A is for Apple
Commercial apples are waxed for preservation (unless they are sold as organic). Scrub the apples well. You can eat the apple peel but you want it free of pesticides or insects. Sliced apples will turn brown unless you submerge them in a salted water bath of about two tablespoons of kosher salt in a large bowl of water. Never use iodized salt for cooking or at the table. Kosher salt is the best. A pinch of salt enhances any dish sweet or savory.
Not all apples are the same there are some apples that are more suitable for cooking and there are some apples that are more suitable for eating. Most apples will have a label on them this will tell you the type of apple you have. It is easy to look types of apples up online.
The simplest way to eat an apple is just by biting into the cleaned fruit. Apples may be added to salads, baked, steamed, "fried", and can be used to enhance many dishes.
A very good high energy snack: cored unpeeled slices of apple spread with peanut or other types of nut "butters".
Fresh sliced apples are a wonderful accompaniment with cheeses especially goat cheese that has cranberries in the cheese. The apple and the cranberry are delicious partners.
Shredded apples (squeezed of liquid) can be added to your coleslaw recipe.
Nothing is healthier or more flexible than a Waldorf Salad: 2 large unpeeled cubed apples, combined with two ribs of celery ½ inch slices, ½ cup walnuts or some type of nuts, two tablespoons or more of raisins, dried cranberries, chopped dried figs or dates. Use what you have on hand. Dressing: 1 teaspoon honey, ½ cup yogurt or sour cream, 2 tablespoons or mayonnaise. Blend. You may wish to grate a little ginger in the dressing.
Frying an apple is simple adding two or three apples sliced and peeled to two tablespoons of butter in a skillet and adding a pinch of salt. You can choose the spices: nutmeg, cloves, cinnamon, ginger or just use apple pie spice. You may use a sugar substitute to taste or a tablespoon or two of sugar. . Just be sure you keep an eye and stir the apples frequently."
Prepared applesauce can be used to make tortillas that are lower in calories and have less fat. The taste is delicious and you cannot detect the apple in the tortilla. " Demo the applesauce and a premade tortilla on the tortilla press". Give the recipe.
Apples may be "baked" in a microwave or in the oven. Usually baked apples are left unpeeled. Cored apples, can be stuffed with cranberries or cranberry sauce, nuts, raisins, and/or red hot cinnamon candies and your choice of spices. Microwave ovens vary in strength. Place the apple in a glass or ceramic bowl cover with cling wrap poking a hole in the top to vent steam. Start with 2 minutes and increase until the apple is soft. Oven baking apples takes around 30 to 45 minutes is done uncovered at 350F depending on the size of the apples.
"You can make your own applesauce in a slow cooker. Simply core and quarter about 4 pounds of unpeeled apples add about a cup of water or juice to the slow cooker. Cover start it on high cover and cook on low for several hours. The apples with disintegrate. When the apples are cooled it's easy to take the peels from the pot."
Pork and chicken are delicious with apples. Quartered apples can be a stuffing for poultry (chicken, turkey, duck ) with just little bit of spices like rosemary, fresh ginger, thyme, sage or other herbs. You can make a pork roast with apples and sweet potatoes in the oven or the slow cooker. Make your own gravy from browning the roast or use a commercial gravy mix. Keep the gravy thick because the apples and potatoes give off liquid as they cook. Just add the apples and potatoes the last hour and a half of cooking on low in the slow cooker. Roasting can also be done in the oven at about 325F for a two or so hours depending on the size of the roast. Add the apples and potatoes the last 40 minutes of the cooking time.