I've been a bit delayed uploading this post, since I've been overwhelmed recently with apples.
Multiple times this fall I was invited out with friends to go apple picking, and as a result have been taxed with coming up with new ways to use up my dozens of apples without getting sick of them. Also, it's all for a worthwhile cause since emphasizing seasonal and local foods is great for the environment. If you're struggling as I'm struggling, here's some help! Below are the ways that I used my apples:
|Left: apple chutney stuffed pork chop with roasted brussels sprouts and basmati rice, Center: apple chutney bruschetta with whipped ricotta and salami, Right: white bean and chicken apple chili|
This was also a great chance to practice some apple carving. One idea I had after seeing and trying an unsatisfactory apple fritter recipe was that an apple could be carved to give it more surface area, to emulate the layers of a cronut and the size of ideally thin apple slices that make up an apple pie filling. WARNING to people with trypophobia, impending jeebies
|For your attempt, I'd recommend a smaller knife, like a Swiss army knife for apple carving|
When battered, fried and tossed in cinnamon and sugar, these apple donuts had a crisp exterior and a tender, flavorful cooked apple interior reminiscent of an apple pie.
|Left: apple donut with carvings, Center: Battered in the same manner as Korean chicken wings and fried for the same duration as a cronut, about 2 minutes a side at 350-370, mostly just until golden brown, Right: So good|
By comparison, an uncarved apple circle, battered and fried in the same manner, was uncooked in the center and had a soggy exterior - literally tasting like a raw piece of apple with a sad, uncrunchy shell. An important lesson on the importance of surface area in fast cooking!
|Left: uncarved apple ring, Center: Battered and fried apple ring, Right: Sadness|
|assembly of alternating layers of gingersnaps and whipped cream (with sugar and cardamom added to taste)|
|Left: Assembled and iced icebox cake, served apple pie filling on the side. Right: poor lighting picture of cross section|
Finally, I just had some fun carving apples, jack-o-lantern (or apple-o-lantern?) style. Again, carving here is easier with smaller knives like a Swiss army knife.
|Left: apple o lantern. Right: Snow white style poisoned apple|