Orthodox Union
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Recipes with Apples
Eileen Goltz
When it comes to healthy eating I’m first in line to utilize all the fresh fruits and vegetables suggested by the USDA food pyramid. Most of us get our suggested daily recommended dose of fat and empty calories way before the lunch bell rings, so grabbing an apple as a snack or using in a recipe, especially at this harvest time of year, is one of the easiest things to do to make things right in the food universe that is our diet. I always buy too many apples for the whole apples and honey thing on Rosh Hashanah and they end up sitting in my fridge staring at me every time I open the door. This year I’ve decided that knowing my proclivity for purchasing excessive amounts of empires, goobs too many Granny Smiths and way too many Macintosh I would have a variety of fun and easy recipes that can be utilized for any erev of yontif, break fast or chol hamoed meal I’m responsible for.
We’re supposed to have 2 cups of fruit a day. In apple language that would be 1 large apple, 2 cups of applesauce, 16 oz of apple juice OR 2 cups sliced or chopped apples.
The following recipes are easy enough for any level chef to make so that everyone joins me in an apple-licious good time and a healthy and happy new year.
APPLE COLESLAW (PAREVE)
4 carrots shredded
3 small parsnips shredded
2 Granny Smith apples, peeled, cored and finely chopped
1/4 head red cabbage shredded
1 small red onion thinly sliced
2 tablespoon fresh chopped parsley
1/2 cup mayonnaise
1 tablespoon honey
salt and pepper to taste
In a bowl combine the carrots, parsnips, apples, cabbage, onion and parsley. Add mayonnaise, honey, and salt and pepper to taste. Mix all ingredients well. Cover and chill for at least 1 hour. Serves 6 to 8.
APPLE BROWN SUGAR CHEESECAKE (DAIRY)
2 8 oz packages of softened cream cheese.
3 apple peeled and sliced thinly
1 cup of graham cracker crumbs.
3 tablespoons brown sugar
1/2 cup white sugar
1/3 cup brown sugar
1 plus 1/2 teaspoon of cinnamon
3 tablespoons margarine or butter melted
2 eggs
1/2 teaspoon of vanilla
1/2 cup of chopped pecans.
Preheat oven to 350. In a bowl combine the graham cracker crumbs, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and melted margarine or butter, and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for about 10 minutes and cool slightly.
In the bowl of an electric mixer or food processor combine the cream cheese and 1/2 cup of white sugar until well blended. Add the eggs, one at a time, and beat after each is added. Add the vanilla and mix until combined. Pour the mixture into prepared crust.
In a large bowl, combine 1/3 cup of brown sugar and 1 teaspoon of cinnamon and mix to combine. Add the apples and toss to coat. Spoon the apples over top of the cheesecake filling. Sprinkle the pecans over the top of the apples. Put the cheesecake back into the 350 oven and bake for an hour. Cool slightly, then refrigerate until cold then serve. Serves 8.
APPLE PECAN MUFFINS (DAIRY OR PAREVE)
1/2 cup butter or margarine, room temperature.
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 large apples baked and mashed
1 teaspoon vanilla
1/3 cup chopped pecans
2 cups flour
1 cup buttermilk or regular milk or non dairy substitite
1 teaspoon salt
1 teaspoon baking powder
Grease 12 muffin cups or line with paper muffin liners. In the bowl of an electric mixer combine the butter and sugars and beat until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Add the mashed apples and vanilla and beat until smooth. In a bowl mix together the flour, salt, baking powder, and baking soda. Stir flour mixture into butter mixture, alternating with the milk or buttermilk. Stir until dry ingredients are moistened then gently stir in the chopped nuts. Spoon the muffin batter into prepared muffin cups or liners. Makes 12.
APPLE TURKEY BURGERS WITH CRANBERRY APPLE SALSA (MEAT)
Salsa:
2 tablespoon sugar
2 tablespoon cider vinegar
2 tablespoon fresh lemon juice
3 sweet apples, peeled, cored, and chopped (about 2 cups)
1 cup whole cranberry sauce
1/2 cup scallions, finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 tablespoons chopped fresh cilantro (optional)
Burger:
1 lb. ground turkey
1 large apple, grated
1/2 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
cooking spray
4 2-ounce whole wheat hamburger buns, toasted
3 unpeeled apples, cored and diced
To prepare salsa, combine sugar, cider vinegar, and lemon juice in a medium saucepan and bring to a boil. Add half of the chopped apples stirring well; cover and reduce heat. Cook gently until apples are soft and mash with a potato masher until almost smooth. Add cranberry sauce to apple mixture and let cool slightly. Add the remaining apples, scallions, jalapenos, and cilantro if desired. Serve with Apple-Turkey Burgers. Refrigerate any remaining salsa for up to 3 days.
To prepare burgers, combine turkey, apple, salt, pepper, and cinnamon in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a patty. Lightly coat a large skillet or grill pan with cooking spray and place over medium-high heat. Cook turkey burgers 6 to 8 minutes per side or until done. Serve on toasted buns with Cranberry-Apple Salsa.
Recipe modified from the US Apple Association web site
APPLE STUFFED CHICKEN BREASTS (MEAT)
4 skinless boneless chicken breast halves
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium Granny Smith apples -- peeled and cut into thin slices
1 cup apple cider or apple juice
1 tablespoon cornstarch
1/2 cup chopped apples
2 tablespoons oil
Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8-inch thickness. In a bowl combine the sugar and cinnamon. Add the apple slices to the sugar mixture and toss to coat. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.
Heat a grill pan with about 2 tablespoons oil. Place the stuffed chicken breasts in the pan and cook the chicken for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove the toothpicks and place the chicken on a pan and cover to keep warm. While the chicken is cooking combine the apple juice or cider, chopped apples and cornstarch in a saucepan and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Spoon the sauce over chicken. Serves 4. This recipe can be doubled or tripled.
PUMPKIN AND APPLE PIE (PAREVE)
1 8-inch frozen pie crust, thawed
1 1/2 cups pumpkin puree
3 medium cooking apples, peeled, cored and diced
1/2 cup apple cider
2 tablespoons honey
1/2 cup sugar
2 eggs plus 2 egg whites, slightly beaten
1/2 cup raisins
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
Thaw crust and press into an 8-inch fluted tart pan. Use a rolling pin to roll over the edges, making crust even with top of tart pan. Place in the freezer while assembling tart filling. Preheat oven to 425. In a mixing bowl, combine all the tart filling ingredients and mix well. Scrape the filling into the prepared tart shell. Smooth evenly around the pan. Bake 15 minutes at 425 degrees, then reduce the heat to 350 and continue to bake for 40 minutes. Allow to cool before serving. Top with whipped cream, if desired. Serves 8
Submitted by Carol Jenkins Wilson, Edison, NJ.
APPLE WALNUT CARMEL CAKE (DAIRY)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3/4 cup oil
1 whole egg plus 3 egg whites
2 teaspoons vanilla
3 medium baking apples, peeled and chopped
1 cup finely chopped walnuts
FROSTING
1/4 cup margarine or butter
1/2 cup brown sugar, firmly packed
1 tablespoon maple syrup
1/3 cup evaporated milk
1/4 cup chopped walnuts for garnish (optional)
Preheat oven to 350. Spray a 9x13 baking pan with non stick spray. In a bowl mix flour, baking soda, and salt. In a large bowl mix sugar, oil, whole egg, egg whites, and vanilla. Beat with an electric mixer or whisk until smooth and light.
Stir in the flour mixture. Mix just to combine. Batter is very going to be very thick. Fold in apples and nuts by hand. Spread the batter into the prepared pan. Bake for 30-35 minutes. Remove and cool for 15 minutes. In a medium saucepan, melt butter or margarine over medium heat making sure not to brown the butter. Stir in the brown sugar, maple syrup and evaporated milk. Bring the mixture to a boil. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally. Pierce warm cake all over with a skewer or toothpick. Drizzle the hot topping all over the cake.
Garnish with chopped walnuts. Cool for 30 minutes before serving. Serves 12.
EZ APPLE AND CHICKEN COUSCOUS (MEAT)
2 cups chopped left over cooked chicken
2 cup couscous
2 1/2 cups chicken stock
1/2 cup golden raisins
1/2 cup toasted slivered almonds
2 apples, peeled, cored and coarsely chopped
1/4 cup margarine cut in small pieces
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
salt to taste
Preheat oven to 400. Combine all ingredients in a 9 x 13 x 2 inch glass baking dish. Mix to combine. Cover the pan with foil and bake for 25 minutes. Check for doneness and if there is still moisture cook an additional 5 to 10 minutes. Serves 4 to 6.
