IN SEASON

IN SEASON
APPLE CRISP
6 cups sliced, pared, or unpared apples (about 6 tart, firm apples)
1 cup sifted flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 unbeaten egg
1/3 cup melted and cooled shortening
1/2 teaspoon cinnamon
Place sliced apples in a greased 6 x 10 in. baking dish. Mix together with fork until crumbly (the flour, sugar, baking powder, salt and unbeaten egg.) Sprinkle over the apples. Pour over all the melted, cooled shortening. Sprinkle with cinnamon. Bake 30-40 minutes in a moderate oven (350 degrees). Serve warm with cream or top milk. Makes 8 servings.
APPLE PANCAKES
11/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/4 teaspoon nutmeg
1/3 teaspoon baking soda
1 egg
3 tablespoons butter, melted
1/4 teaspoon vanilla
1 cup milk
1 cup apples, peeled and grated
Combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk. Combine both mixtures stirring only until blended. Fold in grated apple. Bake on hot, lightly greased griddle. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking. Makes 7 eight-inch pancakes.
Approximate Nutritional Analysis (per serving): calories, 197; protein, 5 g; carbohydrates, 31 g; dietary fiber, 5 g; fat, 4 g; cholesterol, 38 mg; sodium, 189 mg; 18 percent calories from fat.
FRENCH APPLE YOGURT
3 cups diced or sliced apples
2 cups plain, low-fat yogurt
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 teaspoons brown sugar if apples are tart
Cook the apples in 1/2 cup water 5 to 10 minutes, or until soft. Reserve one cup and put rest into blender with one cup yogurt, vanilla, cinnamon, and brown sugar. Blend very briefly. Mix all ingredients together. Makes 1 quart.
Approximate Nutritional Analysis (per serving): calories, 148; protein, 7 g; carbohydrates, 25 g; dietary fiber, 3 g; fat, 2 g; cholesterol, 8 mg; sodium, 87 mg; 12 percent calories from fat.
HALLOWEEN TREATS
These recipes come from Richard Jung's book, "Halloween Treats," published by Chronicle Books.
CARAMEL APPLES AND PEARS
Author's note: The petite Lady apples and Seckel pears are just right for making kid-sized caramel treats. They're easy to eat, too! If children are helping, they can carefully dip the apples and pears in the caramel and granola. An adult should supervise the fun as hot caramel can burn. I use natural licorice sticks (found in natural foods stores) because they look eerie and they're edible too. If you can't find licorice sticks, substitute cinnamon sticks or bamboo skewers.
12 natural licorice sticks, cinnamon sticks, or bamboo skewers, each 6 inches long
6 Lady apples, stems removed
6 Seckel pears, stems removed
2 cups granola
1 cup sugar
1/2 cup dark corn syrup
2 teaspoons pure vanilla extract
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter
1 cup heavy cream
Insert a licorice stick, cinnamon stick or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready one or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees on a candy thermometer, about 10 minutes. Remove from the heat and let cool for two minutes.
One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to two days.
Makes 12.
MAPLE CIDER PUNCH
Author's note: Whip up a batch of citrusy, sparkly punch for sipping while carving jack-o'-lanterns. Make a toast to the fun and frolic of Halloween. Kids can help measure and stir the ingredients.
1 cup orange juice
3 tablespoons maple syrup
4 cups apple cider, chilled
1 cup ginger ale, chilled
Ice cubes
Pour the orange juice in a small saucepan, and stir in the maple syrup. Place over medium heat and bring almost to a boil. Remove from heat, stir once or twice, and let cool to room temperature. (Or, combine the orange juice and maple syrup in a microwave-safe bowl and microwave on high for three minutes.)
Pour the apple cider into a pitcher and add the cooled orange juice and the ginger ale. Mix well. Serve over ice.
Makes 6 servings.
ROASTED PORK LOIN WITHQUINCES AND LADY APPLES
Author's note: The beautiful quince, with its creamy yellow skin and its apple-pear shape, is one of autumn's nicest gifts. Due to its coarse texture and astringency, the quince cannot be eaten raw. When cooked, it turns a pale pink and releases its sweet aroma and delicate flavor -- an exotic fusion of guava, pineapple, pear, and apple. Baked alongside a pork loin, quinces are pure heaven. If you cannot find Lady apples, substitute quartered Granny Smith apples. And, if you wish, opt only for one or the other fruit and give it star status.
4 quinces, peeled, quartered and cored
11/2 cups unsweetened white grape juice
11/2 cups unsweetened apple juice
1 lemon zest strip, 3 inches long
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped rosemary
1 tablespoon minced shallot
1 boneless pork loin, 3 pounds
Salt and freshly ground pepper to taste
12 Lady apples, unpeeled, left whole and cored through the bottom
Place the quince quarters in a saucepan with the grape juice, apple juice and lemon zest, and bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the quinces are tender, 20 to 30 minutes. Uncover, increase heat to high, and cook until the liquid reduces to about 1/2 cup, about 5 minutes. Remove from heat.
Meanwhile, preheat an oven to 450 degrees. In a small bowl, combine the olive oil, mustard, rosemary, and shallot. Place the pork in a shallow baking dish or roasting pan and spread the olive oil mixture over it. Season with salt and pepper. Roast for 20 minutes.
Remove the roasting pan from oven and arrange the Lady apples around the roast. Return the pan to the oven, reduce the oven temperature to 350 Degrees and roast for 15 minutes more. Remove the pork from the oven and pour the quince liquid over it. Arrange the quince quarters around the loin, return to the oven, and roast until a meat thermometer inserted into the center of the loin registers 155 degrees, about 25-35 minutes longer.
Let the meat rest for 15 minutes before slicing. Serve with the fruits and pan juices.
Serves 6-8.