Spiced Apple ChutneyCrispy Apple and Kohlrabi SaladApples, Sauerkraut and Pork ChopsBaked Apple RosesApple Cinnamon Cheesecake

More Awesome Apple Recipes

Apples are here, apples are here! Many varieties are ready for picking. Find your favorite apple orchard, or farmers market near you. Whether for eating, canning, or baking, there is sure to be a variety to fit your needs.

This week, again, we will featuring apple recipes. Next week, we will be featuring some fun and spooky Halloween recipes

If you have a favorite Halloween recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.


Spiced Apple Chutney

2 c. apple cider vinegar

4 apples, cored and peeled

2 c. brown sugar, lightly packed

1 c. finely diced onions

1 c. dried cranberries or raisins or a combination

1 T. freshly grated ginger

2 garlic cloves, minced

1 T. mustard seed

2 tsp. mild curry powder

1 tsp. ground allspice

1 tsp. salt

 

Pour the vinegar into a large saucepan. Dice the apples, adding them to the pot as you go to prevent browning. Add the brown sugar, onions, cranberries, ginger and garlic, and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

Add the mustard seed, curry powder, allspice and salt, and simmer 15 minutes longer.

Refrigerate: Ladle into jars or bowls. Cool, cover, and refrigerate for up to 3 weeks.

Can: Use the boiling-water method. Ladle chutney into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes about 5 pints.

 


Crispy Apple and Kohlrabi Salad

2 sm. kohlrabi (about 1 lb., the green variety but purple would be prettier), cut into matchsticks about 1/4″ wide

1 lg. Honeycrisp apple (about 1/2 lb.), cored & cut into matchsticks about 1/4″ wide

1/3 c. grated gouda cheese (optional)

1/4 c. fresh tarragon leaves

3 T. toasted sunflower seeds

Lemon zest, to taste

1 to 2 T. olive oil, to taste

1 to 2 T. lemon juice, to taste

Flaky sea salt and freshly ground black pepper, to taste

 

In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (about half of a small lemon’s worth or more).

Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately. 4 servings

 


Apples, Sauerkraut and Pork Chops

4 pork chops, 1/2” thick, trimmed

Vegetable oil for browning

1 med. Onion, sliced, separated into rings

1/2 tsp. instant garlic flakes

3 c. drained sauerkraut

3/4 c. apple juice

1-1/2 tsp. caraway seed

1/4 tsp. salt

1/4 tsp. thyme

1/4 tsp. pepper

1 c. apple slices, unpeeled

 

Brown pork chops in nonstick pan; set aside. Place in a slow cooker, half of the onion rings, garlic flakes, sauerkraut, apple juice, caraway seed, salt, thyme, and pepper. Add pork chops; place the remaining half of ingredients on top of chops. Top with apple slices. Cover slow cooker; cook on low for 6-8 hours or on high for 4 hours.

 


Baked Apple Roses

1 lg. red apple, cored & very thinly sliced

1/4 c. white sugar

1 tsp. ground cinnamon

1 sheet frozen puff pastry, thawed

1/4 c. melted butter

1 egg

2 teaspoons water

1 tsp. confectioners’ sugar, opt.

 

Preheat oven to 400 degrees F. Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.

Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.

Mix sugar and cinnamon in a bowl.

Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.

Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.

Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.

Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.

Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.

Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners’ sugar before serving.

 


Apple Cinnamon Cheesecake

Prep Time: 25 min.

 Cook Time: 1 hr. 40 min.

 Total Time: 2 hr. 5 min.

 Yield: 14-16 Slices

Crust:

1-1/2 c. vanilla wafer crumbs

4 T. brown sugar

1 tsp. ground cinnamon

5 T. butter

 

Cheesecake Filling:

24 oz. cream cheese, softened

1 c. sugar

3 T. all purpose flour

4 eggs

1 c. sour cream

2 tsp. vanilla extract

1 tsp. ground cinnamon

 

Apple Cheesecake Filling:

2 lg. apples, peeled & chopped

4 T. light brown sugar

1 tsp. ground cinnamon

Pinch ground nutmeg

 

Cinnamon Cheesecake Filling:

1/2 c. brown sugar, lightly packed

1 T. ground cinnamon

3 T. flour

3 T. butter, melted

 

Apple Garnish for Top of Cheesecake:

1 lg. apple, peeled & chopped

2 T. light brown sugar

1/2 tsp. ground cinnamon

Pinch ground nutmeg

Sprinkle of lemon juice

1 T. butter

 

For the Crust: Heat oven to 325°F. In a small bowl, combine crust ingredients and mix well. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake crust for 10 minutes then remove and set aside. Cover the outsides of the pan with aluminum foil and set aside. Reduce oven to 300°F.

For the Cheesecake Filling: In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined. Set aside.

For the Apple Cheesecake Filling: In another medium sized bowl, toss together apples, brown sugar, cinnamon and nutmeg until apples are coated. Set aside.

For the Cinnamon Cheesecake Filling: In another medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until combined.

Add about 1/3 of the apples to the bottom of the crust. Break apart cinnamon mixture and sprinkle pieces over the apples, about 1/3 of the cinnamon mixture. Spread about 1/2 of the cheesecake filling over the cinnamon mixture. Add another 1/3 of the apples and cinnamon mixture to the top of the cheesecake filling. Spread remaining cheesecake filling over cinnamon and apples. Sprinkle remaining apples and cinnamon mixture over top of cheesecake.

Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour and 30 minutes. Turn off heat and leave cheesecake in oven with door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for about 20 minutes. Remove cheesecake from oven and chill until completely cool and firm.

To make the Apple Garnish: Add chopped apples, brown sugar, cinnamon, nutmeg, lemon juice and butter to a pan. Stir together until apples are well coated. Cook apples on medium heat until at desired tenderness, about 10 minutes. Remove cheesecake from springform pan and place on serving plate. Add apples to the top of the cheesecake and drizzle remaining sauce from pan over cheesecake. Refrigerate until ready to serve.

 


Quote of the Week:

“The future of this Republic is in the hands of the American voter.”

~ Dwight D. Eisenhower

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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