Apples

Fraiche Nutrition Homemade Applesauce

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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!

Servings: 
5 Cups
Ingredients: 

 - 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

Directions: 

 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!

Cider Battered Apple Rings

Ingredients: 

4 firm BCTF apples (Royal Gala, Ambrosia, Fuji, Honeycrisp, or Spartan)
1 cup flour
½ cup powdered sugar
½ cup brown sugar
1 tsp baking powder
2 Tbsp cinnamon
½ tsp each ground ginger, cloves, and nutmeg
¼ tsp ground cardamom
½ tsp salt
⅓ cup buttermilk
⅓ cup Broken Ladder Premium Craft Apple Cider*
Canola or vegetable oil for frying.

*substitute club soda or apple juice

Directions: 

Heat 2-3 inches of frying oil in a fondue pot, enamelware dutch oven, or sturdy sauce pan. Use a deep-fry thermometer to keep the temperature between 375˚-400˚ F.
Thoroughly mix dry ingredients in a large batter bowl. Add cider and buttermilk, fold gently to combine. Batter should be slightly thicker than pancake batter. Add more liquid if necessary.
Peel apples, slice off tops and bottoms. (Use a corer if you have one.) Make 3-4 thick slices from each apple: remove the centre core with a round cookie cutter or paring knife. Working one at a time, dip each apple ring into the batter until completely coated. Using a chopstick or fondue fork, gently dip the ring into the hot oil. After 15 seconds, submerge the ring with tongs or slotted utensil. When the oil starts to bubble and hiss, approximately 2 ½ minutes, remove the ring to a wire rack.
Allow to briefly cool and serve.

BBQ Harvest Apple Galette

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Trouble-free pastry, a blend of Okanagan apple varieties, and the Great Outdoors! Quick homemade classic pie flavours.

Ingredients: 

PASTRY

• 1 ¼ cup all-purpose flour
• 3 tbsp white sugar
• ¼ cup corn starch
• ½ cup salted butter
• *lemon zest (optional)
• 1 large egg
• ¼ cup water

FILLING

• 3-4 whole apples, skin on, mixed variety
• ¼-1/2 cup white sugar
• 1/2 tsp cinnamon or apple pie spice
• Whole lemon, *zested and juiced
• 2 tbsp reserved dry pastry mixture
• 1 cup corn flake cereal
• 1 tbsp reserved egg wash

 

 

Directions: 

Mix dry ingredients in large bowl, reserve 2 Tbsp dry mixture to thicken filling. Cut in butter, using two forks or a pastry blender. Leave large lumps of butter visible. Whisk egg and water together; reserve 1 Tbsp to use as egg wash. Add remainder to dry mix, tossing together loosely with the pastry blender and by hand. As dough comes together, form into a ball and place on a floured surface.


Preheat BBQ to its highest setting, all burners. Oil a 12 inch oven-proof skillet: a pizza pan or parchment-lined baking sheet will also work.
Slice top & bottom off each apple; quarter and slice the core from each piece. Thinly slice each quarter across the grain. In the same mixing bowl, toss apples, lemon juice, sugar, reserved dry mix, and cinnamon.


Roll out pastry to a size 4-5 inches larger than the skillet. Try to get the crust thinner than an ordinary pie crust, an eighth inch or less. Patch any tears with a piece from the perimeter. Roll the crust over your rolling pin and lay it across an oiled cast iron skillet. Scatter the corn flakes in the middle of the dough and arrange apples over the corn flakes. Roughly fold/pinch/crimp the edges over the filling leaving the centre of the galette uncovered. Brush the top pastry with the reserved egg wash.

Turn one burner of heated BBQ completely off and place skillet in that position. Close the lid: the working burner(s) should be able to maintain a temperature of 350-400˚ F. At the 30-minute mark, use a spatula to check for browning. Add another 10 minutes cooking time if necessary and/or move the skillet to the live burner for 3-5 minutes. Cool briefly and serve.

To bake in a conventional oven, pre-heat to 375˚ F and bake on the bottom rack, 30-40 minutes.

Quick-Freeze Apple Filling

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Have a simple and versatile “preserved” product on hand in your freezer! This filling can be used for pies, apple crisp, or any other baked apple delight. No canning required!
Ingredients: 
7 BCTF apples, mixed variety
¼ cup lemon juice
¼ cup water or apple juice
½ cup white sugar
2 Tbsp cornstarch
Directions: 
Fashion a large “double boiler” using a large stockpot and a stainless steel mixing bowl. Fill the pot 1/3 full of water and place the bowl on top, then bring the water to a gentle simmer. Use the stockpot lid to cover the apples while they heat. Mix sugar, cornstarch, apple/lemon juice together and place it in the bowl.

Begin to peel, core, and slice apples one at a time, adding slices to the bowl as you work. When all 7 apples are sliced and the water is at full simmer, cover the apples and heat through for 10 minutes. Take care not to get burnt from any escaping steam.

You may prefer to include 1/4 tsp cinnamon, nutmeg, and/or allspice in this filling if you are only using it for pies. Spices can always be added when you remove it from the freezer depending on what you wish to cook with it.

Apple School:
In this recipe, apples are heated gently so that they do not reach boiling temperature. This:
--keeps them from browning (the lemon juice or apple juice helps too!)
--removes some of the air from the apple cells so that there is no gap between apples and crust
--“sets” the natural pectin so that the apples do not fall apart.

Sour Cream Apple Pie

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A crunchy oat and pecan streusel contrast the silky cream filling of this speedy winter pie.

Ingredients: 

Pastry:
One 9” pie shell, pre-made or from recipe here: http://www.bctree.com/recipes/view/apple-pie
Or
One pre-made frozen 9” pie shell
 
Filling:
¾ cup sour cream (14%)
1 Tablespoon corn starch
1/3 cup white sugar
1 tsp vanilla extract
½ tsp nutmeg
4 large, thinly sliced BCTF apples, mixed variety*
*Golden Delicious, McIntosh, Granny Smith, and Spartan will blend nicely in any combination.
 
Streusel:
½ cup whole pecans, toasted
2 Tbsp salted butter
2 Tbsp rolled oats, quick-cooking or whole
2 Tbsp flour
2 Tbsp brown sugar, dark or light
½ tsp each ground cinnamon and cloves

Directions: 

Place pecans on a cookie sheet in the oven, preheat to 375˚F. Remove the pecans when the oven is at temperature. Process the streusel ingredients in a food processor when pecans have cooled.
 
Mix sour cream, corn starch, sugar, vanilla, and nutmeg together. Peel, core, and thinly slice apples, mixing the varieties together into the sour cream filling. Layer evenly into the pie crust and sprinkle the streusel on top. Bake in the lower third of the oven at 375˚ F for one hour. Cool and serve.

Mini Apple Pie Appies

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No times for pastry? These mini bites will be a hit at your next party!
Ingredients: 

BASE
1/2 cup quick oats

3/4 cups all purpose white flour

1/2 cup brown sugar

1/2 tsp nutmeg

1 tsp vanilla extract

*pinch of salt (omit if you use salted butter)

1/2 cup butter, *salted or unsalted

FILLING
5-6 large BC Tree Fruits apples, mixed variety

1/2 tsp cinnamon

3-4 tbsp. powdered sugar**, to taste

Directions: 

1. Preheat oven to 375˚F for metal pans

2. Whiz the oats in a food processor until fine. Add the flour, brown sugar, nutmeg, vanilla, and salt; pulse until combined. Add the butter in pieces, pulsing until the dough looks like crumbly sand. Scoop a heaping tablespoon of filling into each well (24) of a buttered/sprayed mini-muffin tin. Press it in with your thumbs until it adheres to the sides and bottom of each well.

3. Peel apples and grate into a large bowl. Add the cinnamon and powdered sugar, mix well. Using your hands, portion the grated fruit into tall “haystacks” on the filled muffin cups. Bake for 25-30 minutes in the bottom third of the oven.

**Commercial powdered sugar has cornstarch which will thicken the filling. It can be substituted with 2 Tbsp white sugar + 1 Tbsp corn starch.

Okanagan Hot Toddy

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Ingredients: 

A French press coffee carafe is brilliant for this winter warm-up

3 BC Tree Fruits apples, mixed variety

Hot water

Maple syrup, to taste

1 black tea bag or 1 tbsp loose black tea

1-2 oz Spirit(s) of your choice: Applejack, spiced rum, or brandy

Directions: 

1. Use an apple corer to remove the centre core of each apple.* Thinly slice horizontally through the apples using a mandolin slicer or a thin knife. Layer the apples into the carafe, lay the tea bag along the side so that it will be submerged. Pour hot water to cover, let the apples steep for five minutes using the plunger to agitate gently.

2. Pour into hot mugs, add spirits and serve.

*No apple corer? Slice first, and remove the cores with a small cookie cutter or knife.

Crisp Apple and Cambozola Crepes with Onion Jam

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One of the entries in our 2014 Great Apple Month Taste Off. This one comes from Jennifer Cockrall-King from FoodGirl in Edmonton!

Servings: 
Makes 1 cup jam - 10-12 6" crepes
Ingredients: 

JAM
2 large white or yellow onions
2 tbsp extra-virgin olive oil
1 tsp salt
1/3 cup ruby port
1/2 cup water
1/3 cup brown sugar
1/2 cup vinegar
2 tsp fresh tarragon leaves, chopped
1/2 tsp ground black pepper

CREPES
3/4 cup whole or 2% milk
3/4 cup cold water
3 large eggs
1-1/4 cup all-purpose flour
1/2 tbsp salt
3 tbsp melted unsalted butter
12 oz Cambozola cheese, sliced 1/4-inch thick
2 large BC Tree Fruits apples (Sunrise, Ambrosia, Honey Crisp or Red Delicious), cored and cut into 1/4-inch slices

Directions: 

1. Prepare the jam: Peel onions, cut in half, and slice into 1/4-inch thick strips. Place in a large oven-proof saute pan with a tight-fitting lid. Add the olive oil and salt, cover, and bake in a 400°F oven for 1 hour.

2. Remove from oven, stir, and return to oven, partially uncovered, checking and stirring every 30 minutes until onions are a deep golden brown. Remove from oven and let cool enough to handle. Turn out on a cutting board and roughly chop.

3. Return the onions to the saute pan, together with the port, water, brown sugar and vinegar, and simmer over medium heat until liquid reduces to a thick syrup. Add the tarragon and pepper, and add more salt to taste. Remove from heat and cool. If making ahead, store in an airtight container in the fridge for up to two weeks.

4. Prepare the crepes: Blend the milk, water, eggs, flour, salt and melted butter in a blender at high speed for 1 minute. Scrape down the sides of the blender and make sure all the flour is incorporated. Cover and refrigerate the batter for at least 2 hours or overnight.

5. Heat a small pat of butter over medium heat in a medium-sized nonstick pan. Pour in 1/8 cup of batter, tip and rotate the pan the create a round, thin pancake or crepe. Cook until the bottom of the crepe is golden brown. Flip carefully with a spatula brown the other side. Stack the cooked crepes on a plate and cover with a clean towel or plastic wrap to keep them soft.

6. Spread 1 to 2 tbsp of onion jam across the midline of a crepe and place 2 strips of cheese over top. Lay slices of apple end to end to cover the cheese. Roll the crepe into a tube and place in an oven-proof dish. Repeat for remaining crepes.

7. Bake in a 300°F oven for 10 minutes, until the Cambozola just begins to melt. Serve immediately.

NOTE: Onion Jam can be made up to two weeks in advance, stored in refrigerator; makes about 1 cup; or you can use commercially available onion jam

Apple Quinoa Salad

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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!

Servings: 
Serves 4
Ingredients: 

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

Directions: 

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.

Apple Gruyere Pastry

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One of the entries in our 2014 Great Apple Month Taste Off. This one comes from Jillian Harris!

Servings: 
Serves 8-12
Ingredients: 

1 package frozen puff pastry
2 tbsp butter
1 tsp apple cider or white balsamic vinegar
1/3 cup honey
2 to 3 small thyme sprigs, plus more for garnish
pinch kosher salt
1 cup or 1/2 block gruyere cheese, sliced
3 small BC Tree Fruits green apples, peeled, cored and sliced
Grana Padano cheese, shaved

Directions: 

1. Roll out the puff pastry as directed on the package. Use a 4-inch round cookie cutter or other large ring to cut out as many rounds as you can get. Place on parchment-lined baking sheet and put in the freezer for about 30 minutes to firm up.

2. In a small saucepan over low heat, begin melting the butter, then add the vinegar, honey, thyme sprigs and salt. Stir gently until it bubbles and remove from heat.

3. Remove the chilled pastry from the freezer. Use an offset spatula to place a few slices [missing description of slicing] of cheese on each round, and top with a stack of apple slices.

4. Bake at 350°F until pastry starts to rise. Remove from oven and brush the honey butter mixture over the apples and sparingly on pastry edge.

5. Return to oven and continue to bake until the apples are soft and the pastry is golden and puffed, around 30 minutes.

6. Serve warm from the oven, garnished with shaved Grana Padano, thyme sprigs and a pinch of salt.

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