Susan Murges, Ogle County Master Gardener,

Johnny Appleseed probably never imagined the variety of apples that would spring from his initial dotting of America with seeds. Apples are as much a part of our diet and culture as potatoes, the bald eagle and marching bands, so it's no surprise the recipes for apples are varied, plentiful and reflective of all the immigrants who have brought their cuisines with them when they arrived on our shores. What a plus for everyone when we tire of our usual fare and look for something new and exciting. Since the growing season had ground to a stop and nothing can replace Gram's Apple Pie or Aunt Mary's Applesauce Cake, let's take a look at some new recipes to treat our family to on a beautiful fall day when the air is crisp and the yellows, reds and oranges are beautiful.

Baked Chicken with Apples and Cider

(The Silver Palate Good Times Cookbook)

2 chickens (2-1/2 to 3 lbs. each), quartered

2 cups apple cider

1 cup unbleached all-purpose flour

1 tablespoon ground ginger

2 teaspoons ground cinnamon

Salt and freshly ground black pepper, to taste

3 tablespoons brown sugar

1/3 cup applejack

2 apples, cored and cut into thin wedges

Preheat oven to 350 degrees.

One day before, place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally.

Remove the chicken from the cider and reserve cider. Mix the flour, ginger, cinnamon, and salt and pepper in a shallow bowl. Dredge the chicken with flour mixture and place skin side up in the baking pan. Bake the chicken for 40 minutes. Meanwhile, combine the reserved cider, the brown sugar, applejack and apple slices. Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with pan juices and serve hot. Serves 6.

Pork Chops Normand

(The New Basics Cookbook)

1 tablespoon olive oil

4 center-cut pork chops, about ¾ to 1" thick

1/8 cup dry white wine

2 Granny Smith apples, peeled and cored

1 tablespoon unsalted butter

¼ cup Calvados or apple brandy

2 tablespoons red currant jelly

Preheat oven to 350 degrees F.

Heat the oil in a large skillet, and sauté the pork chops over medium-high heat until lightly browned, 2 to 3 minutes per side. Transfer the chops to a baking dish. Add the wine to the skillet and bring to a boil, scraping up any brown bits. Pour the wine over the chops, cover the dish with aluminum foil, and bake for 20 minutes.

Cut the apples into 1/8-inch-thick slices. Melt the butter in a skillet and sauté the apple slices over medium heat, until soft, 3 to 5 minutes. Add the Calvados and currant jelly, and continue cooking until the liquid forms a glaze on the apples, 1-1/2 to 2 minutes. Spoon the apples over the chops, and bake uncovered another 5 minutes. 4 portions

Sour Cream Apple Pie

(The Silver Palate Cookbook)

Crust:

2-1/2 cups unbleached all-purpose flour

5 tablespoons granulated sugar

¾ teaspoon salt

¾ teaspoon ground cinnamon

6 tablespoons sweet butter, chilled

6 tablespoons shortening, chilled

4 to 6 tablespoons apple cider of juice, chilled

Sift flour, sugar, salt and cinnamon into a bowl. Cut in butter and shortening with a fork or pastry cutter until mixture resembles rolled oats.Moisten with enough cider, tossing ingredients lightly with a fork, to permit the dough to be formed into a ball. Wrap and refrigerate 2 hours.Cut off one third of the dough and return it to the refrigerator. Roll out the other two-thirds between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively.

Filling:

5-7 tart apples

2/3 cup dairy sour cream

1/3 cup granulated sugar

1 egg, lightly beaten

¼ teaspoon salt

1 teaspoon vanilla extract

3 tablespoons unbleached all-purpose flour

Peel, core and thinly slice apples; drop into a mixing bowlWhisk together sour cream, sugar, egg, salt, vanilla and flour in a mixing bowl. Pour mixture over apples and toss well to coat. Spoon apples into pastry-lined pie pan.

Topping:

3 tablespoons brown sugar

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

1 cup shelled, chopped walnuts

Mix sugars, cinnamon and walnuts together and sprinkle over family filling.

Roll out remaining pastry between sheets of wax paper to form a 10-=inch circle. Cut into ½ inch strips, and arrange these lattice-fashion over apples; trim ends of strips and crimp edge of crust decoratively.

Set pie on the middle rack of the oven and bake for 55 to 65 minutes. Serve warm or cool, topped with whipped cream or vanilla ice cream or both!

Apple and Pumpkin Tart

1 8-inch frozen pie crust, thawed (Instead of using a frozen commercial piecrust, you can make your own tart shell and chill before adding the filling.)

1 1/2 cups pumpkin puree
3 medium cooking apples, peeled, cored and diced (Granny Smith, Jonathan, Cortland or your favorite variety)

1/2 cup apple cider

2 tablespoons honey

1/2 cup sugar

2 eggs plus 2 egg whites, slightly beaten

1/2 cup currants

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon salt

Thaw crust and press into an 8-inch fluted tart pan. Use a rolling pin to roll over the edges, making crust even with top of tart pan. Place in the freezer while assembling tart filling. Preheat oven to 425 degrees. In a mixing bowl, combine all the tart ingredients and mix well. Scrape the filling into the prepared tart shell. Smooth evenly around the pan. Bake 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 40 minutes. Allow to cool before serving. Top with whipped cream, if desired

Apple Butter

(This recipe can successfully be cut in half. Yield - about 9-to10 half-pint jars) 8 pounds apples

3 cups apple cider

1 cup apple cider vinegar

3 cups white sugar

2 ¼ cups packed brown sugar

1 tablespoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground nutmeg

1. Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars place clean jars and screw bands in a large pot of water, bring to a rolling and boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be sterilized in the boiling water bath canner. Prepare lids according to manufacturers directions.
2. Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar until fruit is soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.
3. To test whether it is done, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for processing.
4. Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5 minutes in a boiling water bath canner.
5. Remove jars; allow to cool completely before checking seals. Label and date each jar. Store in a cool place away from direct sunlight for up to one year.

(Apple and Pumpkin Tart and Apple Butter recipes can be found on the U. of I. I Extension website.)

For additional information, contact your local University of Illinois Extension office or check the U. of I. Extension website, http://www.extension/, uiuc.edu/ogle. The Ogle County office is at 421 W. Pines Rd., Suite 10, Oregon, 815-732-2191. Information regarding the Master Gardener program is also available.

The Ogle County gardening hotline, 815-732-2191, is available from 9 a.m. until noon on Mondays, Wednesdays and Fridays from May 1 to Sept. 30. Master Gardeners will be available to help answer your questions.

Questions? Contact Bill Lindenmier, Unit Educator, Crop Systems at lindenb@uiuc.edu

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