Cheryl’s Cuisine: October 2020

By Cheryl Radkiewicz

Apples, apples and more apples….whether  you get them at area Farmer’s Markets or travel to Ritter’s in Mount Cobb, as we do, it’s definitely apple season.  Apples are one of the most versatile fruits and, honestly, I’ve never met anyone who doesn’t like apples.  

From appetizers, breakfast, main meals, soups to desserts, apples are on the menu.   Some of my favorite varieties include Honeycrisp, Red and Golden Delicious,  Fuji, Gingergold and Gala.  

So, let’s explore ways to serve this perfect fall fruit not only for Thanksgiving, but also anytime…

German Apple Pancake

1 cup all-purpose flour
6 eggs
1 1/2 cups milk
1/4 cup granulated sugar
1/2 tsp. salt
1/2 cup butter
1 tsp. vanilla
1/4 tsp. cinnamon
2 apples, peeled and sliced
3 Tbsp. brown sugar

Preheat oven to 425 °.  In medium bowl, mix eggs, milk, flour, sugar and salt.  Whisk until smooth.  Put butter in 13x9x2″ baking dish and place in oven until butter is melted. Add apple slices to baking dish and return to oven for 5 minutes.  Remove baking dish from oven and pour batter over apples.  Sprinkle with brown sugar.  Return to oven and bake 20 minutes.


Fall Apples and Chicken

2 large onions
5 Tbsp. butter or margarine
1 tsp. salt
1/2 tsp. pepper
3 boneless, chicken breasts, halved (approximately 2 lbs.)
3 medium apples, sliced
1 1/4 cups shredded Cheddar or Swiss cheese
1/2 cup Parmesan cheese
1/2 cup unflavored breadcrumbs
2 Tbsp. apple cider

Preheat oven to 350 °.  Coat baking dish with spray or butter.  Saute’ onions in butter, but do not brown. Sprinkle salt and pepper on chicken breasts.  Arrange over apple slices.  Combine cheeses with crumbs.  Sprinkle over chicken and apples.  Drizzle with cider.  Bake 35 minutes.


Apple Stuffed Pork Chops

4 pork chops, 1″ thick
1/4 cup butter, melted
1/2 cup chopped apple
1/2 cup herb seasoned stuffing mix
1/4 cup shredded Cheddar cheese
2 Tbsp. chopped celery
1 Tbsp.  chopped onion
1 Tbsp. chopped raisins
2 Tbsp. orange juice
1/4 tsp. salt
1 Tbsp. Worcestershire sauce
1 Tbsp. water

Cut horizontal slit in each pork chop to form a pocket. Combine butter, apple, stuffing mix, cheese, celery, onion, raisins, orange juice, and salt in small bowl.  Mix well.  Fill each pocket with stuffing mix; secure opening with wooden toothpicks.  Arrange pork chops in 12×8″ dish.  Mix Worcestershire sauce with water and brush on chops.  Bake in 350°oven for 45-60 minutes or until thermometer reaches 160-170°.


Scalloped Apples

5 large apples, peeled
1/4 cup sugar
2 Tbsp. light brown sugar
2 Tbsp. butter or margarine
2 Tbsp. cornstarch
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

This one is one of my husband’s very favorite side dishes. Slice apples into thin wedges and place in microwave-safe bowl.  Cover apples with all remaining ingredients and toss to combine.  Cover bowl with plastic wrap and poke a small hole to vent.  Microwave on High for 4 minutes.  Stir well and microwave an additional 3-5 minutes or until apples are tender.  Serve hot.  


Glazed Apples and Carrots

10 fresh carrots, scrubbed or peeled, and sliced
5 apples, peeled, cored and sliced
1 tsp. fresh lemon juice
6 Tbsp. golden brown sugar
3 Tbsp. butter 
Dash of salt

Place carrot slices in steamer basket.  Toss apple slices with lemon juice and add to carrots in steamer.  Cover and steam just until tender.  Meanwhile, in large saucepan, combine brown sugar, butter and salt.  Stir constantly over medium heat until butter is melted and sugar dissolves.  Add steamed carrots and apples, turning to coat with glaze.  Serve hot.  Makes 8 servings.


Autumn Salad

1 head cauliflower

2 bunches broccoli
1 large cucumber
3 stalks celery
3 carrots, peeled
1 green pepper, seeded
1/2 red onion
2 Red Delicious apples
1 Granny Smith apple
1/2 lb. Cheddar cheese
1/2 cup raisins
Buttermilk dressing

Dice vegetables, apples and cheddar into bite-sized pieces.  Combine with raisins in large bowl. Drizzle with Buttermilk Dressing.   Serves 6.

Buttermilk Dressing:

1 egg
3 tsp.  Dijon mustard
2 tsp. dill weed
1/2 tsp. marjoram
1/2 tsp. thyme
1 cup buttermilk
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. celery seed
1/2 tsp. basil
1/3 cup vegetable oil
4 cups mayonnaise

Combine all ingredients in large container, whisking until well mixed.  Store in airtight container in refrigerator.  Yields: 5 cups.


German Apple Cake (Apfelkuchen)

4 cups apples, peeled, cored and sliced
1/2 cup butter
2/3 cup granulated sugar
2 eggs
1/4 tsp. salt
1/2 tsp. vanilla extract
2 tsp. baking powder
1 cup flour
1 tsp. lemon rind, finely grated
2 Tbsp. milk
Confectioners’ sugar

Preheat oven to 350°.   Using mixer, cream butter and sugar until fluffy.  Add eggs, one at a time, and mix until combined.  Add salt, lemon rind, and vanilla extract.  In separate bowl, measure flour and baking powder.  Whisk together to combine.  Add flour to sugar/egg mixture alternately with milk until a loose dough forms.  Spread batter into greased 10″ springform pan. 

Peel, core, and quarter apples.  Using a knife, make 6-8 slits into each apple quarter, leaving the slices connected on one end so apple will fan out.  Place apple fans over batter in circles to cover the batter.  Bake 40-50 minutes.  Cool  Dust cake with confectioners’ sugar.  Cut and serve with sweetened whipped cream (or vanilla ice cream), or better yet…Manning’s Apple Crisp Ice Cream!!!


Quick Apple Crisp

6 cups peeled and sliced apples
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 tsp. cinnamon
Dash salt
1/2 cup cold butter

Whipped topping or Vanilla Ice Cream or Manning’s Apple Crisp Ice Cream

Place apple slices in lightly greased, medium baking dish.  In medium bowl, combine flour, brown sugar, cinnamon and salt.  Cut in butter with fork or pastry cutter until crumbly.  Sprinkle over apples in dish.  Bake at 350° for 35-40 minutes, or until apples are tender.  Serve warm with whipped topping or ice cream.  Serves 6.

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