Applesauce has to be THE easiest thing on earth to make. And possibly the most gratifying. Never mind the fact that you can make it with just a couple of ingredients in thirty minutes or that it is packed with goodness, it leaves your house smelling AMAZING!
- 10 c. diced peeled and cored BC Tree Fruits apples* (cut into 1/2 ” chunks)
- 2 tsp. cinnamon
- 1/4 c. water
- 1/4 c. brown sugar (optional)
*I use either MacIntosh or Spartan varieties
Combine all of the ingredients in a large heavy-bottomed pot and simmer on medium low heat until the apples are cooked and soft, around 30-45 minutes. If you don’t like your applesauce chunky simply mash it with a potato masher. Cool and serve or freeze!
One of the entries in our 2014 Great Apple Month Taste Off. This one comes from Julie Van Rosendaal from Dinner with Julie in Calgary!
1 cup quinoa, rinsed in a fine sieve
1/4 cup golden or sultana raisins
19 oz (540ml) canned chickpeas, rinsed and drained
large handful flat-leaf parsley, chopped
1/2 cup crumbled feta
1 tart BC Tree Fruits apple, chopped, skin on
1/4 cup canola or olive oil
2 tbsp rice vinegar or lemon juice
1 tsp honey
1/4 tsp curry paste or powder
1/2 cup toasted walnuts or almonds
1 .Cook quinoa according to package directions, and set aside in a wide salad bowl to cool. Add the raisins while the quinoa is still warm so they plump up.
2. Once cooled, add the chickpeas, parsley, feta and apple.
3. Shake the olive oil, vinegar, honey and curry together in a jar, and drizzle over the quinoa salad. Toss, then sprinkle with nuts just before serving.
One of the entries in our 2014 Great Apple Month Taste Off. This one comes from Chef Faizal Kassam from Cibo Trattoria in Vancouver!
Makes 7 pints
1-1/4 cups berry sugar
2 tbsp fresh thyme
1 tsp fresh rosemary, finely chopped
1 tsp fresh ground black pepper
2 cups apple cider
12 cups BC Tree Fruits Royal Gala apples, cored and shredded
3-4 fresh hyssop flowers, stem removed (or crushed fennel seeds)
1. Place the sugar in a heavy pot; add a splash of water to give it the consistency of wet sand. Heat on medium-high until sugar starts to brown. While swirling the pan, continue to caramelize until sugar is a deep golden brown (5 to 7 minutes). Lower the heat, add thyme, rosemary and pepper, taking care as mixture will spatter.
2. Remove from heat and carefully add apple cider; mixture will spatter, and caramel will harden. Place the pot back over medium heat and simmer until caramel dissolves into the cider and mixture is reduced by half. Add shredded apples, cover and cook for 5 minutes. Remove lid and continue to cook, stirring occasionally, until jam is thick (5 to 10 minutes). Fold in the hyssop flowers while jam is still warm.
3. Soak canning lids in a pan of hot water to soften the seals. Spoon the jam into sterilized jars, filling to 1/2-inch below the rim. Clean residue from rims, cover with the seals, and firmly screw on the bands.
4. Place the jars in a canning or other large pot with a rack. Fill pot with enough water to cover jars by about an inch. Bring the water to a boil, and simmer for 10 minutes. Turn off the heat and leave the jars in the pot until cool enough to handle, then remove, dry and set aside to cool.
Enjoy on toast or as a condiment for cheese plates (suggested cheeses: Gorgonzola, Brie, Smoked Cheddar, Tallegio).
Mix a baking apple with an eating apple for great flavour and texture. Favourite combinations include Royal Gala and McIntosh or Golden Delicious and Spartan.
30 BCTF apples, mixed variety
1 cup commercial apple juice
1 cup water plus 2 Tbsp lemon juice
Sugar and Spice: optional
1. Place juice or water in a large stock pot. (Either one will help prevent browning.) Bring it to a gentle simmer. Begin to peel the apples; don’t worry about getting the stem or blossom ends perfectly peeled.
2. On the larger holes of a box grater, grate the apple on a small cutting board down to the cores. Add the grated apples to the stock pot as you go, stirring them in to prevent browning. A potato masher helps to break the apples down.
3. When all of the apples are grated, increase the heat and add more liquid if needed. Once the sauce has cooked down to your preferred consistency, add sugar and/or spices to taste. A hand blender can be used at this point if you desire a very smooth sauce. Cool and divide the sauce into freezer containers/zipper lock bags. Alternately, you can use a water bath canner to preserve it in mason jars.
Traditional apple butter can be so much more than spiced applesauce. Cooking with the peels adds rich colour and pectin. A long, slow simmer in the over results in a caramelized flavour and a texture that can't be matched with short cuts!
30 apples, mixed variety, quartered and cored (McIntosh, Golden Delicious, Spartan, Granny Smith, Jonagold and Royal Gala are all good choices.)
1 liter any apple juice or water
1 cup brown sugar
2 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp cloves
1. Place juice or water in a large stockpot and bring to a boil. Quarter and core apples, adding them to the pot as you go. When all of the fruit is in, cover and mash occasionally with a potato masher until the quarters have broken apart and turned soft.
2. Press apple mash through a food mill, colander, or medium wire-mesh strainer. Return the applesauce to an enamelware dutch oven. (A heavy stainless steel pot would substitute, but no aluminum.) Preheat the oven to 225 deg F. Bring the sauce to a simmer on the stovetop, add the brown sugar then place it in the oven uncovered. Stir every hour for 6 hours. Sauce should reduce by about half.
3. Now add the spices, and continue to stir every half hour. When sauce is the consistency of mashed potatoes, it is done. Freeze or can in a water bath canner.
This tasty salad comes from BC Tree Fruits guest contributor and current contestant on Top Chef Canada, Chef Matthew Stowe and features the delicious BC Tree Fruits Ambrosia apple.
Serves 6-8 people
3 BC Ambrosia apples, juiced (use a vegetable juicer or 1 cup of apple cider)
1/3 cup olive oil
2 teaspoons madras curry powder
2 1/2 tablespoons fresh squeezed lemon juice
1 BC Ambrosia apple, peeled and finely grated or minced
1 teaspoon salt
4 cups cooked quinoa
3 BC Ambrosia apples, core removed, diced
2 large stocks of celery, sliced 1/8” thick
6 radishes, thinly sliced (tip: use a mandolin)
1/3 cup basil, coarsely chopped
1/3 cup cilantro, coarsely chopped
1/3 cup mint, coarsely chopped
1/3 cup slivered almonds, toasted
1/3 cup raisins
1 ½ teaspoons salt
2 radishes, thinly sliced
1 BC Ambrosia apple, thinly sliced into half moons
15 yellow, celery leaves (found in the center of the celery bunch)
1/3 cup crumbled feta cheese
For the vinaigrette: Combine all the ingredients in a bowl and mix well using a whisk. Set aside in the refrigerator until ready to use. Can be stored in a sealed container for up to 7 days.
For the salad: Combine all of the ingredients in a large mixing bowl and season with the 1 ½ teaspoons of salt. Pour the vinaigrette over the mixture, reserving 3 tablespoons to drizzle around the salad after plating. Toss the vinaigrette and the salad mixture together until very well combined. Place the mixture in the center of a large bowl or platter. Garnish with sliced radishes, celery leaves, sliced BC Ambrosia apples. Crumble feta cheese on top and drizzle remaining vinaigrette around the salad.
A quick, nutritious and vegetarian cherry-themed dish!
2 large portions
1/2 cup small green lentils
1 cup vegetable broth (from bouillon cube or paste)
1-2 cloves garlic, split into two
1 green onion: white part minced, greens chopped for garnish
1 Tbsp your favourite vinegar (red/white wine, cider, rice)
2 Tbsp olive oil
1 Tbsp your favourite mustard (Dijon, grainy, yellow)
2-3 sprigs fresh thyme leaves
Pinch of salt, pepper, and sugar
1 cup washed, pitted, quartered BC Tree Fruits cherries
2-4 cups fresh spinach, cleaned and dried.
Cook the lentils first. Sort/rinse lentils. Cover with broth, add garlic. Bring to a gentle simmer and cook for 20-45 minutes until tender but not falling apart.
Marinate the Cherries with the green onion, vinegar, olive oil, mustard, thyme leaves, salt, pepper, sugar and cherries. Strain the vinaigrette from the cherries and toss it into the hot, drained lentils.
Arrange the lentils over the spinach on a platter or on individual serving dishes. The heat will wilt the spinach just a bit. Top with marinated cherries, garnish with chopped green onion tops. Makes 2 large portions; recipe can be doubled.
A twist from the classic Reuben sandwich replaces sauerkraut with the tart Granny Smith in this rustic brunch entrée. Perfect après ski or for a busy holiday brunch.
Serves 6 to 8
1 loaf dark rye bread, cut into cubes.
4 ozs shredded gruyere, about 1 ½ cups
4 Granny Smith apples, cubed
200-300 gm corned beef, cut into slivers.
1 tsp onion powder
5 cups 18% coffee cream
1/2-1 tsp salt
Dry the bread cubes in 350 degree oven for 20 min, or leave out in a single layer overnight. Whisk eggs, onion powder, cream, and salt together until well-combined.
Spray a 4” deep casserole (approx 9 x 13”) with cooking spray. Make one layer of chunky bread cubes to cover the bottom. Spread 2/3 of the cheese, corned beef, and apples on top. Layer the rest of the bread on top, then the remaining third cheese/meat/apple.
Gently pour liquid over the pudding, let stand 15 minutes (or overnight) until bread has soaked up the eggs.
Heat oven to 350 degrees. Put 1” of water in a pan larger than the casserole. Carefully place casserole in water bath and bake for one to two hours until center of custard is set.
Remove pudding from water bath, let stand for about 20 minutes before serving. Leftovers can be covered with foil and gently reheated.
This delicious Apple Caesar salad is a must for salad lovers and apple lovers alike!
Serves 4 to 6
4 BC Tree Fruit Apples, any variety
1 head Romaine lettuce
Fresh lemon juice from two lemons, divided
1-2 Garlic Cloves
1 tbsp Brown Sugar
1/2 cup Salad oil (olive, canola, or grapeseed)
1/2 cup Pecans (or walnuts, pine nuts, almonds etc)
1/2 cup Dried cranberries
1/4-1/2 cup Parmesan Cheese
Salt & Pepper to taste
Mayonnaise 1-2 tsp
Squeeze the juice from one lemon and strain out the pips. Mince or grate the garlic into the lemon juice; let stand for about 10 minutes. This tempers the garlic so that it won’t overpower the salad.
Place the pecans on a baking sheet, put it in the cold oven and preheat to 350. When the oven reaches temperature and beeps, the nuts are usually toasted—do watch!—then remove the nuts to cool.
Clean and tear the Romaine into bite-size pieces. Place in large serving bowl.
Mix the brown sugar, salad oil, salt, pepper, and mayonnaise into the garlic/lemon juice. Blend well. (The mayo will keep the oil and liquid from separating, but it is optional if you prefer a lighter salad.)
Core the apples and slice into bite size wedges. Soak them in the juice from the second lemon so that they will not turn brown. Arrange the slices on the outside edge of the salad bowl.
Right before serving, toss the dressing with the salad. Top with toasted nuts, dried cranberries and grated parmesan.