Ready For Winter: 7 Apples & 9 Desserts

12/14/2018 - 2:19:11 PM
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Apples



Cold weather is a hallmark of the fourth and final season of the year. In the Northern Hemisphere, the winter solstice begins at 5:23 PM, 21 December.


And what a better winter pick-me-up than a nice, warm dessert, fresh from the oven, featuring...what? You may be surprised to hear, apples! Yes, it’s true, apples are available throughout the winter. There are 7 different varieties from which to choose. The chart below, lists them, along with how long they’re available, and the particular uses for which they’re best suited.


At the end of the post are links to 9 different recipes that feature one of the varieties in the chart. Three of the recipes are written out in this post, while the other six can be seen by clicking the links. Winter lasts just a smidge over 13 weeks. Try one recipe a week for 9 weeks and then repeat your 5 favorites to round out the winter! Use the chart and the recipes to plan your shopping and when you’ll make each recipe. And just to make your winter even more interesting, use the first recipe to compare apples to oranges! Enjoy!



Apple

Earliest

Latest

1. Jonathan This variety is especially valuable as a source of "stay firm when baked" flesh for pies and dumplings.


Best Alternate: Jonagold or Idared

Mid September

Late December

2. Idared Not a well-known apple, perhaps, but Idared will be well-regarded after you try it! This cultivar was developed at the University of Idaho's Agricultural Experiment Station (now you'll understand that the word is pronounced “Ida-red” and not “I-dared”!) and is especially well-suited for baking (it holds its shape very well), cooking, and drying uses.


Best Alternate: Jonathan or Rome

Late September

Mid December

3. Rome Beauty One of the better keeping varieties, Rome is a firm, attractively colored apple with a mild flavor and is especially good for all baking and cooking purposes. Bakeries and restaurants really like using peeled and cored Rome apples. You won’t want to wait too long to sample Arianna’s Apple Dumplings, which we try to keep on our market shelves.


Best Alternate: Stayman or Idared

Early October

Spring

4. Cameo has a pleasingly sweet flavor, big crunch, and good keeping qualities. The thin skin evident in Cameo, in addition to these other great attributes, only enhances its fresh-eating pleasure. Believed to be related to both Red Delicious and Golden Delicious, Cameo was discovered in Washington State in 1987. Orchard manager Clair's mom Ellen Kauffman touts this variety for baking purposes also.


Best Alternate: Fuji or Braeburn

Early October

Most of Winter

5. Granny Smith Here's the famous green baking apple that was discovered by Margaret Smith in Australia sometime before 1900. The finished product of this variety is always hard, juicy, and tart - it's perhaps the world's most widely-known cooking apple! Clair Kauffman, our orchard manager, thinks that Granny Smith are great for out-of-hand crunching, too!


Best Alternate: Stayman or Pink Lady

Late October

January

6. Goldrush Another new variety, and one we have high hopes for. You’ll enjoy experiencing this apple both as a fresh-eating winner (long-time market staffer Calvin Fisher and orchard manager Clair Kauffman both recommend it) and in your baked apple dishes. Being a disease-resistant apple (developed through the combined efforts of Purdue University, Rutgers University and the University of Illinois), Goldrush needs fewer spray applications during the growing season. With its firm texture and spicy taste, you’ll want to rush to Kauffman’s for some Goldrush apples. ;)


Best Alternate: Granny Smith or Pink Lady


Thanksgiving

Spring

7. Pink Lady, which was developed in Australia and includes Golden Delicious in its “pedigree,” is very crisp in texture and is a sweet-tart with an outstanding flavor. The pretty pink skin and very white flesh only add to the attractiveness of this new variety, which has become a favorite of a three-generation line of Kauffman staff – Grandpa Dave, son Tony, and grandson Ryan. We suspect that Pink Lady has fine cooking and baking properties, too; how about letting us know how they perform!


Best Alternate: Braeburn or Goldrush

Early November

Spring



Photo: Orange by Randy

Warm Winter Citrus Dessert

35 m 4 servings 279 cals


Ingredients

2 red grapefruit, peeled and sectioned

2 large oranges, peeled and sectioned

1 cup fresh pineapple chunks

1/2 cup packed brown sugar

2 tablespoons butter, softened


Directions

Prep: 20 m Cook: 5 m Ready In: 35 m

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  2. Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.

  3. Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.


Nutrition Facts

Per Serving: 279 calories; 5.9 g fat; 58.2 g carbohydrates; 2.2 g protein; 15 mg cholesterol; 49 mg sodium.



Sunken Apple Cake (Versunkener Apfelkuchen)

Makes 1 (9-inch) cake


For the cake:

3 medium apples

1/2 medium lemon

1/2 cup plus 2 tablespoons granulated sugar

9 tablespoons plus 1 teaspoon unsalted butter, at room temperature

1/2 teaspoon vanilla extract

3 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

1 to 2 tablespoons demerara (raw) sugar

For the schlagsahne (whipped cream):

2 cups cold heavy cream

4 teaspoons granulated sugar

1 1/2 teaspoons vanilla extract


Arrange a rack in the middle of the oven and heat to 350°F. Line the bottom of a 9-inch springform pan with parchment paper; set aside.


Peel, core, and quarter the apples. Thinly slice each quarter lengthwise without cutting all the way through to the core side, leaving the quarter hinged together like a fan. Finely grate the zest of the lemon into the bowl of a stand mixer fitted with the paddle attachment (alternatively, use an electric hand mixer and large bowl). Squeeze the juice from the lemon half into a small bowl; set aside.


Add the sugar and butter to the lemon zest and beat on medium speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the vanilla and 1 of the eggs. Beat until combined before adding the second egg. Beat until combined and then add the third egg. Scrape down the sides of the bowl again and beat until combined.


Whisk together the flour, baking powder, and salt together in a medium bowl. With the mixer on low speed, beat in the flour mixture until just combined, and beat in the reserved lemon juice. Scrape down the sides with a spatula and give the batter one last mix by hand.


Scrape the batter into the prepared pan and smooth the top. Gently press the apple quarters into the batter, core-side down, leaving only a bit of space between each quarter. If you have any apple left over, separate the slices and insert them into any open space available. Sprinkle the top evenly with the demerara sugar.


Bake for 20 minutes. Rotate the pan and continue baking until the cake is golden-brown and a tester inserted into the cake (not apple) comes out clean, 15 to 20 minutes more.


Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of the cake and removing the springform ring. Let cool to room temperature.


When ready to serve, make the whipped cream: place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium-high speed until stiff peaks form. Serve the cake at room temperature with a spoonful of the whipped cream.


Recipe Notes

Make ahead: The whipped cream can be made and stored in the refrigerator for up to 1 hour.


Storage: The cake will keep at room temperature, wrapped lightly in plastic wrap, for up to 2 days.


Reprinted with permission from Classic German Baking by copyright 2016 by Luisa Weiss. Published by Ten Speed Press, an imprinting of Penguin Random House LLC.


Photo: Caramels by Crepes of Wrath Too


Easiest Caramel Apple Clafoutis

Ingredients

4 large eggs

½ cup plus ? cup light brown sugar

? cup all-purpose flour

½ teaspoon kosher salt

1½ cups half-and-half

2 tablespoons whiskey, bourbon, rum, brandy, or other liquor

2 teaspoons vanilla extract

4 baking apples, such as Pink Lady or Granny Smith (about 2 pounds total)

6 tablespoons unsalted butter, divided

Powdered sugar (for pan and dusting)


Steps

  1. Arrange a rack in center of oven; preheat to 400°. Make the batter first because it needs to rest for a few minutes. Whisk 4 eggs and ½ cup brown sugar in a large bowl until sugar is dissolved and mixture is completely smooth, about 30 seconds. Whisk in ? cup flour and ½ tsp. salt until smooth, then stream in 1½ cups half-and-half and whisk until mixture is homogeneous. Add 2 Tbsp. whiskey and 2 tsp. vanilla and mix once just to combine; set aside.


  1. Prepare your apples: Using a vegetable peeler, remove all of the peel, then stand apples upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1"-thick slices. Discard peel and cores; set aside slices.


  1. Combine 5 Tbsp. butter, remaining ? cup brown sugar, and 3 Tbsp. water in a large heatproof skillet (cast iron is ideal, but you can use any stainless steel skillet that can go in the oven—no plastic handles!). Heat over medium, stirring, until butter is melted and sugar is dissolved. Increase heat to medium-high and bring mixture to a boil. Cook, without stirring but occasionally swirling skillet, until toffee is thickened and bubbles are slightly slower to pop, about 2 minutes.

  2. Add apple slices to skillet and cook, shaking or stirring to toss apples occasionally, until just tender and golden across some surfaces, 10–15 minutes. Remove skillet from heat and scrape apple toffee mixture into a large heatproof bowl.


  1. Rinse skillet under cool water to remove any toffee residue, but don’t bother to wash it. Dry skillet well, then use remaining 1 Tbsp. butter to coat bottom and sides in a thin layer. Dust buttered surfaces with powdered sugar and tap out excess.


  1. Mix batter once more, then pour into skillet. Using a spider or slotted spoon, lift apple slices from bowl, leaving toffee behind, and arrange across bottom of skillet.


  1. Bake custard until batter is puffed and deep golden brown around the edges and golden in the center, 25–30 minutes. Carefully remove from oven (handle will be hot!) and let cool. Custard will look puffy but will fall as it cools.


  1. Let rest at least 15 minutes before serving. Dust with more powdered sugar and drizzle with reserved toffee sauce before serving.


  1. Do Ahead: Custard can be baked 8 hours ahead. Cover and chill.


Links to the recipes featured in this post and 6 more:

  1. *Warm Winter Citrus Dessert All Recipes

  2. Baked Apples with Oatmeal Filling All Recipes

  3. Apple Cinnamon White Cake All Recipes

  4. Apple and Butternut Squash Bread Taste of the South Magazine

  5. Apple-Cinnamon Buckle with Streusel Taste of the South Magazine

  6. *Sunken Apple Cake (Versunkener Apfelkuchen) The Kitchn

  7. *Easiest Caramel Apple Clafoutis Bon Appétit

  8. *Yeasted Apple Coffee Cake Bon Appétit

  9. Apple Gingerbread Cake with Cream Bon Appétit



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