6 Ways to Serve Apples

  • Downhome Magazine
  • Posted: Nov 04, 2009 3:04 PM
Six-month-old Lilly Rumbolt picks apples for the first time in Kingston, Ontario. Crystal Rumbolt photo.

Apples are one of our favourite flavours of fall, right up there with pumpkins and squash. But for many people, apples aren't thought of as ingredients in recipes; instead, they are simply tossed into the lunch bag for an afternoon snack at school or work. If you want to use apples for more than just the lunch bag, here is a recipe guide that'll show you how you can use them all day long!

Apples For...

Breakfast: Autumn Apple Pancakes
1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded apple
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp ground cinnamon
1 tbsp white sugar

In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir dry ingredients into wet ingredients, just until combined. For each pancake, pour about 1/4 cup of batter onto frying pan over medium heat. Brown on both sides.

Lunch: Spinach and Apple Salad
1 bag baby spinach
1 small head green-leaf lettuce
2 carrots, chopped
1-2 apples, cored and thinly sliced
Handful blanched sliced almonds
1/4 cup minced onion
3 tbsp cider vinegar
3 tbsp red wine vinegar
3 tbsp sugar
1/4 tsp paprika
1-2 drops sesame oil
Salt and pepper, to taste
1/4 cup olive oil

Spread almond slices on a baking sheet and toast them in your toaster oven. To make the dressing: Whisk together sugar, vinegar, sesame oil, salt, pepper, paprika, and onion, then drizzle in olive oil while whisking to combine. Add salad greens, carrots, and apples to a serving bowl. Drizzle with dressing and toss. Top salad with toasty almond slices.

Supper: Cinnamon Apple Pork Tenderloin
1 lb pork tenderloin
2 apples, peeled, cored, sliced
2 tbsp cornstarch
2 tbsp raisins
1 tsp ground cinnamon

Preheat oven to 400 degrees F. Place pork tenderloin in roasting pan or casserole dish with a lid. Combine remaining ingredients in a bowl and stir. Spoon apple mixture around pork tenderloin. Cover and bake 40 min. Remove lid and spoon apple mixture over tenderloin. Return to oven and bake 15-20 min. longer until tenderloin is browned and cooked through. Submitted by Anne Brown of Coley's Point, N.L.

Dessert: Apple Crisp
4 1/2 cups apples, sliced
1/2 cup sugar
2 tsp lemon juice
2 tbsp water
1/2 cup soft margarine
2/3 cup brown sugar
2/3 cup flour
1 1/2 cups rolled oats

Prepare the apples; measure and arrange in an 8x8-inch baking dish. Sprinkle with sugar. Combine lemon juice and water. Pour over apples. Cream margarine; gradually add sugar. Blend in flour and oats. Spread over fruit. Bake in preheated oven at 350 degrees F until pastry is golden brown. Submitted by Marion Scheers of Edmonton, A.B.

Apples Served...

In drinks: Warm Apple Punch
6 cups apple juice
1 cinnamon stick
1/4 tsp ground nutmeg
1/4 cup honey
3 tbsp lemon juice
2 1/4 cups pineapple juice

In a large saucepan, combine apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 min. Remove from heat, and stir in nutmeg, honey, lemon juice, and pineapple juice. Serve warm.

On the side: Apple Relish
1 large can tomatoes
6 large apples, sliced
6 large onions, chopped
2 cups white sugar
2 tsp salt
1 tsp pepper
1 1/2 cups vinegar
2 tsp allspice

Mix all ingredients together and boil for 45 min to 1 hour. Relish is ready to be bottled. Submitted by Davis Hull of Mississauga, O.N.