With more than 2,500 kinds of apples grown in the United States alone, you have a bumper crop of fruit to cook with as the weather gets crisp.
As the weather gets crisp, the apple takes over the produce aisle. You may find eight varieties of apples for sale in grocery stores these days, and a dozen or more in a big farmers’ market. There are more than 2,500 kinds of apples grown in the United States alone.
All this means you have a bumper crop of fruit to cook with.
Brie, Apple and Arugula Quesadillas
Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer. Recipe courtesy of Cooking Light.
1 Tbsp. Dijon mustard
2 tsps. apple cider
3 (10-inch) flour tortillas
6 oz. Brie cheese, rind removed and cut into 1⁄4-inch-thick slices, divided
1 Fuji apple, cored and cut into
1⁄4-inch-thick slices (about 1⁄2 lb.), divided
3⁄4 cups arugula, divided
3⁄4 tsp. freshly ground black pepper, divided
Combine mustard and cider in a small bowl; stir well.
Heat a large nonstick skillet over medium heat. Spread each tortilla with about 11⁄2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange 1⁄3 of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1⁄4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan.
Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula and 1⁄2 teaspoon pepper. Cut each quesadilla into 4 wedges.
Apples are a tasty and welcome addition to this traditional classic.
2⁄3 cup grape jelly
2 Tbsps. margarine
1 large unpeeled red cooking apple, cut into 2-inch chunks
1 medium stalk celery, sliced (1⁄2 cup)
1⁄2 cup fresh or frozen (thawed) cranberries
3⁄4 cup flour
1⁄2 tsp. ground sage
3⁄4 tsp. chopped fresh or 1⁄4 tsp. dried thyme leaves
2 Tbsps. water
4 boneless skinless chicken breasts (about 11⁄4 lb.)
Preheat oven to 350˚.
In 1 and 1⁄2-quart saucepan, melt jelly and margarine over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
In shallow dish, mix flour, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with flour mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
Place chicken in an ungreased 13×9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Celery Root, Apple and Leek Soup
Courtesy of Jewish Cooking for All Seasons by Laura Frankel
1 large celery root, about
2 lbs., peeled and diced
3 medium Gala apples, peeled, cored and diced
3 medium leeks, light green parts only
1⁄2 cup sweet white wine
4-5 cups chicken stock
kosher salt and freshly ground pepper to taste
Heat a large saucepan or stockpot over medium heat, and lightly coat the bottom of the pan with olive oil.
Slowly cook the celery root and apples 20 to 30 minutes, until soft. Add the leeks and salt and pepper to taste, and continue to cook until leeks are limp and translucent, about 15 minutes. Add the wine and continue cooking for several minutes until the alcohol has evaporated, then add 4 cups of chicken stock.
Puree the soup in batches in a food processor or blender, and return it to the pan. If the soup is too thick, adjust the consistency with a bit more stock, and season with salt and pepper. Simmer the soup for 30 minutes for the flavors to meld.