Visiting local apple orchards reminds me of Shel Silverstein’s, The Giving Tree. The scent of cinnamon promises unhurried moments to savor a sweet bite. The anticipation of tasting all things apple goes hand-in-hand with the festivities at The National Apple Harvest Festival, hosted in Biglerville. What does our local apple season mean to you?
Let’s find an excuse to stay outdoors, until the threat of frost says otherwise, and be introduced to new apple varieties. Find recipe inspiration by connecting with growers and other market shoppers. Speaking with strangers is a nearly forgotten form of social engagement more enriching than social media and tastier.
In the spirit of The Giving Tree, these apple recipes are best shared.
Apple Blessing Cake
Vegan optional
Yields 12 to 16 servings
Just the recipe you’ll reach for when guests are expected or to share as a thank you with a friend or neighbor.This cake is tasty when warm and just as good on day two or three. If calories are not a concern, be sure to use the brown butter whiskey sauce recipe, and if you’d like to enjoy with reckless abandon, well then, it’ll need a scoop of vanilla ice cream, too.
To prepare as a vegan cake (my preference), substitute three tablespoons ground flax seed mixed with nine tablespoons of water in place of eggs.
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Ingredients For Cake:
• 1 ½ cups sugar
• 3 large eggs
• ½ cup unsweetened applesauce
• ½ cup coconut or canola oil, melted
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 3 cups whole-wheat white flour
• 4 teaspoons ground cinnamon
• 1 tablespoon powdered ginger
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 cups peeled, cored and diced apples
• 1 cup chopped walnuts
Directions:
1. Preheat the oven to 350ºF. Generously grease and flour-dust an 8- to 9-inch bundt pan.
2. In a medium bowl, whisk the sugar and eggs until creamy. Add the applesauce, oil, and extracts, whisking until smooth; set aside.
3. In a large mixing bowl, whisk the flour, cinnamon, ginger, salt, and baking soda.
4. Add the wet ingredients to the dry ingredients and stir until just combined; then add the apples and walnuts. Mix with only a few strokes until combined.
5. Scoop the thick batter into the baking pan and spread evenly.
6. Bake for about 1 hour, or until toothpick inserted into center comes out clean.
7. Allow the cake to cool for 10 minutes, then un-mold.
Ingredients For Brown Butter Whiskey Sauce:
• 1 stick (4 ounces) butter
• 1 cup brown sugar
• ¼ cup whiskey or cream
• ½ teaspoon salt
• ½ teaspoon vanilla extract
Directions:
1. In a small saucepan over medium heat melt the butter until it bubbles; then reduce heat to medium-low and cook until it just turns golden (about 2-3 minutes).
2. Add the brown sugar, whiskey, salt, and vanilla; stir and boil for 4 minutes.
3. Remove from heat. Spread cake with warm sauce.
Apple Thyme Frittata
Yields 6 to 8 servings
Yields 6 to 8 servings
This aromatic dish is perfect for breakfast, lunch or dinner. Enjoy it warm or chilled, in a sandwich or on a bed of lettuce. The frittata can be prepared in an 8- to 9-inch cast iron skillet. Save extra calories by swapping cheddar cheese with chèvre. I’m sure there is no easier way to prepare a seasonal, farm-to-table dish than with this recipe. Rooster Street Provisions, at Lancaster Central Market, offers an apple sage sausage.Grab other local ingredients on your market visit.
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Ingredients:
• 4 ounces apple sausage
• 6 large eggs
• ½ cup nonfat Greek yogurt
• 2 teaspoons dried thyme, separated
• ½ teaspoon salt
• 1/8 teaspoon ground pepper
• ¼ teaspoon poultry seasoning (or rosemary or sage)
• 4 ounces shredded sharp cheddar cheese, separated
• 1 medium Granny Smith apple (10 ounces) peeled, cored, quartered, and sliced in 1/8-inch slices
Directions:
1. Preheat oven to 450˚F and grease a 9-inch deep dish or 10-inch glass pie dish.
2. In a skillet over medium heat, sauté the sausage until it crumbles; set aside.
3. In a large mixing bowl, whisk the eggs and yogurt until smooth. Whisk in 1 teaspoon of thyme along with the salt, pepper, and poultry seasoning.
4. Pour the egg mixture into the baking pan; then sprinkle half of the cheese over the eggs followed by the sausage crumbles.
5. Lay the apple slices in a circle over the egg mixture, sprinkle with remaining cheddar and top with 1 teaspoon of dried thyme.
6. Bake for 20 minutes, until golden and set.
Fennel Apple Salad
Gluten-free, Vegan, Vegetarian
Yields 2 to 4 servings
This salad is lovely as a brunch salad with frittata or as a side with fish or poultry. Garnish with pomegranate seeds. Easily add another layer of flavor with thinly sliced red bell pepper or grated fresh ginger root, to taste. If you enjoy playing with recipes, roast or braise thick slices of the fennel.
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Ingredients:
• 1 (10 ounce) large orange, grated, peeled, and segmented
• 1 (6 ounce) fennel bulb, thinly sliced
• 1 (6 ounce) tart apple, cored, quartered, and sliced
• 3 tablespoons chopped fennel fronds
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon grated orange peel
• Pinch of dried thyme and cracked pepper
Directions:
1. In a salad bowl, gently toss all of the ingredients and refrigerate for at least 30 minutes.
2. Serve chilled.
Cast iron skillet instructions:
Grease the skillet with 2 tablespoons olive oil or butter. When all of the ingredients are prepared, heat the skillet over medium heat, add the eggs and begin to follow the above instructions. When the frittata is assembled and the eggs have begun to set on the edges, bake in a 450˚F oven for 20 minutes.
Apple Chicken BBQ
Yields 10, 6-ounce servings
The BBQ sauce is key to this recipe. Do not skimp and buy the cheap brand. It’s BBQ sauce, you can splurge (it’s not even a real splurge, in terms of expense). Grab this locally made BBQ sauce, Cortazzo Awesome in a Jar BBQ Sauce.
Ingredients:
1 cup chopped sweet onion
1 tablespoon extra virgin olive oil
3 pounds boneless, skinless chicken breast
6 ounces apple butter
1, 19 ounce jar Cortazzo Awesome in a Jar BBQ Sauce
Directions:
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In a small skillet over medium-low heat, sauté the onions in olive oil until tender; set aside.
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Place the chicken into a slow-cooker, cover with the onions and BBQ sauce. Cook on high for approximately 4 hours or on low for 6+ hours, until the chicken is cooked through and can be shredded.
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Remove each breast and place in a medium bowl, shred the chicken using 2 forks. Return the chicken to the slow cooker, repeating until all each breast has been shredded.
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Serve with sweet pickles, cheese, or coleslaw.
I’ve been thinking about apples and quesadillas. They make a quick meal or after school snack and with local apples in abundance why not tuck them into this savory bite?
Apple Sausage Quesadilla
Yields 6 servings
This recipe makes a quick and easy meal or after school snack. Find locally produced sausage in one of our region’s many farm markets. There you’ll also find various seasoned sausage options. I prepare this using a buffalo seasoned chicken sausage.
Be sure to read the nutritional information on the tortillas. Some tortillas are calorie dense while other bands are lower in calories and have added fiber.
Ingredients
1/2 pound turkey or chicken sausage
1 1/2 cups (7 ounces) bell pepper seeded and sliced into strips
1 1/2 cups (5 ounces) onion slices
1-2 tablespoons butter
7 or 8-inch round tortillas
1 cup (4 ounces) shredded sharp cheddar cheese
1 granny smith apple, cored, quartered and sliced
Optional fillings or toppings: Diced, fresh tomatoes, pico de gallo, guacamole, beans, low-fat sour cream or shredded romaine.
Preparation
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In a skillet over medium heat sauté the sausage until it crumbles. Drain any excess grease and remove from the skillet and set aside.
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Sauté the pepper and onion with a splash of olive oil, if needed, until tender; remove from the skillet and set aside.
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Over medium heat melt a half teaspoon of butter on the skillet/griddle, lay a tortilla on the skillet and start to assemble the quesadilla. Layer half the tortilla with cheese, sausage, pepper, onion, apple and cheese. Fold the tortilla over. Cook until just golden and carefully flip, toasting the other side.
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Cut the quesadilla into wedges and serve with your favorite topping.
Text, recipes, and photography by Phoebe Canakis
