As you visit the orchards around Toledo, Ohio, you are probably wondering what to do with all those apples you picked, and how to best bring those wonderful Norhwest Ohio flavors of the harvest indoors. There are more things to do with apples than bake pies. Here are some excellent apple recipes compiled from old cookbooks for you to try. These recipes will give you and your family a good, satisfying meal, complete with soup, salad and muffins, while enjoying the season of the harvest. So whether you’re cooking for your family or entertaining guests, these recipes are sure to please. Add them all together or use them separately, they are delicious any way you decide to use them.
4 tbsp (½ stick) butter
1 large onion, coarsely chopped
1 ½ pds celery cut into small chunks
1 potato, coarsely chopped
3 cloves garlic, crushed
2 apples, peeled, cored and quartered
8 to 9 cups vegetable stock or water
3 ounces stilton cheese, crumbled (2/3 cup)
celery leaves, for garnish (optional)
celery seeds for garnish (optional)
1. Melt the butter in a large saucepan, over medium heat. Add the onions, celery, potatoes and garlic. Gently sweat the vegetables for 8 to 10 minutes, being careful not to brown them. Add the apples and enough vegetable stock to cover. Stir in a generous pinch of sea salt and pepper. Bring to a boil, reduce heat, and simmer until the celery is tender, approximately 40 minutes. To test, remove a chunk of the celery and press it with the back of a fork. If it crushes easily, it is ready.
2. Ladle the soup, in batches, into a blender and puree until smooth. Return the soup to a clean saucepan over low heat and add the crumbled stilton, stirring consistently until melted. Serve in warmed soup bowls with celery leaves and seeds scattered on top, if desired. Offer a basket of warm apple sage muffins on the side.
Apple Sage Muffins
1 cup all purpose flour
½ cup finely ground yellow corn meal
3/4 tsp baking powder
½ tsp baking soda
2 tsp coarsely chopped fresh sage
½ tsp dry mustard
small pinch, cayenne pepper
5 tbsp freshly grated Parmesan cheese
1/4 tsp. sea salt
1 large egg, lightly beaten
1 tsp sugar
4 tbsp (½ stick) butter, melted and cooled
1/3 cup sour cream
1/4 cup milk
1 apple, peeled, cored and grated
3 tbsps goat cheese
1. Preheat the oven to 375 F. Lightly grease a mini muffin tin (24 muffin cups)
2. Combine the flour, cornmeal, baking powder, baking soda, sage, mustard, cayenne, 3 tbsp of the Parmesan cheese, and the salt in a medium bowl and set aside.
3. Combine the egg and sugar together in a separate bowl. Slowly add the melted butter stirring well. Then whisk in the sour cream and milk until combined. Fold in the grated apple.
4. Add the sour cream mixture to the cornmeal mixture, mixing gently with a rubber spatula until the batter is just combined. Stir in the goat cheese, allowing for clumps.
5. Divide the batter evenly among the muffin cups, and sprinkle the remaining 2 tbsp Parmesan over the top. Bake for 18 to 20 minutes, or until the muffins are a light golden brown and a skewer inserted into the center comes out clean. Leave the muffins in the tin to cool, then turn them out for serving.
Apple Walnut Salad
1 celery stalk and leaves
6 walnut halves, toasted
1 tbsp walnut oil
Slice the celery diagonally and combine with the celery leaves in a bowl. Cut the apple into thin wedges, and add them to the celery. Add the walnuts and walnut oil, season with a pinch of seas salt and pepper, and toss together.