Well, it's apple time again at the Zim Farm. We soon have the dehydrator going round the clock and a freezer full of pre-made pies and applesauce. Our apples are pretty tart, and more of a cooking apple than an eating apple, so I'm always looking for new recipes.
I've been making something I've been calling 'Vermont fried rice' a lot recently. It's just the normal fried rice procedure with apples and onions. Right before serving, when the bowl is still steaming, I mix in some chunks of sharp cheddar. I try not to have it be hot enough that the cheese will fully melt, but that's hard to judge. It's good either way. I've added other various vegetables, but they crowd out the apples too much. A few dried cranberries isn't bad though. And I do add a bit of soy sauce when sauteing the apples and onions. Sounds weird, but if you don't overdo it, it totally works.
Lloyd: When I met Mary, I got that old fashioned romantic feeling, where I'd do anything to bone her. Harry: That's a special feeling.
I know it's kind of weird sounding, but I really like throwing a jar of applesauce in a fondue pot with a bag of caramels, a cup of peanut butter, a cup of cheddar, and a tablespoon of cinnamon. Dip pretzel rods and enjoy. My brother smears the concoction on graham crackers and adds raisins.
"Laugh and the world laughs with you. Frown and the world laughs at you." -Me.
Grilled cheese with pumpernickel bread, sharp cheddar, and thin apple slices. Right now I'm having one with some sauteed onions inside too. You can saute the apples as well, but I like them as crisp as possible.
I think I've just got a thing for apples and cheddar.
Lloyd: When I met Mary, I got that old fashioned romantic feeling, where I'd do anything to bone her. Harry: That's a special feeling.
I made a really good Butternut Squash & Apple Soup the other day and I also like to make my grandmother's apple crisp. I'll send you the soup recipe if you want it.
I'm Blind Jimmy Winthrop, Blues singer for the Rich.
1 large or 2 medium Butternut Squash peeled & diced
(about 3 to 4 cups)
1 2 Granny Smith Apples diced
(I used 1 last time but will use 2 next time)
1 sweet onion diced
1 potato peeled & diced
2 stalks of celery diced
1 leek chopped
(I used green onions because I forgot the leek at the store)
cup margarine
4 cups of vegetable broth
cup of apple cider (optional)
1 teaspoon of Cumin
teaspoon of Nutmeg
teaspoon of ginger
Salt & Pepper
DIRECTIONS
Saute the butternut squash, apples, onion, celery, potato & leek with the cup of margarine, salt & pepper until the onion is translucent
Add spices and stir to coat
Add 4 cups of vegetable broth and bring to a simmer.
Cook until squash chunks are tender & soft
Puree in a blender and or food processor until smooth. Return to pot. I use the apple cider at this point to get the last of the pureed soup out of the blender of food processor.
You can serve with a dollop of sour cream or plain yogurt but I didnt bother. It was even better the next day when the flavors had a chance to meld a little more. I even ate some cold.
I'm Blind Jimmy Winthrop, Blues singer for the Rich.
I'm Bill. 47 for one more day, 48 on 12/5. I have been married for 20 years and have four kids - 16, 15, 11 and 10. I am born, raised and still live on Long Island, NY.