Ahira's Hangar

Since it is nearly time for the annual autumn apple harvest, I have been digging up easy looking apple and apple cider recipes.

to begin:
Idiot Proof Apple Butter

courtesy Midwest Living magazine

Ingredients:
4 pounds cooking apples - peeled, cored, and sliced (about 12 cups)
2 cups sugar
1/2 cip water
2 tablespoons apple cider vinegar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground nutmed

instructions:
1. Place apple slices in a 3 1/2 or 4 quart slow cooker. Stir in all other ingredients.

2. Cover. Cook on high heat setting 5 to 6 hours.
Stir.
Cool at least one hour, or cover and chill overnight.
Ladle apple butter into half pint storage or freezer containers, leaving a 1/2 inch headspace.
Seal and label.
Can be stored three weeks in refrigerator or for 1 year in the freezer.

Makes four half pints.

Apple Soup

ingredients:
1 medium onion, thinly sliced
2 tablespoons butter or margarine
3 medium cooking apples, peeled, cored, and coarsely chopped
2 to 3 tablespoons curry powder
3 cups chicken stock or broth
1 cup milk
1/2 cup slivered almonds, toasted
1 green onion, thinly sliced

directions:

1. In a large saucepan, cook onion in hot butter over medium heat for 5 minutes, or until tender.
Stir in apples and curry.
Add chicken broth.
Bring to boiling, then reduce heat.
Simmer uncovered for 15 minutes, or until apples are very tender.
Stir in milk.
Cook and stir until heated through.
If you like, you can slightly mash the apples.

2. Ladle into bowls.
garnish with almonds and green onions.

makes 4 servings.

Minted Cuder Punch (Nonalcoholic)

Minted Cider Punch

Ingredients :

¼ cup chopped fresh mint
1 cup sugar
2 cups water
4 cups apple cider or apple juice
1 cup frozen lemonade concentrate, thawed, undiluted

Preparation and Cooking Instructions :

In small saucepan, combine mint, sugar and water. Place over medium heat. Cook, stirring occasionally, until mixture start to boil. Reduce heat and simmer 5 minutes. Remove from heat and cool.
Strain cooled mint mixture into 2-quart pitcher. Add remaining ingredients. Chill and serve over ice cubes.

I might have to try that apple soup, Duchess. I got on a soup kick last winter. Looking forward to resuming it as the weather cools off.

Virginia's Shenandoah Valley is a big apple-growing region. We used to go apple picking in the fall, but a lot of the individual farmers have stopped opening their orchards to amateur pickers. I think there are still a few, tho -- maybe I'll got this fall, with or without a crew....

I had no idea fujis were considered a cooking apple. I love them for just eating, whereas I don't care for granny smiths, mcintosh, or romes. This is good to know. Thanks Duchess.

we'll be trying to make the soup on Saturday night - I will let you guys know how it yurned out.

there is also a great pie recipe that Californiababy sometimes uses to make me a pie from scratch. I will dig that one out and post it, too.

The apple soup was good. You might want to use the higher dose of curry if you make it.

Granny Smith are the best apples. I've got a great apple sauce recipe somewhere for them. The GF is quite keen to try that apple soup recipe though. Knowing her, she'll take Cali's advice and increase the curry content.

--A

We used Granny Smith's to make the soup. We also used the low end on the curry range that the recipe calls for, which was perfect for my taste buds.

Yeah...personally, I could do without the curry at all. I'm a wimp when it comes to hot stuff...the GF eats chilli like there's no tomorrow though. Will let you know how it turns out when we make it.

--A