Isn't it wonderful how the weather seems to know that school is now in session and accordingly drops the thermometer a good 20 degrees suddenly? No? Fortunately, we can comfort ourselves with the bounties of autumn, which is now well upon us.
Apples, in particular, are in season, and if you find that you have absolutely nothing else do on a weekend besides vegetate (does that even happen here?), there's always hope of having a great time apple-picking with friends. Visit the Activities section of the BostonCentral.com Web site for a listing of nearby farms that offer public picking opportunities, as it is a worthwhile Northeastern experience.
If you do go, you will undoubtedly think to yourself afterwards, "What do I do with all these delicious apples?" Surely you can bite into them, because, after all, fruit is nature's confectionary. Apples are excellent sources of fiber, boron, a mineral that promotes bone growth, and phytochemicals, compounds which can act as antioxidants. Or, you could take to the kitchen. Two simple, yet hearty recipes follow, featuring the sweet, crisp flavor of fall.
This first concoction (which is also vegetarian-friendly) satisfies like hot apple pie, but is exceedingly simple to make. All you need is a spatula, a skillet, a knife, and the following ingredients.
Cinnamon ApplesCooking time: 30 minutesMakes 4 servings
* ? cup butter* 4 large tart apples* 2 teaspoons cornstarch* ? cup cold water* ? cup brown sugar* ? teaspoon ground cinnamon
1) Pare the apples; I recommend the spiral technique. Alternatively, make resourceful use of a potato peeler. (But note, guys, that nothing attracts chicks quite like spiral-paring mastery.)
2) Slice the apples into small, half-inch-thick wedges.
3) In a large skillet or saucepan, melt butter over medium heat. You can substitute a healthier oil, but remember that it's okay to indulge yourself on the rare occasion! Apples are lovely cooked in butter.
4) Now add apples, and cook - stirring constantly - until almost tender. This takes about six to seven minutes.
5) Dissolve the cornstarch in water, and add to skillet. (Cornstarch is used as a thickener in sauces, but you always want to smoothly dissolve it in a small amount of water first, or it will clump once exposed to heat in the pot.)
6) Stir in the brown sugar and cinnamon, and simmer for two minutes. Turn off the stove, and enjoy!
Next up is a meat recipe that features apple juice, but you can easily juice your own prize apples instead of buying that from-concentrate stuff. You will need to locate a friend with a blender as well as some cheesecloth. All you have to do is chop the apples, pulverize them and strain the pulp through the cheesecloth. Take that, Mott's. Now get a skillet, a spatula, and a knife (again) and make ...
Next up is a meat recipe that features apple juice, but you can easily juice your own prize apples instead of buying that from-concentrate stuff. You will need to locate a friend with a blender as well as some cheesecloth. All you have to do is chop the apples, pulverize them and strain the pulp through the cheesecloth. Take that, Mott's. Now get a skillet, a spatula, and a knife (again) and make ...
Autumn Apple ChopsCooking time: 30 minutesMakes 4 servings
* 4 medium pork chops, about ?" thick* 1 tablespoon flour* 1 tablespoon olive oil* 1 small onion* 1 cup apple juice* salt and pepper to taste
1) First, slice the onion so it is ready when you need it for the skillet.2) Next, defrost the pork, and pat it dry with paper towels. (Dry meat means fewer blazing-hot oil droplets assaulting your forearms later.) Lightly flour the pork chops on both sides; just sprinkle the flour on, and spread it around with your fingertips.3) Heat up the oil for browning the meat. Use medium-high heat, and beware the smoke point, which is a quick way to upset your entire dorm all at once. You will know the oil is ready for frying when a corner of meat dipped in it sizzles. Now lay the pork chops in the skillet and brown for about five minutes on each side. I find it handy to use barbecue tongs for flipping rather than a spatula. If you don't have that, a fork will suffice.4) Now stir in the onion and apple juice. Bring the liquid to a boil.5) Lower the heat to medium-low, cover and simmer for seven to eight minutes. Turn off the heat, and you're done! Make a bit of fluffy white rice, and you've got a tasty meal, plus dessert. Bon appetit!
