Wednesday, September 16, 2009
Week 14: How Do You Like Them Apples?
Very much, thank you.
THIS WEEK'S HITS: Dutch Baby and Apple Salsa
A RECOMMENDATION on good authority: Apple Cider Salmon
There were no grand family discussions about "seasonal eating" when I was growing up, but that's how my mother shopped. Berries in May. Corn in July. Apples in September.
Whether availability or cost was the overriding factor back then, I can't say. But as an adult, I find it hard to buy those California strawberries in the middle of January. After 20 years in New England, I have become indelibly attached to the local growing season.
Our harvest is full and varied now. Corn and cauliflower, eggplant and tomatoes, hot and sweet peppers. School's in session and the first apples are in. Frost can't be far away.
We've had some fun with apple recipes this week. Dutch Baby is a puffy oven pancake that would be good for a brunch. Apple Salsa was an addictive snack; we piled it onto blue corn tortilla chips. For an interesting entree idea, check out my friend Robin's column and her recipe for Apple Cider Salmon. I haven't made it yet, but I know Robin's cooking and her recipe sounds like a winner.
Adapted from The Boston Globe Sunday Magazine
1 cup milk (non-fat is okay)
1/2 cup flour
1/2 tsp salt
2 Tbsp sugar
1 tsp vanilla
2 Tbsp melted butter
2 Tbsp butter
3 apples (Cortland recommended), peeled, cored and thickly sliced
2 Tbsp sugar
Using a blender, thoroughly combine milk and eggs. Add the flour, salt, sugar, vanilla, and melted butter. Blend again until the mixture is smooth. Transfer the batter to a container, cover, and refrigerate at least 30 minutes or up to 1 day.
When you are ready to make the pancake, set the oven to 450 degrees and butter a 9-inch square or round baking dish.
Prepare the filling: Melt the 2 Tbsp of butter in a skillet over medium heat. Add the apples, cook for 1 minute, then turn the apples over carefully. Sprinkle with the sugar and continue to cook for 2 minutes more or until the apples soften slightly.
Transfer the apples to the dish. Whisk the batter thoroughly and pour on top of the apples. Bake the dish, without opening the oven door, for 25 to 30 minutes or until the pancake is puffed and golden.
(Recipe origin unknown. If it's yours, thank you.)
Combine in a bowl:
2 large or 3 medium apples, cored and chopped
1 small onion, chopped
1/2 jalapeno pepper, seeds removed, finely chopped
Handful of fresh cilantro, finely chopped
Juice of one lemon
2 teaspoons maple syrup
The salsa can be served right away or made in advance; the flavors blend overnight.