Applelooza Apple Recipes
As Washingtonians, nothing signals fall quite like apple season. Crispy, delicious, and affordable, the iconic apple often gets overlooked in favor of its flashier fall counterpart: pumpkin spice. But not today! Today we’re sharing some of our favorite simple apple-inspired recipes that will have you running to the farmers markets to stock up on Washington’s #1 fall fruit.
Chef Tamara Murphy’s Apple Relish
3 Washington-grown apples, cored and diced - approximately 2½ to 3 cups (see note)
2 fresh roasted poblano chiles, skinned, seeded, and chopped
½ cup golden raisins
¼ cup fresh lime juice + grated zest
1 tablespoon brown sugar
¾ teaspoon hot smoked paprika
½ bunch fresh cilantro chopped
½ teaspoon salt, or to taste
Place the diced apples in a bowl and mix with the other ingredients. This is a good little relish for chicken and pork.
Note: Washington is apple country. A few of my favorite varieties are Jonagold, Pink Lady, and Braeburn. All have a nice balance. I would choose any apple, however, that was fresh and local.
-Chef Tamara Murphy (Terra Plata)
Stuffed Baked Apples
¾ cup apple juice or cider
¼ cup Applejack brandy, or more apple juice
1 Tbsp arrowroot
2 large baking apples (i.e. Newton, Pippin, Fuji, etc.)
1 ½ Tbsp maple syrup
3 Tbsp almond butter
3 Medjool dates, pitted and cut into small pieces
Preheat the oven to 350 degrees. In a baking dish, combine apple juice, brandy, and arrowroot. Stir until arrowroot is dissolved. Peel, halve, and core apples, hollowing a space in the center for the filling. Mix maple syrup, almond butter, and dates. Fill apples, place in baking dish, cover and bake for 45 minutes or until apples are soft
-Recipe from Local Vegetarian Cooking by Debra Daniels-Zeller
Apple Carrot Salad
¼ cup fresh lemon or lime juice
2 Tbsp orange juice
1 Tbsp honey
2 cups apples, peeled if desired
2 cups carrots, grated
1 Tbsp fresh mint, chopped
1/8 tsp salt to taste
¼ cup raisins
Stir together lemon juice, orange juice and honey in a bowl until dissolved.
Grate apples directly into juice mixture to prevent apples from browning. Toss in carrots, mint, salt, and raisins. Serve immediately or refrigerate for later.
-Recipe from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert
