October Apple Recipes

Apples are in season and I was able to get some beautiful, sweet Jonagolds last week for just 69¢ a pound.

Some were for snacking and the rest went into these two fall-flavored recipes.



Buttery Apples and Cabbage

1 cup water
4 cups (1/2 head) cabbage, cubed
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cups (2 medium) red-skinned apples, cored and diced, but not peeled
2 Tablespoons chopped fresh parsley

In 2-quart pan, bring water to a full boil; add cabbage. Cover; cook over med. heat, stirring occasionally, until cabbage is crisply tender (5 to 6 minutes). Drain; stir in remaining ingredients except apples and parsley. Cover; cook over medium heat, stirring occasionally, until butter is melted. Stir in apples. Cover; continue cooking, stirring occasionally, until apples are crisply tender (3 to 4 minutes). Sprinkle with parsley.

Source: Land O Lakes Treasury of Country Recipes




Fried Apples

3 medium apples, cored, peeled and thinly sliced
2 tablespoons butter
up to 1/4 cup sugar, as needed
1/2 to 3/4 cup liquid*
Cinnamon to taste
2 teaspoons cornstarch

Melt butter over medium heat in large skillet. Add apple slices and saute until apples begin to get tender.

If apples are very tart, add sugar at this point, along with 1/2 cup liquid being used and cinnamon to taste. Cover and simmer over low heat until apples are tender, about 10 minutes.

Meanwhile, combine cold or cool liquid with cornstarch.

Remove lid from apples and stir in cornstarch mixture. Stir constantly until sauce is thick. Serve warm or at room temperature, or use as a topping for ice cream or pound cake.

*Liquid can be water, apple juice, orange juice, cranberry juice, apple cider or even the liquid saved from cooking carrots or squash. Any liquid that blends with or compliments the flavor of the apples is suitable.

Source: Annie Jones