We’re used to thinking of apples mainly for snacking and in Mom’s delicious apple pie. But apples—as versatile a food as you will find—can be used in appetizers, salads, entrees, desserts and even beverages. And the nice thing for cooks is that apples are available year-round. When choosing apples, remember that each variety is suited to different applications. Rome apples are primarily for baking and the Delicious varieties for eating. Galas are great in salads, and Fujis and Granny Smiths are good all-purpose varieties. Apples are a natural pairing for meats in savory main dishes, especially pork. Remember when your mom served applesauce with pork chops? The sweet tartness of apples offsets the fat in the meat. Apples also go well with cabbage and other winter greens, squash and sweet potatoes, not to mention cheese. The crisp bite of an apple pairs well with many cheeses, such as brie, cheddar and jack. Apples are also part of a healthy diet. Try them in these easy recipes.
PORK CHOPS WITH APPLE COMPOTE
SERVES 4
The pork chops in this recipe are brined. While brining is not necessary, it will infuse more flavor and make for moister pork chops.
Brine for pork chops:
6 cups water
4 tablespoons salt
3 tablespoons sugar
2 tablespoons black peppercorns
1 cinnamon stick
10 whole cloves
4 6-ounce bone-in, center-cut pork chops, about ½-inch thick
2 tablespoons canola oil
Apple compote:
2 tablespoons butter
2 large Fuji apples, peeled, cored and cut into wedges
2/3 cup apple cider
3 tablespoons brown sugar
2 teaspoons peeled fresh ginger, grated
1 teaspoon cinnamon
½ teaspoon allspice
2 cups unsweetened applesauce
Brine: In a large, heavy-duty plastic container (or zip-top bag), combine the first 6 ingredients, shaking or stirring until the salt and sugar dissolve. Add pork chops and seal. Refrigerate for at least 2 hours, or 24 hours for full flavor. Remove pork chops from brine; rinse and pat dry. Let pork chops rest out of the refrigerator for 30 minutes before cooking. In a large, cast-iron skillet, heat oil over medium-high heat. Add pork chops and cook 4–6 minutes on each side or until done. Remove from skillet and keep warm.
Apple compote: Reduce the heat to medium under skillet, and add butter and apple wedges. Sauté for 5 minutes, stirring frequently. Add the cider, brown sugar, ginger, cinnamon and allspice, scraping the pan to loosen brown bits on the bottom. Reduce heat to low, and cook 5 minutes or until apples are tender. Add the applesauce, and stir to combine. Add more applesauce if compote is still too thick. To serve, pour the apple compote onto a platter and arrange the pork chops on top.
APPLE AND WALNUT SALAD WITH LEMON VINAIGRETTE
Apple and walnut salad with lemon vinaigrette
SERVES 4–6
¼ cup walnuts, halved
12 ounces spring mix salad greens or baby spinach
1 small shallot, peeled and thinly sliced
1 Gala apple, cored and thinly sliced, unpeeled
Parmesan cheese, shaved (as desired)
¼ cup fresh-squeezed lemon juice
½ cup olive oil
Salt and freshly ground pepper
Toast the walnuts in a skillet over medium-high heat until they become fragrant and start to brown, about 3–4 minutes. Allow to cool. Place the salad greens in a bowl, and sprinkle with toasted walnuts, shallots, apples, and cheese shavings. Whisk together lemon juice and olive oil for vinaigrette. Add salt and pepper to taste. Toss salad with ¼ cup of the vinaigrette. Divide salad onto individual plates, and top with additional cheese and pepper to taste.
CARAMELIZED APPLE TART
Carmelized apple tart
SERVES 10–12
Butter for greasing pan
1 cup plus 2 tablespoons all-purpose flour
1½ teaspoons baking powder
1¾ cups plus 2 tablespoons sugar
1 teaspoon vanilla extract
6 eggs
¼ cup water
2 large Granny Smith apples, peeled, cored and sliced
Preheat oven to 375 F. Generously butter a 9-inch springform pan. In a large bowl, sift together flour and baking powder. Stir in 1 cup plus 2 tablespoons of sugar, vanilla and eggs, and mix with a hand mixer. Set aside. In a small, heavy-bottomed saucepan over medium heat, dissolve the remaining sugar in ¼ cup water and cook, without stirring, until mixture is a golden caramel color, about 15 minutes.
Pour the hot caramel into the bottom of the springform pan. Cover the caramel with the apples, then pour the batter on top. Bake for 45 minutes or until a cake tester inserted into the center of the tart comes out clean. While the tart is still warm, invert the springform pan onto a plate and carefully release the pan. Serve tart at room temperature.
APPLE RELISH
Apple relish
SERVES 6–8
This easy-to-prepare condiment has a pungent flavor that is an ideal complement to most barbecued meats.
1 large Gala apple
1 large Granny Smith apple
½ cup finely chopped onion
¼ cup dark seedless raisins
¼ cup chopped crystalized ginger
¼ cup sugar
¼ cup apple cider vinegar
½ teaspoon salt
Core and quarter the apples, leaving the skins on. Chop apples into ½-inch pieces. In a medium saucepan, combine apples, onion, raisins, ginger, sugar, vinegar and salt. Heat to boiling over high heat. Reduce heat to low and cook, stirring, until onion is tender, 4 to 8 minutes. Spoon relish into a heatproof container and set aside to cool to room temperature. Once cooled, apply lid tightly and refrigerate.
_____
BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”