Vintage Virginia Apples

Apples are one of the most versatile of fruits, combining wonderfully with an astonishing array of flavors from the sweet to the savory. This versatility is further enhanced by the extraordinary range of flavors one finds in apples, albeit finding these various varieties can be challenging. The search is well worth the trouble, however. Do seek out produce in local markets where your patronage can encourage the preservation and development of the wonderful variety that is possible from apples. This area of our site is dedicated to sharing suggestions and recipes of particular merit that will enhance your enjoyment of our favorite fruits. Click on an Index item below to call up a recipe.

[NOTE: To print these recipes, set your printer to Landscape mode.]

Index

The Cottage Pancakes
Apple Celery Salad
Pork Tenderloin with Apples and Sage Cream Sauce
Stuffed Apples
Apple Torten
Apple Tart
Mary Margaret Shelton's Apple Cake

Breakfast

The Cottage Pancakes

Sift together: 1 Cup all-purpose flour, 1 Tablespoon sugar, 3 teaspoons baking powder and 1/2 teaspoon salt.

Melt 2 tablespoons butter.

Mix together 1 beaten egg, 1/4 cup sour cream, 1 cup milk.

Grate coarsly one large tart apple.

Whisk egg mixture into dry ingredients; stir in butter and fold in apples.

Drop 1/4 cup of batter on moderately hot griddle and bake, turning when lightly browned.

Serve with maple or fruit syrup, butter, sausages, bacon and fresh or curried fruit, coffee, tea and juice.

This recipe is a Shelton family favorite and an especial favorite of the family's patriarch, Bud Shelton. These cakes are substantial without being heavy.

To Top

Salads

Apple Celery Salad

Use fresh crisp well flavored apples. Albemarle Pippin, Winesap, Virginia Gold all have a wonderful sweet/tart balance that enhances this combination.

Combine 3 ounces Gruyere cheese, diced, freshly ground pepper and salt and set aside for an hour

For dressing, mix 1 small shallot, minced; 1 tablespoon walnut oil, 1 tablespoon tarragon vinegar, 1 tablespoon sour cream (or mayonnaise). Set aside for 20 minutes.

Combine 2 cups cored unpeeled diced apples,1 cup diced celery heart and 1/2 cup chopped toasted English walnuts or hazelnuts and 2 tablespoons chopped fresh parsley. Add cheese and toss with dressing. Serve with any pork, game or poultry entree. This is also very decent the next day.

To Top

Savory Dishes

Pork Tenderloin with Apples and Sage Cream Sauce

One pork tenderloin, silver skin removed.. Slice in one inch thick slices and pound to flatten to approximately 3/4 inch thick. Sprinkle with salt and freshly ground black pepper. Sear in heavy skillet in 2 tbsp. olive oil over medium high heat just over a minute on each side. Meat should be browned on outside and still pink on inside. Transfer to plate.

Melt 1 tbsp. butter in pan in which pork was cooked. Add 1 firm apple, peeled, cored and cut into 12 slices, 1/2 medium onion, sliced thin, and saute until apple starts to brown, about 4 minutes. Add 1/3 cup unfiltered apple cider and 1/4 cup applejack and boil until liquid reduces to a glaze, about 2 to 3 minutes. Increase heat to high and add 1/2 cup chicken stock, 2 tbsp. minced fresh sage leaves and any accumulated pork juices from the ;\plate. boil until liquid is reduced to syrup, about 3 minutes. Add 1/3 cup heavy cream and cook another 2 minutes to reduce. Reduce heat to medium and return pork to pan, turning meat to coat. Simmer to heat meat thoroughly , about 3 minutes. Adjust seasoning to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately. Serves 3-4.

Use a tart highly flavored apple variety for best results...Winesap, Stayman, Pippin, Northern Spy and if you cannot find anything else, a Granny Smith will do.

To Top

Desserts and Sweets

Stuffed Apples

Core 4 large apples for baking. Peel or not as desired and place in baking dish.

Cream 2 Tablespoons butter and 2 tablespoons brown sugar with 1/2 teaspoon cinnamon and freshly grated nutmeg to taste. Combine with 2 tablespoons minced dried apricots, 2 tablespoons dried cherries and 2 tablespoons chopped pecans or walnuts.

Stuff apples with fruit mixture. Pour 3/4 cup fresh unfiltered apple cider around apples and bake at 350 degrees for one hour, basting with liquid several times.

Serve warm or cool with creme fraiche laced with calvados, or a custard sauce flavored similarly.

A large firm apple that holds its shape well works in this recipe. Rome Beauty is excellent, as are Pippins and Virginia Gold.

To Top

Apple Torten

Dough for crust: Place 2 cups flour in bowl. Make a well in the center and place in it: 2 egg yolks, 1/4 tsp. salt, 1/2 c. sugar, 3/4 cup butter, and grated lemon rind.

Work with hands or pastry cutter until blended. Spread in a 11" x 7" x 1 1/2" pan.

Pare and slice 4 to 6 apples. Sprinkle with 3/4 cup sugar and 1 tsp. cinnamon. Lay the apples in neat rows to cover the crust. Dot with butter. Cover with foil and bake 15 minutes at 350 degrees.

Cover apples with a mixture of 2 egg yolks, beaten, and 6 tablespoons cream. Continue baking, uncovered, 30-40 minutes at 400 degrees.

Recipe courtesy of Virginia James, Charlottesville, Virginia. Mrs. James prefers Stayman Winesap for this dish, which her husband grew in their small orchard in Charlottesville. Do seek out a tart, winey, well-flavored apple.

To Top

Apple Tart

Flaky Pie Dough:

Blend 2 1/2 cups flour, 2 teaspoons kosher salt, 2 tablespoons sugar and cut in 3/4 cup cold unsalted butter and 3.4 cup solid vegetable shortening, chilled. Add ice water (approximately 1/2 cup) to make a soft dough that just holds together. Knead several times on floured board and divide into halves. Shape each half into discs and wrap in plastic wrap and chill thoroughly in refrigerator. Do not overwork dough. When ready to use, roll on floured board to fit a 9 to 11 inch tart pan. Fit into pan and chill again. Line with foil and weight. Bake 20 to 25 minutes in 400 degree oven. Cool,

Meanwhile, peel, core and cut into about 12 even pieces 6 tart well-flavored apples. Granny Smith will do if you can't find anything more interesting. Toss apple pieces with 3/4 cup sugar, 1 tablespoon flour, a pinch of cinnamon, 1/2 cup fresh fine bread crumbs and 1 tablespoon fresh lemon juice. Spread on a baking pan such as a jelly roll pan and bake in a 375 degree oven 20 minutes or so until apples are soft enough to mash. Put apples in a bowl and mash with a potato masher or heavy spoon. Leave a few lumps, taste for seasoning. Cool and spoon into the cooled tart shell and smooth the top. Filling should come to just below the rim of the tart shell.

Peel, core and quarter another 2 or 3 apples and cut into slices 1/8 to 1/4 inch thick. Toss with another tablespoon fresh lemon juice. Melt 2 tablespoons unsalted butter. Starting at the edge or your tart arrange the apples in a circle on the pureee. Overlap the slices and continue, laying concentric circles until the tart is covered . Brush apples with melted butter and sprinkle with a tablespoon or so of sugar. Bake tart 30 minutes or until apples are tender in a 375 degree oven. You can shield tart crust with aluminum foil if it is browning too much before the apples are done.

This is divine with Magnum Bonum, Calville Blanc d'Hiver, Albemarle Pippin, Winesap and any number of other apple varieties. It is really best in my opinion if you mix the varieties you use in the puree. Then feature your most interesting flavor in the whole slices. This is showy and delicious. It is best the day it is baked, but is very creditable warmed in the oven the next day.

To Top

Mary Margaret Shelton's Apple Cake

Beat together in a large mixing bowl, 1 1/2 cups cooking oil, 1 cup sugar, 1 cup brown sugar,3 eggs, and 2 teaspoons vanilla extract.

Sift together, 3 cups flour, 2 teaspoons cinnamon, 1 teas\poon nutmeg and 1 teaspoon cloves, 1 1/2 teaspoons soda, 1 teaspoon salt. Mix into sugar/egg mixture. Fold in 3 cups grated or finely chopped pared and cored apples and 1 cup grated coconut. Beat well and pour into a greased tube pan and bake at 325 degrees for 1 hour and 15 minutes.

Remove from the oven and while still hot, pour over the cake a glaze made by boiling together for two or three minutes 1/4 cup of milk, 1 cup brown sugar and 1/2 cup butter. After cake is cool, remove from the pan.

This is a rich, moist cake that is a great favorite in the Shelton family. Mrs. Shelton likes any of the Winesap varieties, Virginia Gold, Pippins or other tart flavorful apples in this cake.

To Top