Stewed Apples and Cider

I hate to admit it, but looking out the window, the tell tale signs of fall are beginning to cloak the Chicagoland area. This time of the year, however, gives a reprise on the use of the household air conditioner—and the whopper of an electric bill that comes with the mechanical cooling—and more apples to pick from than any other time of year. 

 

Apples have had a long culinary history in the U.S., actually beginning in the earlier colonial era. Having adapted so well in exploiting the bounty of other local crops, colonists, especially New Englanders, also turned to the pressings of an abundant supply of apples to create a light alcoholic soft cider [cyder] through fermentation, or the stronger apple jack after distillation. Creative drinkers, looking for a little extra kick, would even leave their soft cider outside on cold winter nights to allow it to partially freeze. By siphoning or pouring off that part of the liquid that didn’t freeze (the alcohol), anyone with access to a few apple trees could be awash in high-octane liquor made from benign apples. 

 

So, with that little history lesson in mind, turn off the air conditioner, open up the windows and fill the house with the fragrance of cooked apples and crisp autumn air!

 

 

4 to 6 whole cooking apples
(I prefer tart Granny Smith Apples, but you can use any kind that will hold up to cooking).
1/2 cup raisins
1 cup brown sugar (or 1/2 cup brown sugar plus 1/2 cup of dried light malt extract)
1/4 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
2/3 cup hard cider

Core and peel apples and repeatedly score the sides of the apples about 1/3 down from the top. Fill the scores the best you can with raisins, place in the bottom of a crock pot and top with brown sugar and dried malt extract, pressing the sweet mixture lightly toward the center of the fruit. Pour the cider over them, seeing that some of the cider goes into each apple center. Cover and cook at “Low” for 3 to 4 hours, or until apples are soft. Serve with excess cider sauce poured over apples. Top with whipped cream, if desired (believe me, you’ll “desire” this addition). Serves 4 to 6.

Johhny Appleseed would be proud!

Apple Mustard Brats

When I lived in West Germany, Wurst Salat was a typical dish found on the menu of local eateries. Unless you’re on a very low-carb diet, however, being presented with a plate of sliced lunch meats bathed in vinegar and onions can be somewhat overwhelming. This recipe might fill the bill for those who can do without the “all-meat” concept.

Apple-Mustard Grilled Bratwurst Salad with Beer Vinaigrette

Ingredients

1/2 cup of a German hot mustard (actually, any hot brown mustard will do)
1/2 cup apple butter (found next to jelly and jams at the supermarket)
1 pound  fine-ground veal bratwurst
1/4 cup canola oil
1/4 cup malt vinegar
Salt and freshly ground black pepper, as desired
6 tightly-packed cups of salad greens (the more delicate, the better)
1/3 cup chopped green onions
1 15 to 16 ounce can cannellini beans, rinsed and drained
3 to 4 plum tomatoes, seeded and chopped
1/2 cup chopped red bell pepper

Preparation

Preheat outdoor grill (gas or charcoal).Mix together the mustard and apple butter; reserve 1/3 cup of the mixture in a large salad bowl. Place bratwurst on preheated grill and cook for 10 minutes, turning frequently. During the last few minutes of cooking, brush all sides generously with unreserved mustard mixture, continuing to grill until all sides are coated and browned. Remove bratwurst to a cutting board and let rest for a few minutes. Meanwhile, to make dressing add the oil, malt vinegar, salt and pepper to the bowl containing the reserved mustard mixture, whisking until blended. Place the salad greens into the salad bowl with the dressing. Add the green onions, beans, tomatoes and red bell pepper, tossing gently to blend well.Cut bratwurst into 1/2-inch slices. Divide the salad mixture among 4 large serving plates and top with the grilled bratwurst, dividing equally. Makes 4 servings.