Article from MAINE WINDJAMMER ASSOCIATION NEWSLETTER ()
September 24, 2013
Fresh from the Galley Apples!

It’s apple season in Maine. Farmer’s markets are bursting at the seams with Cortlands, McIntosh, and Macouns and chefs everywhere are looking for delicious ways to incorporate these scrumptious fruits into everything from soups to muffins.

 

This month, we share three recipes from the award-winning chefs aboard Maine’s windjammers: Fritters, Coffee Cake and a delicious standard: Apple Crisp.

   credit: Nancy Fleming
  
   A basket of apples – along with hot coffee, tea and brownies – is available all afternoon aboard this Maine Windjammer.
GRANDMA’S APPLE FRITTERS from the Stephen Taber

“When I was growing up, these were a treat for Sunday night dinner after we had eaten a big meal earlier in the day. I can’t help it, I still like them, although fried foods are not a staple of our diets anymore.”

Batter:
1 cup flour
1 ½ tsp. baking powder
1 egg
3-4 tsp. sugar
2/3 cup milk

Sift the dry ingredients and add egg and milk.
Core and slice several apples into round circles. Place the apples in the batter. Put enough margarine or butter in the bottom of the pan for frying. Drop the apples by tablespoon into the hot bubbling butter in pan and fry until browned. These can be eaten with a salad or just nibbled with a nice cold glass of milk.

APPLE COFFEE CAKE from the Stephen Taber

1 package dry yeast
¼ cup warm water
2 cups flour
2 Tbs. sugar
1 tsp. salt
1 cup cold butter
2 eggs
1 tsp. vanilla
2 Tbs. almonds or walnuts

Glaze:
1 ½ tsp. melted butter
2 tsp. cream (or evaporated milk)
1/8 tsp vanilla, lemon juice
1/3 cup powdered sugar

Filling:
Apple pie or cherry canned filling
3 ½ tart apples, peeled and sliced
2/3 cup sugar
2 tsp. lemon juice
¼ tsp cinnamon

Dissolve yeast in water. Mix flour, sugar, and salt in bowl. Cut in butter, mix until particles are like peas. Add eggs and vanilla to flour, mix with yeast. Sprinkle on top of cake.
Take 2/3 dough, place on floured wax paper. Roll to 12-inch square. Put into 9” x 9” pan. Spread filling on dough on waxed paper and roll remaining dough to a 9-inch x 9-inch rectangle. Put over apples and fold down overhang and crimp. Sprinkle with nuts. Bake, cool and glaze.
Watch the cake as it’s cooking – be sure not to scorch.

APPLE CRISP from the Angelique

4.5 pounds cooking apples
1.5 cups flour
1 Tbs. lemon juice
2/3 lbs brown sugar
cinnamon to taste
1-2 tsp. nutmeg
¾ stick butter

Peel, core and slice apples. Pour on lemon juice and toss. Place in the bottom of baking pans. Sprinkle the top of apples with cinnamon.
In separate bowl mix brown sugar, flour and nutmeg. Add butter and mix until crumbly. Then pour on top of apples and cinnamon.
Bake at 350 degrees until golden brown and apples are soft, which is 45-60 minutes on board the windjammers, but should only be 30-45 minutes at home.
If the top browns before the apples are done, cover with foil until apples are tender to fork.


Discover more recipes from the award-winning galleys of Maine’s windjammers by visiting our recipes webpage.

Published by Maine Windjammer Association
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