It's Apple Season in New York

http://www.flickr.com/photos/crobj/ / CC BY 2.0

The trees are full of delicious, ripe & ripening apple harvests... and that means pies, crumbles, crisps, crispy delicious apples for eating out-of-hand, and the best of all: cider.

Our favorite place to visit this time of year is the Clinton Cider Mill in Clinton, NY.

http://www.flickr.com/photos/bmwile/ / CC BY-NC 2.0

It's an awesome place to visit--you can watch them pressing fresh cider, or just order and enjoy your favorite treats. Cider is available cold, frozen (like a slushie) or, my personal favorite, hot.

They also sell fresh cider donuts (plain and cinnamon-sugar) which are to. die. for.

Don't you just love apple season?

http://www.flickr.com/photos/medhead/ / CC BY-NC-SA 2.0

I'll tell you why I prefer to drink my cider hot: it controls my portions. If you are diabetic or otherwise insulin-challenged, fruit juices will really mess with your blood sugar--so by getting a small cup of hot, you're more likely to sip it, rather than guzzle it down. Mmm...

So if you're in NY state, get you some apples and a jug of cider--it's time.

Apple Berry Crumble

Now that the weather is getting cooler I tend toward warm, homey desserts straight from the oven. But with the glycemic index to consider at all times, one must choose carefully.

I really wanted an apple dessert--partly because of two juicy apples on the counter. Apples, however, are naturally quite high in sugar, so I decided to pair them with some frozen berries, thus drawing the dessert to an overall lower sugar content. A crumble topping complete with oats, coconut and bran make it hearty.


Apple Berry Crumble
serves 4

8 ounces fresh or frozen mixed berries
2 pie apples, such as macintosh, peeled and sliced
1/4 cup sugar (substitute)
2 tablespoons lime juice

Crumble Topping:

1/4 cup shredded unsweetened coconut
1/4 cup old-fashioned oats
1/2 cup oat bran cereal or all-purpose flour
1/2 cup sugar (substitute)
2 tablespoons butter, softened

Combine berries, sliced apples, sugar and lime juice together in a bowl; toss to distribute evenly. Allow to sit at room temperature for 10-15 minutes to blend.

Meanwhile, combine coconut, oats, bran and sugar. Rub in softened butter with your hands until well distributed and mixture barely clumps when squeezed together. It should be lighter than a pie crust texture, and fall apart easily.

Transfer apple-berry mixture to a buttered pie plate; top with crumble mixture. Bake at 350*F for 30 minutes (timing depends on whether your berries are frozen), or until fruit bubbles around the edges and crumble topping is golden brown.

Cool for at least 15 minutes before eating--filling will be extremely hot!

Apple Cinnamon Oatmeal Muffins

The transition is made. My routine has switched from open windows, cotton clothes and light, summery fare to dark mornings, sweatshirts and oven-hot meals.

Autumn is in full swing! The trees sport vibrant reds and oranges and are beginning to drop their leaves. Pumpkins and gourds are everywhere, decorating porch railings and stoops. Apples are featured in every grocery store, in big, paper sacks. Fresh, sweet, juicy local apples.

I used one of those apples for these muffins. It's part of my never-ending search for ways to work oat bran into my life. This recipe was invented one chilly day last week--lightly sweet with a gently spicy fragrance, they were just right with a cup of tea, the very essence of a fall day.



Pretty nice crumb for a muffin without flour, eh?


Apple Cinnamon Oatmeal Muffins
makes 10 standard-sized muffins

1 cup oat bran cereal
1 cup old-fashioned oats
1/4 cup sugar (I used Whey Low Type D granular for substitute)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
1/3 cup light vegetable or canola oil
2 eggs, lightly beaten
1 apple, peeled, cored and chopped

Whisk together dry ingredients to combine; in a separate bowl mix together milk, oil and eggs. Pour milk mixture into the oat mixture and stir just until moistened. Add chopped apple and gently stir to incorporate. Don't overwork the mixture.

Spoon into greased muffin cups and bake at 350*F for 8-10 minutes, or until golden brown on top. Cool for 5 minutes before removing from muffin tins to cool completely.

Note: If you prefer a sweeter muffin consider doubling the sugar; the spices could also be doubled for a stronger presence. To reduce fat, substitute half the oil with applesauce or prune puree.

Variation: Substitute apple cider for the milk and omit the chopped apple; obviously this increases the natural sugar content of the muffin, but it still doesn't become overly sweet. (Added October 20, 2008)

Apple Brown Betty

October is National Dessert Month in the United States--in fact, there are lots and lots of sweet days for October. Today, October 5th, is National Apple Betty Day!

In honor of this special day, I present to you this lovely individual Apple Brown Betty, complete with a melting scoop of vanilla ice cream. I won't lie to you, my friends. This was goooood.

Apple Brown Betty is sister to Apple Crisp, and a kissing-cousin of that scoundrel, Apple Cobbler. Born of Pioneer Days, these desserts all use seasonal ingredients to make similar, though very different, desserts just right for autumn's apple harvest.

The Brown Betty is made from bread (crumbs or cubes), butter, apples, sugar and cinnamon. Variations abound: brown sugar, a touch of nutmeg or cardamom, wheat bread or even various cake crumbs instead of white bread. However you make this little darling, plan a moment alone to enjoy it while your eyes roll back in your head in dessert bliss.

A note for diabetics: Obviously you can always replace sugar with sugar substitute, as I did in this recipe, but remember that when using ingredients like bread or crackers there's not a whole lot you can do to skinny this up. Eat in moderation.

This is a by-eye recipe, but I've made an attempt to explain how it's made. Once you know the process you can make adjustments as desired.


Apple Brown Betty

one apple per person
butter club-style crackers, crushed
sugar or brown sugar (or substitute)
ground cinnamon
freshly grated nutmeg
lemon juice
butter
water

Place peeled, sliced (or chopped) apples in a bowl. Sprinkle generously with sugar, then lightly with ground cinnamon and nutmeg. Add a squeeze of lemon juice and toss well with hands.

Generously butter individual oven-safe custard cups, tart dishes or ramekins. Sprinkle with cracker crumbs. Add a thin layer of the apple mixture. Top with more crumbs. Then more apples. End with crumbs.

If your apples are very juicy or it's early in the apple season, you may not need as much water; if the apples seem a little on the dry side, use a bit more. I used about 2 tablespoons of water per serving.

Dot the very top with butter--oh, about a tablespoon per serving--and pop in a preheated 350*F oven for about 15-20 minutes, or until lightly browned on top and filling is hot. Cool about 10 minutes.

Serve warm with a scoop of vanilla ice cream.



Reminder: If you're a blogger, don't forget to write about the view from your computer and show us your link! If you don't have a blog you can still play along--email me your photo and I'll add it to my post.

Hot Spiced Apple Cider

Here in Central New York, as the days grow shorter and the weather gets cold and rainy, it's the perfect time to enjoy a hot cup of apple cider.

I've discovered a quick and easy way to make it, too. Just pour the desired amount of cider in your cup, then into a saucepan. Add 1 spiced chai tea bag per serving and heat the cider to the barest bubble. Turn off heat and allow to steep for 5 minutes (I use a cover here to retain the heat). Remove and discard tea bag(s) and sweeten to taste with white or brown sugar. (I use brown sugar substitute.) Pour into mugs. (You may also pour it into mugs and let your guests sweeten their own.) Since you've already measured it out, so you won't have any waste.

If desired, add a slice of orange with a few cloves stuck into it for a garnish.

Baked Apples

Here in Central New York our summer was cut short. The rain and drizzle began in early August; September has brought cooler nights and afternoon highs in the 60s and 70s (*F).

Although I feel a bit cheated and not quite done with summer, I'm trying to make the best of it while embracing all things autumn.

That means apples.



I bought two big apples and, since yesterday was cool and rainy, I decided to bake them for a satisfying dessert. Because they were so big, I cut them in half; adding oatmeal to the filling really gave it extra substance, fiber and chewiness.



The last remaining half-apple was a yummy breakfast this morning drizzled with a little milk--yum!


Baked Apples
serves 4

2 large cored apples and cut in half, or 4 small cored apples
1/3 cup brown sugar (I used brown sugar substitute)
1/3 cup oatmeal
1/3 cup raisins
pinch salt
few scrapes fresh nutmeg

Place each apple (or half apple) on a foil square. Combine remaining ingredients and divide among the apples. Close foil around apples and bake in a preheated 350*F oven for 45-60 minutes, or until soft.

Serve hot, with whipped cream, ice cream, or a drizzle of milk.

Steak with Apples and Onions

My grandmother (we call her g'ma) was an Air Force Wife for many years--until my grandfather retired from the service in the late 60s.

Time warp 20-odd years, when my g'ma purchased at a neighbor's garage sale The Officer's Wife's Cookbook published by the local wives' club sometime in the 70s. This was the source of many, many disgusting meal memories.

This was not a cookbook containing delectable tidbits that are typical of such gathered recipe collections sold by clubs and churches. This was a collection of 'throw it together' meals that would only result in getting your kids to run away--and never look back.

I remember a number of the recipes, because I was required to create family meals from this book. "If it's good enough for officers, it's good enough for us."

One such horrid recipe combined canned corned beef hash, chopped fresh onions and chopped apples, served over sliced, boiled potatoes. But you added the onions and apples at the end so they're nice and crunchy.

Have I mentioned my lifelong dislike of raw onion?

This meal managed to make it to the table exactly twice. The first time, I was skeptical; after one taste I refused any more. The second time this meal was demanded I lied and said my stomach was upset. After that, my normal good behavior was replaced with obstinate refusal to cook the dish ever again. I really dug my heels in--and I think g'ma knew I was serious, because surprisingly, she didn't push it.

For years I would not even consider a dish that contained both apples and onions. Decades, even.

Until now.

The clever, talented and entertaining Robin of Around the Island recently commented on my Pomegranate Molasses post suggesting a particular recipe which included both onions and quince--but that apples could be substituted. And it sounded good.

In my haste to do something creative with the pomegranate molasses, I thought I'd experiment a bit--and I'm so glad I did. Thanks, Robin, for the inspiration! (And thanks, too, for the recipe you sent, which I do plan to try!)


Steak with Apples and Onions
serves 2

olive oil
1 medium onion, chopped
salt and pepper, to taste
2 smallish steaks (the package I bought was about 1/2 pound of meat with two boneless steaks)
1 large golden delicious apple, chopped, peel left on
2 tablespoons pomegranate molasses

Heat a large skillet over a medium flame until hot; add a good glug of olive oil and tilt the pan around to distribute the oil, and toss in the onions. Saute until transparent.

Season both sides of steaks with salt and pepper to taste. Make room in skillet for steaks and drop in; sear on both sides, then add chopped apples to skillet. Drizzle in pomegranate molasses; cover and let cook until steaks reach desired doneness.


Normally I like steaks done medium or medium-plus, but I cooked these until they were well done and fork-tender, which was delightful with the caramelized onions, apple chunks and tart sauce from the pomegranate molasses. The only thing that would have improved this dish was if I had thought to sprinkle pomegranate seeds over the whole thing at the end. It would be great served with a baked potato or even on a bed of couscous.

A Road Trip and a Quick Supper

Well.

I dropped off Mr.W at the airport today. And to avoid becoming overly emotional, my wonderful brother and sister-in-law joined me. It's a road trip, after all, to the airport. And what better way to avoid anxiousness than shopping?

We found The Christmas Tree Shop. Oh. My. Word. There was just too much going on at this store to really absorb. Like a glorified Big Lots, the Christmas Tree Shop is full of, well, everything. Dishes. Ornaments. Stockings. Napkins. Paper plates. Spices. Tea. Doggie beds. Oh my, I could go on and on. It was a diversion that I enjoyed thoroughly.

But my poor brother got that glassy-eyed look as his wife and I browsed, oohing and aahing.

Then we went to the mall, and by the time we started for home it was dark out. Which really isn't that late--we were back in town by 7ish in the evening.

And I remembered I had a coupon for my grocery store--$5 off a total bill of $40 or more, that expired today. So I had to go... but it was a quick trip with my trusty list in hand. I can be a very focused shopper.

By the time I got home and let my poor little doggies out, it was about 8:30 and I hadn't had any food since noon.

I whipped up this very quick salad. It's a cross between a carrot salad and a waldorf salad, and well worth it. Although it's a bit on the sweet side, for a light bite, it's just right paired with a simple piece of meat or poultry. I ate it with about 1/3 of a rather large poached chicken breast.

Carrot-Waldorf Salad

serves 4

2 carrots, peeled and shredded

1 apple, peeled, cored and shredded (I used a Golden Delicious)

2 tablspoons apple cider

2 tablespoons honey (I used agave nectar)

1/4 cup sliced almonds

1/4 cup dried cranberries

2 tablespoons mayonnaise

pinch salt

Combine all ingredients together in a bowl and cover surface with plastic wrap. Refrigerate for at least 30 minutes before serving.

Starting now and for the duration of my husband's business trip, please do accept my apologies for the photo quality. He's taken our digital camera, and I'm now limited to my cell-phone camera. And as you might know, they're hit-or-miss!