Chapter 5

Apples Make the Meal

Applesauce in meat loaf — it makes a very moist and tasty one. Grated, sliced, or cubed, apples add another dimension to soups, meat pies, poultry, pork, beef, and lamb. In fact, is there any meat dish that can’t take apples? Whether you are preparing a casual supper or a formal dinner, apples belong on the menu.

Butternut Squash & Apple Soup

Yield: 6 servings

Substitute carrots, beets, or pumpkin pound for pound for the butternut squash to create several variations on this classic soup. In general, butternuts weigh in at around 11⁄2 pounds and lose 1⁄4 pound when peeled and seeded. To turn this into a hearty main dish, add 2 to 4 cups cooked garbanzo beans or 2 to 4 chicken thighs, cooked, boned, and cut into bite-size chunks.

Ingredients

Instructions

  1. 1. Preheat the oven to 400°F.
  2. 2. Place the squash, onion, apples, and garlic on a large baking sheet or roasting pan. Sprinkle with salt and pepper to taste, cinnamon, cumin, and curry powder. Drizzle with the oil and stir to combine. Roast for 30 minutes.
  3. 3. Spoon the roasted vegetables into a soup pot placed over medium heat. Pour in the broth and cider. If the liquid does not cover the vegetables, add a little water or more cider. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 15 minutes.
  4. 4. Using an immersion blender, purée the vegetables until smooth, or use a slotted spoon to remove the vegetables to a food processor or blender and purée several cups at a time. Return the purée to the pot.
  5. 5. Stir the half-and-half and cilantro into the soup. Taste and adjust with additional salt and pepper or cumin and curry, if desired. Sprinkle each serving with the toasted seeds.

Zucchini & Apple Soup

Yield: 4–6 servings

Whether served hot or at room temperature, this starter comes together very fast and can be made while the rest of the dinner is cooking. Or serve it at lunch accompanied by crusty bread and an olive tapenade.

Ingredients

Instructions

  1. 1. Heat the butter and oil in a soup pot over medium heat. Add the apple, zucchini, onion, and garlic, and sauté for 5 to 10 minutes, or until soft.
  2. 2. Add the cider, nutmeg, pepper, and salt to taste. Reduce the heat to low, cover the pan, and simmer 15 minutes longer.
  3. 3. Add the broth, cover the pan, and continue cooking 5 minutes longer.
  4. 4. Purée the vegetables in a blender or food processor (or force through a sieve). Return the vegetables to the pot, add the cream, and bring to a fast boil over high heat.
  5. 5. Pour into serving bowls and sprinkle with the parsley; dust with additional pepper and a little nutmeg, if desired.

Black Bean Soup

Yield: 6–8 servings

Make this with canned beans, rinsed to remove the salt, and cut your preparation time down to 15 minutes and the cooking time to 30 minutes. Serve the soup over brown or white rice for a heartier meal.

Ingredients

Instructions

  1. 1. Pick over and thoroughly rinse the beans. Place in a large pot, add the water, and bring to a boil over high heat. Remove from the heat, cover the pot, and set aside to soak for 1 hour.
  2. 2. Heat the oil in a large Dutch oven over medium heat and sauté the garlic, celery, and onion for 5 minutes.
  3. 3. Drain the beans and add to the pot. Stir in the broth, sherry, allspice, cumin, and bay leaf. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 2 to 4 hours, depending on how tender you like the beans.
  4. 4. Add the apples and sausage during the last 30 minutes of cooking. Season with salt and pepper to taste and serve hot.

Apple Rarebit Supper

Yield: 4 servings

This is a takeoff on Welsh rarebit, which is often made with beer and rarely with apples. My mother used to serve rarebit regularly for a school-day breakfast or a Saturday high tea. She made ours with milk, however, never beer.

Ingredients

Instructions

  1. 1. Grate the cheddar into a medium saucepan. Add the butter. Grate the apple into the pan. Add the cream, mustard, and nutmeg.
  2. 2. Cook over low heat, stirring, until all the ingredients are blended.
  3. 3. When the mixture begins to bubble, pour over buttered toast and serve.

Seven a Day

The medical profession, health institutes, and the Departments of Agriculture and Health and Human Services recommend that we eat at least five to seven servings of fruits and vegetables each day, and that nine is better. But what is a serving? Nine servings means consuming 2 cups of fruit and 21⁄2 cups of vegetables daily. Each of the following apple measurements can be counted as one daily serving of fruit:

  • One medium apple (how easy it is to munch on an apple and then eat two a day)
  • 8 ounces of 100 percent pure apple juice (not “cocktail” juice, juice “beverages,” or “drinks,” which are often diluted and contain sugar or syrup)
  • 1⁄2 cup of applesauce

For the “Nutrition Facts” labeling purposes, the Food and Drug Administration defines a serving size of juice as 8 ounces. The American Dietetic Association defines a serving size of juice as 6 ounces.

Baked Apples & Cheese

Yield: 6 servings

What a wonderful combination — freshly grated cheddar cheese and apples, good enough to eat between two pieces of whole-grain bread. The leeks add a winning quality to this custard dish. Served hot, warm, or cold, it’s a good choice for a light main meal or for a brunch buffet.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F.
  2. 2. Wash the leek and discard the outer layer and any of the tougher green leaves. Cut into 1⁄4-inch slices.
  3. 3. Melt the butter in a medium skillet over medium heat, add the leek, and sauté for 5 minutes. Transfer to an 8-inch square baking dish.
  4. 4. Layer the apple slices over the leek and sprinkle with the cheddar.
  5. 5. In a medium bowl, beat together the half-and-half, eggs, curry paste, and salt and pepper to taste. Pour over the cheddar.
  6. 6. Bake for 40 to 45 minutes, or until the custard is set and a knife inserted into the center comes out clean.

Tuna-Apple Tortilla Wraps

Yield: 2 wraps

I often make a wrap for a quick and easy lunch. The flour tortillas are lighter than the two slices of bread I’d use to make a sandwich, and the filling is lean and healthful.

Ingredients

Instructions

  1. 1. Place the tortillas on dinner plates and spread each with 1 tablespoon of the spread of your choice. Arrange the apple slices down the center of the tortillas, staying well within 1 inch from the front and back edges.
  2. 2. In a small bowl, flake the tuna and combine with the mayonnaise and salt and pepper to taste. Spoon the tuna mixture over the apple slices. Sprinkle with a dash of curry powder, if desired. Top with the scallions.
  3. 3. Roll the wraps from front to back and serve immediately. To take along in a lunch box or brown bag, wrap securely in plastic wrap or place in a resealable plastic bag.

Variation

You can also fill the wraps with leftover grilled fresh tuna or salmon, turkey or chicken breast, or smoked salmon. The flavor of apple also goes well with the fresh mozzarella I buy at the supermarket or from a dairy just outside Leesburg, Virginia.

Grilled Tuna with Apple Chutney

Yield: 8 servings

My friend Ivan Lillie, a caterer and private chef, has served me some pretty wonderful meals. Of the many recipes I’ve borrowed from him, this is one of my favorites.

Ingredients

Apple Chutney

Instructions

  1. 1. Place the tuna steaks in a single layer in a large dish. For the marinade, in a large bowl, combine the cider vinegar, rice wine vinegar, ginger, garlic, brown sugar, and salt and pepper to taste, and stir well. Pour the marinade over the tuna and leave at room temperature for about 30 minutes, turning the tuna in the marinade once or twice.
  2. 2. To make the chutney, wearing rubber gloves, seed and mince the peppers. Combine the peppers, apples, onion, garlic, vinegar, and brown sugar in a medium saucepan set over low heat and simmer, stirring occasionally, for about 20 minutes, or until the apples are tender.
  3. 3. Remove the tuna from the dish, pour off and discard the marinade, and return the tuna to the dish. In a small bowl, whisk together the olive and sesame oils; drizzle over the tuna. Turn the steaks to coat both sides.
  4. 4. Heat a grill to high and position the racks 4 inches from the heat. Grill the tuna steaks for 2 to 3 minutes on each side for rare (3 to 4 minutes for medium rare).
  5. 5. Serve each steak with a generous spoonful of the chutney.

Broiled Fish with Apple-Coconut Crust

Yield: 6 servings

I love to use cilantro or cinnamon basil in this dish, but any light, fresh herb you prefer can be used. If opting for tarragon, start with 1⁄4 cup leaves and work up from there.

I find that fresh coconut (an unopened new package or flesh fresh from the shell) will process into a relatively smooth texture for the purée. Coconut from an opened package that has been stored in the freezer or refrigerator will have a drier texture and will benefit from presoaking in the coconut milk. A 2-cup Ninja mini processor/blender with a multilayered blade makes wonderfully smooth purées.

Ingredients

Instructions

  1. 1. For the apple purée, combine the apple, garlic, coconut milk, coconut, lemon juice, cilantro, and salt and pepper to taste in a food processor and process until smooth.
  2. 2. Make 6 puddles of purée, about 1 tablespoon each, on a baking sheet. Place the fish fillets on top of the purée, then spoon more purée over the fillets to create a light crust. You should have some purée left. Set it aside for serving. At this point, you can refrigerate the fish for an hour or so until ready to cook.
  3. 3. Preheat the broiler. Position the fish 5 to 6 inches from the heat source and broil for 6 to 10 minutes, or until the crust is nicely golden and bubbling and the fish flakes when tested with a fork in the center of a fillet.
  4. 4. Serve hot with additional coconut purée on the side.

NOTE: Flounder or trout fillets will take about 6 minutes to cook under the broiler. Salmon and thicker white fish, such as cod and tilapia, will take 8 to 10 minutes.

Codfish & Apple Curry

Yield: 4 servings

The large, solid flakes of cod make it an ideal choice for this dish. However, you may want to substitute scallops, shrimp, or monkfish. I usually use a mild curry for this dish, but there’s no reason not to use a spicy one if that is more to your taste.

Ingredients

Instructions

  1. 1. Heat the oil in a large skillet over medium heat and sauté the onion and garlic for 10 minutes.
  2. 2. Stir in the apples, tomatoes, raisins, chutney, curry powder, and salt and pepper to taste, and cook for 15 to 20 minutes, or until the onions and apples are tender.
  3. 3. Stir in the cod and cook for 5 to 10 minutes, or just until tender. Serve over rice, if desired.

Sea Scallops with Coriander & Cider Sauce

Yield: 6 servings

This is a recipe from Patty Power, co-owner with her husband, Rob Miller, of Distillery Lane Ciderworks (DLC) in Jefferson, Maryland. Patty and Rob produce fresh and bottled hard cider from a variety of heirloom and modern-day apples. Patty uses DLC’s The Jefferson hard cider in this recipe. (See profile.)

Ingredients

Instructions

  1. 1. In a small bowl, combine the coriander, salt, pepper, and nutmeg. Set aside 1 teaspoon of this mix for sprinkling over the finished dish.
  2. 2. Place the scallops on paper towels and blot dry. Coat each flat side with the seasoning mixture and set the coated scallops aside.
  3. 3. Heat 1 tablespoon of the oil in a small skillet over medium heat and sauté the leek until soft but not browned, about 5 minutes. Set aside.
  4. 4. Add the stock, sweet and hard ciders, ginger, coriander seeds, thyme, and lemon zest to a medium saucepan set over medium heat. Bring to a slow boil and cook until reduced to 11⁄2 cups. Strain the sauce, return it to the saucepan, and set aside.
  5. 5. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add half the seasoned scallops and cook 3 minutes on each side. Remove to a plate and tent with foil to keep warm while cooking the remaining scallops, adding a drop more oil as necessary.
  6. 6. Return the sauce to a boil and, using a wire whisk, whip in the butter to create a smooth emulsion. Divide the sauce among six plates. Spoon equal amounts of the warm leek slices over the sauce and arrange five scallops on the side of each plate. Sprinkle the scallops with the reserved seasoning mixture and serve immediately.

Moroccan Spiced Chicken with Sour Cream

Yield: 4 servings

This is an easy dinner to prepare for family or for company. Serve with rice, couscous, or egg noodles. Reheat leftover chicken gently in a pan on top of the stove.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F.
  2. 2. Heat the oil in a large Dutch oven over medium heat and sauté the onion, celery, and garlic for 5 minutes.
  3. 3. Lay the chicken pieces over the sautéed vegetables. Sprinkle with the cumin, cinnamon, ginger, and salt and pepper to taste. Combine the wine and tomato juice and pour over the chicken, reserving about 1⁄4 cup.
  4. 4. In a small bowl, make a paste with the cornstarch and the reserved wine mixture.
  5. 5. Bring the pot to a boil over high heat, then reduce the heat to low and stir in the cornstarch paste and the honey. Cover the pot and cook in the oven for 45 minutes, or until the chicken is nearly tender.
  6. 6. Remove the pot from the oven and stir in the apples and sour cream. Return to the oven and cook for 15 to 20 minutes longer, until the chicken is cooked through. Serve at once.

Chicken & Apple Gyros

Yield: 4 servings

This is a great way to finish off leftover roasted or grilled chicken. (I usually grill two extra pieces so that I do have leftovers.) If you are feeling lazy or tired, don’t bother to cook the onion and bell pepper. Leave them raw and serve with the cold chicken as a salad in a pocket of bread or wrapped in a flour tortilla.

Ingredients

Tzatziki

Instructions

  1. 1. In a medium bowl, toss the apple slices with the lemon juice and set aside.
  2. 2. Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, and jalapeños, and sauté until the vegetables are lightly cooked, about 5 minutes. Stir in the chicken and salt and pepper to taste and cook for 5 minutes, or until the chicken is thoroughly heated.
  3. 3. To make the tzatziki, stir together the yogurt, garlic, cucumber, and dill in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  4. 4. Stack the pita breads or tortillas, wrap in a damp paper towel, and heat in the microwave for 1 minute. Alternatively, wrap the stack in aluminum foil and heat in a skillet over low heat for 2 minutes, turning at 1 minute. Slice pitas in half.
  5. 5. Spoon the chicken mixture equally into halved pita bread pockets or down the center of the flour tortillas. Top with the reserved apple pieces and spoonfuls of ­tzatziki. If using tortillas, fold up one side for the ­bottom end and then roll them up burrito-style. Serve with Sriracha, if desired.

Roast Chicken with Apples, Turnips & Garlic

Yield: 4–6 servings

This recipe is from Jim Law of Linden Vineyards in Linden, Virginia. He produces award-winning wines and occasionally hosts “wine dinners” during the fall. This dish, he says, is a proven favorite. He recommends using aromatic Ashmead’s Kernel apples, which he grows along with other antique apple varieties in his home orchard. Don’t hesitate to substitute Jonathan, Jonagold, Braeburn, or other crunchy, flavorful varieties for this hard-to-find antique.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F.
  2. 2. In a small bowl, combine the paprika, pepper, and salt, and rub the mixture over the chicken inside and out.
  3. 3. Lightly oil or spray a roasting pan, add the chicken, breast side up, and arrange the apples, turnips, and garlic around the sides. Trickle the lemon juice over the apples and turnips.
  4. 4. Roast until the chicken is golden brown, about 1 hour and 15 minutes. Baste with the pan juices two or three times during the roasting.
  5. 5. Remove the cooked chicken to a serving platter. Transfer the apples, turnips, and garlic to a food processor. Skim the fat from the pan and pour the remaining juice over the vegetables. Process to a purée consistency and serve separately with the chicken.

Distillery Lane Ciderworks

Owners: Rob Miller and Patty Power

When Rob Miller and his wife, Patty Power, bought their historic 95-acre farm in Jefferson, Maryland, they were intrigued by the history of the beer breweries and whiskey distilleries that had operated in the region before Prohibition and began thinking about ways to run a distillery again. Instead of planting hops, corn, or barley, they decided to plant apple trees and become the first licensed cider distillery in Maryland. In 2001, they planted 3,000 trees representing 45 varieties, including European heirloom cider apples and American hardy antiques as well as modern-day hybrids developed at the Cornell University Agricultural Experiment Station in New York. While many varieties are grown for their cider and winemaking qualities — Ciderworks has one of the largest plantings of specialty cider apples in the United States — others are sweet and delicious for eating fresh or for baking. “My personal favorite for pies is Bramley’s Seedling, while Roxbury Russet and Summer Rambo are as sweet and flavorful as any for eating fresh off the tree,” says Miller.

By mid-August, weekend visitors can visit Ciderworks to pick early varieties and also watch how apples are pressed into pure apple cider. The estate-crafted hard ciders are fermented and bottled in the farm’s converted milking parlor dating from the 1800s. All of the dry or semisweet ciders, including the champagne-style “Celebration,” made from a blend of Russets and Tremlett’s Bitter, have an ABV of between 7 and 8 percent. “We don’t go in for sweet hard ciders but favor those with a crisp, refreshingly tart finish reflecting the bitter-sharp and bittersweet flavors of the apples we are using,” shares Miller. Some of those included in the hard-cider blendings are Sweet Coppin, Bulmer’s Norman, and Kingston Black. “I typically substitute a dry cider in any recipe that calls for a white wine. I also use it when brining the holiday turkey,” says Patty Power. “And of course, whether baking a pie or garnishing a salad, it’s all about the apples.”

Hard-cider and homebrew aficionados can also take Ciderworks classes on the first Saturday of each month in spring and summer. Armed with a thirst for knowledge and cider, they spend more than three hours learning about converting fruit into alcohol, pH balances, various yeasts, and the resulting contrasts of flavors. They also go home with enough cider to make a case of bottled hard cider.

Note: Recipes from Ciderworks are The Apple Cider Sidecar, Sea Scallops with Coriander & Cider Sauce, Turkey Scaloppini with Apple Cider & Mushrooms, and Calvados & Cider Soufflé.

Turkey Scaloppini with Apple Cider & Mushrooms

Yield: 4–6 servings

This is a recipe from Tim Rose, cider maker at Distillery Lane Ciderworks (DLC). Tim grew up enjoying his mother’s veal scaloppini. His variation uses almost any thinly sliced meat, hard cider instead of white wine, and some thinly sliced apple to add a touch of sweetness. He also suggests using sliced extra-firm tofu to make it vegetarian-friendly.

Ingredients

Instructions

  1. 1. In a shallow dish, season the flour with salt and pepper. Dredge the cutlets in the flour until heavily coated.
  2. 2. Heat the oil in a large deep skillet with a lid over high heat. Sear the meat briefly on both sides until browned. Remove and set aside on paper towels. (If necessary, sear half the meat at a time so as not to crowd the skillet and steam the cutlets.)
  3. 3. Reduce the heat to medium-low. Spread a layer of sliced onions in the skillet and top with a layer of the seared meat, followed by a layer of mushroom slices. Lay a sprig or two of each herb over the mushrooms, and finish the layering with the apple slices. Repeat the layers with the remaining onion, meat, mushrooms, herbs, and apple. Pour the cider over the top. If desired, season with more salt and pepper.
  4. 4. Cover and cook over medium-low heat until the meat is tender, about 20 minutes. The cider will reduce and thicken with the flour from the meat.
  5. 5. Serve hot over egg noodles.

Pork Chops with Apple Cream Sauce

Yield: 4 servings

This is an easy and good way to cook pork chops — the lean flesh gains moisture by absorbing the liquids. You can serve the sauce as it comes out of the skillet, or you may wish to purée the apple slices to make a smoother cream sauce. This is a good dish to serve with rice.

Ingredients

Instructions

  1. 1. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and garlic, sprinkle with salt and pepper to taste, and brown for 2 minutes on each side. Remove to a plate.
  2. 2. Add the butter to the skillet and melt over medium heat. Add the apple slices, sprinkle with the brown sugar, cinnamon, ginger, and cloves, and sauté for about 5 minutes, or until softened and golden.
  3. 3. Add the cream and apple juice, and when, after 3 to 5 minutes, the mixture begins to bubble, return the pork chops to the pan. Reduce the heat to low, cover, and cook for 10 to 15 minutes, or until the chops are tender when pierced with a fork. You can use an instant-read thermometer to check that the pork has reached 140 to 145°F. They will continue to cook from the heat of the sauce. Do not overcook.
  4. 4. Remove the chops to a serving dish and pour the sauce over the top.

Pork Tenderloin with Apple-Shallot Sauce

Yield: 8 servings

If you don’t have shallots, use a red onion cut into thick slices. A 11⁄4- to 11⁄2-pound pork tenderloin will serve four people, especially if you are serving it with a grain or potato dish. I usually roast two tenderloins at a time so that I have leftovers to make into sandwiches, add to a salad, or use in a quick stir-fry or in savory pancakes. And roasting two pork tenderloins is an easy way to create a special dinner for friends.

Ingredients

Instructions

  1. 1. Preheat the oven to 425°F.
  2. 2. In a large oven-proof skillet or roasting pan, heat the oil over medium heat. Add the garlic, rosemary, thyme, and salt and pepper to taste. Sauté for 1 minute, just until fragrant.
  3. 3. Increase the heat to medium-high, add the pork tenderloins, and sear until lightly browned, about 3 minutes on each side.
  4. 4. Scatter the shallots around the tenderloins and cook for 5 minutes.
  5. 5. Pour in the apple juice. When it begins to sizzle, pour 1⁄2 cup of the chicken broth over the pork. Transfer the skillet to the oven and roast for about 20 minutes, or until a thermometer inserted into the thickest part of a tenderloin reads 140 to 145°F.
  6. 6. Transfer the pork to a cutting board, tent with aluminum foil, and allow to rest for 10 minutes.
  7. 7. While the pork is resting, heat the liquid in the pan over medium heat. Add the applesauce and the remaining 1⁄2 cup broth and stir to loosen any solids left from the roasting. When hot and sizzling, stir in the half-and-half and cook until the sauce is thickened to your liking.
  8. 8. Slice the tenderloins on the diagonal into 1⁄2-inch-thick pieces. Drizzle the sauce over the meat and serve.

Polish Sausage, Apples & Red Cabbage

Yield: 4–6 servings

With this dish, the vegetables are already in the pot, so all you’ll need to add when serving is steamed or microwaved potatoes and crusty French bread. Skinless turkey kielbasa is lower in fat and holds its shape very well.

Ingredients

Instructions

  1. 1. Heat the oil in a Dutch oven or a large deep skillet over medium heat and sauté the onions and garlic for 5 minutes.
  2. 2. Stir in the cabbage and sauté for 5 minutes.
  3. 3. Stir in the apples. Place the kielbasa over the cabbage mixture and add the bay leaf, thyme, allspice, oregano, pepper, and salt to taste. Pour in the broth and vinegar, cover the pot, and bring to a boil over high heat. Reduce the heat to low and simmer for 30 to 40 minutes.
  4. 4. Meanwhile, warm a serving platter. Remove the kielbasa and cut into serving pieces. Arrange the cabbage mixture on the platter and top with the kielbasa. Serve with horseradish mustard on the side.

Pork Tenderloin Stuffed with Apples

Yield: 4 servings

This recipe is another favorite of Jim Law’s of Linden Vineyards. You can replace the butter with olive oil, but the flavor will not be quite as rich. The stuffing can also be used in split boneless chicken breasts, which you would bake for only 20 to 25 minutes.

Ingredients

Glaze

Instructions

  1. 1. Split the tenderloin almost in half lengthwise. Place it between two sheets of wax paper and pound it to about 1⁄2 inch thick.
  2. 2. Melt the butter in a medium skillet over medium heat. Add the apples and onion and sauté until lightly browned and soft, about 5 minutes. Add the bread crumbs, marjoram, and savory, and toss with the apple mixture until moistened through. Remove from the heat.
  3. 3. Preheat the oven to 375°F.
  4. 4. Season the inside of the tenderloin with the salt and pepper and spread the apple stuffing over the surface.
  5. 5. Roll the tenderloin lengthwise and tie with kitchen string. Return the skillet to medium heat. Add the teaspoon of oil and brown the pork on all sides, drizzling in a little more oil if necessary. Place in a baking dish.
  6. 6. To make the glaze, combine the honey, brown sugar, vinegar, and mustard in a small bowl.
  7. 7. Pour the glaze over the tenderloin and bake for 45 minutes, basting with the glaze 3 or 4 times. Remove from the oven and let rest for 5 to 10 minutes before serving.

Curried Ham & Apples

Yield: 3–4 servings

I have found this dish to be a crowd-pleaser, which means I sometimes triple the recipe. It’s an easy dish to make when you have guests and return home after a day out. Have your guests peel and dice the apples; it’s a nice way for them to contribute to the meal without getting in the way of your preparations. Serve this with jasmine rice, a mixed salad, crusty bread, and a fruity red wine such as an Australian Shiraz or a California Pinot Noir. Cheers!

Ingredients

Instructions

  1. 1. Heat the oil in a large skillet over medium heat. Stir in the flour and curry powder and cook for 1 minute. Pour in the milk and, using a wooden spoon or wire whisk, stir to make a smooth sauce.
  2. 2. Add the apples to the curry sauce with the raisins. Reduce the heat to low and cook for 10 minutes.
  3. 3. Stir in the ham and cook for 10 minutes, or until heated through.

Apples by the Numbers

For those of you who enjoy statistics, here’s how apples stack up:

The 2013 U.S. commercial apple crop was 239.362 million bushels, the twenty-fifth largest since the U.S. Department of Agriculture (USDA) began recording statistics on commercial production. The 2014 crop is estimated by the U.S. Apple Association to be 263.804 million bushels. The record commercial apple crop of 277.3 million bushels was produced in 1998.

Although 36 U.S. states grow apples for the commercial industry, the six top apple-producing states are Washington, New York, Michigan, Pennsylvania, California, and Virginia. Washington State, producing almost 60 percent of the U.S. apple crop, is the nation’s behemoth leader, with a record 2012 crop of 154.8 million bushels. New York and Michigan are the second and third largest producers and account for approximately 13 and 8 percent, respectively. Pennsylvania and California are also major apple states, but production is on a smaller scale. Virginia comes in sixth, producing the smallest crop of the leading states.

There are approximately 7,500 commercial apple growers in the United States on 350,100 acres (the acreage fell from approximately 467,000 acres in the late 1990s to 350,100 acres in 2008). Many of these growers are small family farmers who operate their own orchards.

Fresh-market varieties represented 84 percent of the apples harvested in the 2012 national crop. All other U.S. production is converted into processed apple products such as juice, jellies, preserves, sauces, pie fillings, and baby food.

Apples are one of the most widely cultivated tree fruits and the third most internationally traded fruit, behind only bananas and grapes.

The average U.S. consumer eats an estimated 16.4 pounds of fresh-market apples and 33.3 pounds of processed apples, for a total of 49.7 pounds of fresh apples and processed apple products.

Exports of U.S. apples have increased over the past decade to an estimated 27 percent of the fresh-market crop — an estimated 40 million bushels. According to the USDA, this is due to liberalization of export markets, increased disposable income in developing countries, and substantial industry export-promotion efforts. Leading markets for U.S. apples include Mexico, Canada, Taiwan, Malaysia, Indonesia, Hong Kong, the United Kingdom, India, the United Arab Emirates, and Saudi Arabia.

The People’s Republic of China’s apple industry has continued to produce the world’s largest crop of apples, harvesting a record 38 million tons in 2012 — half of the world’s apple crop. The European Union and the United States are the world’s second and third largest apple producers, respectively. Other major apple producers include Turkey, Canada, New Zealand, Iran, and Chile.

The United States, New Zealand, and Japan are the leaders in apple breeding.

Fragrant Lamb Stew

Yield: 8–10 servings

This is a good stew to serve with baked potatoes (regular bakers or sweet potatoes). Split the hot potatoes, fork up the flesh, and top with cooked broccoli florets tossed with sour cream and a little Dijon mustard.

Ingredients

Instructions

  1. 1. Heat the oil in a large Dutch oven over medium heat and sauté the carrots, celery, onion, garlic, and ginger for 10 minutes. Sprinkle with the cinnamon, cloves, cayenne, and salt to taste.
  2. 2. Add the lamb and pour in the broth and wine. Reduce the heat to low, cover the pot, and cook for 11⁄2 hours.
  3. 3. In a small bowl, mix the cornstarch and water to form a paste and stir into the stew to thicken.
  4. 4. Add the apples and cook for 30 minutes longer.

Ground-Lamb Kebabs with Apple-Mint Raita

Yield: 6 servings

The kebabs can be broiled, pan-grilled, or cooked on an outdoor grill. You can also omit the skewers completely and cook the lamb mixture as sausage patties. If you are cooking for kids, they will love these savory treats. The best way to test for just-right seasoning is to take a small piece of the mixture and cook it up for a taste and then add more spices as you wish. Add warm pita breads or the Apple, Dried Fruit & Israeli Couscous Salad for a satisfying meal.

Ingredients

Apple Raita

Instructions

  1. 1. Submerge the skewers in water and soak for at least 1 hour.
  2. 2. Make the raita. Using the large holes on a box grater, grate the apple into a small bowl and toss with the lemon juice. Stir in the yogurt, mint, honey, cumin, and salt and pepper to taste. Refrigerate until ready to serve.
  3. 3. In a large bowl, combine the lamb, garlic, panko, cumin, cinnamon, nutmeg, cayenne, and fresh herbs, and using your hands, knead the mixture. Add the eggs and continue to mix with your hands until the ingredients are well combined. Season to taste with salt and pepper.
  4. 4. Preheat the broiler.
  5. 5. Divide the mixture into 12 equal sausage shapes. Push the soaked skewers lengthwise up the middle of the kebab sausages. Place the kebabs onto a baking tray and position 6 inches below the heat source. Broil for 10 to 12 minutes, or until done to your liking, turning them over once or twice. Serve with the raita.

Beef & Apple Deep-Dish Pie

Yield: 6 servings

My mother varied this traditional pork pie by using beef because the meat breaks down better during cooking, making for more tender bites.

Ingredients

Instructions

  1. 1. In a medium bowl, mix the flour with the thyme, cinnamon, ginger, mace, and salt and pepper to taste. Dredge the beef chunks in the spiced flour and reserve any flour that is left.
  2. 2. Heat 2 tablespoons of the oil in a Dutch oven over medium-­high heat and sauté half of the beef until browned on all sides. Remove to a plate. Brown the remaining beef in an additional 2 tablespoons oil.
  3. 3. Heat the remaining 1 tablespoon oil in the pot and sauté the onions for 5 minutes. Add the remaining spiced flour and cook for 5 minutes.
  4. 4. Add the stock and wine, reduce the heat to medium, and cook, scraping up any browned flour sticking to the pot, until steaming.
  5. 5. Add the beef, cover the pot, reduce the heat to very low, and simmer for 1 hour.
  6. 6. During the last 15 minutes of cooking, preheat the oven to 400°F. Roll out the pastry to fit a deep casserole dish.
  7. 7. Spoon the beef with its liquid into the dish, cover with the sliced apples, and top with the pastry. Seal the edges to the rim with the tines of a fork. Cut a small steam vent in the center.
  8. 8. Bake for 45 minutes, or until the crust is golden brown.

Curried Apple Meat Loaf

Yield: 6 servings

This meat mixture makes delicious meatballs, too. Just shape the meat into 2-inch balls and brown in 1 tablespoon oil in a medium Dutch oven. Drain off the fat, add 1⁄2 cup tomato sauce, cover the pan, and bake for 30 minutes.

Ingredients

Gravy

Instructions

  1. 1. Preheat the oven to 350°F.
  2. 2. Place the bread in a large mixing bowl. Using the large holes on a box grater, grate the onion into the bowl. Add the apple, beef, pork, raisins, if desired, yogurt, steak sauce, egg, curry powder, thyme, and salt to taste.
  3. 3. Mix well. (I use my hands and squish it together.) Turn into a 9- by 5-inch loaf pan, cover with foil, and bake for 1 hour.
  4. 4. To make the gravy, pour the pan juices into a medium skillet. In a small bowl, stir together the cornstarch, curry powder, and apple juice until smooth. Add to the pan juices and stir over medium heat until thickened. For thinner gravy, add a little milk.
  5. 5. Slice the meat loaf and drizzle with gravy.

Louise Salinger’s Apple Meat Loaf

Yield: 6 servings

I met Louise when I was living in Westchester County, New York. Salinger’s Orchard, in Brewster, was just over the border in nearby Putnam County. I visited regularly throughout the autumn to buy apples, cider, and hot doughnuts. She was a great cook and provided big hearty meals for her hardworking family. When Louise’s husband, Bob, died, her son Bruce and his wife, Maureen, took over the running of the orchard. Maureen is still head baker for their orchard market and still makes Louise’s meat loaf with homemade applesauce. It’s Bruce’s favorite and also mine. I often make it in a 9- by 5-inch glass loaf pan.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F.
  2. 2. Place the bread in a large mixing bowl. Using the large holes on a box grater, grate the onion into the bowl. Add the beef, pork, ketchup, egg, 11⁄2 teaspoons of the mustard, and salt and pepper to taste.
  3. 3. Mix well and shape into a round loaf. Place in a baking pan and bake for 45 minutes.
  4. 4. Heat the applesauce, cider, brown sugar, and the remaining 1 teaspoon mustard in a small saucepan over medium heat until the brown sugar is dissolved, about 5 minutes.
  5. 5. Pour over the meat loaf and bake for 30 minutes longer.