spices. Stir in the flour, followed by the raisins.

Spoon the batter into the pan, and bake until the cake tests done, about 25 minutes. Cool and eat plain or frost. Serves 8.

And now, the videos:

Tinky Makes Apple Gruyère Pizza on Mass Appeal

 

Tinky Makes Swamp Cake on Mass Appeal

Frittering My Life Away

Thursday, September 15th, 2016
Fritters make me happy.

Fritters make me happy.

I know, I know. This is my second post in a row about fritters.

I actually only make fritters every couple of years as a rule. Lately, however, I seem to be on a fritter kick.

Please believe me when I say this trend will end soon, for the sake of my waistline if for no other reason.

I will be making apple fritters in public very soon again, however. Apex Orchards in Shelburne, Massachusetts, is having a grand re-opening this weekend (September 17-18). I’ll be part of the celebration, making a couple of recipes from my Pudding Hollow Cookbook.

I have shopped at Apex for years, both for fruit and for the wonderful cider vinegar I buy there by the gallon. Tim Smith’s family has farmed this land for seven generations.

Tim and company have just opened a gorgeous new farm store with a spectacular view of the surrounding mountains. The gala weekend will feature hot-air balloon launchings, lots of yummy food (including my beloved Bart’s Ice Cream), and of course yours truly. I will be on hand on Sunday from 12 to 2 p.m. dishing up fritters as well as a green salad with apples.

The New Store (Courtesy of Apex Orchards)

The New Store (Courtesy of Apex Orchards)

If you can’t come, do try making the fritters. I prepared them on Mass Appeal yesterday, along with my favorite corn and tomato soup. I hope you watch! Meanwhile, I’m working on making something besides fritters for my next post!

apple-fritters-web

Apple Fritters

Ingredients:

1 egg
1/4 cup sugar
1/3 cup milk
1 teaspoon canola oil
1 teaspoon lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon (you can’t really have too much)
1/2 cup flour
canola oil for frying
1 cup apple chunks (bite-sized pieces)

Instructions:

First, prepare the batter. Beat the egg until it is light. Add the sugar, milk, oil, and lemon juice, and mix well. Mix in the baking powder, salt, and cinnnamon; then gently stir in the flour. The batter should be fairly smooth. (A few lumps will disappear in cooking.) Let the batter sit in the refrigerator for at least an hour.

When you are ready to fry your fritters, pour 2 inches of oil into a fryer or heavy skillet and heat it to between 350 and 370 degrees. Stab each piece of apple with a fork, and dip it into the batter. Allow it to drip a bit, but don’t shake off the batter. Carefully lower the coated fruit into the fat, and cook until the first side is brown; then turn and cook the other side. (Turning can be a little tricky, but luckily sometimes you don’t need to!) You may cook 5 or 6 pieces at once.

Remove the fritters with a slotted spoon, and keep them warm in a 250-degree oven until all are ready. Serve alone, or covered with powdered sugar or warm maple syrup. Serves 4.

 

Courtesy of Apex Orchards

Courtesy of Apex Orchards

And now the videos….

Messy But Good Birthday Cake

Monday, September 28th, 2009

apple chocolate cake web

 
I may have mentioned before that presentation is NOT my forte.
 
Most of the things I make taste pretty good. Quite a few look … well, I guess the polite way to put it would be “homemade.”
 
The cake I baked for my mother’s birthday on Saturday was a case in point.
 
First I made a teensy (okay, a big) error in not making sure the pan was balanced in the oven. It tipped a bit as the cake baked, rendering the whole creation a little lopsided and not incidentally spilling batter onto the floor of the oven. My dog Truffle was NOT happy when the smoke alarm went off!
 
Next, I rushed through icing the thing. As a result, my lopsided cake was messier than ever.
 
Luckily, I had some gel and sprinkle to cover up at least some of the mess. Even more luckily, the birthday girl and her guests were nice enough not to mention the way the cake looked. And of course it did taste fantastic–moist from the apples yet very cakelike.
 
I thought of taking a photo of Jan on her 91st birthday. Unfortunately, the idea didn’t enter my mind until nine o’clock that night. She had gone to bed at 8:30. This doesn’t mean she didn’t have a great birthday–only that she is indeed 91.
 
I do have pictures of her 90th birthday party on the blog post for THAT event.
 
Meanwhile, here’s the recipe. Do watch your placement of the pan in the oven. (To be extra sure, put a cookie sheet under it!)
 

Apple Chocolate Cake
 
If you want to increase the apple presence in this recipe, use the powdered buttermilk manufactured by SACO, available in many grocery stores. Add 2 tablespoons of buttermilk powder to the flour, cocoa, baking soda, and salt; then stir in 1/2 cup sweet cider when the recipe calls for the liquid buttermilk.
 
Ingredients:
 
2-1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) sweet butter, at room temperature
1/2 cup canola oil
1-3/4 cups sugar
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
2 cups grated apple (about 2 medium apples)
 
Instructions:
 
Preheat the oven to 325 degrees. Sift together the flour, cocoa, baking soda, and salt, and set aside. Using an electric mixer at medium speed, cream together the butter, oil, and sugar in a mixing bowl until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Next, add the dry ingredients alternately with the buttermilk, blending well after each addition. Stir in the apple.
 
Pour the batter into a greased, 10-inch bundt pan. Bake for about 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake for ten minutes; then remove it from the pan, and let it cool completely before frosting with cream-cheese frosting. Topping the whole with seasonal sprinkles and/or candy corn is a plus. Makes 12 servings.
 
piece of apple cake web