It’s that time of year when apples take the spotlight in the kitchen. Here are few recipes you may like to try. First some apple comfort food , then a couple of delicious apple desserts and finally something to wash it all down, apple cider you can make in your slow-cooker.
Apple-Cheddar Soup With Bacon
Ingredients
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
2 slices rye bread, toasted
2 teaspoons Dijon mustard
Chopped fresh chives, for topping
Directions
1-Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
2-Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
3-Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Cook’s Note
If the bacon doesn’t render enough fat, use a little neutral oil or butter to make up the difference.
Cheddar and Apple Grilled Cheese Sandwiches
Ingredients
4 slices sourdough bread
6 slices sharp Cheddar, about 3 ounces
Half apple, cored and thinly sliced
2 tablespoon unsalted butter
Directions
1-Put 2 slices of bread on a cutting board or work surface. Top each with two slices of cheese, the apple slices, a third slice of cheese and another piece of bread. Press down lightly.
2-Heat 1 tablespoon butter in a large skillet over medium-low heat. Add the sandwiches and cook until the bread toasts and the cheese is slightly melted, 3 to 5 minutes. Flip with a spatula and add the remaining tablespoon of butter to the pan. Cook until the other side is toasted and the cheese is melted, about 3 minutes more, adjusting the heat as needed to keep the bread from burning before the cheese melts.?
Apple Coffee Cake
INGREDIENTS
FOR THE CAKE
Cooking spray
2 1/2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter, softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. sour cream
2 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
FOR THE STREUSEL TOPPING
12 tbsp. unsalted butter, melted and cooled slightly
1 1/2 c. all-purpose flour
3/4 c. packed brown sugar
1 tsp. cinnamon
Pinch kosher salt
Powdered sugar, for topping (optional)
DIRECTIONS
1-Preheat oven to 350° with a rack in the middle position; lightly coat a 9”-x-13” baking pan with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
2-In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat to combine. Scrape down sides of the bowl to make sure all is evenly incorporated. Add dry ingredients and beat on low speed until just a few dry streaks remain. Add sour cream and beat until just combined. Fold in apples. Transfer batter to prepared pan and smooth top with a spatula.
3-In a medium bowl, combine melted butter, flour, sugar, cinnamon, and a pinch of salt. Sprinkle crumbs over top of the batter.
4-Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 50 to 60 minutes. Let cool completely.
5-Top with powdered sugar, if desired.
Apple Meringue Cupcakes
Ingredients
Cupcakes:
2 1/4 cups all-purpose flour (see Cook’s Note)
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 tablespoon pure vanilla extract
1/2 cup sour cream
1 large crisp sweet apple, such as Gala, peeled, cored, and finely chopped (about 1 cup)
Meringue Frosting:
8 large egg whites
1 1/3 cups sugar
2 teaspoons lemon juice plus 1 teaspoon finely grated lemon zest
Pinch of cream of tartar
Pinch of fine salt
Shortcut Slow-Cooker Apple Cider
Ingredients
6 large tart apples, such as Granny Smith (about 2 pounds)
6 large sweet apples, such as Gala (about 2 pounds)
12 whole cloves
6 cinnamon sticks
1/2 to 1 cup packed light brown sugar
Directions:
Special equipment: a 7-quart slow cooker; a potato masher
1-Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
2-Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
3-Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
4-Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.
