The leaves are turning, those hot temperatures you grew tired of in the first weeks of summer are cooling, and the apples are in season! That means fun romantic romps to apple orchards where you come back with far more apples than you realistically need. However, don't let those apples just sit there and rot, there is tons you can do with them. Apples have a unique flavor that makes them a very versatile ingredient in more than just apple pie.
So this doesn't actually involve actual apples, but I couldn't leave it out. It takes the nip right out of cold autumn nights.
6 cups Apple Cider
750 milliliters bottle of Rye (if you can't find rye, any whiskey will do. Jack Daniel's Tennessee Honey is a great alternative)
20-30 dashes of Angostura Bitters
12-24 ounces Hard Cider
Mix together apple cider, whiskey, and bitters in large punch bowl. This mixture stays good for a day or two when refrigerated, but it is best made when you need it.
Right before serving, stir in hard cider to taste and add ice, if using. Season punch to taste with extra bitters. Serve punch with additional ice. You can serve without ice, even warmed if you prefer, but I personally find ice makes every alcoholic beverage better.
Apple Broccoli Soup
Sounds like a odd combination, yeah? Oddly wonderful combination. Also, it is extremely cheap to make and tastes wonderful. It's an excellent fall lunch.
1 large head of broccoli or frozen broccoli florets, thawed
3 large apples, any will do
2 tablespoons of butter
1 large diced onion
6 cups of vegetable broth
salt and pepper to taste
Plain yogurt or sour cream as a garnish, if desired
Cut the broccoli florets off the stalk, then cut the stalks into one inch stalks and set aside. Peel, core, and cut the apples into cubes.
In a pot melt the butter and add the diced onion and apple cubes, saute the mizture for about five minutes, making sure to coat it with butter. Add the vegetable stock and broccoli stalks and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Now add the broccoli florets and simmer for 5 more minutes.
Add to a blender and puree the mixture until it is smooth. Add your yogurt or sour cream garnish and add salt and pepper to taste. Easy, right? And flavorful!
Cider Baked Apples
Baked apples, an autumn classic, but give it that extra apply flavor by adding in some cider.
2 cups of apple cider
4 apples, they should be firm so when they bake they are not complete mush
1/2 teaspoon of ground cinnamon
1 tablespoon of salted butter
2 tablespoons of brown sugar
A dash of salt
Start by pouring the cider into a skillet and bring it to a boil. The aim here is to reduce the cider until it is syrupy, so using a skillet will help that happen faster. However, be sure to watching, it reduces fairly quickly after it starts boiling.
While the cider is reducing, peel the skin from the top half of the apple, not the whole apple. Decore the apples as well, but leave about 1/3rd of the apple intact at the bottom. Place the apples ins a pie pan or a baking dish.
Stir in the cinnamon, butter and brown sugar into your reduced cider syrup. Pour this mixture into the cavities that you made allowing it to overflow into the baking dish.
Now preheat the over to 375 degrees and bake for 40 to 50 minutes. Baste the fruit in the cider syrup if you remember too, it gives good flavor, but I often forget. The fruit should be soft, but not mushy.
Serve warm, with cider syrup drizzled over them or heavy whipping cream if you want. They also go amazing with ice cream.
Apple Gouda Quesadilla
A wonderful change from the normal cheese and meat quesadilla.
8 flour tortillas
2 tablespoons of olive oil
2 tablespoons of dijon mustard
2 chopped green onions
2 red apples, cored and thinly slices
2 cups of shredded gouda cheese
Heat up a skillet over the stove and coat with cooking spray. Brush olive oil onto one side of a tortilla and place it oil side down onto the skillet. Spread mustard onto the exposed side, top with green onions and apples slices. Add about a 1/2 cup of the shredded gouda then top with the second tortilla. Brush the topside with olive oil and flip after about three minutes. Cook for an additional three minutes on the other side.
Repeat these steps with the rest of the ingredients. Serve warm, cut with a pizza cutter if desired.
Apple-Cinnamon Glazed Turkey
Turkey, it's comfort food. Apples and cinnamon, also comfort food. So combined, they must be the ultimate comfort food.
10 apple cinnamon herbal tea bags
1 cup of boiling water
2 cups of corn syrup
2/3rds a cup of brown sugar
1 small turkey or a turkey breast
1 teaspoon of olive oil
Put the tea bags in a cup and pour boiling water over them. Let them steep for at least 4 minutes. Remove the teabags and combine the liquid with corn syrup and brown sugar in a small saucepan. Mix well and bring to a boil. Follow the cooking directions for the turkey, basting several times with the mixture.
You can also line the pan and stuff the turkey with slices of this tasty fall fruit for extra flavor and a yummy side dish.
Crockpot Apple and Brown Sugar Corned Beef
Strong saltiness of corned beef with the sweet flavor of apples and brown sugar. What's better?
1 corned beef brisket
1 quart of apple juice
5 apples, cored and cut into 4ths
1 cup of brown sugar
1 tablespoon dijon mustard
8 small red potatoes
2 medium carrots, cut into slices
1 onion, cut into eights
1/2 head of cabbage cut into chunks
Directions are fairly easy, as all crockpot recipes are. Place all the ingredients into the crockpot, you may need to cut the brisket in half, and stir. Cook on high for 4 hours of on low for 8 hours. Remove the meat, vegetables, and some of the liquid. Slice the meat thinly, serve with vegetables topped with some of the liquid.