Beyond cider: What to do with those apples

As you may have noticed, it's a big year for apples. I wrote a whole feature story about that fact here last week, and spilled a lot of virtual ink about the virtues of apple cider. But what if you have cider and apple juice coming out of your ears and need a few more ways to process this year's apple crop? Hobart publisher Andrew Flach has a solution for you.

Flach runs Hatherleigh Press, a publishing company based in Hobart. (It is a book village, after all.) Hatherleigh puts out a series of cookbooks called "Farmstand Favorites," and one of those cookbooks is devoted entirely to apple recipes. Flach is allowing us to re-post three of those apple recipes here. (For more, you have to buy the book.)

Apple Honey Crisp with Warm Nutmeg Cream
(Courtesy of the National Honey Board)
Apple honey crisp:
2 pounds apples, quartered and sliced (11⁄2 quarts)
1⁄2 cup plus 1⁄4 cup honey, separated
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 cup flour
1⁄4 cup butter, softened
Warm nutmeg cream:
1⁄2 cup whipping cream
2 tablespoons honey
2 tablespoons butter
1⁄4 teaspoon nutmeg

Apple honey crisp:
Toss apples with 1⁄2 cup honey, cinnamon and nutmeg in bowl. Turn into 2-quart baking dish. For topping, beat flour with butter and 1⁄4 cup honey until crumbly; sprinkle over apples. Bake at 350°F for 40 to 45 minutes or until apples are tender and topping is golden. Serve with warm nutmeg cream.
Warm nutmeg cream:
Combine all ingredients in saucepan and bring to boil. Simmer, stirring often, for 5 minutes or until mixture thickens slightly.

Apple Chicken Stir-Fry
1 pound cubed boneless, skinless, chicken breast
½ cup onion, vertically sliced
1 ¾ cups (3-4 medium) carrots, thinly sliced
1 ½ teaspoon vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil
2 cups cooked brown rice

Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet. Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apple. Add to chicken, serve hot over cooked rice.
Gingered Sweet Potato-Apple Salad
15 ounces sweet potatoes or yams, cubed
8 ounces pineapple tidbits, drained
1 apple, cored and diced
½ cup diced celery
½ cup coarsely chopped cashews
¼ cup honey mustard dressing
2 teaspoons freshly grated ginger
6 cups mixed salad greens

Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine honey mustard salad
dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.

Have a favorite apple recipe? Send it to us and we'll publish it.