Apples are as much a part of autumn as the falling leaves and just as visible, raw in produce displays, candied on sticks, baked in pastry and pressed into cider, they’re everywhere. The focus and recipe concentration is on desserts and sweets, but apples are so much more. Last year, I wrote two posts on the subject. The first on Oct. 26, contained suggested dishes for serving apples in other courses of a meal. The second on Nov. 2, is a nod to the seasonal trend and gives recipes for unusual apple desserts. This week’s post continues that thought by offering unique ways to prepare apples for serving throughout meals.

First let’s look at some ways to add apples to other foods as an accent.

• Apple Coleslaw: Add 1 cup diced apples to each 2 cups cabbage and proceed as normal
• Corn Muffins: Add ¼ cup diced apples to 1 box mix or batter for an 8 x 8 inch pan. Sprinkle sugar and cinnamon over the top before baking.
• Apple Compote: This can be used in many ways; as a topping for ice cream, for a slice of cake, for pancakes with a pat of butter, for waffles with ice cream or whipped cream; as a filling for rolled tacos or puff pastry; mixed with bread cubes or crumbs as a filling for rolled pork, stuffed pork chops or poultry; mixed into cereal, optionally with milk or cream, served cold or hot as a breakfast dish or dessert. (Recipe at the end of this post.*)

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Now onto the RECIPES:

Apple-Pepper Relish:

Yield 1 pint
2 bell peppers-1 red and 1 green- cored and seeded
2 large onions-peeled and quartered
3 tart cooking apples- peeled, cored and halved
1 cup sugar
1 Tbs. lemon zest
1/3 cup lemon juice
1 tsp. salt
Process apples, peppers and onions to a rough chop. Add zest and juice, bring to a boil and add zest, sugar and salt. Simmer 20 min. or until mix is thick as honey. Cool, seal in glass jars and store chilled.

Pickled Apples:

Yield 1 quart
4 ½ lb. cooking apples-pared, cored and quartered
3 lb. sugar
¾ quart cider vinegar
¾ pint water
1 Tbs. EACH broken cinnamon sticks and whole cloves
Mix water, vinegar and sugar. Cover apples and let stand overnight. Drain, add spices to fluid and heat slowly to a boil. When clear add apples and boil until tender, then place apples in jars and boil juice down a bit. Pour hot syrup over apples, cool, seal jars and store chilled.

Apple Ketchup:

Yield 1 quart
6 tart apples, peeled, cored and quartered. Cover with water and simmer until soft; process to a
pulp. To each pint pulp add 1 grated onion, ½ cup sugar, 1 tsp. salt, 1 tsp. cinnamon, ½ tsp. mustard and ½ tsp. ground cloves. Bring to a boil, simmer 1 hr. Pour into glass jars, cool, seal and store in a cool place.

Scalloped Apples with Cheese:

Serves 6
4 apples-pared, cored and sliced
¾ cup fine breadcrumbs
2 cups shredded sharp cheese
2 Tbs. butter
milk
Salt to taste
½ tsp. melted butter
Line a greased baking dish with ¼ breadcrumbs, cover with about 1 apple sliced, ½ cup cheese and a sprinkle of salt. Repeat layering until ingredients are used. Pour over milk to cover and top with ½ cup breadcrumbs tossed with melted butter. Bake at 350 deg. until apples are soft, about 30 min.

Sautéed Onions and Apples:

Serves 4-6
2 Tbs. butter
2 Tbs. oil
4 cups onions- sliced
4 cups apples-quartered
2 Tbs. sugar
1 Tbs. salt
Melt butter in oil in a sauté pan, add apples and onions, cover and steam about 10 min. stirring occasionally, until onions are soft and apples tender. Add sugar and salt to taste. Serve hot, excellent with roasts and chops.

Apple-Pork Casserole:

Serves 6
6 medium cooking apples-peeled, cored and sliced
2 cups diced, cooked pork-dark meat chicken or turkey are acceptable
1/3 cup water
1/3 cup packed brown sugar
½ tsp. salt
1/3 cup fresh breadcrumbs
Cook apples in water, covered until soft. Place pork in the bottom of a casserole, add ½ the salt and ½ the apples. Repeat layer and top with breadcrumbs, bake in a 375 deg. oven for 30 min. until bubbling. Serve hot.

Liver and Apples:

Serves 6
1 lb. beef liver thinly sliced
2 large tart apples-peeled, cored and diced
1 medium onion-chopped
Salt and pepper
6 slices bacon – diced
½ cup water
Rinse liver and pat dry, place in a greased casserole. Cover with apples, onion and seasoning, top with bacon and pour water over. Bake, covered, at 350 deg. 1 hr. 10 min. Remove cover and bake 20 min. more to crisp bacon. Serve hot.

Apple-Cinnamon Buns

-This is a take on Roly-Poly, an old-fashioned dessert. The buns can be topped with sugar or frosting and served for breakfast or a snack.
1 loaf frozen bread dough
1 cup diced apple
½ cup raisins
½ cup sugar
¼ cup packed brown sugar
1 tsp. cinnamon
Melted butter
Follow directions to thaw the bread dough and for 1^st rising. Roll dough to a ¼ inch thick rectangle, and sprinkle with the next 5 ingredients, leaving a 1 inch margin. Roll jellyroll style, cut in 1 ½ inch slices and place in a greased pan, sides barely touching, for 2^nd rising. Brush tops with melted butter before baking and bake as directed on package.

*Apple Compote:

Yield 3 cups—A multi-use recipe. It’s useful in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil; add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired.