Monday, October 1, 2007

Apples for Dinner?

I may have gone a bit overboard with the honeycrisp apples. I am hoping to "root cellar" them (is that a verb?) but until I find sawdust or some substitute they are taking up a lot of room in the refrigerator. So, we have apples for every meal here. Here are some dinner recipes we've enjoyed using apples:

This one is from the magazine Everyday Food. We usually have frittatas or something similar at least once a week. Local eggs are very good and there are several places to find them. And they cost a lot less than local meat. There are several very good local cheeses available at McGinnis Sisters (in Monroeville)and sometimes at the East Liberty Farmer's Market.

Apple and Cheddar Frittata:

8 large eggs plus two large egg whites
4 ozs. white cheddar cheese coursely grated (1 cup)
coarse salt and ground pepper
1 tablespoon butter
2 Gala (substitute Honeycrisp, of course), peeled, cored and sliced lengthwise into 1/8 inch thick pieces

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

2. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Tonight we had a salad made with lettuce (while we still can :) ), cucumber, scallions (a.k.a. green onions), apples, toasted black walnuts (available at the East Liberty Famer's Market Cooperative), leftover chicken and blue cheese (from Ohio via the East End Food Coop). Dressing was not local. I don't yet make vinegar and don't know where to get local oil of any kind. That can be a winter project. Any suggestions would be appreciated.

Last night with our roasted chicken, we had baked squash and apples. This recipe is from Simply in Season -- a great cookbook.

2 lbs. butternut or buttercup squash (peeled, seeded and fibers removed cut into 1/2 inch slices) Arrange in an ungreased oblong baking dish.

2-3 baking apples (I used honeycrisp, of course, not baking apples). Arrange on top of squash.

1/3 cup brown sugar (I used local honey)
3 tablespoons butter (melted)
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground mace (optional)

Combine in a small bowl then sprinkle on top of apples and squash. Cover and bake at 350 until squash is tender, 40 to 50 minutes.

Welcome to October!

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