Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm
To place Café orders call (231) 346-2852 | Closed Christmas Day

Apple Recipes

Apple Recipes

Cool weather and shorter days of Fall usher in a bounty of apples. There's nothing quite like biting into a fresh, crunchy apple and letting the juice run down your fingers. Apples come in numerous varieties and are easy to cook and bake with. Be sure to buy organic apples as this fruit is always at the top of the Environmental Working Group's Dirty Dozen List. Celebrate Fall with one of these apple recipes.

 

Crockpot Apple Sauce

This is an easy and delicious apple sauce but it is not as thick as sauce made on the stovetop. To make it a little thicker you can partially cover instead of tightly cover the crockpot to encourage evaporation.

1 dozen or more apples, (Rome, Idared, Cortland, McIntosh, etc.) a mix would be good, enough to fill the crockpot
1 cinnamon stick or 1-2 teaspoons ground cinnamon
pinch sea salt
Optional: natural cane sugar or maple syrup to taste

Peel, core, and cut the apples into uniform chunks. Toss them into a 4-quart crockpot along with the cinnamon stick or ground cinnamon. Turn the crockpot on to low and cook for 8 hours, stirring a couple times. Or start the crockpot a couple hours before you go to bed and give it a stir just before you go to bed.
In the morning or after 8 hours, remove the cinnamon stick, add the pinch of salt, and blend the apples with an immersion blender, leaving a few chunks if desired. Taste and add sweetener if desired. Makes about 4 pints of sauce.

German Apple Pancake

1 cup all-purpose flour
2 teaspoons cane sugar
¼ teaspoon sea salt
2 large eggs
½ cup milk
1 teaspoon vanilla
2 large apples
½ cup butter
¼ cup cane sugar
½ teaspoon cinnamon

 

  1. Preheat oven to 375 degrees.  Wash, core and slice each apple into 8 slices.  Mix ¼ cup sugar with ½ tsp cinnamon. Sprinkle half the cinnamon sugar over sliced apples and toss to coat.
  2. Melt the butter in a 9” or 10” oven-proof skillet (cast iron works best).  Saute apples until they are just tender. Remove pan from heat and set aside while you make the batter.
  3. Sift together the flour, 2 tsp sugar and salt.  Whisk the eggs, milk and vanilla in a separate larger bowl.  Gradually add the flour mixture and beat until smooth.
  4. Pour the batter over the sautéed apples.  Sprinkle the top with the remaining cinnamon sugar and bake for 20 minutes or until puffed and golden brown and a toothpick inserted in the batter comes out clean.

Apple Parsnip Soup

Adapted from Bon Appétit
Serves 6

3 tablespoons butter
1 1/2 lbs cooking apples, peeled, chopped
1 1/2 pounds parsnips, peeled, sliced
1 large onion, chopped
1 1/2 teaspoons ground coriander
4 cups chicken or vegetable broth
1 teaspoon lemon juice
Chopped fresh parsley

  1. Melt butter in heavy large soup pot over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes.
  2. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
  3. Puree soup using a handheld blender until smooth. Season with salt, pepper and lemon juice and garnish with parsley.

Apple Crisp

5 cups apples, peeled if desired, cut into ½ inch pieces
3 tablespoons natural cane sugar
1 teaspoon arrowroot or cornstarch
1 tablespoon lemon juice
½ cup rolled oats
½ cup packed brown sugar
½ cup all-purpose flour
¼ teaspoon ground ginger, cinnamon, or nutmeg, or combination
pinch sea salt
5 tablespoons butter, cut into small cubes
1 tablespoon cold water

  1. Preheat oven to 375 degrees F. Stir the arrowroot and lemon juice together in a small bowl until smooth and add to the bowl of apples along with the sugar. Toss to coat. Place fruit in a 9 inch square or round baking pan.
  2. For the topping, add oats, brown sugar, flour, cinnamon or ginger, sea salt, and butter to the bowl of a food processor and pulse until blended.  Add the cold water and pulse until it starts to clump. Or to do it by hand using a fork, cut butter into the oats, brown sugar, flour, and ginger or cinnamon until mixture resembles coarse crumbs. Stir in water until it gets clumpy. Sprinkle topping evenly over fruit.
  3. Bake for 35 minutes or until fruit is tender and topping is golden. Serve warm or at room temperature with ice cream if desired.

Apple Pear Cucumber Salad

Dressing:
2 tablespoons Dijon mustard
2 teaspoons dried dill
4 tablespoons apple cider vinegar
Pinch of brown sugar
4 tablespoons extra virgin olive oil
Sea salt to taste
Salad:
2 tart apples (pink lady or granny smith)
1 large, ripe pear
1 medium cucumber, sliced thin
1 small sweet onion, diced small

  1. In a bowl, whisk the mustard, dill, vinegar, sugar, olive oil, and sea salt until combined. 
  2. Clean, core and quarter the apples and pears, then cut into thin slices. (Leave the skin on for color, flavor, and nutrition.) 
  3. Toss apples, pears, cucumber and onion with the dressing. Cover and let stand for 15 minutes before serving.

Caramel Apple Galette

Pastry

1 1/4 cups all-purpose flour
1  teaspoon cane sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
5 tablespoons ice water

Apple topping

5 baking apples such as braeburn, pink lady, cortland, jonagold, granny smith, or mix thereof
1 teaspoon lemon juice
1/2 teaspoon corn starch
1/4 cup cane sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces

2 sheets parchment paper
1 egg white
2 teaspoons cane sugar

Caramel Sauce

1/2 cup cane sugar
3 tablespoons salted butter
1/4 cup heavy cream
1/4 teaspoon vanilla

  1. In a food processor, combine the flour, sugar, salt and butter and process for about 5 seconds. Add the ice water and process just until dough starts to come together, about 10 seconds. Lay out a long piece of plastic wrap on a work surface and dump the dough on this. Gather the dough together and pat into a neat disk. Wrap the dough in the plastic and refrigerate while you prepare the apples.
  2. Peel, halve and core the apples and thinly slice them, 1/4 inch thick or less. Place apples in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, corn starch and cinnamon and mix into the apples until evenly coated.
  3. Preheat the oven to 400°. Roll out the pastry to a 13 inch circle between the two sheets of parchment paper. Remove the top piece of parchment and transfer pastry to a large rimmed baking sheet. Mound the chopped apples in the center of the pastry to within about 1 1/2 inches of the edge.  Dot with the pieces of butter. Fold the pastry edge up and over the apples. Brush the pastry with egg white and sprinkle with sugar.
  4. Bake for about 1 hour, until the pastry is nicely browned. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with caramel sauce and vanilla ice cream.

To make caramel sauce:

Have all ingredients measured and ready to go. Melt the sugar in a heavy sauce pan over medium high heat, stirring with a wooden spoon or whisk. (Be very careful as melted sugar is extremely hot! Best not to do this with children nearby.) When sugar starts to boil, add the butter and whisk until smooth. Remove from heat and whisk in cream and vanilla. Let cool a few minutes, then transfer to a glass jar. Let cool completely and drizzle over the galette. Store extra sauce in refrigerator.

Waldorf Salad with Yogurt and Honey

from strongertogether.coop

2 cups apple (1 large apple), cut into bite-sized pieces
1 cup seedless grapes, halved
1 cup celery (2-3 ribs), cut into 1/2-inch pieces
1/2 cup toasted walnuts, coarsely chopped
1 lemon, juice and zest (about 2-3 tablespoons juice)
1/2 cup Greek yogurt
1 teaspoon honey
Salt and pepper to taste

 

In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, and walnuts with the dressing. Season to taste with salt and pepper.

Himmel und Erde

Himmel und Erde is a traditional German dish that translates to "Heaven and Earth."

1 large onion, thinly sliced
2 tablespoons butter
1 1/2 lbs apples, peeled, cubed
1 tablespoon natural cane sugar
2 lbs russet potatoes, peeled, cubed
¼ - ½ cup milk, heated
Sea salt and pepper to taste

  1. Heat butter in a large skillet over medium heat.  Add onions and sauté until golden, about 12 - 15 minutes. Remove from heat and set aside.
  2. While onions are frying, boil the potatoes in salted water about 5 minutes. Add the apples and continue cooking until potatoes and apples are tender.
  3. Drain and mash with a potato masher, adding milk, sugar, salt and pepper to taste. Serve with the caramelized onions on top.

 

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