This week’s spotlight goes to Hale’s Apple Farm. Dave, the (apple)-Jack-of-All-Trades, is bringing 10 varieties to you tomorrow. Ten! Here are some teasers: Sleeping Beauty, Jonagold, Golden Delicious, and Pippin. Come taste all their tart and sweet glory at MCM. Once you have chosen your favorite, stock up: local apple season does not last forever. Of course they are delicious fresh (try them diced with a dash of lime, salt, pepper, or chili powder), but what to do with your extras once you’ve followed “Doctor’s orders” and eaten your daily dose? Here are some great recipes that freeze well. Prepare now for the holidays!
APPLE PIE: TASTY & SIMPLE:
(For decades this recipe has made everyone in my huge family happy. Turns out it’s vegan!)
Mom’s Oil Pastry
2 c. flour
1 tsp salt
1/2 c. oil
5 (or 6) T. cold water
Sift flour and salt together. Mix in oil and water
all at once with fork. Shape two balls. Roll between
2 (12 inch) squares of wax paper. Dampen table to
keep wax paper stationary. Makes 2 (9 inch) pie
crusts. (Recipe by “Little Lil” from Zell, MO Cook Book)
Filling Apple Filling
2/3 c. sugar
1/4 c. flour
1/4 tsp. EACH cinnamon & nutmeg
3 c. sliced apples
Mix dry ingredients lightly with apples. Put in pie
pan lined with crust.
Cover with top crust. Cover crust EDGE loosely with
aluminum foil so edge doesn’t burn. Put on a cookie
sheet to catch any overflow.
Bake in 350-375 degree oven for 50-60 minutes. Be patient if you can and let cool for a bit. (Nouveau twist: add a pinch of crushed rosemary or basil to apples or crust.)
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CURRY APPLE SOUP (from VeganChef)1 cup shallots, finely diced
2 T. oil
1 T. curry powder
2 t. ginger, minced
1/4 cup sherry
3 lbs. cooking apples of choice, peeled, cored, and diced
4 cups vegetable stock
1 cup apple juice
1 cup milk or soy milk
1-2 T. lemon juice
salt and pepper, to taste
In a large pot, saute the shallots in oil for 5 minutes or until soft. Add the curry powder and ginger, and saute an additional minute. Add the sherry, and stir well to deglaze the pot. Add the diced apples, vegetable stock, and apple juice, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the apples are tender. Remove from the heat and allow to cool for 10 minutes. In a food processor or blender, in batches, puree the soup until smooth, and return the soup to the pot. Whisk in the soy/milk, a little of the lemon juice, and season to taste with salt and pepper. If desired, add additional curry powder, apple juice, or lemon juice to the soup to adjust the sweetness or spicy flavor of the soup to your own personal taste. Serve hot or cold.
Serves 6-8 |
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| http://www.veganchef.com/curriedapple.htm |
