12 apples, washed, cored & peeled
1 lb. cinnamon candy
1 handful fresh mint
1/2 bag brown sugar
Mix all ingredients together in a large pan
Add water to the mixture, enough to fill half o the pan or crock pot.
Place the pan on the stove on medium heat, or you can use a crock pot placed on simmer.
Let the mixture simmer for 24 hours on the stove or in the crock pot.
Carol Batey, Vibrations Cooking
Butternut Squash & Apple Soup
Main Ingredients: butter
, olive oil, yellow onions, mild curry powder, butternut squash
, sweet apples, kosher salt, black pepper, water
, apple cider or juice
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions
2 tablespoons mild curry powder
5 pounds butternut squash (approx. 2 large)
1 1/2 pounds sweet apples,(approx.4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot!
Franklin Farmers Market
German Red Cabbage
* 1 medium head red cabbage, cored and sliced
* 2 large tart apples, peeled and sliced
* 1 medium sweet onion, sliced and separated into rings
* 1 1/2 cups water
* 1 cup cider vinegar
* 1/2 cup sugar
* 1 tablespoon butter
* 1 teaspoon salt
* 6 whole peppercorns
* 2 whole allspice
* 2 whole cloves
* 1 bay leaf
* 2 teaspoons cornstarch
* 2 teaspoons cold water
1. In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Discard spice bag. In a small bowl, combin e cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Real Food Farms, Franklin, TN
Green Beans & Toasted Walnuts w/Warm Apple Dressing
Main Ingredients: green beans
, olive oil, minced garlic, honey
, balsamic vinegar, apple cider, grainy mustard, blue cheese or feta, chopped pecans,
* 2 pounds green beans
* 2 cups chopped apples
* 1/4 cup olive oil
* 1 teaspoon fresh minced garlic
* 3 tablespoons honey
* 2 tablespoons balsamic vinegar
* 1/2 cup apple cider
* 1 tablespoon grainy mustard
* 1/4 cup crumbled blue cheese or feta
* 1/4 cup chopped pecans, lightly toasted
1. Trim the stem ends from rinsed green beans. Bring a pot of water to boil and drop in the green beans.
2. Cook beans to your desired tenderness (blanching if they are heritage variety). Drain the beans, rinse them under cold water and drain well.
3. Meanwhile, combine the apples, oil, garlic, honey, vinegar, cider and mustard over medium-high heat and bring to a boil.
4. Remove from heat and cool until warm.
5. Arrange green beans on a platter.
6. Sprinkle on cheese and pecans.
7. Stir the warm dressing well and spoon over the beans
Roben Mounger, Columbia, TN
Green Tomato Chutney
Main Ingredients: green tomatoes, apples
, raisins garlic, green jalapeno peppers, white vinegar
*2 pounds green tomatoes, finely diced
* 2 pounds apples, cored and finely diced
* 1/2 pound onions, chopped
* 1 pound raisins
* 1 1/2 pounds dark brown sugar
* 1 tablespoon chopped garlic
* 3 fresh green jalapeno peppers, seeded and finely diced
* 1 tablespoon ground ginger
* 1 tablespoon allspice
* 1 tablespoon black pepper
* 4 cups white vinegar
* 2 tablespoon salt to taste
1. Combine the diced tomatoes, apples and onions with the raisins, brown sugar, garlic, jalapeno peppers and spices (but not the salt) in a heavy copper, steel, or enamel pan. Pour half the vinegar over it all. Bring the mixture to a boil, stirring well.
2. Turn it to a high simmer and cook it down to a syrupy state.
3. Add the rest of the vinegar in stages during the cooking.
4. The process should take from 2 to 3 hours.
5. When the mixture is syrupy and dark, taste it and adjust the seasonings.
This chutney will keep indefinitely if the containers are well sealed and refrigerated. Outstanding atop meat, rice, toast
Roben Mounger, Columbia, TN
Two Apples A Day Slaw
Main Ingredients: cabbage
, red onion, apples
, mayonnaise, yogurt
, cider vinegar, honey
, salt, pepper
6 c of thinly sliced cabbage
3/4 c of coarsely shredded carrots
3/4 c of coarsely shredded raw beets
1/4 c of finely chopped red onions
2 small shredded apples
6 tbls mayonnaise
1/4 c plain yogurt
1 1/2 tblsp honey
salt and pepper to taste
In a large bowl, combine cabbage, carrots, beets, onions and apples. To prepared the dressing, in another bowl whisk together mayonnaise, yogurt, vinegar and honey. Pour over vegetables and toss until well mixed. Season with salt and pepper.
Roben Mounger, Columbia, TN