By Eliza Short, Communications Coordinator for Jackson in Action
As fall approaches, the produce in season transitions to apples, summer and winter squash, corn, and pumpkin, among others. Flavors in recipes are warm and comforting, yet rich and powerful with cinnamon, nutmeg, and cloves becoming more prominent. Apples are often used in baked goods, applesauce, fruit salad, and cider, and it can be difficult to know which types of apples are best used for each cooking method. You may use the chart below to decide which apple variety is best for your cooking desires.
Harvest of the Month
On Tues., October 18th, from 11:30am-12:30pm, join Ruth Lahmayer Chipps, MS, RDN, CD, BRMH Registered Dietitian and Meredith Jones, Viterbo Nutrition Student at Black River Memorial Hospital for a Harvest of the Month recipe demonstration featuring apples. Taste tests and recipes will be provided.
Featured Recipe #1: Cinnamon Apple Pie Smoothie
- 2 medium apples
- 1 tsp cinnamon, separated
- 4 tsp maple syrup (regular or sugar free)
- 1 cup Greek (or regular) vanilla yogurt
- ¼ cup low fat milk
- 1/8 tsp ground nutmeg
1. Peel and chop apples finely
2. Put in microwave safe bowl with ½ tsp cinnamon and maple syrup for 2 minutes or until soft
3. Add half of the apples, yogurt, milk, ½ tsp cinnamon and tsp nutmeg to food processor or blender. Process about 30 seconds until thoroughly combined.
4. Stir in the other half of the apples (if you would like the smoothie to have a smooth consistency, add all of the apples at once and blend).
5. Serve immediately or chill and serve later.
Featured Recipe #2: Apple Pie in an Apple
- 4 baking apples, plus 1 more if needed
- 1 T lemon juice
- 3 T brown sugar
- 1 T granulated sugar
- 1 T all-purpose flour
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
1. Preheat oven to 375. Cut the top ½ inch from the 4 apples. Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving ¼ inch flesh next to the skin. Remove core and seeds, discard.
2. Coarsely chop scooped fruit, add to medium bowl (you should have at least 1 ½ cups). If not, peel, core, and dice the additional apple and add to bowl. Add lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt to bowl and mix. Divide filling among hollowed out apples.
3. Place apples in 8x8 baking dish. Add 1 inch of water to bottom of dish. Cover with foil and bake for 20 minutes. Remove foil and bake until the filling is bubbling, an additional 25 minutes. Cool apples before serving.
Recipe from: http://www.foodnetwork.com/