Food & Wine

<< Previous   of   Next >>   ADVERTISEMENT   Related Stories • Fruit of the earth 10/24/07 • Where to get your apples 10/24/07   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, October 24, 2007 Just-picked recipes The following four recipes come from Ed and Roxanne Husmann, who run Ed's Apples in Sultan. They grow a variety of apples including Jonagolds, an October favorite great for eating, cooking, applesauce, cider and even drying. Ed's Apples apple crisp Apple mixture: 8 cups of peeled and sliced apples (Jonagolds) 1 cup sugar 1 teaspoon cinnamon (more or less depending on taste) 1/4 teaspoon nutmeg (optional) Topping: 1/2 cup butter 1/4 cup brown sugar 1 cup regular oats 1-2 cups of graham cracker crumbs 1 tablespoon cinnamon 1 cup walnuts Preheat oven to 350 degrees. To create apple mixture, combine apples, sugar, cinnamon and nutmeg and pour into 9-by-13-inch baking dish. Bake for 40 minutes or until bubbly. To make the topping, melt butter in microwave. In a large bowl, add the butter to the brown sugar and stir until dissolved. Fold in graham cracker crumbs and oats. Add cinnamon and walnuts. Mix thoroughly. Spread topping over baked apples, about 1 inch thick, and bake for another 15 to 20 minutes or until bubbly in the center and browned on top. Candied apple chips 25 pounds apples, preferably Jonagolds 1 cup lemon juice 1 bag of cinnamon Red Hots 1 cup water Dehydrator Core, peel and slice all the apples. As you're preparing apples, keep them in a sink or tub of cool water with lemon juice to keep the color. Combine the Red Hots and water and melt the mixture over medium heat, making sure candy is completely melted. Stir constantly to prevent sticking. Drain apples and put them in a large flat container. Pour the Red Hot liquid over apples, making sure they are covered with the liquid. Let stand for several hours, ideally 24. Drain and place on dehydrator trays. Turn on high setting for 24 hours, rotating trays every few hours. When done, let cool and put into zipper-close bags. Freezer-ready apples for pies and crisps 8 cups of apples, ideally Jonagolds 1 cup lemon juice 1 cup sugar 1 tablespoon cinnamon 1/8 teaspoon nutmeg (optional) Core, peel and slice all the apples. As you're preparing apples, keep them in a sink or tub of cool water with lemon juice to keep the color. Drain excess juice from apples using a colander. Using a large bowl, mix apples, sugar, cinnamon and nutmeg and pour into gallon-size freezer zipper-close bags. Make sure you scrape bowl and juice into bag and remove as much excess air before sealing. Freeze and use within one year. When you need an apple pie or crisp, just take a bag of these apples out of freezer, unthaw them at room temperature and use them for baked apple desserts. Each 1-gallon bag is equal to one pie or crisp. Ed's fried apples Jonagold apples, several Brown sugar to taste White sugar to taste Dash of fresh ground nutmeg 2 dashes of cinnamon 2 tablespoons olive oil Butter (optional) Salt to taste Core and thickly slice apples. Heat a fry pan, preferably cast iron, and add oil. Add butter to taste for extra flavor. Fry apples over medium to medium-high heat until slightly browned and mushy. Add nutmeg and cinnamon while cooking. Turn off heat and add a 50-50 mixture of the sugars and stir until uniformly mixed. Cool and serve. You may also add raisins, walnuts or both during the frying for a variation. If you ever achieve the perfect ratio of ingredients, be sure to write it down before you start eating. The next four recipes come from Puget Sound Fresh, a great Web site for finding local farms and sources for local food at www.pugetsoundfresh.org. First, here's a decadent and delicious lemony dessert from Stocker Farms of Snohomish. Fry pan apple dessert 3 large Granny Smith apples, sliced 3 tablespoons butter, plus a bit more Juice from 1/2 lemon 3/4 cup brown sugar 4 eggs, separated, room temperature Zest from 1/2 lemon Cinnamon Whipped cream In an 8-inch cast iron skillet, saute apples over medium heat in butter with the lemon juice and 1/4 cup brown sugar until glazed, turning frequently. Beat egg whites to soft peaks. Add 1/4 cup brown sugar and beat until stiff. Beat yolks with 1/4 cup brown sugar and lemon zest until thick and lemon colored. Fold in whites. Sprinkle apples in pan with cinnamon. Spoon egg mixture over apples and bake at 375 for 15 to 20 minutes or until golden brown and set. Serve at once, flipped over and topped with whipped cream. Here's a classic cake recipe from Terry's Berries in Tacoma. Apple walnut cake 4 cups coarsely chopped apples 2 cups sugar 2 eggs 1/2 cup oil 2 teaspoons vanilla 2 cups flour 11/2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1 cup chopped nuts Dash of salt Preheat oven to 350 degrees. Combine apples and sugar and let stand for 20 minutes. In a large mixing bowl, beat eggs, oil and vanilla. In a separate bowl, mix flour, baking powder, baking soda and cinnamon. Gradually add the flour mixture, alternating with the apple mixture, to the egg mixture. Stir in walnuts. Pour into greased 9-by-13-inch pan and bake for 40 to 50 minutes. Apples mixed with the sugar can be frozen for later use. The recipe for a crunchy fall salad comes from Vicky McCaffree with the Yarrow Bay Grill and Beach Cafe in Kirkland. Fall salad with beets, apples and walnuts Salad: 1 pound local seasonal mixed greens, washed, dried and chopped 1 pound beets, red or a combination of red and golden 1 large tart apple 2 shallots, thinly sliced 1/2 cup walnuts, roasted 6 ounces gorgonzola cheese, crumbled Walnut vinaigrette: 3 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 2 teaspoons Dijon mustard 6 tablespoons olive oil 6 tablespoons walnut oil 1/2 teaspoon salt and pepper to taste Wash the beets and trim the greens and set aside. Steam or bake beets covered for 30 to 60 minutes depending on size. Peel when lukewarm and set aside to cool. When cool, cut into wedges, cubes or julienne. Cut the apple into quarters, remove the core and thinly slice or julienne. Prepare the vinaigrette by combining the vinegars and mustard and then mix in the oils. Season with salt and pepper. Toss the greens with a little vinaigrette and arrange on a platter or individual plates. Toss the beets and sliced shallots with vinaigrette and sprinkle over the greens. Toss the apple with remaining vinaigrette or just enough to coat the slices and sprinkle over the beets. Top with roasted walnuts and crumbled gorgonzola. This special take on bread pudding comes from The South 47 Farm, a grassroots farm corporation in the Woodinville-Redmond area. Jonagold apple and croissant bread pudding 2 Jonagold apples Butter 6 croissants 4 eggs 2 egg yolks 4 ounces sugar Vanilla extract to taste Zest of one orange and one lemon 1 cup whipping cream 1 cup milk Preheat oven to 350 degrees. Peel, core and dice apples. Lightly saute in butter and reserve. Cut croissants into medium size pieces. Toss with reserved apples. Place in greased and floured 9-inch round fluted cake pan. Mix eggs, yolks, sugar, vanilla and zest together. Add cream and milk. Mix well. Pour mixture over the croissants and refrigerate for one hour. This allows the croissants to absorb egg mixture. Push mixture down into the pan once or twice before baking. Place pan in shallow hot water bath, cover with foil and bake for about one hour. Remove foil after 45 minutes, allowing top to brown. Center should be set before removing from the oven. This dish may be served warm or cold with whipped cream or ice cream.

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