Apples: From Harvest to Table

Apples: From Harvest to Table

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by Amy Pennington
     
 

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From the orchard to the plate...

Apples: From Harvest to Table collects 50 delicious recipes starring the tried-and-true favorite. Organized into five chapters-Breakfast & Brunch; Salads, Starters & Sides; Mains; Pies, Crumbles & Crisps; and Jams, Jellies & Preserves-these wholesome, straightforward recipes will quickly become go-to meals in every

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Overview

From the orchard to the plate...

Apples: From Harvest to Table collects 50 delicious recipes starring the tried-and-true favorite. Organized into five chapters-Breakfast & Brunch; Salads, Starters & Sides; Mains; Pies, Crumbles & Crisps; and Jams, Jellies & Preserves-these wholesome, straightforward recipes will quickly become go-to meals in every apple-loving kitchen. Illustrated with beautiful food photography and vintage botanical drawings, this cookbook also includes essays on topics ranging from making your own apple juice and heirloom apple varieties to kid-focused recipes and apple crafts.

Recipes include:

Caramelized Apple with Vanilla Crepes
Cumin Apple Salad with
Pickled Red Onions
Savory Barley-Stuffed Apples with Rosemary
Lemon-Roasted Chicken with Caramelized Onion & Apple
Upside-down Apple Tart
Fried Apple Hand Pies
Rose Hip & Apple Butter
Apple Pear Salsa with Cilantro

Editorial Reviews

Library Journal
10/15/2013
Author Pennington (Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen) showcases the apple's versatility in this new collection of sweet and savory recipes. Multiple varieties (e.g., Rome, Golden Delicious, Winesap), raw and cooked, lend sweetness and acidity to potato pancakes with applesauce, vanilla caramel-poached apple halves with mascarpone, and beet and apple relish. In five chapters covering most courses, Pennington offers 50 recipes, technical tips, and projects for kids. VERDICT This beautiful collection has more in common with Frank Browning and Sharon Silva's An Apple Harvest: Recipes and Orchard Lore than Amy Traverso's more comprehensive The Apple Lover's Cookbook. Recommended for readers more interested in recipes than in history and botanical information.

Product Details

ISBN-13:
9781250039064
Publisher:
St. Martin's Press
Publication date:
09/10/2013
Pages:
144
Sales rank:
953,779
Product dimensions:
7.50(w) x 8.60(h) x 0.60(d)

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Read an Excerpt

Apples from Harvest to Table 50

Recipes Plus Lore, Crafts and More Starring the Tried-and-True Favorite


By Amy Pennington, Dana Youlin, Olivia Brent

St. Martin's Press

Copyright © 2013 becker&mayer! LLC. Amy Pennington
All rights reserved.
ISBN: 978-1-4668-5585-4



CHAPTER 1

breakfast & brunch

caramelized apples with vanilla crepes


Serves 6

Crepes are very much like pancakes in their preparation, though they are made in paper-thin disks that are folded before serving. These crepes are leavened with a small bit of beer, which also gives them an earthy and complex flavor that complements the syrupy caramel apples. Apples are caramelized in the oven here, freeing up stovetop space for crepe making. Cider or juice bakes down to a syrup, scented with ground cinnamon.

SUGGESTED VARIETIES:Choose apple-y apples, like Golden Delicious, Rome, or Granny Smith.

CREPES

2 cups milk
¼ teaspoon salt
½ teaspoon sugar
¼ cup (½stick) unsalted butter, melted, plus more for pan and serving
1 tablespoon vegetable oil
1¼ cups all-purpose flour
3 large eggs
½cup lager beer
1 whole vanilla bean pod, split, seeds reserved

APPLES

3 medium apples, peeled, cored, and cut into 1/2-inch wedges
1 tablespoon sugar
¼ teaspoon ground cinnamon
1/8 teaspoon salt
½ cup apple cider or juice

To prepare the crepes: In a medium mixing bowl, combine the milk, salt, sugar, melted butter, and oil. Set aside.

In another medium mixing bowl, add the flour and make a well in the center. Add the eggs and beat until incorporated. The batter will be quite thick and stiff. Slowly stir in the milk mixture, incorporating fully before adding more. Whisk in the beer and vanilla seeds. Set aside to thicken, 30 minutes to 1 hour.

To prepare the apples: While the batter is thickening, make the apples. Preheat the oven to 450 degrees F. In a large, shallow baking dish, combine the apples, sugar, cinnamon, and salt, tossing until the apples are evenly coated. Spread out the apples in single layer, being sure not to crowd or overlap them.

Bake for 10 minutes, until the apples are starting to soften, then remove the pan from the oven and stir well, turning the apples. Return the pan to the oven and bake until the apples are browning, about 5 minutes more. Now add the cider to the pan and stir to combine. Bake until the cider turns syrupy, about 5 minutes more. Remove the pan from the oven and set aside until you're ready to use it.

After the batter has sat (at least 30 mintues), set a small frying pan over medium-high heat until it's very hot. A drop of water splashed in the pan should sizzle and evaporate upon touch. Add a small spoon of butter (about ¼ teaspoon) to the pan and wipe out the excess with a paper towel, working to coat all sides of the pan. Ladle a small amount of batter into the pan, about 1/8 cup. Lift the pan slightly, swirling to evenly coat it with a very thin layer of batter. When the crepe is lightly browned, use an offset spatula or small kitchen spatula to flip it over. Cook the second side until it's lightly brown, about 1 minute.

Continue working in this fashion until all the crepes are cooked, stacking them on a plate. To serve, fold 2 or 3 crepes into quarters and fan them out on a plate. Spoon over a portion of the apples and serve immediately.


HEIRLOOM APPLES

Heirloom apples are growing in popularity, though there is ambiguity over exactly what an heirloom variety is. Before the onset of modern agriculture, produce was grown on a smaller scale, allowing for a wide diversity of plants. As the scope of agricultural business changed over the years, plants were selected based on their productivity, health, and consistency, narrowing down the options made available to the consumer.

The definition of what constitutes an heirloom plant is much debated, and there is no formal governing body to make the ultimate distinction. For the most part, heirloom plants are those that have been produced via open pollination (or, in the case of apples, grafting); they are often older plant varieties that are no longer available commercially. It is also worth a mention that no genetically modified organisms may be labeled as heirloom.

Heirloom apple trees tend to be regionally popular, as climates vary across the United States. Heirlooms are also unique in that they are often cultivated by small producers, allowing them to adapt to their particular environment over time, building up resistance to disease. Not all apple trees will work well in similar environments. A tree that flourishes in Washington State may not do well in upstate New York.

Sadly, many apple varieties are now thought to be extinct. Fortunately, many heirloom varieties can be purchased at local farmers' markets. These apples tend to have a wider diversity of seasonality, flavor, and texture than many commercial apple varieties.

Following is a short list of heirloom apple varieties available in national markets today: SPITZENBURG, CORTLAND, MACOUN, COX'S ORANGE PIPPIN, NEWTOWN PIPPIN, NORTHERN SPY, IDARED, ARKANSAS BLACK.


apple-stuffed french toast

Serves 4

This French toast is incredibly indulgent but comes together quickly. It's worth the caloric splurge! Layers of sweetened gooey apples are paired with cream cheese for the ultimate guilty pleasure. Make sure to let the French toast bundle sit in the egg wash, which guarantees a custardy bite.

SUGGESTED VARIETIES:Choose apples that stand up to heat, like Golden Delicious, Rome, or Sonata.

½ cup (about 4 ounces) cream cheese
2 tablespoons crushed pecans
¼ cup powdered sugar
4 large eggs
¼ cup milk
½ teaspoon ground cinnamon, divided
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
2 tablespoons unsalted butter, plus more for pan
2 medium apples, cored and sliced into thin slivers
¼ cup granulated sugar
½ loaf sliced white bread
Maple syrup, for serving

In a small bowl, combine the cream cheese, pecans, and powdered sugar. Fold together until well combined and set aside.

In a wide, shallow bowl, combine the eggs, milk, ¼ teaspoon of the cinnamon, the nutmeg, and the vanilla. Beat until the eggs are broken up and all of the ingredients are well combined. Set aside.

In a medium sauté pan, add 2 tablespoons of the butter and set over medium-high heat. Add the apple slices and cook until they are just beginning to soften, about 5 minutes. Add the granulated sugar and the remaining ¼ teaspoon cinnamon, and sauté until the apples are beginning to brown and the sugar turns syrupy, another 5 minutes. Turn off the heat and set the pan aside.

To prepare the French toast, lay out 1 slice of bread and spread with about 2 tablespoons of the cream cheese mixture. Mound a spoonful of the apples in the center, and cover with another slice of bread. Using the tines of a fork, crimp together the edges of the bread, sealing in the apples and cream cheese.

Transfer the stuffed bread to the egg custard bowl and let it soak for about 1 minute. Flip it over and let the second side sit and absorb the custard, about another minute. Put a medium sauté pan over medium heat and add a bit of butter. When the butter is melted and warm, add the soaked and stuffed bread. Leave it to brown lightly, until it's golden brown, about 4 minutes. Turn the bread over and brown the other side, another 3 minutes. Remove from the heat and serve immediately, alongside the maple syrup.


potato pancakes with applesauce

Serves 4

These potato pancakes are crisp patties of grated potato seasoned with onion and fried to a perfect golden brown. They are best served with a dollop of sour cream and a generous spoonful of homemade applesauce. While potato pancakes are considered a traditional Jewish food, called latkes, they are a recipe fit for breakfast any day, especially when coupled with eggs. These pancakes also make a healthy and satisfying after-school snack for school-aged children. My nieces and nephews love them and are old enough to make the applesauce on their own while I grate, then fry, the potato pancakes.

SUGGESTED VARIETIES:Cooking apples are best in this recipe, as they retain their apple flavor and easily break down to a smooth puree. Try Winesap, McIntosh, or Braeburn.

APPLESAUCE

3 medium apples, cored and chopped into 1-inch dice
1 cup apple cider or water
¼ cup sugar


POTATO PANCAKES

1 pound russet potatoes, peeled
1 medium onion, grated on largest side of box grater
3 green onions, top 3 inches of green trimmed off, finely chopped
2 large eggs, beaten
3 tablespoons all-purpose flour
¼ cup sparkling water
1 to 2 cups vegetable oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
Sour cream, for serving

To prepare the applesauce: Add the apple, apple cider, and sugar to a medium saucepan and set it over medium-high heat. Once the mixture is boiling, reduce the heat to low and continue cooking, stirring occasionally, until the apples are soft and easily mashed with the back of a fork, 20 to 30 minutes. Pour into a blender and mix until all the apples are mashed and create a smooth puree. For a chunkier sauce with large bits of apples, mash by hand with a masher or the back of a large fork. Put into a small bowl and set aside to cool.

To prepare the potato pancakes: While the applesauce is cooking, grate the potatoes into a large mixing bowl, using the largest side of a box grater. Cover the grated potatoes completely with water and allow them to soak for about 15 minutes. While the potatoes are soaking, add the grated onion, green onions, eggs, flour, and sparking water to another large bowl. Stir to combine, breaking up any clumps of flour. Set aside.

Preheat the oven to 200 degrees F.

To strain the potatoes, set a fine-mesh strainer over a large bowl and line it with cheesecloth or a thin linen towel. Using a slotted spoon, transfer the potatoes from the water to the strainer, reserving the water. When all of the potatoes are transferred, squeeze out the cheesecloth or towel to remove excess water. Let all of the collected water sit for 10 minutes, so that starch collects in the bottom of the bowl. Then slowly pour the water off the potato starch, reserving the white paste.

Add the potatoes to the onion mixture and stir to combine. Add the potato starch and combine well.

Add 1 inch of vegetable oil to a large sauté pan, and set over medium-high heat. Using a large spoon, drop in 3-inch-wide rounds of batter, being sure not to overcrowd the pan. Cook until golden brown, about 4 minutes. Turn the potato pancakes over and cook the other side until golden brown, another 3 to 4 minutes. Remove from the oil with a slotted spoon and place on a layer of paper towels or a paper bag to drain. Once they've drained, place them on a platter and hold them in the warmed oven. Continue cooking in this fashion until all of the pancakes are done. Season with salt and pepper. Serve a platter of potato pancakes alongside a bowl of applesauce and sour cream, if using.


homemade apple sausage

Makes 8 sausage patties; serves 4

This sausage skips the casing and is loosely formed into a patty. Lean ground turkey is used as the main component and peppered with fresh sage and apples for added flavor. This sausage mix can be made ahead and held in the fridge until you're ready to use it. Feel free to add more herbs and spices to taste — this recipe is flexible and delicious.

SUGGESTED VARIETIES:Select firm apples that retain their shape when cooked. Try Sonata, Cortland, or Granny Smith.

1 pound ground turkey
10 sage leaves, finely chopped
1 apple, cored and finely chopped
1 tablespoon maple syrup
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon unsalted butter

In a medium bowl, combine all of the ingredients except the oil and butter. Mix with your hands until well combined. Using a large spoon, scoop up some sausage mixture and shape it into a small hamburger-like patty. Continue forming patties in this fashion until the mixture is used up, about 8 patties in total.

In a large sauté pan, add the olive oil and butter, and set over medium heat. When the butter is fully melted, add the patties to the pan, being careful not to overcrowd. Cook until golden brown on one side, about 5 minutes. Flip the sausage patties and continue cooking until the second side is golden brown, another 3 to 4 minutes. Serve immediately.


apple pancakes

Serves 4

Pancakes are a traditional American breakfast, but here we break tradition and opt for fiber-rich whole grains. These pancakes are also incidentally gluten-free for anyone with a wheat allergy or low tolerance to gluten. Grains are soaked overnight and then blended to a thin, smooth batter before being fried into a slender stack of hotcakes. These can be made ahead and frozen; simply pop one into a toaster for a quick and nutritious breakfast.

SUGGESTED VARIETIES:A strong-flavored apple is important for these pancakes. Try Idared, Honeycrisp, or Macoun.

½ cup steel-cut oats
½ cup quinoa, rinsed until water runs clear
½ cup applesauce
½ cup plain yogurt
½ cup water
1 teaspoon sugar
1/8 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
3 large eggs
1 teaspoon baking powder
2 tablespoons unsalted butter, melted, plus more for pan and serving
1 small apple, finely diced (about 1 cup)
Maple syrup, for serving

Put the oats, quinoa, applesauce, yogurt, and water in a blender. Mix and cover, placing in the fridge overnight to soak. In the morning, add the, sugar, salt, spices, eggs, baking powder, and melted butter; blend on low speed to incorporate, at least 1 minute.

Move the setting to puree or liquefy and blend for 1 to 2 minutes more, until the batter is smooth and there are no big lumps. Fold in diced apples.

Preheat the oven to 200 degrees F.

Place a large sauté pan over medium heat and add a pat of butter to the pan. When the butter is melted and the pan is hot, pour in batter by the ¼ cup, making as many pancakes you can without overcrowding the pan. Cook for 3 to 4 minutes, until the pancakes are golden brown and bubbles on the surface form and begin to pop. Flip the pancakes and cook the other side for another 3 to 4 minutes, until brown and cooked through.

Remove the pancakes from the pan and set aside on a plate; transfer to the warm oven until all the pancakes are cooked. Serve immediately, with syrup and butter if desired. Any leftover pancakes can be stacked and stored in the freezer in a plastic bag; place a piece of parchment between them to prevent sticking.


(Continues...)

Excerpted from Apples from Harvest to Table 50 by Amy Pennington, Dana Youlin, Olivia Brent. Copyright © 2013 becker&mayer! LLC. Amy Pennington. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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