Apple Recipes

I missed posting a recipe last week. So this week I am posting two. Both deal with apples, which are definitely in season and are great to eat and cook with. The first is an entree and the second is an apple cake recipe that was discussed at a group dinner the other evening when one of the choices on the menu for dessert was apple crisp. Both recipes came from the Washington Post.

Sparkling Wine Simmered Sausage with Spiced Apples

• 8 pork or chicken sausages, preferably mild or apple flavored
• about 2 cups sparkling or white wine
• 3 green apples, preferably Granny Smith
• about 3 tbsp. butter
• 3 tbsp. brown sugar, light or dark
• 1 tsp. ground allspice or cinnamon
• 1 tbsp. olive oil (optional)

Using the tines of a fork, prick each sausage several times and transfer to a large skillet. Add the wine, place over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until cooked through, about 10 minutes. If the liquid evaporates completely, add a bit more wine or water. Drain off any remaining cooking liquid.

Meanwhile, peel and core the apples and cut into slices about 1/4 inch thick. In a large skillet, or saucepan over medium heat, melt the butter. Add the sugar and the allspice or cinnamon, reduce heat to medium-low and stir until the sugar dissolves. Add the apples and toss to combine. Cook, stirring occasionally, until the apples are softened and lightly brown, 3 to 5 minutes. Remove from the heat, cover to keep warm.

If browned sausages are desired, add the oil to the skillet with the sausages and heat, still over medium-high heat, until lightly browned on both sides. To serve, transfer the sausages and apples to a platter or individual plates and serve hot.

Apple Cake

For the filling:

• 3 pounds apples (mixed varieties)
• 1 lemon, washed and lightly sliced
• 1/2 cup sugar

For the crust:

• 2 cups flour
• 1 1/4 cups sugar
• 1 1/2 tsp. baking powder
• 8 tbsp. (1 stick) unsalted butter, cold, cut into pieces, plus additional for the pan
• 2 egg yolks

For the topping:

• 1 cup reserved crust mixture
• 2 tbsp. butter, cold, cut into small pieces
• 1 tbsp. sugar mixed with pinch ground cinnamon

Preheat the oven to 350 degrees. Butter an 8- to 10-inch springform pan.

For the filling: Peel and cut the apples into 1/2- to 3/4-inch slices. As you slice them, add them to a large pot with some cold water and the lemon slices. When all the apple slices are in the pot, add enough cold water to barely cover them, then add the sugar and stir to combine. Place over medium-high heat and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about 15 minutes. Drain the apples, discarding the cooking liquid. Remove and discard the lemon slices. Set the apples aside.

For the crust: In a large bowl, combine the flour, sugar, and baking powder. Add the butter and, using a pastry blender, 2 knives held crisscross fashion or a wooden spoon, mix until the crust is crumbly but will stick if pressed together. Add the egg yolks and mix to combine. Transfer 1 cup of the mixture to a bowl and set aside for the topping. Pat the remaining mixture into the bottom and about 1/2 inch up the sides of the springform pan.

Spread the reserved apple slices evenly over the surface of the crust. Set aside.

For the topping: Sprinkle the reserved crust mixture over the apple slices. Sprinkle the butter evenly over the top and then sprinkle with the sugar-cinnamon mixture.

Bake the cake for 45 to 60 minutes, depending on the size of the pan, until the topping is lightly golden. Transfer the pan to a wire rack to cool for about 10 minutes. Carefully remove the side of the pan and set the cake aside to cool slightly. Serve warm or at room temperature.