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:
8cups of peeled and sliced apples (Jonagolds)
1cup sugar
1teaspoon cinnamon (more or less depending on taste)
1/4teaspoon nutmeg (optional)
Topping:
1/2cup butter
1/4cup brown sugar
1cup regular oats
1-2cups of graham cracker crumbs
1tablespoon cinnamon
1cup 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
25pounds apples, preferably Jonagolds
1cup lemon juice
1bag of cinnamon Red Hots
1cup 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
8cups of apples, ideally Jonagolds
1cup lemon juice
1cup sugar
1tablespoon cinnamon
1/8teaspoon 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
2dashes of cinnamon
2tablespoons 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
3large Granny Smith apples, sliced
3tablespoons butter, plus a bit more
Juice from 1/2 lemon
3/4cup brown sugar
4eggs, 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
4cups coarsely chopped apples
2cups sugar
2eggs
1/2cup oil
2teaspoons vanilla
2cups flour
11/2teaspoon baking powder
1teaspoon baking soda
2teaspoons cinnamon
1cup 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:
1pound local seasonal mixed greens, washed, dried and chopped
1pound beets, red or a combination of red and golden
1large tart apple
2shallots, thinly sliced
1/2cup walnuts, roasted
6ounces gorgonzola cheese, crumbled
Walnut vinaigrette:
3tablespoons red wine vinegar
1tablespoon balsamic vinegar
2teaspoons Dijon mustard
6tablespoons olive oil
6tablespoons walnut oil
1/2teaspoon 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
2Jonagold apples
Butter
6croissants
4eggs
2egg yolks
4ounces sugar
Vanilla extract to taste
Zest of one orange and one lemon
1cup whipping cream
1cup 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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