Monday, Jul 25, 2016
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Easy Homemade Applesauce

10 cups 1-inch cubes peeled, cored apple (from about 9 soft apples)

3 tablespoons freshly squeezed lemon juice

1/4 cup apple cider

1 tablespoon plus 1 teaspoon pure maple syrup

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 heaping tablespoon freshly grated lemon zest

Place apple pieces, lemon juice, and cider in a heavy medium saucepan. Cover and cook over medium heat until the apples are very soft and little liquid remains, about 20 minutes. (If too much liquid still remains, uncover and continue cooking until most of it evaporates.) Turn off the heat and mash with a potato masher. Add the syrup, cinnamon, salt, and zest. (As all apples differ, taste, and adjust the amount of maple syrup if necessary.) Serve warm or cool, or at room temperature.

Yield: 5 to 6 servings

Source: Tasting Club by Dina Cheney

For the cider vinaigrette:

2 tablespoons minced shallot

2 teaspoons Dijon mustard

1/4 cup apple cider

3 tablespoons cider vinegar

1/4 cup vegetable oil

Salt and black pepper to taste

For the salad:

1/4 cup dried cranberries

1/4 cup carrot, finely julienned

1/2 cup Granny Smith apple, finely julienned

2 cups mesclun (baby field greens), cleaned

1/4 cup almonds, sliced or slivered and toasted

Combine all ingredients for the Cider Vinaigrette, whisking together. Correct (adjust to taste) the seasoning. Marinate cranberries, carrots, and apples in cider vinaigrette for 15 minutes. When ready to serve, add the mesclun and toss. Garnish with toasted almonds.

Yield: 4 servings

Source: American Regional Cuisine, Second Edition

3 to 4 medium or large apples

2 celery stalks

About 1/2 cup mayonnaise

1 tablespoon sugar

1 tablespoon milk

1/2 cup walnuts, roughly chopped

Core the apples; cut them into 1/2-inch dice. Chop the celery into 1/2-inch dice. Toss apples and celery together. Combine mayonnaise, sugar, and milk and stir until creamy. Pour over apple mixture. Add walnuts and toss.

Yield: 4 servings

Source: Kathie Smith

6 tablespoons extra virgin olive oil

1/4 cup orange juice, fresh

squeezed

1/4 cup balsamic vinegar

1/4 cup cilantro leaves, chopped

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon Asian chili sauce

1 garlic clove, minced

2 large apples, unpeeled,

cored, cut into wedges

8 cups baby greens or

spring mix salad greens

1 cup walnut halves, toasted

1/2 cup blue cheese,

crumbled

Combine first eight ingredients in a small jar for dressing. Pour 1/4 cup dressing over apples and toss to coat. Refrigerate and allow to marinate for at least 10 minutes. Refrigerate remaining dressing until ready to serve. Grill apples over medium heat until golden brown and slightly soft, basting with remaining marinade, about 6 to 8 minutes. Divide greens among four salad plates. Position grilled apples on greens. Drizzle with remaining dressing. Sprinkle with walnuts and blue cheese.

Yield: Serves 4

Source: Paul Soska, Toledo

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