Ideas for Cooking apples

I bake 'em

Per Apple:

1.5 tbs maple syrup
1 tsp butter
1 tsp lemon juice
1/4 tsp cinnamon

Slice apples and put in an oven-safe bowl. I keep the skin on.
Pour mixture over and bake at 350 for 20-30 min.

I like to serve mine with vanilla pudding. Yum! Had it for breakfast this morning actually.

I like to chop them into chunks (not too small), add some extra firm tofu, cinnamon, maple syrup, and raisins and then cook it all on the stove for a little while until the apples are soft. It's delicious.

Our local grocery store has a great Organic Chicken Apple Sausage. I take it out of the casings and cook it in a little bit of butter with slices of apple & onion with cinnamon and either a little bit of maple syrup or honey.

I generally serve it with some Quinoa with cinnamon and a bit of syrup or honey too. Sometimes I add some dried cranberries or walnuts.

I like to chop them into chunks (not too small), add some extra firm tofu, cinnamon, maple syrup, and raisins and then cook it all on the stove for a little while until the apples are soft. It's delicious.

This sounds AWESOME!!!!

I peel them, cut them ready for fillings (pies, etc) then freeze them.... then I always have some for whatever is on the menu. :happy:

Why does this not surprise me... I need to go raid your freezer soon :laugh:

Apple crumble or apple and blackberry crumble if you have blackberries. Apple and most berries will make a nice crumble

Apple walnut salad

Homemade apple sauce

Homemade salsa with apple chunks

Bottomless apple pie

Baked apple chunks with brown rice and tomatoes

Fresh pressed apple cider, or juice

Apple stuffed pork loin or whole chicken

Apple stuffing

Okay, it only uses one, but it's not as obvious. Apple and celery soup. 1 cooking apple, 1 head of celery, and rest as normal (I fry off 1 onion/carrot/herbs/spices as I'm feeling it on the day), add in chopped up peeled apple and chopped celery + stock, simmer and blend.

I've heard of apple and parsnip, but not tried it yet. - I would follow a similar approach.

I hadn't thought of using them in savory dishes.

No? they go well with all the meats I tried. Personal discovery of the month - chicken breast, if you cook it with apples, it is all nice and juicy and yummy, not dry and boring as when you cook it alone.

apple crumble.

peel apples and cut into chunks into a greased dish. add brown sugar (100g per 800g of fruit) or sweetener, or honey or that half empty pot of any flavoured jam you forgot about. mix them about. the fruit should be just covered in something sweet, not drowned. in a food processor blitz some cold butter with flour (chuck in some oats if you like it rustic) until fine breadcrumb texture. if you don't have a food processor or don't mind a few mins work rub the butter into the flour with your COLD fingertips. add a few handfuls of sugar and bung in it on top of the apples, spread fairly evenly. bake at about 170 celsius until the fruit is bubbling like hot jam at the sides and the top is a caramel colour. oh so good.
serve with custard.
Rough measurements to fill a dish about 12 inches by 9 inches by three inches high, are 700-800g fruit, enough sweet stuff to coat it (equivalent 100 g sugar) , about 150g dry stuff (flour with oats, seeds or whatever) to 75g butter, and 75g sugar mixed in. should be just enough to hide the fruit.
plenty of recipes for the crumble topping online if you're trying to count cals

I peel them, cut them ready for fillings (pies, etc) then freeze them.... then I always have some for whatever is on the menu. :happy:

Ooo .. do they un-thaw ok? or should I cook then freeze?

they un-thaw good...... in most cases I cook them anyway..... if you're worried about the excess juices, you could always thaw them in a strainer and could even save the juice/water for syrups or reserve them to add for thickener... YUM... :drinker:

Just seeing your chicken apple hot pot reminded me of a pork recipe I used before, it is AMAZING!! Has full fat cream in it but you could probably substitute creme fraiche or something else creamy, so long as it didn't split. Maybe light Philadelphia??

anyway, here it is. I would say to leave out the apple juice and add in some peeled, diced apples, they will break down in the cooking and also thicken the sauce a bit so you wouldn't have to reduce it in the end.
Really tasty served with mashed potatoes.

Lakeshore Pork; Avoca Cafe cookbook

1.3kg/3lb diced leg of pork, well trimmed - fillet is even better
Seasoned flour - flour, salt, pepper,mustard powder and brown sugar
olive oil
600ml/1 pint apple juice
300ml/half a pint of chicken stock
2 tablespoons of Lakeshore or any other wholegrain mustard
30ml/ half a pint of cream

Toss the pork in the seasoned flour then brown it in the olive oil in batches.Place in a flameproof casserole dish and cover with the apple juice and stock. Add the mustard and bring to the boil, then transfer to an oven preheated to 180C/350F/gas 4 for 40 minutes. Remove from the oven, stir in the cream and return to the oven for 10 minutes.
If the sauce is too thin, remove the meat and keep warm. Put the casserole dish over a medium heat and simmer until the sauce reduces and thickens. Return the meat to the pan.

Chutney!

Here's my favourite recipe:

1kg ripe tomatoes, peeled and chopped
200g onions
100g raisins or sultanas
250g apples cored and chopped small
300g brown sugar
225 ml malt vinegar
2 tsp salt
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp cayenne pepper

Chuck the lot in a big saucepan or jam pan, heat it to dissolve the sugar then boil for 1hr or longer if necessary, till it's thick and pulpy - it ought to leave a clear trail at least for a second, when you draw a spoon across the bottom of the pan.

Pot it in sterilised jam pots (I put mine upside down in the oven on a low heat while the chutney's boiling).

This makes a couple of pounds of chutney - I usually prepare more jars than I think I'll need.

This one's spicy and a bit red. You can google apple chutney recipes for variations.

Then you can eat your apples with cheese or cold meat all year round!Or you can save money on Christmas presents - I cut circles of Christmas wrapping paper, and tie round the tops, with a little bell and a label.