Autumn and apples, to me, go hand in hand. Apple cider, apple donuts, apple pie, caramel apples. I could go on and on.
Did you know that over 30 different apple varieties are grown in New Jersey and that Gloucester County is one of the leading apple producing counties? This means that there should be a nice selection of apples at your favorite farmers markets.
Be sure to pick up an ample amount so you can make these three apple recipes. Here are recipes for a salad, main dish, and dessert.
HONEYCRISP SALAD
½ c. light vegetable oil, (extra-virgin olive oil, sunflower, or safflower)
¼ c. apple cider vinegar
¼ c. unsweetened apple juice OR apple cider
2 to 3 tbsp. honey
1 tbsp. lemon juice
½ tsp. salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of ½ lemon
12 oz. salad greens, spring mix, baby spinach, arugula, baby romaine, OR a combo of your favorites
1 c. pecan halves, toasted or candied
¾ c. dried cranberries OR dried cherries
4 oz. crumbled blue cheese
To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined.
Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close the bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with the desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.
You could also substitute the apples with strawberries but that’s a different season.
https://www.fivehearthome.com/holiday-honeycrisp-salad
PORK CHOPS WITH APPLE STUFFING
This is a more formal recipe than I make. I measure everything by eye and how much I have on hand. You can use thick pork chops to stuff or regular ones and make a layer of pork chops and stuffing.
2 tsp. chopped onion
2-3 tbsp. butter or margarine
2 c. fresh breadcrumbs or torn up bread (which I prefer)
1 1/3 c. chopped apples – or as much as you want
2 tbsp. chopped celery
1 1/4 tsp. chopped fresh parsley
1/8 tsp. salt
2 tsp. vegetable oil
4 pork chops
salt and pepper to taste
chicken bouillon cube
In a large skillet, sauté onion in butter or margarine until tender. Remove from heat. Add the breadcrumbs or the torn bread, apples, celery, parsley, and salt. Mix together.
Cut a large pocket in the side of each pork chop. Season inside and out with salt and pepper to taste. Spoon apple mixture into pockets until stuffed.
In skillet, heat oil to medium high and brown chops on both sides. Place ½ c. water and the bouillon cube in the bottom of an oven ready dish. Transfer pork chops to this dish. If you are doing a single layer, now is the time to place the browned pork chops in the dish and cover with the stuffing. Bake in 350 degree oven for 20 minutes.
I serve with parsley potatoes and a vegetable.
Adapted from https://theculinarycouple.com/2007/10/29/apple-stuffed-pork-chops/
APPLE CRISP BITES
I’m going to have to make these again!
Oatmeal Cookie crust
1 c. all-purpose flour
1 c. rolled oats
3/4 c. brown sugar
12 Tbsp. butter softened
Homemade Apple Filling Option
2 Tbsp. butter
3-4 medium apples peeled, cored and diced in 1/4-inch cubes
1/3 c. brown sugar
3 Tbsp. water
1 tsp. cinnamon
1/8 tsp. nutmeg
1 Tbsp. + 1 teaspoon cornstarch
2 Tbsp. water
Canned apple filling option
1 can apple pie filling
Caramel topping optional
Preheat oven to 350 degrees F. Grease 24-cup mini-muffin tin.
In a medium size pan, melt butter, add apples, spices, brown sugar and 3 tablespoons water. Cook over medium-high heat, for 4 to 6 minutes or until apples are very slightly softened.
In a small dish combine cornstarch and 2 tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4 to 5 minutes. Cool.
Combine flour, oats and brown sugar in a large bowl. Cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
Place a heaping tablespoon of the crust mixture into a mini muffin cup. Press along the bottom and sides to make a “cup”.
Place about 1 tablespoon of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
Bake in the preheated oven until golden brown, for 15 to 20 minutes. Cool in the pan for 10 minutes. Use a knife to loosen from the pan and they should pop right out.
Drizzle with caramel topping if desired.
