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Red Food Energy: Apple (Malus Rosaceae)

By Gwen Nyhus Stewart

Apple Chutney

4 tablespoons (60 mL) butter

2 cups (500 mL) chopped tart apple

3 tablespoons (45 mL) light brown sugar

2 tablespoons (30 mL) golden raisins

2 tablespoons (30 mL) dried cranberries

1/4 cup (50 mL) pecan pieces

1/2 teaspoon (2 mL) cinnamon

1/4 teaspoon (1 mL) nutmeg

1 teaspoon (5 mL) lemon juice

1/3 cup (75 mL) apple cider or juice

Heat butter in a medium saucepan; add apple, brown sugar, raisins, cranberries, pecans, spices, and juices. Cook over medium heat until apple is tender, dried fruits are softened, and cider has boiled away. If necessary, add a little more apple cider to keep the mixture from scorching. Serve warm or chilled with ham or pork.
Makes about 2 cups (500 mL).

Apple-Cinnamon Bread Pudding

4 cups (1 L) soft cinnamon bread, torn into small pieces

1 teaspoon (5 mL) ground cinnamon

1 large Granny Smith apple, peeled, cored, very thinly sliced

1/4 cup (50 mL) raisins or chopped dried cranberries, optional

2 cups (500 mL) milk

1 cup (250 mL) brown sugar

3 tablespoons (45 mL) butter

3 eggs

Butter an 11x7 inch (28x18 cm) baking dish. Heat oven to 350° F (175° C).

In a large bowl, combine bread, cinnamon, apple slices, and raisins or chopped dried cranberries, if using; toss to mix.

In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.

In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.

Pour bread mixture into the prepared baking dish. Set a jellyroll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch (12.5 mm). Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean. Serve with Apple Brandy Dessert Sauce

Apple Brandy Dessert Sauce

Use a little apple juice or cider in place of the apple brandy or Schnapps, if you would rather not use alcohol. A little cinnamon would jazz it up, too.

1/4 cup (50 mL) sugar

1/4 cup (50 mL) brown sugar

1/2 cup (125 mL) heavy whipping cream

2 tablespoons (30 mL) corn syrup

dash sea salt

3 tablespoons (45 mL) apple brandy or Apple Schnapps

1/2 teaspoon (2 mL) vanilla

Combine all ingredients in a medium saucepan. Heat over medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium-low and cook for 6 minutes longer. Watch to make sure it doesn't boil over. Remove from heat and let cool slightly. Serve warm with bread pudding.
Makes about 1 cup (250 mL).

Apple Peach Salsa

This apple salsa, or relish, is good with ham or pork, or try it with grilled tuna or salmon.

1 Gala apple, cored, not peeled, chopped

1 peach, peeled, pitted, chopped

juice of 1 medium lime, about 2 to 3 tablespoons (30 – 45 mL)

1 tablespoon (15 mL) apricot preserves

3 green onions, sliced thinly

1 tablespoon (15 mL) minced purple onion

1 tablespoon (15 mL) minced red bell pepper

1 jalapeno pepper or mild pepper, seeded, membranes removed, minced, or ground red pepper to taste

2 tablespoons (30 mL) minced fresh cilantro

Combine all ingredients; taste and add a little salt and pepper. Add a little more apricot preserves if you'd like a sweeter salsa. Cover and refrigerate for at least 2 hours. Remove from refrigerator 15 to 20 minutes before serving, or serve chilled.
Serve with ham, pork, or grilled or broiled fish.

Apple Pandowdy

4 apples, cored, peeled, thinly sliced

1/2 cup (125 mL) granulated sugar

1/2 teaspoon (2 mL) cinnamon

1/4 teaspoon (1 mL) sea salt

1/4 cup (50 mL) molasses

1/3 cup (75 mL) hot water

1 cup sifted (250 mL) all-purpose flour

1 1/2 teaspoons (7 mL) baking powder

1/4 teaspoon (1 mL) sea salt

5 tablespoons (75 mL) shortening

4 to 6 tablespoons (60 – 90 mL) milk

Arrange sliced apples in a buttered 11x7 inch (28x18 cm) baking dish. Combine sugar, cinnamon, and salt; sprinkle over the apples. Combine molasses and hot water; stir to blend. Pour molasses mixture over the apples. Bake apples in preheated 400° F (205° C) oven for about 20 to 30 minutes, until apples are tender.

Meanwhile, make a soft dough. Sift flour with baking powder and salt; cut in shortening until mixture resembles meal. Add milk, mixing with a fork, enough to make a soft dough. Knead lightly for about 10 seconds. Roll dough into a rectangle 1/4 to 1/2-inch (6 – 12.5 mm) thick, to fit over the 11x7 inch (28x18 cm) pan. Fit the dough over the cooked apple mixture and pierce all over with a fork to let steam escape. Bake at 400° (205° C) for about 20 minutes longer, or until nicely browned. Serve warm with cream or ice cream. Serves 8.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 - 71for information about using red in the garden and recipes.)

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