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October 2009  
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An Apple a Day
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An Apple a Day
Great ways to enjoy the fruits of the season!

Who doesn’t love apples? They’re a healthy on-the-go snack, and there’s more to do with apples than just make pies. It’s time to experiment in the kitchen – to discover new and delicious ways to use apples in your cooking. 


During this season, discover how to use apples for snacks, entrees and even soups. Add some flavor to your fall dinners! Here are some favorite apple treats:


Red Cinnamon Apples (12 apples): A classic fall treat that tastes even better when you make your own!


What you need:

One dozen small firm apples

1 cup water

½ cup corn syrup

2 cups sugar

1 teaspoon red food coloring

1 teaspoon cinnamon

1 dozen wooden craft sticks


Get cooking!

Boil the water, sugar and syrup together until mixture turns a brown caramel color (Tip: Use a candy thermometer and keep the temperature around 250 degrees F). 


Remove from heat and add cinnamon and red food coloring; allow to cool slightly. 


Put a stick into the core of each apple. Dip each apple into the syrup, drain well and place on buttered baking sheet to cool.


Grilled Apple, Bacon & Cheddar Sandwich (1 serving): Comfort food with a tasty twist.


What you need:

2 slices of sourdough or multi-grain bread

4 slices cheddar cheese

4 slices bacon (thick-cut, cooked crisp)

½ Granny Smith apple (cored, sliced thin)



Get cooking!

Preheat a grill pan or griddle over medium heat. 


Spread one slice of bread with your favorite mayo (try a spicy one). Top with two slices of cheddar, bacon, apple slices and two more slices of cheddar. Finish with the other slice of bread with mayo on it. 


Butter the outsides of the bread and put on the hot grill. Grill for three minutes on each side. Cut and serve!


Pumpkin & Apple Soup (4 servings): Nothing says fall more than pumpkins and apples, so why not combine the two?


What you need:

2 cups fresh pumpkin (roasted and diced)

1 apple (peeled and diced)

2 carrots (peeled and diced)

1 onion (diced)

3 cups chicken stock

1 cup cream

2 tablespoons butter

1 tablespoon sage leaves

Salt and pepper


Get cooking!

Melt butter in a stockpot over medium heat. Sauté onion, apple, carrot, roasted pumpkin and sage until tender (usually eight to 10 minutes). 


Puree the mixture in a food processor or blender. Put the puree back in the stockpot, add the chicken stock and simmer for 15 minutes. Add cream and simmer for five more minutes (lower heat so it doesn’t boil). Season with salt and pepper.


To roast pumpkin, preheat oven to 400 degrees F. Cut pumpkin into several pieces, place on baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 30 to 40 minutes. Let cool, peel away skin and dice!


(Recipe courtesy of the Food Network)


Hot Spiced Apple Cider (6 servings): Warm up to this delicious drink.


What you need:

1¼ quarts apple cider

3 tablespoons firmly packed light brown sugar

1 teaspoon ground allspice

7 whole cinnamon sticks (1 for cooking; 6 additional for garnish)

½ teaspoon ground ginger

Pinch freshly grated nutmeg

Pinch ground cloves

Pinch salt


Get cooking!

In medium saucepan, whisk together sugar, spices, salt and cider. Bring to simmer over medium-low heat.


Remove from heat, remove cinnamon stick and put cider in pitcher. Serve immediately, garnishing with cinnamon sticks.


Enjoy these tastes of fall!


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