Each variety of NH apples has its own attributes....which one to use for which purpose is largely a personal preference, although some are better for fresh eating, while some are also great for baking. Check with your local orchard to see which varieties they grow and what their recommendations might be. If you plan on using the apples within a couple of weeks, store them in your refrigerator. If you need to store them longer, we've had customers who have had good luck by putting the apples in a plastic storage container (with a good lid), then in the refrigerator. This is where a spare refrigerator comes in handy, if you can manage it. And again, some varieties store better than others.
Apple Fritters - try these for breakfast!
1 C. sour cream
Mix first 8 ingredients. Heat oil in pan over medium high. Dip apple slices into batter and fry until golden brown, 3-4 minutes on each side. Drain on paper towels and serve with maple syrup or dust with confectioners' sugar.
Apple Tarte Tatin - from the Take Home Chef
9" oven proof pan 2-3 apples, peeled , sliced
Pat butter into bottom of pan. Split beans lengthwise, scrape seeds into sugar. Pour sugar on top of butter. Cook on medium heat until butter and sugar are melted. Sugar will be light golden color. Remove from heat. Place vanilla beans and cinnamon sticks in pan so they divide the pan in quarters. Place apple slices in pan, ends toward the center.
Place the puff pastry over all and tuck in around the edges. Prick with a fork. Refrigerate tarte for 1 hour. Bake at 375 for 20-25 min., til golden brown. Remove from oven and let cool for about 20 min. Return to stove on high heat until the caramel in the pan begins to bubble. Invert onto serving plate and dust with confectioners sugar.
Apple Dumplings - Plainfield Community Church
Prepare enough dough as for 3 double crust pies
Divide dough into 6 balls; roll out dough to 10" squares. Place apple in
center of dough; into middle of apple
French Toast Strata with Apple Cider Syrup
from The Swan's Palette, by the Forward Arts Foundation of Atlanta
for the French toast:
Layer half of the bread in a greased 9 x 13 baking dish. Top with the cream cheese and remaining bread. Blend the eggs, milk, butter and maple syrup in a blender; pour over the bread and cheese. Press the layers down with a spatula. Refrigerate, covered, 2-24 hours, then bake, uncovered, at 325 for 35-40 min. or until center is set and edges are golden brown. Let stand for 10 min. before serving.
for the syrup:
Combine the cinnamon, cornstarch and sugar in a small saucepan and mix well. Stir in the lemon juice and cider. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook for 2 min. longer. Remove from heat and stir in the butter. Can be made 1 day ahead.
Apple Cake with Peach Topping
Betty Pardoe, Lebanon
Riverview Farm's Apple Coffee Cakes
makes 3 ~ oven 350
Heat sour cream until lukewarm. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle.
Punch down dough. Divide into 3 equal parts. Roll each into rectangle,15" x 6". Place on greased baking sheet. Make 2" cuts 1/2" apart on long sides of rectangles. A pizza cutter works well for this.
Place 1/3 of the filling along the middle of each. Crisscross the strips over
the filling and pinch together. Stretch and leave straight, or curve into rings.
Bake 15-20 min., til golden brown. When cool, drizzle with the
In a large mixing bowl, combine:
Then add to flour mixture just until blended. Pour onto hot, greased frying pan. Cook on first side until full of bubbles, then flip and finish cooking. Serve with butter, and maple syrup, or brown. Makes approximately 15 4" pancakes. Usually enough for a family of five.
Mom's Applesauce Cake
Cream butter and sugar, add eggs, beat until fluffy. Sift dry ingredients.
Add alternately with applesauce and
Apple Cake with Cream Cheese Frosting
from Dotti Batchelder
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NH Fruit Grower's Association. All rights reserved.