fall bounty, what to do with apples? Options

[Susan]

After an apple-picking expedition yesterday there are about 20 lbs of apples (Fuji) sitting at home. I like apple pie and crumble and all, but there's only so much the household can consume. Anyone have good recipes for apple chutney, or something similar?

[daya]

Have a similar problem myself - hope someone has suggestions for recipes!

Daya

[Ammini]

Susan:

I am not sure what are Fuji apples. I use tart and crunchy green granny smith apples make a fresh chutney/slasa/pickle. Core, but do not peel, 2 apples and slice them into small pieces. Sprinkle with salt and a tablespoon of fresh lemon juice per apple, and let it rest for a few minutes while you prepare the spice mix. In a skillet, heat 1/2 cup of oil, preferably sesame oil, and add 1/2 teaspoon mustard seeds. When they start spluttering, add ½ cup cayenne (less if you prefer milder taste), 2 tablespoons of toasted and powdered fenugreek seeds, 1/2 teaspoon asafoetida, and a few curry leaves. Reduce the heat to low, add the salted apple pieces, and mix well. Remove from the stove and let it cool. Store in glass bottles in the refrigerator. It remains fresh for a week.

Ammini

[Ana Paula]

I never had an apple halwa but this recipe from Suvir's website sounds delicious.

http://www.suvir.com/vegrecipes.html#applehalwa

This post has been edited by Ana Paula: Oct 12 2004, 09:13 AM

[savitha]

literally just finished bottling the apple chutney susan! =) Here's the recipe I used off of epicurious.com...I ignored the instructions to use granny smiths...=) Also I cut the sugar back to 1/2 cup..I used candied ginger from trader joe's...this recipe releases a lot of liquid, so to get chutney consistancy, I used a few tablespoons of cornstarch at the end...it really makes six cups! So I will be distributing jars to friends =).

APPLE GINGER CHUTNEY

4 large Granny Smith apples, peeled, cored, and chopped
2 cups minced onion
1 1/2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoons dried hot red pepper flakes
1 habanero or jalepeno diced (my addition!)

In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.


Makes about 6 cups.
Gourmet
October 1990

[gingerly]

and another one-from the raj at table by david burton
bengal club chutney
4 1/2 lbs large apples
1/2 lb sugar
1/2 lb small raisins
1/4 lb green ginger-pounded
1/4 lb ground salt(i guess that means fine?)
1/2 lb mustard seed-bruised
1/4 lb garlic-chopped
1/2 chittack cayenne(it's somewhere in this forum i know!)

split the apples,core and pare carefully.place in a pan with1/4 lb sugar and a little water.boil until tender and then beat to a pulp. add all the ingredients to the pulp,mix well adding aittle boiled vinegar to make it nice and thick.
apparently this keeps for 2 or 3 years if done right!

[savitha]

Additional apple possibilities:
Okay so I had the same dilema as susan and spent a good three/four hours today using up 12 pounds of apples...=)

In addition to the chutney I made:

apple raisin bread...http://www.pastrywiz.com/dailyrecipes/recipes/057.htm

I didn't feel like grating apples (oy vey!) so I just put them in the food processor and threw the whole mush in...=) cooked the oatmeal before I mixed it in...substituted apple sauce for oil...drizzled honey down the center prior to baking (makes a crust)...baked for 80 minutes instead of 60...End result was: very soft...tasted like fruity oatmeal...it's nutritrious and easy to make; throw everything in a bowl, mix, and bake! =) This is my new favorite!


I also made applesauce and pancakes...I got both recipes from epicurious...both were YUMMY! =) I've pasted them below...am interested to see what other fun things are out there...the apple halwa sounds soooo great! =)

------
Applesauce
1 lb apples
1/2 cup water (I used cider..=)
1/2 cup sugar (I used brown)
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados (I used Rum)
(I added vanilla and allspice)

Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cooks' note:

Makes about 1 1/4 cups.
Gourmet
January 2003
Gourmet Entertains
---------


APPLE AND CINNAMON OATMEAL PANCAKES

1 1/4 cups buttermilk
2/3 cup quick-cooking rolled oats (not instant)
1 large egg, beaten lightly
2 tablespoons firmly packed light brown sugar
2/3 cup firmly packed grated peeled Granny Smith apple, excess juice squeezed out (I just did the food processor thing, and it was fine)
6 tablespoons all-purpose flour
6 tablespoons whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons vegetable oil plus additional for brushing the griddle
maple syrup as an accompaniment


In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.


Makes twelve-4-inch pancakes, serving 2.
Gourmet
September 1990

[Susan]

Ammini, I'm not knowledgeable about types of apples either, apart from hating the floury soft Red Delicious (what a misnomer!) kind.
Fujis happened to be the variety available for picking at the farm, so that's what we got. They appear to be not quite as tart as Granny Smiths (which ripen later in the year), are mostly green with a hint of pink blush, and are quite firm.

All these chutneys and halwas sound great. I got another recipe backchannel, for apple-raisin bread pudding, which with the addition of some alcohol in the mix, should be perfect.

These recipes are almost making me wish we'd picked a few more baskets, but after peeling and chopping a few dozen I expect I'll have no such fantasies.

[seajay]

Here is an utterly simple but unusual (to me) recipe for an apple side dish to accompany any "dry" meat (or veg, why not?) main dish. Not Indian, but ought to be spicey enough to accompany a subcontinental dish -- found in today's food section of my local paper:

Peppered Apples:

4 peeled, cored & thinly sliced tart crisp apples (Fujis ought to be fine)
1 stick butter (1/2 cup) -- I'd probably use a bit less -- or even a lovely nut oil
1 Tablespoon coarsely ground black pepper
salt to taste

Saute apple slices till goden brown -- adding salt & pepper about halfway through.
bas. mangia.

I may try this myself tonight with some granny smiths, to accompany roasted-together winter squash & chanterelles dusted with cinamon & aleppo pepper.

The excerpt in the paper says it's from "The Apple Farm Cooking School" -- a cookbook? a culinary school devoted solely to apples?

not knowing as yet, I cannot say,

cj

[seajay]

[arnab]

where do the apples available in the subcontinent--whether from himachal or bhutan--fall in the taxonomic classification?

[Pratibha]

[Susan]

[arnab]

the most delicious red apples grow in bhutan. (also the most amazingly beautiful gulmohar trees.)

[Ammini]

[katori]

Perhaps Gautam could enlighten us on the varieities of apples? He seems very knowledgeable on the subject. He once recommended to me the delicious varieties of apples I could track down in Ireland. Sadly I haven't done that yet, because you don't get these varieties in the supermarket and any farmer's markets that I know of are a long drive away.

I have tried Ammini's Apple Pickle - it's delicious.

K