The Apple’s Stars

Once upon a time there was a baby apple growing from the sheer strength of his mothers branches. She protected him and kept him from harm, provided him all his nourishments and his identity. Although she looked much different than him and tower over him in height and strength, he knew he belonged to her from the way she took care of him and his siblings.

He resembled his siblings mostly. Yet they were different. Some were weak and infected by outside influences (the worms and bugs of that day). Others were strong and brilliant in color. Some of the apples were older than the baby apple, but all held tightly onto their mother tree’s branches for they knew this was their only way of survival. When the wind shook them and when the sun beamed on them, they knew they were sheltered in their mother’s twigs.

The apples matured at different rates. Some turned from green to yellow at a quick rate but then were unhurried when it came to turning a ripe red. And others bid their time at each stage and captured all the colors reflecting their different phases. And there were those in the prime of life bursting with color and juices ready to find their own piece of ground and start their own family of little apples.

This little baby apple, however, was positioned high on top of his mother’s branches and far from his brothers and sisters view. He could only see the sun at day and the stars at night. He asked his mother why couldn’t he be like the stars at night. They were so beautiful. They twinkle and hung in the air all by themselves. They didn’t need to be so protected. They gave such radiance and sparkle to all those who wish to observe their loveliness.

“Oh, my little one. You have such greatness in being who you are. Your own beauty and color surpasses the stars in the sky.”

“But mother tree look how the stars twinkle. They are like diamonds.”

“My little apple you are special outside and inside, just like the stars.”

And next time you open an apple cut it not from stem to tail, but from side to side. And look upon the apples’ stars. And the beauty of HaShem’s creations.

Apple butter toastPrep 5 minutesCook: 15 minutesServing Portions: 6¼ cup sugar½ tsp cinnamon¼ medium McIntosh apples, peeled, grated2 Tbls butter1 loaf sliced thickly tasty bread

Mix sugar and cinnamon in medium bowl; add apples and butter, tossing to coat. Place the mixture in a pot over a low heat stirring constantly until soften about 10 minutes. Remove the apples from the heat.

Meanwhile toast the bread. Spread the apple mixture. Place on a cookie sheet and broil 1-2 minutes until light brown.

Apple ColeslawPrep 25 minutesChill: 2 hoursServing Portions: 6-8

1/3 cup mayonnaise2 tbls cider vinegar2 tbls sugar2 tsp brown mustard½ tsp salt½ tsp ground black pepper

4 cups coarsely shredded checked red or green cabbage2 medium tart red or green apples, cored and chopped1 cup (dill) pickles chopped½ cup green or red seedless grapes halved¼ cup onion chopped smallPinch of sweet paprika (if using green cabbage)

In a small bowl stir together the mayonnaise vinegar, sugar, mustard, salt, and pepperIn a large bowl combine the cabbage, apples, pickles, grapes and onion. Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving and sprinkle paprika on top for color.

Walnut stuffed slow cooked applesYou can bake it in an oven, but what a great idea to put it up in the morning in a slow cooker and let the aroma fill the house. (See photo)Preparation Time: 10 minutesCooking time in slow-cooker 2 ¼ hours in regular oven 1 hour: Serving Portions: 4¼ cup coarsely chopped walnuts5 tbls dried raisins2 ½ tbls brown sugar¾ tsp ground cinnamon8 medium granny smith apples, cored1 cup packed brown sugar¾ cup apple cider or apple juice

In a small bowl add together the walnuts, raisins and brown sugar with ½ tsp of cinnamon. Peel the top third of each apple. Place each apple in the slow cooker set for low. Spoon walnut mixture into the cavity of each apple

Combine the remaining ½ tsp cinnamon with 1-cup brown sugar and apple cider in a small bowl stirring to combine. Pour over the apples and into the rest of the cooker. Cover with the lid and cook for 2 ¾ hours. Remove the apples when they are tender with a slotted spoon. Pour the cooking liquid over each serving.

Fancy Apple Brown Betty You can try this as a breakfast as well as a dessert. The drying of the bread can be days in advance.Prep 25 minutesCooking time: 2 hoursServing Portions: 8-101 loaf French crustless bread cut or torn and fill loosely 5 packed cups½ cup margarine8 medium tart apples, peeled, cored and cut into ½ inch thick cubes2 Tbls grated lemon zest3 Tbls fresh lemon juice¾ cup sugar1 ¼ tsp cinnamon1/4tsp allspice¼ tsp salt1/3 cup brandy or 2/3 cup apple cider2 tsp vanilla extract

Preheat the oven to 225*F.

Spread the bread pieces on a large rimmed baking sheet and bake, stirring once and awhile, until the bread is dry but not browned about 40 minutes. Let it cool.

Now heat the oven to 375*F (180*). Melt the margarine in a large pot over a medium heat. Add the dried bread and cook, stirring occasional, until the margarine is absorbed and some of the bread has turned golden about 5 minutes. Remove from the heat.

In a large bowl combine the apples with the lemon zest and juice. In a small bowl, combine the sugar, and all the spices including the salt. Add the sugar mixture the apples and mix.

Add the rum with 1/3 cup of water and the vanilla. If using apple cider just add the cider to the vanilla.

Spread 1/3 of the bread on the bottom of a 9inch square-baking pan. Spread ½ the apple mixture over the bread and drizzle ½ of the rum mixture. Repeat process and then end with the last 1/3 of the bread on top.

Bake until golden brown, the apples should be tender about 1 hour. During the baking press the apples down to make sure it is bathed with the juices. Let it cool before serving.

Tips: Types of apples: Fuji – originally from Japan. They are super sweet and juicy. They have a reddish peel with flecks of gold.

Ginger gold have a crisp white flesh that stays white long after it is cut, making it good for salads

Golden – Sweet and yellow skin. They are also good for cooking or salads.

Granny Smiths – green, juicy and tart. Use them for everything..

Honey crisp – Crispy and sweet. They are ideal for snacks and salads as well as baking.

Jonathan – Crispy and tart. Good for cooking and sautéing.

McIntosh – they start out tart and yellow in the beginning of the season and then turn sweet and red. Great fresh for snacks and cooked for applesauce not for baked whole.

Red Delicious – Large and juicy. They are great as a snack but not so great for cooking.

Rome – are good for sauce, baking and cider.