Virginia’s warm days and cool nights provide the ideal climate for growing apples. In fact, the conditions are so perfect that the Commonwealth is the sixth-largest producer in the United States. Virginia orchards produce many varieties, including Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, Rome, Winesap, and Ginger Gold. The harvest begins in July and continues through November. However, the majority of the harvest takes place in September, October and early November.
According to historical records, apples were one of the first crops introduced to America by settlers from Western Europe. Even then, different varieties were grown for specific purposes. However, the principal use was for making cider. Today, firm apples such as Granny Smith, Honeycrisp and Fuji are commonly used in baked goods. When making dishes where the apple breaks down, like in applesauce, soft ones such as McIntosh work nicely. Fuji, Gala and Winesap are excellent choices for savory dishes, due to their balance of sweet and tangy flavors.
Apple harvesting is an anticipated event in Virginia and is celebrated with visits to charming orchards, festivals and cideries. Many orchards offer the option to pick your own apples, which is a favorite family tradition. Festivals provide opportunities for visitors to sample many apple recipes, from classic treats like apple crisp to more unusual items such as salsas and slushies. If an adult beverage is more to your liking, visit one of the cideries to sample hard cider.
No matter where your apple harvest celebration plans take you, Virginia will show off her autumn beauty. Picturesque landscapes, spectacularly colored foliage and crisp air promise residents and visitors alike a memorable experience. When you arrive home with the apples your family has picked, try one of these recipes to enjoy the fruit of your labor.
EASY SLOW COOKER APPLE BUTTER
Makes 4 pints
Ingredients:
• 6-7 pounds apples, peeled, cored and sliced*
• 3/4 cup granulated sugar
• 1 1/4 cups light brown sugar, lightly packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg or 1 teaspoon dried
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
Directions:
Put the apple slices in the slow cooker. In a medium bowl, mix the sugar, cinnamon, nutmeg, cloves, and salt. Pour over the apples and stir to combine. Cook on low for about 10 hours, stirring occasionally. When the mixture is dark brown and thick, add vanilla and cook on low for 2 more hours. Puree the apple butter using an immersion blender. Store in jars in the refrigerator for up to 2 weeks or freeze.
*Using a combination of apples such as Granny Smith, Fuji and Honeycrisp will enhance the flavor but will affect the sweetness of the apple butter. Adjust the amount of sugar according to the apples used and personal preference.
GRILLED CINNAMON APPLES
Serves 4
Ingredients:
• 2 Honeycrisp apples
• 1/4 cup water
• 1/4 cup lemon juice
• 3 tablespoons brown sugar
• 1 1/2 teaspoon cinnamon
• Pinch of salt
Directions:
Core the apples and slice into 1/2-inch circles without removing the peel. Combine the water and lemon juice in a bowl and dip the apples slices in the liquid to prevent browning from the air. Grill the slices over medium heat, about 6 minutes per side. In a small bowl combine the brown sugar, cinnamon, and salt. Place the apples on a large serving dish and sprinkle with the sugar and cinnamon mixture. Serve immediately.
WALNUT-RAISIN STUFFED APPLES
Serves 4
Ingredients:
• 4 large Gala apples
• 1/4 cup unsalted butter, melted
• 2/3 cup walnuts, chopped
• 1/4 cup raisins
• 1/2 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/2 cup apple cider vinegar
Directions:
Cut about 1/2 inch from the top of the apples. Using a spoon or melon baller, scoop out the inside core and seeds. Place the apples in a small baking dish. In a small bowl, combine melted butter, walnuts, raisins, brown sugar, cinnamon, nutmeg, and cloves. Stuff the apples with the walnut-raisin mixture; then pour the apple cider vinegar into the bottom of the pan. Bake at 375 degrees for 30-40 minutes or until the apples are soft. Serve immediately.
PORK AND APPLE KABOBS
Serves 6
Ingredients:
• 2 pounds boneless pork loin, cut into 2-inch pieces
• 3 Granny Smith apples, cut into 1-inch cubes with skin intact
• 1 large red onion, cut into 1-inch cubes
• 3/4 cup orange juice
• 3 tablespoons extra virgin olive oil
• 1/3 cup balsamic vinegar
• 3 garlic cloves, smashed
• Sea salt and freshly ground black pepper, to taste
• 6 metal or bamboo skewers
Directions:
In a glass bowl, combine orange juice, olive oil, balsamic vinegar, and garlic. Season to taste. Place the pork loin pieces in the marinade and refrigerate for at least an hour. Skewer the meat, alternating with the apples and onions. Grill the kabobs over medium-high heat, rolling them 1/4 turn every 3-4 minutes. Season with salt and pepper and serve immediately.
APPLE AND ARUGULA FLATBREAD
Serves 1-2
Ingredients:
• 1 8-inch flatbread
• 1/2 Honeycrisp or Pink Lady apple, thinly sliced
• 1/2 cup pecans, chopped
• 1 ounce feta, crumbled
• 1 small handful arugula
• Olive oil
Directions:
Place flatbread on a baking tray. Top with apples, feta, and pecans. Bake at 350 degrees for about 10 minutes or until it reaches desired crispness. Allow to cool slightly, then top with arugula and a drizzle of olive oil. Slice and serve.
GLAZED APPLE PECAN CAKE
Serves 10
Ingredients:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 2 cups sugar
• 4 eggs
• 2 teaspoons pure vanilla extract
• 4 cups Pink Lady or Honeycrisp apples, peeled and chopped into small pieces
• 1 cup pecans, chopped into small pieces
Caramel Glaze
Ingredients:
• 1 1/2 sticks butter
• 1 cup brown sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract
Directions:
Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan. In a large bowl, mix oil, sugar, and eggs until creamy. In a medium bowl, sift together all-purpose flour, baking soda, cinnamon, and salt. Add to the large bowl and mix well. Add vanilla and mix again. Stir in apples and pecans. Pour into prepared pan and bake for about 1 hour. Check at 50 minutes by inserting a toothpick. When it comes out clean, the cake is done. Allow the cake to cool, then turn out onto a platter. Make the glaze by melting the butter in a small pan over low heat. Stir in the brown sugar and milk and bring to a gentle boil. Reduce the heat and allow to simmer for 10 minutes, stirring constantly. Remove from heat, add vanilla and allow to cool. Drizzle the glaze over the cake. Serve and enjoy!
CRANBERRY-PECAN CHEESE BALL
Serves 6
Ingredients:
• 8 ounces cream cheese, softened
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup dried cranberries, chopped
• 1 cup chopped pecans, toasted
• 1/4 cup green onions, chopped
• 2 tablespoons dried parsley
• Sliced apples of your choice for serving
Directions:
In a large bowl combine cream cheese, cheddar cheese, 1/2 cup cranberries, 1/2 cup pecans and green onions. Roll into a ball and refrigerate until ready to serve. Just before serving, combine 1/2 cup cranberries, 1/2 cup pecans and dried parsley. Roll the cheese ball in the mixture to coat all sides. Serve on apples slices.