Apples (12.5.16)
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Recipes contributed by the McClintick family.
We're lucky to live in an area of the world where a huge variety of apples are availalbe locally and seasonally. If you have your own trees (and why not?), you may occassionally be at a loss as to how to keep up with the harvest! The McClintick family shared some of their favorite recipes for using quantities of apples -- but even if you don't have a bumper crop or trees of your own, you can make these in smaller batches to suit your needs and taste. Click here to download these recipes. |
Haroseth
This diced fruit and nut salad originated in Europe as part of the Jewish Seder feast during Passover. The Seder feast is a celebration of freedom. During the feast, Jews remember the tears shed by their ancestors as slaves in Egypt and the joy of the excape across the desert to freedom. With its paste-like consistency, Haroseth is a reminder of the mortar Israelite slaves used to make bricks and build structures in Egypt. There are many different Haroseth recipes; this one is fairly typical of eastern Europe. Middle Eastern countries might substitute diced oranges and dates for the apples, and ground almonds for the nuts.
Ingredients:
6 apples, grated (peeling is optional)
1 Tbsp lemon juice (optional)
½ cup ground walnuts or pecans (more if desired)
1 Tbsp grape juice
¼ tsp cinnamon
Matzo crackers
Toss apples with lemon juice, drain excess juice. Add nuts, grape juice, and cinnamon. Stir well. Haroseth should be the consistency of thick dip. Serve with crackers.
Ingredients:
6 apples, grated (peeling is optional)
1 Tbsp lemon juice (optional)
½ cup ground walnuts or pecans (more if desired)
1 Tbsp grape juice
¼ tsp cinnamon
Matzo crackers
Toss apples with lemon juice, drain excess juice. Add nuts, grape juice, and cinnamon. Stir well. Haroseth should be the consistency of thick dip. Serve with crackers.
Apple Butter
This recipe is based on one from a book – but we couldn’t find the title to give them credit!
Apple butter has many delicious uses, including being an excellent spread for bread; here, we tried it as a filling for Kolacky. Click here for the archive page with Mary Ann Crotz's delicious kolacky recipe.
Yield: about 1 cup.
Ingredients:
4 cups applesauce (made with or without apple cider)
1 cup light brown sugar
¼ teaspoon each of cinnamon, ground cloves, and allspice
zest of ½ lemon (optional)
apple cider if available for added flavor
1. Preheat oven to 275° F.
2. Put the applesauce, brown sugar, and spices in the mixing bowl. Grate zest of ½ lemon into mixture (optional). Stir well so that all the ingredients are blended.
4. Spread into baking dish. Bake 3+ hours, stirring every 15-20 minutes until thick.
5. Cool and refrigerate.
Apple butter has many delicious uses, including being an excellent spread for bread; here, we tried it as a filling for Kolacky. Click here for the archive page with Mary Ann Crotz's delicious kolacky recipe.
Yield: about 1 cup.
Ingredients:
4 cups applesauce (made with or without apple cider)
1 cup light brown sugar
¼ teaspoon each of cinnamon, ground cloves, and allspice
zest of ½ lemon (optional)
apple cider if available for added flavor
1. Preheat oven to 275° F.
2. Put the applesauce, brown sugar, and spices in the mixing bowl. Grate zest of ½ lemon into mixture (optional). Stir well so that all the ingredients are blended.
4. Spread into baking dish. Bake 3+ hours, stirring every 15-20 minutes until thick.
5. Cool and refrigerate.
Apple Cider
It's generally recommended to use a variety of apples in cider making, to achieve a well-rounded taste with a good balance of sweetness and tang.
Use a grinder to roughly grind whole apples (halve or quarter them if they aren't going through the grinder properly).
Put ground apple into the cider press, lined and covered with cheesecloth, put lid in place, and press by turning the key until as tight as it will go. You may need to loosen it and readjust the lid from time to time.
Catch cider in a bowl and strain it, if desired. Enjoy!
Use a grinder to roughly grind whole apples (halve or quarter them if they aren't going through the grinder properly).
Put ground apple into the cider press, lined and covered with cheesecloth, put lid in place, and press by turning the key until as tight as it will go. You may need to loosen it and readjust the lid from time to time.
Catch cider in a bowl and strain it, if desired. Enjoy!
Applesauce
Quarter or slice and cook apples in a covered pan over medium high heat until soft and falling apart. Run through an applesauce mill. Enjoy!