We are always excited for Autumn to arrive here at the orchard. The temperatures start to cool and the first smells of fall drift into the market. We begin to anticipate the fall harvest of apples and pumpkins. It is the perfect time of year to toast marshmallows and share stories around the bonfire. As the temperatures drop, it is also great time to dig out the "cool weather" recipes. Here are a few that our family enjoys this time of year. Hope you enjoy them and come and see us soon!
Apple Beef Stew
2 Pounds boneless chuck roast, cut into 1 ½-inch cubes
2 Tablespoons butter
2 Medium onions, cut into wedges
2 Tablespoons all-purpose flour
1/8 Teaspoon salt
2 Cups water
2 Tablespoons apple juice
2 Bay leaves
2 Whole allspice
2 Whole Cloves
2 Medium Carrots, sliced
2 Medium apples, peeled and cut into wedges
In large skillet or Dutch oven over medium heat, brown beef in butter. Add onions and cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes. Place bay leaves, allspice, and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to pan. Reduce heat; cover and simmer for 1-½ hours or until meat is almost tender. Add carrots and apples; cover and simmer 15 minutes longer or until meat, carrots and apples are tender. Discard spice bag. Thicken if desired. Yields 4 servings
Broccoli Orange Salad
1 Egg
¼ Cup sugar
1 ½ Teaspoons honey
1 Teaspoon ground Mustard
½ Teaspoon cornstarch
2 Tablespoons water
2 Tablespoons white wine vinegar
2 Tablespoons mayonnaise
2 Tablespoons sour cream
4 ½ Teaspoons butter
4 Cups broccoli florets (about 1 medium bunch)
1 Cup salted cashews
1 Cup cubed Swiss cheese
1 Can (11 ounces) mandarin oranges, well drained
½ Cup raisins
6 Bacon strips, cooked and crumbled
½ Cup chopped red onion, optional
In a heavy saucepan, combine egg, sugar, honey, mustard, and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until thermometer reads 160ºand mixture is thickened. Remove from heat; stir in mayonnaise, sour cream, and butter until blended. Cool. Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon, and onion. Just before serving add dressing and toss to coat. Yields 8-10 servings
Applescotch Crisp
4 Cups sliced peeled tart apples
½ Cup packed brown sugar
2/3 Cup plus 1 tablespoon all purpose flour, divided
½ Cup water
¼ Cup milk
½ Cup quick cooking oats
1 Package (3.5 ounces) cook and serve butterscotch pudding mix
¼ Cup sugar
1 Teaspoon ground cinnamon
½ Teaspoon salt
½ Cup cold butter
Ice cream, optional
Place apples in an ungreased 11-in x 7in. x 2-in. baking dish. Ina bowl, whisk brown sugar, 1 tablespoon flour, water, and milk. Pour over apples. In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350º for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with ice cream is desired. Yields 8 servings.
Marian and her husband Graham raise apples in New Zealand, as well as two darling little boys! We enjoyed visiting their orchard and sampling the delicious apples. Marian also designs beautiful handmade Irish Linen blouses and gowns which she sells to local boutiques.
She was kind enough to share this wonderful recipe with me.
Marian Hirst's Apple and Date Cake
2 cups peeled and diced apples
1 cup chopped dates
1 teaspoon baking soda
¾ cup boiling water.
Allow to cool. Pour into greased and lined 9 inch cake pan and bake at 350 degrees for approximately for 45-60 minutes.
For topping melt:
4 TBSP butter
½ cup brown sugar
2 tablespoons milk
1 cup shredded coconut
Cream until light:
1 stick + 2 TBSP butter (0r 10 TBSP)
1 cup sugar
Add:
1 egg
1 teaspoon vanilla
Beat well. Sift in 1 1/2 cup flour, divided into 3 portions, alternatively with the apple mixture.
Spoon over cake and return to oven for approx 5 minutes until golden.
Leave the cake in the pan for at least 10 minutes before turning out.
