All the current political rancor and financial upheaval has me starved for any shred of enlightened, positive news. OK, the fact that our headline here stems clear back to 1976 may seem a bit dated or desperate to some. In truth, the prized peel was actually 172 feet, and 4 inches long – an understated bit of whimsical levity for these depressing times. (Hurrah!)
Another pleasant, non-controversial tidbit: October is National Apple Month. How reassuring to know that America’s revered apple is suitably honored with more than a sensational and fleeting 15 minutes of fame!
It seems that the ubiquitous apple is always around, so what’s the big deal? Thanks to cold storage technology, come those dreary days of winter, the apple is a frequent and welcome addition in many households. Once October appears again, we are blithely reminded how little comparison there is between a crisp, juicy, sweet apple fresh picked from the tree and last year’s mushy and flavorless counterpart.
And so with renewed gladness in our hearts and happiness abounding, it is time to embrace a new crop of apples – and this year they are excellent! But wait, there are so many varieties to select from, deciding on the right apple can be tricky. Fortunately, many markets now provide plenty of product information ranging from the state or country of origin to their flavor profile and suggested usage. Generally speaking, I tend to rely on the eye ball approach: apples for eating have wrinkles on their blossom end while apples that are good for cooking are smooth on the blossom end.
As stocks tumble and leaves fall, it’s comforting to remember that everything has its season, and the simplest pleasures are often the most rewarding. How appropriate, and what better reason to celebrate everyone’s pal, the humble and versatile apple. With apple cider, apple butter, apple pie…
Apple Oatmeal Cake
Moist and flavorful
3/4 cup flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oats
1/4 cup butter, room temperature
1 cup light-brown sugar, packed
1 teaspoon vanilla
2 large golden apples, core and chop
1/3 cup shredded coconut
Confectioners’ sugar for dusting
Preheat oven to 350 degrees. Line and spray 8×8″ pan.
Combine dry ingredients and oatmeal and set aside. Chop the apples and set aside.
In mixing bowl, beat the butter, add the eggs one at a time. Add the sugar and beat til cream, about 5 minutes. Add the vanilla.
Stir in the dry mixture and mix well. Add the apples and coconut and mix to combine.
Spread into prepared baking pan and bake for about 35 minutes, or until bars tests done. Remove to rack and cool thoroughly.
Cut and sift with confectioner’s sugar. Serves 9 or more.
Apple Ginger ChutneyA nice accompaniment to roast pork, venison, duck, turkey or curries
6 medium Granny Smith apples, peel, core, chop
1 large onion, chop
1 clove garlic, mince
3/4 cup cider vinegar
1/2 cup orange juice
1 1/4 cups brown sugar
1 cup golden raisins
2 tablespoons ginger root, peel, grate
1/4 cup crystallized ginger, mince
3 medium red jalapeno chilies, or 1 red pepper, seed chop
1 tablespoon mustard seed
3/4 teaspoon each salt, allspice, cinnamon, celery seed, red pepper flakes or to taste
In a large saucepan, combine all ingredients and bring to a boil, stirring occasionally over moderate heat til thick, about 40 minutes.
Cool and store in refrigerator. Will last at least 2 weeks or longer. Makes 6 cups. ~~