By JODEE TAYLOR
TRAVERSE CITY -- It's a bumper crop.
And there are more varieties than ever.
Apples are in season and, if you're worried about the bushels you couldn't resist buying, settle down.
When cared for properly, apples can last into the winter.
Of course, that's a professional talking, specifically John King, co-owner of King Orchards in Central Lake. They have climate-controlled storage for their apples, which are "living organisms," he said.
For the home apple-eater, however, keeping apples in the fridge will help them last up to a month, he said.
But be gentle.
"Apples are more delicate than eggs," he said. "It's a remarkable feat when you see an apple at the store or farmers market and it doesn't have any bruises on it."
The apple varieties you'll likely be eating into January, if you stop at King's, will be the firmer varieties, including Jonagold, Ida Red, Northern Spy, Honeycrisp and Mutsu. King suggests looking for those at farmers markets if you want an apple that will last.
The Michigan Apple Committee says there will be more than 26 million bushels of apples grown in Michigan this year, adding $700 million to the state's economy. Michigan is the third-largest producer of apples in the U.S.
More than half the state's apples are turned into something else. Michigan is the largest supplier of apple slices in commercially prepared apple pies. They also become applesauce, fresh-cut slices and apple cider.
There are more than 15 varieties of apples grown in Michigan. The most popular variety is Red Delicious, followed by Golden Delicious.
Sally DeWeese, of Traverse City, says her mother made this many times. "It's especially good when the apples are so fresh in the fall," she said.
Apple Dessert Cake
1&1/2 c. cake flour (I use Wonderama)
2&1/2 t. baking powder
1/4 t. salt
1/3 c. soft shortening
2/3 c. sugar
1 egg
3/4 t. vanilla
1/2 c. milk (not skim)
3 T. butter
1/4 c. brown sugar
1/4 t. cinnamon
2-3 c. sliced apples
Dried cherries, raisins, pecan halves, optional
If you have to use regular flour, sift it first and then measure, then sift again with baking powder and salt.
Cream shortening and add sugar until light and fluffy. Add egg and vanilla.
Add dry ingredients alternately with milk. Mix well.
In greased 8-by-8-inch baking pan, melt butter. Add brown sugar and cinnamon; mix a little, then cover with apple slices. Sprinkle with dried cherries, raisins or pecans, if using.
Pour cake batter over and bake at 350˚ for 45-50 minutes. Be sure apples are done. Invert pan on cooling rack. Let cake remain inverted for 1 minute to allow syrup to drain onto cake. Serve with whipped cream or ice cream.
Recipe can be double; use a 9-by-13-inch pan.
-- Sally DeWeese
Caramel Apple Pizza
1 (8-oz.) pkg. cream cheese, softened
1/3 c. caramel apple dip
1 prepared Italian pizza crust (14 oz.)
2 large apples, cored, thinly sliced
2 T. sugar
1/4 t. ground cinnamon
1/3 c. coarsely chopped salted cashews
1/4 c. caramel apple dip
Combine cream cheese and 1/3 cup caramel apple dip until well blended. Place bread shell on baking sheet. Spread mixture evenly to within 1-inch of edge of shell.
Toss apples with sugar and cinnamon until evenly coated. Arrange slices spoke fashion over cream cheese mixture. Sprinkle with nuts. Drizzle remaining 1/4 cup caramel apple dip over apples and nuts.
Bake in preheated 350 degrees oven for 18 to 20 minutes or until apples are tender. Serve warm. Makes 8 servings.
Calories per serving 379; total tat 18g& cholesterol 34mg; carbohydrates 46g; sodium 411mg& fiber 2g.
-- Michigan Apple Committee
Of course, apples aren't just for dessert. Make an apple meal with the following recipes.
Grilled Chicken With Apples and Feta Cheese
4 skinless boneless chicken breasts (about 5 oz. each)
2 T. olive oil
2 T. butter
2 apples peeled and thinly sliced
4 ozs. feta cheese
Salt and pepper
1 t. fresh thyme
Prepare hot fire in charcoal or gas grill. Brush chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 3-4 minutes per side. Remove from grill to platter and tent with foil to keep warm.
Melt butter in saute pan over medium high heat. Add apples and saute 2-3 minutes, until they begin to brown and become tender.
Spoon apples over chicken and top with feta and thyme. Makes 4 servings.
-- Michigan Apple Committee
Baked Squash with Apples
3 Delecata or Buttercup squash
Butter, melted as needed
5 ozs. brown sugar
2&1/2 t. kosher salt
2 oz. sherry
2 Gala or Rome apples
Wash and cut squash in half lengthwise. Scrape out seeds.
Brush surface and cavity with melted butter. Place close together cut side down on baking sheet. This helps squash cook faster without drying by retaining steam.
Bake at 350˚ until almost tender, about 30-40 minutes.
Turn cut side up and brush again with butter. Sprinkle cavities with sugar, salt, sherry and sliced apples.
Bake 10-15 minutes more, until surface is glazed.
-- Chef Frank Turner, via the Michigan Apple Committee
Simply Healthy Applesauce
8 apples, unpeeled, cored and sliced
1 c. pure Michigan maple syrup
1/2 c. water
Bring syrup and water to a boil. Add apples to boiling syrup. Stir and let simmer until apples slices are tender.
-- Taste the Local Difference
The trick to getting an apple pie to perch happily on the end of a lollipop stick is to shape the pie into a crescent, rather than a round. This allows the dough to wrap around and more fully anchor itself to the stick.
Apple Pie Pops
2 large apples or 3 small, peeled, cored and diced
1/2 c. sugar, plus 2 T., divided
1 t. lemon juice
1/2 t. apple pie spice blend
1 T. cornstarch
1 T. water
1 (15-oz.) package prepared rolled pie dough (contains 2 pieces)
20 lollipop sticks
1 egg yolk
1 t. water
1 t. cinnamon
Heat the oven to 375˚. Line 2 baking sheets with parchment paper, then coat the paper with cooking spray.
In a medium saucepan over medium-high, combine the apples, 1/2 cup of the sugar, lemon juice and apple pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.
Remove the apple mixture from the heat and set aside.
One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and reroll the scraps as needed.
Place a scant tablespoon of apple filling in the center of each circle. If you have a dumpling press, it works great to seal these. Otherwise, fold each round in half and seal the edges by crimping with a fork.
Poke a lollipop stick into the corner of the crescent and run it up the inside of the fold. Pinch the dough around the stick to anchor it. Arrange the pie pops on the prepared baking sheets.
In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon. Sprinkle over the pops.
Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet. Makes 20 pops.
