Meet our writers

Win $1,000

Go60 YUM - articles about food and the joys of dining
YUM articles - The enjoyment of food

Food Ventures

Falling for Apples

By Ann Hattes
Rate this item
(0 votes)

“Man has been munching on apples for about 750,000 years, since food gatherers of early Paleolithic times discovered sour, wild crabapples growing in the forests in central Asia.” Eventually Egyptians planted apple orchards along the Nile, and Romans planted orchards in Britain.

There is nothing better on a cool fall day than a trip to the local orchard to pick fresh apples. Fans of the fruit know that this is the best time to find many heirloom varieties that aren’t sold in big grocery stores. In the revised and updated Apple Cookbook, 3rd. edition (Storey Publishing) by Olwen Woodier there is not only information about heirlooms, but also a full history of apples, plus purchasing, storing, preparing and preserving.

Read about a Russian botanist who in 1929 discovered in Kazakhstan a wild species of apple, Malus sieversii, now believed to be the parent of all domesticated apples, and U.S. botanists visiting there in 1989, who “found large stands of these ancient trees, 300 years old, 50 feet tall, and bearing large red apples.” According to unearthed carbonated remains of apples, writes Woodier, “Man has been munching on apples for about 750,000 years, since food gatherers of early Paleolithic times discovered sour, wild crabapples growing in the forests in central Asia.” Eventually Egyptians planted apple orchards along the Nile, and Romans planted orchards in Britain.

The cookbook’s 125 recipes, many of them new, are broken down by:  breakfasts and breads; drinks and snacks; salads and sides; meals; desserts; and preserving. Make apple doughnuts, apple puff omelet, curried apple meatloaf, apple-bourbon cake, and rhubarb-apple chutney. Use Woodier’s apple recommendations or the handy Meet the Apples chart in the back.

Learn about heirloom varieties like Cox Orange Pippin favored for fruit cups and salads; Northern Spy which freezes well; and Pound Sweet good for baking. And the popular Cortland, Empire, Macoun and Jonagold apples birthed by scientists at Cornell’s New York State Agricultural Experiment Station in the Finger Lakes region. The Cortland, a cross between a Ben Davis and a McIntosh, is a good all-purpose apple which entered the commercial market in 1915, while the Empire is a cross of classic North American varieties, Delicious and McIntosh. The Macoun, a cross between a McIntosh and a Jersey Black, is supercrisp with honey sweetness, and the Jonagold, introduced in 1968 is best for eating out of hand.

In 2014, the Nicholson twin brothers of Red Jacket Orchards (www.redjacketorchards.com) who had studied at Cornell introduced a private label apple, the Seneca Crisp. On their 600-acre family orchard of apples, apricots and summer fruits they had a few acres of 10 different heirlooms. For a decade, at each harvest of these ancient varieties they focused on a strain that had an impressive lineage, born in the Finger Lakes, parenting the famed HoneyCrisp, and growing well on the slopes of Seneca Lake. They discovered that the apple had originated from the Northern Spy which originated just 20 miles from Red Jacket Orchards and was a star variety more than 100 years ago. After 10 years of tinkering, they introduced this never-before-seen apple, a true native of New York.

Just as the apple is well known for its health properties, i.e. “An apple a day keeps the doctor away,” so too is Greek mountain tea. Made from the flowers, leaves and stems of the native Sideritis plant grown in mountains of Greece, it is part of a healthful Mediterranean diet and now available in the U.S. through Klio Tea (www.kliotea.com).

Naturally caffeine-free, Greek mountain tea is rich in antioxidants and contains significant amounts of flavonoids and polyphenols. Tested by Brunswick Labs (www.brunswicklabs.com), one 10-ounce serving of Klio Organic Greek Mountain Tea has an ORAC 5.0 antioxidant value of 7,000 and a polyphenol content of 120mg. It has been proved to be as potent as green tea at inducing cellular antioxidant defenses and reducing oxidative stress. Research shows promising results for its use in the prevention of osteoporosis, Alzheimer’s disease and even cancer. It also has demonstrated a positive effect on other ailments, including colds, fevers, respiratory problems, digestion problems and anxiety.  

To brew, put a small handful of flowers and stems in a pot with about 12 oz. (1 & ½ cups water for a yield of about 10 oz.). Allow to boil for 3-5 minutes and steep for about 3-5 minutes, depending on desired strength. Remove herbs by straining, and enjoy hot or iced plain, with honey or lemon optional. Greek grandmas recommend at least one cup per day as a cure-all. Along with the tea, enjoy these apple recipes too, courtesy of Storey Publishing.


 

Apple Puff Omelet

4 servings.

You can prepare the apples the night before and heat them in a skillet for a couple of minutes the next morning or use canned apple slices.

 

4 tablespoons butter

2 large apples (Cortland, Jonathan, Idared), peeled, cored, and thinly sliced

¼ cup firmly packed brown sugar

1 teaspoon ground cinnamon

4 eggs, separated

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar

 

Preheat the oven to 450 degrees F. Melt the butter in a medium skillet over low heat, and sauté the apples for 5 minutes. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss and continue to sauté the apples for about 10 minutes, until they caramelize  – thick and syrupy. Spoon the mixture into an 8-inch-square baking dish and keep hot in the oven.

Whisk the yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat the egg white with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.

Pour the egg mixture over the apples and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with the confectioners’ sugar. Serve immediately.


 

Curried Apple Meat Loaf or Meatballs

6 servings.

 

2 slices whole-wheat bread, crumbled (about 1 cup)

1 medium red or white onion

1 large tart apple (Granny Smith, Jonagold, York), peeled, cored, and finely chopped

1 pound ground beef

1 pound ground pork

½ cup raisins (optional)

½ cup plain yogurt

2 tablespoons steak sauce

1 egg

2 teaspoons curry powder

1 teaspoon dried thyme or oregano

Sea salt

 

Gravy

1 tablespoon cornstarch

1 teaspoon curry powder

4 tablespoons apple juice

Splash of milk (optional)

 

Preheat the oven to 350 degrees F. Place the bread in a large mixing bowl. Using the large holes on a box grater, grate the onion into the bowl. Add the apple, beef, pork, raisins, if desired, yogurt, steak sauce, egg, curry powder, thyme, and salt to taste. Mix well. Turn into a 9- by 5-inch loaf pan, cover with foil, and bake for 1 hour.

To make the gravy, pour the pan juices into a medium skillet. In a small bowl, stir together the cornstarch, curry powder, and apple juice until smooth. Add to the pan juices and stir over medium heat until thickened. For thinner gravy, add a little milk. Slice the meat loaf and drizzle with gravy.

Or for meatballs; Shape the meat into a loaf or 2-inch balls and brown in 1 tablespoon oil in a medium Dutch oven. Drain off the fat, add ½ cup tomato sauce, cover the pan, and bake for 30 minutes.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

Meet Ann