The Culinary Architect: Making the most of fall’s apples

Alexandra Troy

BY ALEXANDRA TROY

This time of year farmsteads and even grocery markets are overflowing with freshly-picked apples. Did you know that New York State is the second largest apple producing state? From Braeburns to Cortlands to Empires and Macouns, apples are delicious eaten raw or cooked.

Our favorite family fall pastime is to go apple picking and then turn our bumper crop into applesauce, which we eat all winter. Not peeling your apples and making your apple sauce in a slow cooker is almost effortless. Keeping the peels on the apples adds extra flavor and color to your applesauce too. If you are ambitious, can your applesauce (see The Island Now, Friday, Oct. 9, 2015.) Want quick and easy? Just put your applesauce in lidded deli containers and freeze.

For apple picking information, visit nyapplecountry.com — there is a plethora of information on apples and a zip-code generated list of places that offer apple picking, apples, cider, as well as “best uses” for each variety of apples. If you don’t have the time to pick apples, visit Rottkamp Bros. Farm on McCouns Lane in Old Brockville (516-671-2556), North Shore Farms (various locations) or Best Market (various locations) for a large assortment of freshly-picked apples. No matter what apple you enjoy, remember New York is The Big Apple for a reason!

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Quick and Easy Slow Cooker Applesauce

Apple Sauce Cheese Toasts

Apple Sauce Sundaes

Quick and Easy Slow Cooker Applesauce

10 medium-sized apples (or as many as your slow cooker will hold)

(Braeburn, Cortland, Macoun, Mutsu or apple of your choice)

3   cinnamon sticks

Apple juice

  1. Using a sectional apple corer, remove the core of the apples. Place the apple pieces in your slow cooker. Add cinnamon sticks.
  2. Cover with apple juice. Cook on high for 7-9 hours. Using a potato masher, mash the apple mixture carefully once an hour. (It will be very hot.)
  3. When cooked, cool.
  4. If you like a smooth applesauce, place applesauce in a food mill or food processor.
  5. Can, refrigerate or freeze. Enjoy.

Apple Sauce Cheese Toasts

(Makes approximately 30 pieces)

1         baguette, sliced into 1/2-inch thick diagonal pieces

1/4-1/2 cup apple sauce

2         Granny Smith apples (or apple of choice), cored and thinly sliced

1/2       lb. sharp white cheddar, thinly sliced

  1. Preheat broiler. Arrange bread pieces on a Silpat-lined baking sheet.
  2. Spread each piece with a thin layer of apple sauce and top with 1-2 apple slices, followed by 1 cheddar slice.
  3. Broil sandwiches until cheese is melted and lightly browned, 5-7 minutes. Remove from oven and serve.

Apple Sauce Sundaes

(Serves 4)

Apple Sauce is delicious on homemade vanilla ice cream. Try it…you will love it!

1 pint homemade vanilla ice cream or store-bought with lots of vanilla bean

1 pint apple sauce, warmed

  1. Scoop ice cream into four bowls. Top with warmed apple sauce and serve

immediately.

Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties. If you make any of these recipes, please share your photographs with me at party@culinaryarchitect.com.

About the author

Alexandra Troy

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