Welcoming Fall with an Abundance of Apple Recipes
farewell Summer.....hello to apple pie bars, fennel & apple stir fry, & cider-braised pork
News from the UK side of the Pond
For those new to the Foodies Party, my name is Jane and I am based in rural Herefordshire. One of the less well known counties in the the UK, tucked just inside the English border with Wales.
We are famous for a number of things. Among them are Elgar, Herefordshire Beef, our stunning cathedral that houses the Mappa Mundi, and some of the best cider makers in the world!
If you travel the roads (and lanes) of Herefordshire you will pass numerous orchards full of pears as well as apples! I personally love the old orchards with gnarled trees and draped with mistletoe. Oooh “mistletoe” is another thing that we have a reputation for!
If you travel the same lanes in September and October, it is almost certain your journey will be slowed down by a tractor and trailer transporting cider apples to their local maker. I have popped a couple of my favourite cider producers below.
But it is not just cider apples that are grown - we have a rich history of apples indigenous to Herefordshire. The Herefordshire Russet is one of the better known ones.
We have a plethora of apple juice producers in the county all growing, juicing blending, bottling, and selling their apple juices. Of course, I am particularly partial to the Bramley - which goes into the majority of my chutneys. It’s great stewed and frozen for those winter apple pies and cobblers!!
For those lucky enough to have their own tree(s), a lot of the local market towns and villages have community juicing days!
In January there is the famous Wassail, an ancient ritual of blessing the orchards. Lots of singing, and dancing in torchlight. There is a strong possibility of hot mulled cider being consumed.
In spring, communities will host celebrations of the blossom with loads of activities. Check out the The Big Apple below and to know all about the process of cider making, check out the Herefordshire Cider Museum.
Some of my favourite cider companies:
Oliver's Cider & Perry - Tom is a well-known producer in the US!!!
News from the US Side of the Pond
It never ceases to amaze me how much Washington and Hereford have in common! Jane and I usually commiserate over our eerily similar weather, and we both have a plethora of apple orchards.
Growing up in California, I knew of the basic apple varieties — Granny Smith, Gala, Fuji, Golden Delicious - but I had no idea how many more varieties of apples there were until we moved to Washington.
There are over 30 types of apples grown in Washington and run the gamut in color, taste, and texture. Cosmic Crisp, Honeycrisp (my personal favorite because it’s sweet, crispy, and perfect for snacking and baking), Braeburn, Jonagold…..the list goes on and on!
Fun fact: more than 1/2 of the apples in the US come from Washington State.
Every Fall, there are orchards of trees full of apples ready for picking. And most apple-picking orchards will also sell fresh homemade apple juice, cider, and, my personal favorite, apple cider donuts.
Our most well-known festival is the Apple Blossom Festival held in Wenatchee, in Eastern Washington. Wenatchee has been called “The Apple Capitol of the World”…….hmmmm…..I think we’ll have to share the title with Hereford. 😉 There are parades, a food fair, carnival, golf tournament and live entertainment.
If you love hard cider there’s Cider Swig in Tacoma, WA which showcases over 100 local ciders. And if you’re looking for a fun Labor Day weekend activity Cider Fest is happening on Camano Island.
For more info on hard cider visit Northwest Cider Association.
Now, for a very controversial opinion — when it comes to Fall, I’m firmly on “team apple” vs. “team pumpkin”. Shocking…..but true. The minute the calendar turns from Summer to Fall, it feels like pumpkin recipes are EVERYWHERE! I’ll take an apple cider, slice of apple pie, apple cider donut, or a crisp apple with peanut butter any day over pumpkin!
Jane’s recipes
Fennel and Greens with Apple Stir Fry
Suitable for a vegan/vegetarian diet and so easy and quick to prepare. I love this as you can vary the vegetables according to the season, but it uses one pan only for cooking.
You would not normally consider adding apple, but it really is a game changer.
I tend to add herbs to my meat or sauces but you could definitely add them to this stir fry if you prefer.
Ingredients
Serves 4
1 x tablespoon olive oil
1 bulb fennel, very finely shredded
1 courgette (zucchini), cut into slithers lengthways, using a potato peeler
1/2 -3/4 pointy cabbage - finely shredded
1/2 mild red chilli - finely sliced
1 x red skinned dessert apple, cored - cut into small match sticks
1 tablespoon fresh lemon juice
Sea salt and black pepper
Instructions
Heat the oil in a wok style frying pan on a high heat.
Add the fennel, courgette, cabbage and chilli.
Toss in the oil for 5 minutes until the vegetables start to soften, but still have some crunch.
Add the apple sticks, seasoning and lemon juice. Season.
Toss together to incorporate the apple so that it heats through. This should take about 1 minute.
Serve.
Cauliflower Steak with Apple & Aubergine
This is a fabulous vegan dish and I would sit in on a tomato sauce or with couscous.
If I was just going for a vegetarian dish I might have snuck a bit of butter of ghee into the frying process. I would still serve with a rich tomato sauce, but also with (and forgive me) a buttery yummy mashed potato.
Serves 2
Ingredients
1 x small cauliflower
1 x aubergine
2 x red tart eating apples
1 teaspoon fennel seeds
½ teaspoon smoked paprika
½ teaspoon ground salt
¼ teaspoon ground turmeric
1 ½ teaspoon mustard seeds
1 heaped teaspoon coriander seed, lightly ground
Freshly ground black pepper
Fresh lemon
Olive oil
Instructions
Prepare the vegetables and fruit - slice the cauliflower into two thick steaks that will sit flat in a pan. The bits cut away will also be used.
Top and tail the aubergine, cut into cubes.
Quarter and core the apples and cut into 8 segments for each apple.
Preheat the oven to 200’c/400’f
Heat a frying pan and add the mustard seeds to it. When they start popping, set aside in a small dish.
Heat some olive oil in a frying pan over a medium high heat. When the oil is hot, add the aubergine. It is not the intention to cook the aubergine, but to start the cooking process and colour on all sides. This should only take a couple of minutes. Remove from the pan and transfer to a baking tray of dish that is oven proof.
Add some more oil to the pan and heat and repeat the process with the apple.
Now repeat with the cauliflower steak and cauliflower bits. Pop into the pan, drizzle some oil onto the steaks. Add the crushed coriander seeds to the top of the cauliflower. Once the bottom is browned, turn and brown the second side. Sit on the apple and aubergine.
Mix together the fennel seeds, salt, paprika and turmeric with 1 1/2 tablespoons of water. Drizzle the mix over the vegetables. Add the mustard seeds and some black pepper.
Roast in the oven for 15 -20 minutes until cooked, but still with crunch.
Remove from the oven and squeeze over some fresh lemon juice.
Apple & Blackberries with Scotch Pancakes
Serves 4
Scotch Pancakes are very similar to American Pancakes, but just not as big!
I used to make these a lot as a child with my mum, we did so much more baking in those days. We would use an old griddle on the Aga to make them. I still have the same griddle which I cannot give up, although Halogen hobs killed the joy of using it!!
Ingredients
2 Bramley Apples – Peeled, cored and sliced
1 x ramekin of blackberries
Juice of half a lemon
White sugar to taste (I use about a tablespoon - but like a tart taste)
Pancake Batter:
225g/8oz Self raising flour
1 teaspoon baking powder
50g / 20z caster sugar
2 eggs
150ml/5fl oz milk
Vanilla paste
Oil / fat (We used lard when I was a child!)
Full fat Greek Yogurt to serve
Instructions
Place the apple, lemon juice, sugar and 100ml water into a saucepan and gently simmer until the apple has cooked down. Add the blackberries and allow these to cook but also retain some of their shape.
While the apple is cooking, start to make the pancake batter.
Sift the flour, baking powder and sugar into a bowl. Make a well in the centre and break the eggs into it. Start whisking, incorporating the milk a little at a time, until everything is completely blended. Whisk in the vanilla and set to one side to rest.
If you are mixing in a food processor, you can use straight away.
Heat a flat griddle or a frying pan on a medium heat.
Add a little oil to the pan.
Add a small ladle of the batter to the pan. Like most efforts with pancakes, the first one can be a dud.
When bubbles start to rise through the pancake to the surface, it is ready to turn over.
Cook until golden on the second side and they are ready to serve.
Serve two per person (The mix should make 8) with some of the apple and blackberries and spoonful of Greek Yogurt.
Wonderful as a pudding or for breakfast. If you don’t use all of the pancakes they are lovely cold and buttered.
Lisa’s Recipes
Creamy Butternut Squash Apple Soup
This is the perfect soup to bridge the season as we leave Summer and enter Fall. It’s light enough to be a delicious lunch, but also hearty enough to serve for dinner. The flavors of butternut squash and apple pair beautifully together — highly recommend a bowl while binge watching Gilmore Girls.
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion (1 onion)
1 tablespoon curry powder
2 1/2 pounds butternut squash, peeled, cubed, seeds removed (2 small or 1 large)
1 apple (McIntosh, Honeycrisp and Jonagold are good ones to use -- if they're small, use 2)
3 cups vegetable broth (you may not use it all)
1 cup apple cider (hard or regular apple cider — even better if you can purchase at a local orchard or farmers market)
salt and pepper, to season
Toppings: Drizzle of olive oil, toasted pumpkin seeds, or a spoonful of crème fraîche
Instructions
In a Dutch oven or large stockpot melt the butter and olive oil over medium heat. Add the chopped onion and curry powder and sauté on low heat for 15 to 20 minutes, until the onions are very tender. Stir occasionally, scraping the bottom of the pot.
While the onion is sautéing, peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Some grocery stores sell butternut squash already cut into chunks. This is definitely a time saver! Just make sure you check the measurements on the package to ensure you have 2 1/2 pounds. Peel, quarter, and core the apple (or apples if you're using 2). Cut the apples into chunks, too. (side note: if you're short on time, no need to peel the apple.....you can thank me later!)
Add the squash, apples, salt, pepper, vegetable stock and apple cider. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. With an emersion blender, puree it to the consistency you prefer. You can puree it coarsely, or continue to puree until it’s smooth. If you don’t have an emersion blender, you can puree the soup in a food processor or blender.
Pour the soup back into the pot. If you want to thin it a bit, add more vegetable stock or apple cider, until it's the consistency you like. Taste for seasoning. I love curry, so I usually end up adding another teaspoon of curry powder.
Season with salt and pepper, ladle into bowls and swirl with a spoonful of crème fraîche and top with toasted pumpkin seeds. If you don't have crème fraîche, drizzle with a really high quality olive oil.
Cider Braised Pork with Apples and Peas
This is such a perfect cozy dinner for Fall!! I love making this when I have friends over because I can make it the day before which lets the flavors develop. My dad absolutely loves peas, so when my parents are in town, I usually double the amount. Of course, my kids end up picking them out…..😂……you can’t please everyone, right! One thing is for sure though, there is never an ounce of pork left on anyone’s plate.
Ingredients
5 tablespoons unsalted butter
3 pounds boneless pork shoulder
2 yellow onions, minced
1 large apple, or two small apples, peeled, cored and cut into 1 inch chunks
1 1/2 cups dry hard apple cider
1 teaspoon fresh thyme leaves
10 ounces fresh English peas
1/3 cup crème fraîche
1 egg yolk, slightly beaten
4 tablespoons minced fresh flat-leaf Italian parsley
Instructions
In a large, heavy Dutch oven, over medium heat, melt 3 tablespoons of the butter. Meanwhile, using a paper towel completely dry the pork. The dryer the pork, the better, so you develop the gorgeous golden brown crust when you brown it. Season the pork with generously with salt and pepper. I love to "make it rain" salt, so probably about 3-4 good tablespoons.
When the butter starts to foam, add the pork and cook it about 4-6 minutes per side, until all the sides are a dark golden brown.
Once the pork is browned, and set aside on the plate, add the onions and apples to the pot. Sauté, stirring often, until the onions are translucent and the apples soften, about 2-3 minutes.
If you want to take this a step further and caramelize the onions, you'll add even more flavor to the dish. If you caramelize the onions, add more butter, turn your stove to medium-low, and sauté until they're a deep golden brown. Add the apples for the last 5-10 minutes. Caramelizing should take about 30-45 minutes. If you're short on time, you can sauté until translucent (like I mentioned above.)
Pour the cider over the onions and apples, and bring the mixture to a boil to deglaze the pan (which means you're getting all those flavor bits left from the pork incorporated into the onions, apples and cider). This should only take a couple of minutes.
Reduce heat to the lowest setting, and add the pork, along with any juices, back to the pot. Sprinkle the thyme, cover and cook until the pork is easily shredded with a fork, about 1 1/2 hours - 2 hours. You want no resistance at all when you try to shred it! If the liquid starts reducing too much, and the meat starts sticking, add about 1/2 cup more cider.
Oven cooking method:
If you want to finish cooking in your oven, cover your Dutch oven and cook in a preheated 400 degree F oven for 1 1/2 hour to 2 hours. It's finished cooking, when you can easily shred the pork with 2 forks.
When the pork is done, add the peas and cook for 5-10 minutes. You don't want the peas to be mushy, so taste one to be sure it's cooked. In a small bowl, stir together the crème fraîche, egg yolk and 2 tablespoons of parsley. Set aside.
When the pork is cooked, using a slotted spoon, transfer it to a large platter or serving dish. Whisk in the crème fraîche mixture to the cider sauce, and whisk over very low heat until fully incorporated. Don't let the mixture boil!
Pour the sauce over the pork, sprinkle with remaining parsley and serve immediately.
If you're serving for a crowd, put the pork on a oven safe platter, and keep in a 200 degree oven in case your guests want seconds!
The Best Apple Pie Bars
If you love apple pie, apple crumble and apple cobbler — run, don’t walk, and make this dessert. They’re a perfect snack to welcome Fall and the start of the school year!
Ingredients
For the crust:
1 pound unsalted butter, at room temperature (I HIGHLY recommend using European butter like Plugra or Kerrygold)
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup chopped walnuts (you can also use pecans)
1 teaspoon ground cinnamon (for a sweeter cinnamon, use Saigon or Vietnamese cinnamon)
1/2 teaspoon ground cardamom
For the apple filling:
3 pounds apples, peeled, quartered, cored and sliced into 1/8" thick -- about 6 apples (use a variety - I love Honeycrisp and JonnyGold, but use whichever apples you love to eat!)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar (if your apples are already sweet, use less sugar -- 2 tablespoons)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (you can use ground nutmeg, but fresh has so much more flavor)
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice (optional)
4 tablespoons unsalted butter
Instructions
Preheat the oven to 375F/190 C/gas mark 4
For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for about 2-4 minutes. You want the mixture to be super light and fluffy which will make a much flakier crust.
While the butter mixture is getting nice and fluffy, sift the flour and salt together. Sifting the flour will make the crust nice and light and flakey.
Then, with the mixer on low, SLOWLY (so the flour doesn't go all over you and your counter) add flour to the butter-sugar mixture.
Beat until combined before adding more flour. And beat only until flour is just barely combined -- don't over mix.
Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan. Lightly flour your hands to prevent the dough from sticking, and then gently press dough into the bottom and 1/2 inch up the sides. Be sure there are not holes or gaps. Leave the remaining 1/3 of the dough in the mixer -- you'll be finishing it in just a sec.
Refrigerate dough for 15 minutes.
Then bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
While the crust is baking, add the walnuts and cinnamon to the remaining dough in the mixer, and mix on low speed until the ingredients are just combined. Set aside.
Reduce the oven to 350F/180C/gas mark 3
For the filling, combine the 2 types of apples you're using along with the lemon juice in a very large bowl.
Stir in the granulated sugar, cinnamon, nutmeg and cardamom until all the ingredients are incorporated.
Melt the butter in a large skillet, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender, they begin to turn caramel brown and the liquid has mostly evaporated.
Taste the apples to see if they need any more sugar or spices --
Spread the apples evenly over the cooled crust, leaving a 1/2-inch border.
Pinch medium pieces of the remaining dough with your fingers and drop them evenly over the top of the apples. Don't worry about the dough covering all the apples because it won't. And that's ok! When the dough bakes it will spread out a bit with some of the apples peeking through.
Bake for 25 to 30 minutes, until the topping is golden brown.
Cool completely and cut into bars.
Notes
TIPS TO MAKE THIS AHEAD OF TIME: The day before -- make the crust up to the blind baking. Cover the baked crust and store at room temperature. Store the remaining raw dough in plastic wrap in fridge. Also the day before -- cook the apples. Cover and store in your fridge. The day of: Add the apples to the crust, scatter with walnut/nut dough topping, and bake.
We hope you’ve enjoyed this week’s Substack! Have a fabulous weekend and we’ll be back in your inbox next Friday!
xo
Lisa and Jane
