Pure gold part two

Cynthia
Cynthia Stone
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This year’s bakeapple bounty kept me in my kitchen for quite a while, but it was worth the effort and the money.

If you can pick your own, then you’re already ahead of the game, but I’ve seen quite a few entrepreneurs selling their harvests on the side of the road.

Some local specialty shops and small grocery stores also carry them, of course.

No matter you get your hands on our golden jewels, do give one of these recipes a try.

Bakeapple oatmeal muffins

When you drain the juice from the bakeapples, stir it, along with honey to taste, into thick plain yogurt and serve it alongside these muffins — maybe even with a handful of bakeapples stirred in for extra flavour and texture.

This is the recipe to use up the berries at the bottom of the bag or jar — save the perfect ones for another recipe.

1 cup bakeapples, slightly drained of their liquid

1/3 cup plain yogurt

1 egg, lightly beaten

1/4 cup vegetable oil

2 tsp. vanilla

1/2 tsp. grated orange rind

1 cup flour

1 cup large-cut old-fashioned rolled oats

1 cup brown sugar (reduce to 1/2 cup if using sweetened bakeapples)

2 tsp. baking powder

1 tsp. baking soda

1/8 tsp. each allspice and freshly ground nutmeg

1/2 cup chopped pecans or walnuts

Combine bakeapples, yogurt, egg, oil, vanilla, and orange rind.  Whisk together flour, rolled oats, brown sugar, baking powder, baking soda, allspice, and nutmeg.  Add bakeapple mixture all at once to dry ingredients, stirring just until combined.  Fold in nuts.  Spoon into 12 large greased or paper-lined muffin cups and bake at 400 degrees F 20 minutes or until a tester in the centre comes out clean.  Allow to sit in pan about 5 minutes, then remove and cool on a rack.  If your muffin pan is as old and dark as mine, or is the non-stick variety, reduce the oven temperature by 25 degrees.

Bakeapple custard tarts

If you have lots of bakeapples then you should fill baked tart shells with sweetened berries, top with whipped cream and serve to an appreciative audience.  When you’re starting to feel jealous over the berries you have left, this recipe spreads them along in the most delicious way you can imagine.  If you use salted butter or margarine then leave out the extra salt.

1 cup bakeapples, with any liquid accumulated around the berries to make up 1 cup

1 cup sugar

1/3 cup butter, preferably unsalted

1/4 cup whipping cream

1 tbsp. golden rum (optional)

1 tsp. vanilla

1/4 tsp. salt

2 eggs, lightly beaten

12 small frozen and thawed unbaked tart shells

Combine bakeapples, sugar, butter, whipping cream, vanilla, and salt in a heavy bottomed pot and bring to a boil over low heat.  Stir a small amount of the hot mixture into beaten eggs, then stir the warmed eggs back into the pot, whisking vigorously all the time.  Simmer, uncovered, three minutes, stirring constantly until thick and smooth. Cool to lukewarm then pour into tart shells. Bake at 375 degrees F 15 minutes or until tart shells are golden on the edges and centre is set.

Cream puffs with bakeapple cream cheese filling

Spread this filling on a shortbread or graham base, fill baked puff pastry shells, serve dolloped on a biscuit or one of those delicious bakeapple scones, or, for an absolutely decadent treat, fill these cream puff shells to overflowing.

Cream Puffs:

1 cup water

1/2 cup unsalted butter, no other

1 cup flour, sifted together with 1/4 tsp. salt

4 eggs

Filling:

4 oz. soft cream cheese

1/2 cup sugar

1 tsp. vanilla

1 cup bakeapples, preferably not too juicy

1 cup whipping cream

To make the cream puffs, bring water and butter to a rolling boil in a medium pot. When butter is melted and mixture is bubbling, stir in flour and salt mixture all at once.  Turn off heat then whisk like crazy with a heavy whisk until the flour is completely incorporated and the mixture is leaving the sides of the pot — a portable mixer also works well. Transfer mixture to a large bowl and allow it to cool five minutes. An electric mixer makes this much easier, but if you have lots of muscles, feel free to do it by hand.  Beat in eggs one at a time, making sure after each one that the mixture is completely homogenous, and the egg — and lots of air — has been fully incorporated. Spoon about 24 small dollops onto a parchment paper lined baking sheet. Bake at 425 degrees F 20 minutes. Remove from oven and poke a hole in the side of each puff with a knife or skewer.  Return to oven with the heat turned off and the door left slightly ajar and leave until the oven is cold. For the filling, beat together cream cheese, sugar, and vanilla until smooth.  Stir in bakeapples. Whip cream until stiff and fold a small amount into the bakeapple mixture, just to loosen it. Fold in remaining cream.  Cut the tops off the puffs and spoon in filling. Serve immediately.

Cynthia Stone is a writer, editor and teacher in St. John’s. Questions may be sent to her c-o The Telegram, P.O. Box 86, St. John’s, N.L., A1E 4N1.

Organizations: The Telegram

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