Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
The apple (malus domestica) has it beginnings in Central Asia where it’s original ancestor (malus sieversil) still exists. The apple has been enjoyed since the Stone Age and celebrated by many ancient people including the Greeks, Persians and Romans. The apple successfully spread throughout temperate climates around the world. There are over 7,000 known cultivars of apples. Maine, where the apple peak season goes through Halloween, is home to over 100 varieties.
Louisa May Alcott’s Apple Slump
Servings per Recipe: 12
A slump is an old New England name for baked dumpling crust over a fruit base. Louisa May Alcott was so partial to the dessert that she nicknamed her Concord home “Apple Slump”. Her home, surrounded by 12 acres of apple trees, was a salon to the American Transcendental movement as well as the setting for the novel Little Women. This recipe comes from the Concord Museum in Massachusetts.
5 to 6 tart apples, cored, peeled and sliced
Juice of ½ lemon
½ teaspoon vanilla extract
½ cup firmly packed light brown sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon salt
1½ cups flour
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
½ cup milk
6 tablespoons butter, melted
Preheat oven to 350 F degrees, grease the inside of a 9 x 13 inch baking dish.
Make apple base: In large bowl, gently mix apple slices, lemon juice and vanilla. In small bowl mix brown sugar, nutmeg, cinnamon and salt. Add the sugar mixture to the apple mixture and toss until coated.
Spread apple base evenly in prepared pan and bake until soft, about 20 minutes.
Make topping: While the apples are baking, sift together flour, sugar, baking powder and salt. Add egg, milk and melted butter. Stir gently.
Spread flour mixture over baked apples. Continue baking for 25 minutes or until the top is brown and crusty. Cool for 5 minutes and serve with ice cream or whipped cream.
French Apple Cake
Servings per Recipe: 8
This is a simple yet elegant cake that can be made with minimal ingredients and on the table in less than 2 hours. I like to use a variety of apples with this recipe. My favorites are Honey Crisp, Pink Lady and Braeburn, but any firm apple will work. We have served this cake at Green Acre many times, always with rave reviews.
¾ cup flour
¾ teaspoon baking powder
⅛ teaspoon of salt
4 large apples
2 large eggs, room temperature
¾ cup sugar
2 tablespoons apple cider
1 teaspoon vanilla extract
8 tablespoons butter, melted and cooled to room temperature
Confectioners sugar for dusting
Preheat the oven to 350 F.
Line an 8-inch spring-form pan with a circle of parchment paper at the bottom and grease the sides with butter.
In a small bowl, whisk together the flour, baking powder, and salt.
Peel and core the apples, then dice them into 1-inch pieces and set aside.
In a large bowl, beat the eggs until foamy then whisk in the sugar, then add the cider and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter. Stir in the remaining flour mixture, then the rest of the butter. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
Bake the cake for 55 minute to 1 hour on the center rack of the over, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan. When the cake is completely cooled, dust lightly with confectioners sugar.
Serving Ideas: Serve with cinnamon whipped cream or vanilla ice cream.
Arugula, Apple and Pomegranate Salad
Servings per Recipe: 4
2 crisp apples
3 tablespoons white balsamic vinegar
4 tablespoons extra virgin olive oil
Kosher salt and ground pepper, to taste
6 handfuls baby arugula
¼ cup pomegranate seeds
¼ cup toasted sliced almonds
Crumbled goat or feta cheese, to taste
Core the apple, leaving the peel on. Cut the apple into thin slices.
In a small bowl add the vinegar. Whisk in the oil and season with salt and pepper.
Toss arugula and apples gently with the dressing being careful not to overdress. Divide on to 4 salad plates. Sprinkle on the pomegranate seeds, almonds and cheese.