Chapter 4

Apple Salads & Sides

The crisp, crunchy, tart-sweet flesh of apples can be diced, sliced, or grated and added to just about any salad you may think of making. The understated flavor of apples lends itself to sweet and sour, creamy, garlicky, herbed, and spiced dressings. So when you’re short on lettuce, carrots, beets, celery, or any other salad ingredient, slice an apple into your bowl. Apples also go well in many savory side dishes — try mashed baked apples with creamed potatoes, turnips, carrots, and parsnips.

Avocado & Apple Composed Salad with ­­Buttermilk-Herb Dressing

Yield: 8–10 side servings or 4 vegetarian mains with the addition of a little cheese

Bantam or small eggs from young chickens (pullets) are ideal in this recipe, but feel free to use regular medium chicken eggs if you can’t find bantam or small eggs at your local farmers’ market. Be sure to use eggs that are more than a week old. Fresh eggs don’t peel easily, and you’re likely to lose the first layer of egg white with the shell. With bantam eggs being so small, you would lose too much white, and besides, they would not look very pretty.

Buttermilk-Herb Dressing Yield: 11⁄2–2 cups

Avocado-Apple Composed Salad

Instructions

  1. 1. For the dressing, add the buttermilk, mayonnaise, lemon juice, garlic, mustard, honey, avocado, basil, and salt and pepper to taste to the bowl of a small food processor and process until smooth. Taste and adjust the salt, pepper, and lemon juice as needed. (Leftover dressing will keep in the refrigerator for up to 2 weeks.)
  2. 2. Cut the apples into slices and then julienne the slices. In a small bowl, toss the apples with 1⁄4 cup of the buttermilk dressing. Set aside.
  3. 3. Cut the tomatoes into quarters, cut the kiwis into half-moon slices, and thinly slice the avocados. Sprinkle lemon juice over the avocado slices or place in a dish and drizzle with a little salad dressing.
  4. 4. Place the salad greens on a large platter or in a large serving bowl. Toss with 1⁄3 cup of the dressing and arrange the apples, tomatoes, kiwi, and avocado over the top. Place the egg halves around the perimeter of the salad. Drizzle a little dressing over the eggs and serve the remaining dressing on the side.

NOTE: To cook the eggs, place them in a medium saucepan, cover with lukewarm water, and bring to a boil over high heat. Turn off the heat and leave in the hot water for 8 minutes for bantam and small eggs or up to 10 minutes for medium. Drain and shake the eggs in the pan to break the shells. Place the cooked eggs in a basin of ice-cold water. Leave on the counter for 30 minutes or refrigerate (in the water) until ready to use. To peel, tap the rounded bottom on the counter and remove the shell beginning at the little air sac. The eggs should peel easily once this end is broken. Rinse under cold water to remove any remaining bits of shell and cut in half lengthwise.

Apple, Pear & Beet Composed Salad with Balsamic-Herb Dressing

Yield: 4–6 servings

To turn this into a whole-meal salad, I add crumbled cheese — blue, herbed feta, or goat — and a good quantity of nuts. A variety of balsamic glazes is available at most supermarkets. Pomegranate concentrate and pomegranate glaze are available at Middle Eastern and Asian stores if you can’t find them at your local supermarket, but you may be surprised at what is showing up on the shelves of upscale grocery stores in response to foodie networks.

Balsamic-Herb DressingYield: about 11⁄2 cups

Apple, Pear, and Beet Composed Salad

Instructions

  1. 1. For the dressing, add the olive oil, vinegar, balsamic glaze, honey, mustard, garlic, basil, mint, tarragon, and salt and pepper to taste to the bowl of a small food processor and process until smooth. Taste and adjust to your liking, if necessary, with a tablespoon or two of water and more salt and pepper. (Leftover dressing will keep in the refrigerator for up to 2 weeks.)
  2. 2. In a small bowl, combine the apple and pear slices with 2 tablespoons of the dressing. In another small bowl, toss the beets with 2 tablespoons of the dressing.
  3. 3. In a large bowl or wide, deep platter, toss the fennel, olives, and greens with 1⁄4 cup of the dressing.
  4. 4. Arrange the beets in the center of the dressed greens and the apple and pear slices around the edges. If desired, sprinkle the cheese and nuts over the salad.

Apple & Parmesan Curl Salad

Yield: 4 servings

I use a “gourmet” salad mix for this, but whenever I can, I harvest the tiny tender greens from my own garden. I also grow lots of arugula (rocket) and spinach, which I can grow and harvest for about 10 months in my Virginia climate.

Ingredients

Instructions

  1. 1. In a screw-top jar, combine the oil, vinegar, lime juice, mustard, garlic, pepper, and salt to taste, and shake well.
  2. 2. Place the salad greens in a large serving bowl. Add the apples.
  3. 3. Shake the vinaigrette again and add 11⁄2 tablespoons to the salad. (Serve the remaining dressing on the side.) Toss the salad, sprinkle with the pine nuts, and top with the Parmesan.

Variation

In place of the Parmesan, toss crumbled feta or blue cheese with the salad greens and apple slices.

Spinach-Apple Salad

Yield: 4 servings

If you can use homegrown spinach, it won’t need as much washing and rinsing as loose, store-bought bunches. However, if you don’t grow your own, you have the option of buying a package of triple-washed spinach. Gritty spinach leaves make for a most unpleasant salad.

Ingredients

Instructions

  1. 1. Place the spinach and lettuce in a salad bowl. Add the apples and toss in the walnuts.
  2. 2. In a small bowl, combine the yogurt, honey, coriander, cumin, ginger, and turmeric. Toss with the salad. Serve immediately.

Nutritional Value of a Raw Apple

For a 23⁄4-inch, 138-gram raw apple with skin

Water, 83.93 percent

Calories, 81

Protein, 0.262 gram

Fat, 0.8 gram

Carbohydrates, 21.045 grams

Calcium, 9.66 milligrams

Phosphorus, 9.66 milligrams

Iron, 0.248 milligram

Sodium, 0.00

Potassium, 158.7 milligrams

Vitamin A, 73.14 International Units

Vitamin B6, 0.066 milligram

Thiamine, 0.023 milligram

Riboflavin, 0.019 milligram

Niacin, 0.106 milligram

Vitamin C (ascorbic acid), 7.866 milligrams

Note: There are about 2 large, 3 medium, or 4 small apples in a pound. The USDA Nutrient Database for Standard Reference, Release 13 (November 1999) states that three 23⁄4-inch apples equal 1 pound.

Waldorf Salad

Yield: 4 servings

The absolute classic of apple salads, this traditional recipe is said to have originated at the Waldorf Astoria hotel in New York City sometime in the early 1900s. The basic recipe lends itself to many variations — adding cubes of cooked meat, grilled fish, fresh mozzarella, or marinated tofu will turn it into a satisfying lunch.

Ingredients

Instructions

  1. 1. Chill a medium bowl for beating the cream.
  2. 2. Place the apples in a large bowl. Add the celery and walnuts.
  3. 3. In the chilled bowl, beat the cream, lemon juice, and pepper until soft peaks form. Stir into the apple mixture.
  4. 4. Sprinkle the mint on top and serve the apple mixture on the lettuce leaves.

Keep ’Em White

Tossing apples with vinaigrette, lemon (citrus) juice, or citric acid powder mixed with water helps keep the flesh from browning. However, some of the up-and-coming apple varieties — particularly Ginger Gold and Cameo — have white flesh that is naturally slow to brown.

Apple, Dried Fruit & Israeli Couscous Salad

Yield: 6 servings

I also make this grain salad with any variety of rice or a commercial blend of quinoa, couscous, orzo, and baby garbanzo beans. Israeli couscous and the quinoa blend cook in 10 to 12 minutes. The rice, depending on whether it’s white, brown, or wild, will require from 20 to 50 minutes.

Ingredients

Instructions

  1. 1. Prepare the couscous according to the package directions, adding 1⁄2 teaspoon salt to the cooking water. In a medium bowl, toss the cooked couscous with the 1 tablespoon oil.
  2. 2. In a medium serving bowl, whisk together the 1⁄4 cup oil, lemon zest, lemon juice, and salt and pepper to taste. Stir in the apples, scallions, and dried fruits.
  3. 3. Add the prepared couscous, almonds, and herbs, and stir to combine.
  4. 4. Serve at room temperature. Leftovers can be reheated in the microwave or in a skillet over medium-low heat.

Farro with Mushrooms, Onion & Apple

Yield: 8 side servings or 4 mains

Farro is an ancient European wheat variety normally purchased in a pearled form that takes about 35 minutes to cook, no presoaking required. Farro is also available semi-pearled and partially cooked, which reduces stove-top time to about 10 minutes. For a gluten-free dish, use buckwheat (kasha) or quinoa; they’re both delightful options.

To make this a complete meal for carnivores, add 3 to 4 sausages, cooked without casings and crumbled. Or toss cooked shrimp with the salad at the end.

Ingredients

Instructions

  1. 1. Place the garlic and parsley in the bowl of a food ­processor and pulse until minced.
  2. 2. Heat the oil in a large skillet over medium heat. Add the garlic mixture, onion, and apple, and sauté for 5 minutes. Stir in the mushrooms and salt and pepper to taste and sauté for 10 minutes.
  3. 3. Mix in the prepared farro and the cider and cook until the farro is tender and warmed through, 10 to 15 minutes. Stir in the nuts and herbs. Taste and add more salt if necessary.

Apple-Tortellini Salad

Yield: 8 servings

For pasta salad lovers, this one from the Michigan Apple Committee is hard to beat. Healthful, with low fat and high fiber, it has lots of flavor, texture, and color. It makes a wonderful addition to a party buffet.

Dressing

Tortellini Salad

Instructions

  1. 1. For the dressing, in a screw-top jar, combine the apple juice concentrate, agave, vinegar, garlic salt, and pepper to taste, and shake well; refrigerate.
  2. 2. For the tortellini salad, cook the tortellini according to the package directions. Drain and cool under cold running water. Shake gently to drain thoroughly.
  3. 3. In a large mixing bowl, combine the tortellini, apples, greens, strawberries, celery, and scallions.
  4. 4. Toss gently with the chilled dressing. Sprinkle with the pine nuts, if desired, and serve.

Curried Chicken Salad

Yield: 4–6 servings

Don’t hesitate to substitute firm tofu for the chicken. Do, however, use the type of tofu packaged in water; I would not use silken firm or even silken extra-firm tofu in a dish that requires tossing since softer-textured tofu breaks apart too easily.

Ingredients

Instructions

  1. 1. In a medium bowl, beat together the sour cream, mayonnaise, honey, and lime juice. Add the garlic, curry powder, cumin, ginger, and salt and pepper to taste. Stir until completely combined.
  2. 2. Add the apples, chicken, celery, and raisins, and toss to combine.
  3. 3. Arrange the lettuce on a serving platter. Spoon the salad onto the bed of lettuce.

Antioxidant Powerhouse

According to researchers, 100 grams of unpeeled fresh apple (about two-thirds of a medium apple) provides the antioxidant activity of 1,500 milligrams of vitamin C! Learn more about antioxidants and why apples are good for you in Apples for Good Health.

Potato-Apple Salad

Yield: 4–6 servings

Fresh apples add a nice crunch to this potato salad, and they taste wonderful with the smoky-sweet bacon flavor.

Ingredients

Instructions

  1. 1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, cover the pan, and boil gently for approximately 20 minutes, or until they are tender but not falling apart. When cool enough to handle, peel and cut into 1⁄2-inch slices.
  2. 2. While the potatoes are cooking, fry the bacon in a medium skillet, drain, and chop into 1⁄2-inch pieces.
  3. 3. Grate the onion into a large bowl.
  4. 4. In a small bowl, whisk together the oil, vinegar, and garlic.
  5. 5. Add the warm sliced potatoes to the grated onion and toss with the oil mixture. Add the apples and bacon.
  6. 6. In a small bowl, stir together the mayonnaise, mustard, and salt and pepper to taste. Add to the salad and toss to combine. Serve at room temperature or chilled.

Unsweetened Applesauce

Yield: about 5 cups

Unsweetened applesauce lends itself to any number of savory additions. For example, to serve it with beef, combine 1⁄2 cup of freshly grated horseradish and 2 cups of applesauce. If pork or chicken is the main dish, add 2 tablespoons of honey, the grated zest of 1 lime, and 1⁄2 teaspoon each of ground ginger and curry powder to 2 cups of applesauce. To accompany duck or goose, flavor 2 cups of applesauce with 2 tablespoons of brandy and 2 tablespoons of honey.

Ingredients

Instructions

  1. 1. Place the apples in a large saucepan with the water and the nutmeg.
  2. 2. Cover the pot and cook over low heat for approximately 30 minutes, or until the apples are tender. When cool, crush with a potato masher or purée in a blender or food processor to the desired consistency.

NOTE: For added flavor, leave the peel on and force the cooked apples through a sieve or food mill to separate the skins from the fruit. When puréeing in a blender or food processor, the skins will break down.

Spinach with Leek, Bacon & Apple

Yield: 4 servings

This side dish works equally well with torn chard, kale, or mature arugula leaves. Hardy greens will not wilt as quickly as spinach, so you will want to cook them a little longer.

Ingredients

Instructions

  1. 1. In a large skillet, cook the bacon over medium-high heat until crisp. Remove to a dish and discard most of the bacon fat, leaving just enough to coat the skillet.
  2. 2. Add the leek to the skillet and season with salt and ­pepper to taste. Sauté for 5 minutes. Stir in the apple and cook for 5 minutes. Add the vinegar and spinach and stir to combine. Cover and cook until the spinach has wilted, about 5 minutes.
  3. 3. Sprinkle the bacon over the top or stir into the greens and serve hot.

Mashed Potatoes with Apples

Yield: 8–10 servings

I favor yellow potatoes, but white or russet also make fine mashed potatoes. Whatever you usually use are probably already in your pantry. I microwave my potatoes with 1 to 2 tablespoons of water in a 7- by 11-inch glass baking dish covered with plastic wrap. If you want to try this method, for this quantity start with 10 minutes on medium power (7). Test for doneness, then continue with 3- to 5-minute intervals until tender. The potatoes should not be overcooked or crusted on the bottom.

Ingredients

Instructions

  1. 1. Boil or microwave the potatoes, covered, until tender, 15 to 20 minutes. Drain and return to the pan or microwave dish. Add the sour cream, half-and-half, and 2 to 4 tablespoons of the butter to taste. Mash until smooth. Season with the chives and salt and pepper to taste. Keep warm.
  2. 2. Heat 2 tablespoons of the remaining butter in a large skillet over medium heat. Add the apples, sprinkle with the nutmeg, and cook, stirring occasionally, until tender and light golden, about 10 minutes. Spoon the apples on top of the mashed potatoes and sprinkle with the cheese, if desired. Serve hot.

Apple & Sweet Potato Purée

Yield: 6 servings

My favorite sweet potatoes have deep-orange flesh. It’s not only that I find them more intensely flavored than the pale-golden sweet potatoes; I prefer their dense, smooth texture. Although this purée is a delicious side dish for savory meals, it also makes a good base for a sweet or savory pie filling.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease a rimmed baking sheet.
  2. 2. Place the potatoes on the prepared baking sheet and bake for 11⁄2 hours, or until very tender.
  3. 3. In a medium skillet, melt the butter over low heat. Add the apples and cook until tender, about 15 minutes. Transfer to a large bowl.
  4. 4. Peel the potatoes while still warm and add to the apples. Add the cream, salt, nutmeg, and ginger. Mash together with a fork, then whip the mixture with an electric mixer until the texture is creamy. Serve at once.

University of Minnesota Apple-Breeding Program

The University of Minnesota has been breeding apple varieties since 1878. The Fruit Breeding Farm, now known as the Horticultural Research Center, was created in 1908 on 80 acres near Victoria, Minnesota. This has become a recognized center of fruit research and breeding, particularly for northern climates. Since their breeding program began, they have developed and released 24 apple varieties, including Fireside, Haralson, Honeycrisp, Honeygold, SnowSweet, Sweet 16, SweeTango, and Zestar!.

Maple–Sweet Potato Casserole

Yield: 8–10 servings

Though this dish is usually served alongside a savory entrée — the sweet flavors are particularly fine accompaniments to roast meats and stuffing — it also makes a delicious warm or cold sweet dessert served with a whipped-cream topping or sour cream sweetened with brown sugar.

Ingredients

Instructions

  1. 1. Place the potatoes in a pot of boiling water. Cook for 20 minutes, or until easily pierced with a fork. Cool and peel.
  2. 2. Preheat the oven to 350°F. Grease a 9- by 13-inch baking pan.
  3. 3. Cut the potatoes into 1⁄2-inch slices. Arrange a single layer of potatoes in the prepared pan.
  4. 4. Toss the apples with the lemon juice. Place a single layer of apples over the potatoes. Continue layering alternately until all the apple and potato slices have been used.
  5. 5. In a small saucepan, melt the butter over low heat. Stir in the maple syrup, nutmeg, cinnamon, and salt. Pour over the layers.
  6. 6. Bake for 30 minutes, until the apples are tender. Serve hot or warm.

Spruced-Up Brussels Sprouts

Yield: 8 servings

I love Brussels sprouts. My husband doesn’t. They’re bitter, he says. So, at Thanksgiving I dress them up with buttery apples slices. I like to oven-roast the sprouts, but if there is no room in the holiday oven, then I pan-roast in a large skillet. Before serving, add color with a sprinkling of dried cranberries.

Ingredients

Instructions

  1. 1. Preheat the oven to 400°F or heat a large skillet over medium heat.
  2. 2. Place the Brussels sprouts and apples on a baking sheet. Drizzle with the oil and season with salt and pepper to taste. Scatter the sage over the sprouts, then, using your hands, toss to mix well.
  3. 3. If oven-roasting, dot with the butter and roast for about 20 minutes, or until done to your liking. If pan-roasting, slide the tossed Brussels sprouts and apples into the heated skillet. Dot with the butter and cook for 20 minutes, stirring occasionally. Don’t stir too often or they will become mushy and fail to caramelize. Serve hot with dried cranberries sprinkled on top.

Apple Ratatouille

Yield: 8 servings

I learned to make ratatouille when living as a student in Geneva, Switzerland. My roommate would make a huge pot and we would feast on it for days. Sometimes we had it over rice, other times over noodles. When we were tired of eating it hot, we layered it on thick slices of bread, sprinkled it with a little cheese, and heated it in the oven. The apple in this version is an interesting variation on the usual eggplant.

Ingredients

Instructions

  1. 1. Heat the oil in a large skillet over medium heat and add the onion. With a garlic press, crush the garlic directly into the skillet and sauté for 5 minutes.
  2. 2. Season with the oregano, allspice, and salt and pepper to taste. Stir in the bell peppers and sauté for 10 minutes.
  3. 3. Add the zucchini and tomatoes. Stir, cover, and cook over low heat for 20 minutes.
  4. 4. Add the apples and cook, covered, 15 minutes longer. Serve hot.

Acorn Squash with Rice, Apple & Pecan Stuffing

Yield: 4 servings

Acorn squash, or any winter squash, takes a long time to cook in the oven, so I start mine off in the microwave. My favorite squash is butternut, but acorn and Delicata have deeper cavities, perfect for filling with this savory stuffing.

Ingredients

Instructions

  1. 1. Preheat the oven to 400°F. Grease a 9- by 13-inch baking dish.
  2. 2. Place 1 whole squash in a 7- by 11-inch microwave-safe dish. Cover with a paper towel and microwave on high for 4 minutes. Turn and microwave another 4 minutes. Remove and let stand, uncovered, for 5 to 10 minutes before cutting the squash in half. Scoop out and discard the seeds (or feed them to chickens). Repeat with the second squash.
  3. 3. While the squash are cooling, combine the rice, apple, pecans, salt and pepper to taste, cinnamon, and cumin in a microwave-safe dish. Microwave on high for 11⁄2 minutes. Remove and stir in half of the feta.
  4. 4. Place the seeded squash halves cut side up in the prepared baking dish. Spoon one-quarter of the filling into each cavity and roast for 15 to 20 minutes, or until the squash are perfectly tender and the filling is hot.
  5. 5. Sprinkle with the remaining feta and broil for 2 minutes, or until the cheese has melted.

Rice-Stuffed Apples

Yield: 4 servings

Make a quick variation of this dish by using leftover cooked rice (jasmine is wonderful) and cooking the apples in the microwave on high for 3 to 4 minutes per apple. Serve as a side dish or for a light lunch.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F.
  2. 2. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté for 5 minutes.
  3. 3. Stir in the water, rice, allspice, ginger, and salt and pepper to taste. Bring to a boil over high heat, reduce the heat, and cook, covered, over low heat for 20 minutes, or until the rice is tender but not soft. Stir in the raisins.
  4. 4. Core the apples, leaving about 1⁄4 inch of flesh at the base. Scoop out approximately 1⁄4 inch of flesh from the ­centers; chop and add to the rice mixture.
  5. 5. Place the apples in a 7- by 9-inch baking dish and spoon the rice stuffing into and on top of the apples. Pour the apple juice over the top.
  6. 6. Cut the remaining 1 tablespoon butter into small pieces and dot over the stuffed apples. Cover the dish loosely with aluminum foil.
  7. 7. Bake for 45 minutes. Serve hot as a side dish with roast chicken or pork.

Apple Kebabs

Yield: 6 servings

Stringing apple wedges on skewers makes them easy to broil. They taste delicious with ham or chicken. These kebabs are also fun as a snack or for dessert; drizzle them with a little chocolate sauce for added sweetness.

Ingredients

Instructions

  1. 1. Peel, core, and cut each apple into 6 wedges. Cut each wedge in half. Thread the apple pieces on six skewers and place on a broiling pan.
  2. 2. In a small skillet, melt the butter. Add the peanut butter, cinnamon, ginger, and nutmeg, and stir until combined and heated through.
  3. 3. Brush the apple chunks with the mixture and broil for 4 minutes (1 minute per side). Baste generously each time the skewers are given a quarter turn. Serve hot.

Special Equipment

If you’re peeling, coring, and slicing apples in quantity, you might find it useful to acquire an apple peeler that also cores. I use a Colonial (old-fashioned) type of corer and a small paring knife to peel my apples, but there are several hand-cranked and electric peelers, corers, and slicers available in stores and online. These are a boon to anyone who has bushels of apples to process or bake into pies.

Apple, Sausage & Cheese Strata

Yield: 10–12 side servings or 6 mains

Use any thick-cut sliced bread for this baked dish. If the bread is very fresh, let the cubes sit out on a baking tray to dry. For the cheese, choose grated cheddar, mixed Mexican-style, or odds and ends on hand, even crumbled blue or feta. Mozzarella is not a good choice because it forms strands rather than melting into the layers. A strata like this can serve as a festive dinner or brunch side, or as a main dish with a salad or roasted vegetable.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease a 9- by 13-inch baking dish.
  2. 2. Heat a large skillet over medium heat. Crumble in the sausages and cook, stirring occasionally, for 10 minutes. Stir in the onion and fennel and cook for 5 minutes. Add the apples, fennel fronds, and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes. Remove from the heat.
  3. 3. Spread half of the bread pieces in the prepared baking dish. Cover with half of the sausage mixture. Sprinkle half of the cheese over the top. Make another layer with the bread and top with the remaining sausage mixture.
  4. 4. In a large bowl, beat the eggs, then whisk in the milk. Pour over the bread and sausage mixture. Using the back of a serving spoon or a spatula, lightly press down on the strata. Sprinkle the remaining 1 cup cheese over the top. Let the strata sit at room temperature for 15 minutes so the bread can begin to soak up the liquids.
  5. 5. Bake for 45 to 50 minutes, until puffed and golden.
  6. 6. Serve warm or at room temperature.

Apple & Red Bell Pepper Stuffing Balls

Yield: 4 servings

Doesn’t everybody love stuffing? Here is a novel way to present it — not actually stuffed into the roast but baked alongside in generous mounds.

Ingredients

Instructions

  1. 1. Heat the oil in a large skillet over medium heat and sauté the apple, bell peppers, onion, and garlic for 10 minutes. Remove from the heat.
  2. 2. Add the bread to the skillet with the apple juice, thyme, mace, and salt and pepper to taste.
  3. 3. Add the egg and stir to completely combine.
  4. 4. Form the stuffing into 4 balls and arrange around a pork or poultry roast to cook for the last 45 minutes of roasting time.

Sausage & Apple Stuffing

Yield: stuffing for a 10- to 12-pound turkey

Mild, sweet Italian sausages add good flavor to this stuffing. Simply skin them and crumble them into the skillet. You might also want to substitute sweet onions for the red ones.

Ingredients

Instructions

  1. 1. In a large skillet, cook the sausage for 5 minutes over medium heat, breaking it up with a spoon as it cooks.
  2. 2. Add the apple, onions, ginger, mace, sage, thyme, and salt and pepper to taste, and sauté for 5 minutes.
  3. 3. Add the bread and egg and stir to completely combine.
  4. 4. Stuff into a 10- to 12-pound turkey and bake. The stuffing can also be baked separately in a greased 11⁄2-quart ­baking dish for 45 minutes at 350°F.

Corn Bread–Apple Stuffing

Yield: stuffing for a 5- to 6-pound chicken

Make your own corn bread or muffins from scratch (or from a mix) the day before so you can enjoy them fresh for dinner, then use the leftovers in the stuffing the following day.

Ingredients

Instructions

  1. 1. Heat the oil in a medium skillet over medium heat. Add the celery and onion and sauté for 5 minutes.
  2. 2. Add the parsley, oregano, and apples, and sauté for 5 minutes. Stir in the corn bread.
  3. 3. In a small bowl, beat together the apple juice and egg. Mix into the stuffing.
  4. 4. Stuff into a 5- to 6-pound chicken and bake. The stuffing can also be baked separately in a greased 1-quart baking dish for 45 minutes at 350°F.

Add an Apple

Among my favorite apple side dishes are apple-based stuffings. An apple can be added to almost any stuffing recipe without throwing it off balance; it will impart only a mild flavor, but it will make the stuffing a little moister. Use 1⁄4 cup apple juice to replace some water or broth in your stuffing — it will make the dressing a touch sweeter.

Potato & Apple Latkes

Yield: 20–24 latkes

Traditional potato pancakes serve as a regular side dish for Hanukkah (usually without the addition of apple), but they make a wonderful accompaniment to many meals. Because the grated raw potatoes weep before cooking, I grate them in a food processor right before they are ready to go into the skillet. Even so, it’s still good to press the grated vegetables in a colander to remove as much liquid as possible.

Ingredients

Instructions

  1. 1. Fit a food processor with the large-holed shredding disk and process the potatoes, onion, and apple.
  2. 2. Remove the mixture to a colander and press out as much liquid as possible by squeezing with your hands. (Alternatively, put the grated mixture into a tea towel and squeeze out the liquid over the sink.)
  3. 3. Place the mixture in a large bowl and stir in the egg, flour, herbs, and salt and pepper to taste.
  4. 4. Preheat the oven to 250°F and line a baking sheet with paper towels. As each batch of latkes is done, you will want to keep them warm in the oven.
  5. 5. Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. When the pan is very hot, scoop up 1⁄4 cup of the potato mixture and add to the pan. Repeat until you have 5 or 6 latkes in the skillet. Leave enough room between the scoops to flatten each latke into a 1⁄2-inch-thick pancake. Cook until golden and crisp, about 4 minutes per side. Use a slotted spatula to transfer to the paper towel–lined baking sheet and put in the oven to stay warm.
  6. 6. Repeat using the same procedure for the rest of the potato mixture, adding the latkes to the baking sheet to keep warm as each batch is done.
  7. 7. Serve warm with the applesauce and sour cream on the side.

Spicy Cranberry-Apple Relish

Yield: 4 cups

This can also be turned into a salsa to serve with turkey-stuffed flour tortillas. Spice it up by adding extra chopped onion and a minced jalapeño or other hot pepper. All the chopping for this recipe is done in the same food processor bowl — quick and easy — but it does have to sit for a day or two before eating.

Ingredients

Instructions

  1. 1. Process the apples in a food processor until coarsely chopped. Transfer to a medium bowl.
  2. 2. Remove the zest of the orange in thin strips, being careful not to include the white pith. Process the zest with the sugar until finely chopped. Transfer to the bowl with the apples. Squeeze in the juice of the orange.
  3. 3. Process the cranberries, 1 cup at a time, until coarsely chopped. Add to the apple mixture.
  4. 4. Process the onion until coarsely chopped. Add to the apple mixture along with the lemon juice, brandy, ginger, cayenne, and cloves, and stir.
  5. 5. Cover the bowl and refrigerate for a day or two before serving.

Fall Fruit Relish

Yield: 4 cups

Tart cranberries are mellowed with the natural sweetness of apples and pears for a fine condiment for roasts or poultry. If you prefer an even sweeter relish, dissolve 2 tablespoons of honey or maple syrup in the apple juice.

Ingredients

Instructions

In a large bowl, combine the apples, pears, cranberries, dates, nuts, apple juice, orange zest, cinnamon, and cloves; cover and refrigerate. Leftover relish can be stored in a covered jar in the refrigerator for up to 2 weeks.

Pick Your Own Apples

A wonderful way to celebrate the autumn harvest is to take friends and family on a picnic to a local orchard and spend the day picking your own apples. Some pick-your-own orchards also provide diversions that include warm apple cider and hot doughnuts, pumpkin patches, and hayrides. Most kids, however, find it a special enough experience to wander through avenues of trees and pluck apples right off the branches or find deliciously ripe ones that have fallen to the ground. Adults can take pleasure in discovering heirloom varieties that are not widely cultivated and rarely available except at the orchards and local farm stands or farmers’ markets.

When you’re picking apples in orchards that were planted decades ago, chances are the trees will be large, with the biggest and ripest apples growing on the highest branches in full sun. To help you reach those high-growing beauties, some orchards may provide ladders or telescopic picking poles with attached baskets.

In more recently established orchards, most of the large, high-canopied apple trees of old have been replaced with high-yielding semidwarf and dwarf tree varieties, which bear an abundance of apples on branches that can be reached by adults of medium height.

When to Pick

Though the main apple harvest falls between mid-October and November, some apple varieties, such as Jonagold, Stayman, Empire, Jonathan, and Golden and Red Delicious, are often ready for harvesting in northern states in late September or early October. Early October to Halloween is usually peak picking time for heirloom varieties such as Black Twig, Esopus Spitzenburg, and Ashmead’s Kernel.

Where to Pick

To find out where and when to visit pick-your-own orchards in your area, contact the local County Agricultural Extension Office, visitor and tourist center, or chamber of commerce. You’ll also discover that some orchards host fall festivals. See Apple-Picking Tips.