WHEELING — Food seasonality is a matter of perspective. It’s one thing if you’re trying to buy produce of the moment at an Ohio Valley market. It’s another if the fruit trees in your garden appear in your dreams – pleading, “Harvest me, harvest me!” in a kind of beat-the-freeze.
Whatever your case, here are some recipes from the Wheeling Logs Test Kitchen that will benefit and use at least some of the best fruit of the season.
Varieties of these classic fall fruits will continue to peak until early November. Apple pies and sauces can be traditional, but the fruit can also be a star ingredient in a dark, spicy cake that would be wonderful for a fall birthday, in a hearty salad, or as a seasonal alternative to an apple toast. lawyer.
Apple harvest cake
Preheat the oven to 325 degrees Fahrenheit. Butter (or grease non-dairy) a tube pan. Flour the pan by tapping the excess flour into the sink for easy cleanup. Set the pan aside.
In a large bowl, combine 1 ¼ cup white flour, 1 cup whole wheat flour, ½ cup white sugar, 1/3 cup brown sugar, 1 tbsp molasses, 1 tbsp ground cinnamon, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ¾ cup unsweetened applesauce, 1 teaspoon vanilla and 3 eggs.
Stir in 2 cups peeled and coarsely chopped apples, ½ cup dark or golden raisins (the golden one looks prettier in this recipe and has a crispier taste), and 1 cup coarsely chopped walnuts.
Pour the cake batter into the cake tin, leveling the top with the back of a spoon. Bake 50 to 65 minutes, until a toothpick or cake tester inserted in the middle of the ring comes out clean. Cool upright in the pan. Turn out onto a serving platter and let cool to room temperature.
Combine ½ cup powdered sugar, ¼ tsp vanilla and 2-3 tbsp milk (or dairy-free substitute). Pour the frosting over the top of the cake and let it drip down the sides and in the middle of the ring. (For 8-10 people)
Cabbage, apple and raisin salad
Place a quarter of a head of green/white cabbage on the side – with all thick outer leaves and pit removed – thinly slice two cups of cabbage ribbons. Coarsely chop 2 apples with colored skin such as Gala or Fuji (leaving the skins). Combine the two with 3/4 cup loosely packed dark raisins and stir until well blended.
In a small bowl, combine 1/2 cup mayonnaise (vegan or otherwise), 1 tablespoon apple cider vinegar, and 1 tablespoon white sugar. Blend until smooth.
Add dressing to cabbage and fruit mixture and toss until lightly coated. Serve immediately, garnishing each portion with a few pieces of walnuts. (For 4-5 people)
Preheat the oven to 350 degrees Fahrenheit. On an untreated baking sheet, arrange a single layer of bread slices. (Any bread will do, but dark rye is delicious. Two slices per person go well with a bowl of soup.)
Top each slice of bread with ½ tablespoon butter, a layer of thinly sliced apples (a sweet variety such as Golden Delicious or Gala), a sprinkle of raisins, a sprinkle of cashews or peanuts, and cheddar cheese strong thinly sliced (New York sharp is best).
Bake for 15 minutes or until bread is toasted and cheese is melted.
These gems of the fruit world may start to ripen in mid-summer, but they’re still at their peak until late October. A word of advice: pears are at their best when the flesh around the stem yields to light pressure.
A wonderful companion to dairy products, pears are wonderful as an accompaniment to a piece of cheese or in a salad that includes a soft cheese like feta. This streusel recipe brings that combo to the oven — whipping up a surprising mix of sour cream and fresh fruit.
Place a premade pie crust in a nine-inch pan or create your own super easy-to-press pie shell. For the latter, mix in 1 cup of flour. 1 ½ teaspoon of sugar and ¼ teaspoon of salt. Cut 6 tablespoons of the cooled butter with a pastry blender until the mixture is about as coarse as peas. Add 1 egg yolk and 2 tablespoons of water and mix until the dough is smooth enough to form a ball.
Wrap the ball of dough in plastic and refrigerate for about half an hour. Press it into a nine-inch pie pan with your fingers. Make sure the bottom is evenly thick. Cover with a clean tea towel and set aside.
Preheat the oven to 400 degrees Fahrenheit.
Dice four cups of fresh pears, tossing the pieces lightly with fresh lemon juice as you work to prevent browning. Put aside.
Combine 1 cup full-fat sour cream, 3 tablespoons instant (or minute) tapioca, and 2/3 cup white sugar. Add to pears and toss lightly to coat.
Pour the pear mixture into the prepared pie/tart shell. Put aside.
In a small bowl, combine 3 tablespoons butter, ½ cup flour, 1/3 cup white sugar, 1/3 cup finely chopped walnuts and ¼ teaspoon salt. Use a pastry blender to turn it into a crumbly mixture.
Fill the fruit with this mixture and bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees and bake for another 15 to 20 minutes or until the breadcrumbs are golden brown. Let cool to room temperature and sprinkle with powdered sugar before serving. (For 6-8 people)