|
Apple season is here.
Sometimes it is difficult to choose which apple to buy. I recommend purchasing
from a local orchard because they are the freshest and better tasting and they
aren’t covered in the wax coating that is used when apples are shipped. The
following is a basic list of apples available in our area:
- Golden Delicious
has firm, white flesh and sweet crisp flavor. It is the preferred "all
purpose" cooking apple. Its skin is so tender and thin that it doesn't
require peeling for most recipes. Golden Delicious is very good in fresh
salads and freezes well.
- Fuji's
spicy, crisp sweetness and firm flesh make it an excellent fresh eating
apple. It's also good in baking or applesauce and stores well.
- Gala
is heart-shaped with distinctive yellow-orange skin with red striping. Gala
is just the right size for snacking and is great in salads, good for baking
and very good in applesauce.
- Braeburn
has high impact flavor. The crisp, aromatic Braeburn blends sweetness and
tartness just right for snacks and salads. It's also good in baking,
applesauce and for freezing.
- Granny Smith
has crisp mouth-watering tartness. Bright green Granny Smith has a pink
blush. Its tartness really comes through when baked and sautéed.
- Jonagold
is a blend of Jonathan and Golden Delicious apples, offering a unique
tangy-sweet flavor with firm flesh. Jonagold is excellent both for eating
fresh and for cooking.
- Winesap
is the apple with old-fashioned flavor. Winesap has a spicy flavor that
makes it the cider maker's first choice. It's great as a snack and in
salads.
- Mutsu,
also called Crispin, is sweet, firm and crisp. It is good for sauce, pies
and fresh eating.
- Rome’s
mild flavor grows richer when baked or sautéed. Rome has smooth, red skin
with sweet, slightly juicy flesh.
The following recipe makes
for a great hearty breakfast on a cold morning. I hope you enjoy this recipe as
much as my family does!
Cinnamon Apple
Pancakes with Cider Syrup
6 cups apple cider
Your favorite whole grain
pancake batter
1 tsp cinnamon
1-2 cups chopped apples
½ c chopped walnuts (opt)
Start by making the syrup; pour the cider in a pot that is large enough to be no
more than half full. Place the pan over medium heat, and bring to a boil. Reduce
the heat, keeping a very slow boil, and cook for about 30 minutes. Cook until
the cider is reduced to one cup. Set aside. (Syrup can be made in advance. The
syrup will keep in the refrigerator for a week. Just re-warm before serving).
Stir the cinnamon, chopped
apples and optional walnuts into your favorite pancake batter. Cook on a
lightly greased griddle or skillet. Serve with the cider syrup
|
