Apple Side Dishes

It’s that glorious autumn season once again, and with it comes spectacular fall foliage, toasty warm sweaters, crisp fall evenings, plenty of hot tea and APPLES. And in this North Country region we have an abundance of apples. The Macintosh apple was developed right here in southern Ontario. There are plenty of apples to choose from your local farmers market to the grocery store. Unless you are making applesauce or apple butter where a few bruises will not make any difference, choose firm ripe apples for the most flavor. I have included 3 apple side dish recipes. I decided to leave out the apple pie and applesauce recipe. Everyone has his or her own favorite apple pie recipe. And if you don’t know how to make apple pie, visit your mom, grandmother, auntie, or next-door neighbor. From the meals I’ve eaten in Akwesasne, there is always someone close by who can make an apple pie to die for.

PASTA SALMON APPLE SALAD

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 20 to 25 minutes

Yield: 6 to 8 Servings

16 ounces cooked rotini pasta

1 cup mayonnaise

½ cup plain yogurt

1/3 cup lemon juice

2 tablespoons horseradish

2 tablespoons honey mustard

½ teaspoon dried thyme leaves

Salt and pepper to taste

2 Granny Smith apples, chopped

6 stalks celery, sliced

2 cups cubed Colby cheese

3 (5-ounce) pouches salmon, drained

Cook pasta as directed, drain and set aside. In a large bowl combine mayonnaise, yogurt, lemon juice, horseradish, honey mustard, thyme, salt and pepper, blend well. Stir in apple, celery, cheese and salmon.

Add pasta and stir gently to coat. Cover and chill for 1 to 3 hours.

CHUTNEY RICE APPLE SALAD

Prep Time: 20 minutes

Cook Time: 20 minutes

Chilling Time: 2 hours

Total Time: 2 hours and 40 minutes

Yield: About 8 servings

1 cup long grain white rice

2 tablespoons butter

½ cup chutney

¼ cup oil

2 tablespoons slivered toasted almonds

1 tablespoon minced ginger root

1 red apple, unpeeled, cored and chopped

½ cup chopped celery

½ cup golden raisins

1 cup green grapes

In a large saucepan melt butter and add rice and toasted almonds, stirring frequently until golden light. Add water or chicken broth and bring to a simmer. Reduce heat to low, cover pan and simmer for 18 to 22 minutes or until rice is tender.

Spread rice on a cookie sheet to cool. In small bowl combine chutney, oil, lemon juice, and ginger root; mix well until blended. Combine cooled rice and remaining ingredients in a large bowl and toss to mix. Drizzle with dressing and toss again. Cover and refrigerate for 1 to 2 hours before serving.

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

Prep Time 25 minutes

½ cup white sugar

½ cup lemon juice

2 teaspoons diced onion

1 teaspoon Dijon style prepared mustard

½ teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seed

1 head romaine lettuce, torn into bite size pieces

4 ounces shredded Swiss cheese

1 cup cashews

¼ cup dried cranberries

1 apple – peeled, cored and diced

1 pear – peeled, cored and sliced

In a blender or food processor combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few more seconds to mix. This can be made without a food processor, just blend well and add oil slowly while stirring by hand.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple and pear. Pour dressing over salad just before serving and toss to coat.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Prep Time: 15 minutes

Cook Time: 25 minutes

1½ cups cubed whole wheat bread

1¾ cups cubed white bread

1 pound turkey sausage

1 chopped onion

¾ cup chopped celery

1 ½ teaspoon dried sage

2½ teaspoon dried rosemary

½ teaspoon thyme

1 Golden Delicious apple, cored and chopped

¾ cup cranberries

1/3 cup minced fresh parsley

¾ cup turkey stock (chicken stock can be substituted)

4 tablespoon unsalted butter, melted

Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on large baking sheet, bake for 5 to 7 minutes in the preheated oven or until evenly toasted.

In a large skillet, cook the sausage and onions over medium heat, stir while breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme, cook; stirring to blend flavors.

Pour sausage mixture over bread in a bowl. Mix in chopped apples, dried cranberries and parsley. Drizzle with turkey stock and melted butter and mix lightly. Spoon into the cavity of the turkey or spread onto a baking dish and bake for 20 to 25 minutes.