3 Recipes For Those Apples Besides Apple Crisp
One of the greatest things about the fall season is the chance to finally go apple-picking. It’s easy to get carried away at the orchard and come home with way too many apples. While we all love a good apple pie, the sweet treats can get old quick. Luckily, the fruit of the moment isn’t just good for satisfying that sweet tooth. Here are three easy and delicious savory apple recipes that will keep your stomach full and your cavities under control.
One of the most classic ways to cook apples in the fall is to make apple chutney, which combines the sweetness of apples with more bitter and acidic flavors. Apple Chutney pairs well with white meats like pork, turkey or chicken, but can also be used over tofu or spaghetti squash for a vegetarian meal.
- 6 Granny Smith or McIntosh Apples; peeled, cored and diced
- 1 cup chopped white onion
- 2 tablespoons minced ginger
- 3/4 cup apple cider vinegar
- 1 cup orange juice
- 1 cup light brown sugar
- 1 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons salt
- 3/4 cup golden raisins
- In a large saucepan, combine all of the ingredients except the golden raisins.
- Bring ingredients to a boil over medium heat, stirring occasionally, and then reduce to low heat to simmer.
- Simmer ingredients for about an hour over low heat until most of the liquid is gone.
- Remove from heat and stir in raisins.
Savory Sausage Stuffed Apples
Thought you could only make stuffed peppers and tomatoes? Think again. Apples pair especially well with the sweet and smoky flavors of sausage, making them the perfect vehicle for a hearty fall meal. Be sure to choose apples that will hold their shape when baked — like Empire and Honeycrisp — or else your filling will end up all over the over instead of in your stomach.
- 4 large apples
- 2/3 cup vegetable broth
- 1/3 cup uncooked brown or white rice
- 1 1/2 tablespoons melted butter or margarine
- 3/4 cup chopped onion
- 1/3 cup chopped carrots
- 1/8 teaspoon red peapper flakes
- 2 teaspoons minced garlic
- 3/4 tablespoon salt
- 1 link pre-cooked chorizo
- 1/2 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees.
- Bring vegetable broth to a boil and stir in rice. Simmer for about 45 minutes or until tender. For a shorter cooking time, use a quick-cooking rice.
- Scoop out the center of the apples, leaving a half-inch thick shell so they won’t fall apart. Brush the scooped out apples with butter and bake at 350 degrees for 25 minutes.
- Chop remaining apple flesh and preheat broiler to high.
- Over medium high heat, crumble sausage and cook for 5 minutes. Remove sausage from pan.
- Add the rest of the butter, chopped apple, and remainder of the ingredients to the pan and saute for about 3 minutes. Add mixture to the rice and distribute evenly among apples.
- Top with cheese and broil until the cheese is golden.
Apple and Fennel Salad
Whether you’re looking to add some crunch as a side dish or want a new and unique burger topping, this salad makes the perfect bite. With a tangy aftertaste and crisp texture, this apple and fennel salad might just make you say goodbye to coleslaw forever.
- 3 celery stalks, thinly sliced
- 2 small fennel bulbs, thinly sliced
- 1 large, firm apple
- 3 tablespoons olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons chopped fresh dill
- 2 teaspoons fresh lemon juice
- 1 teaspoon chili powder
- 1/4 teaspoon sugar
- In a medium sized bowl, whisk together dressing ingredients until thoroughly combined.
- Add sliced celery, fennel and apple to the bowl and toss in the dressing.
- Add salt and pepper as needed.