Recipes With Apples

Cooking time —
Complication —

Autumn is golden time. The gardens are rich with ripening apples - antonovka, shtrifel and many other sorts. Generally, apples have always been respected in Russia, there is even a church holiday in Russia called Apple Spas. It is marked on August 19. On Apple Spas it is customary to bake apple pies, begin making apple compotes and jam for winter. According to the people calendar, the weather on this day determines the weather in January. It also determines the autumn weather. If the day is dry, the autumn will be dry; if it is wet it will be wet; if it is clear, the winter will be severe. In the farmer"s calendar Apple Spas means the beginning of autumn, because approximately from that day on evenings become colder, and cranes start for the south. Now, when the apples are being gathered, it is time to indulge yourselves with apple dishes prepared under the recipes of Russian cuisine.

Salad "Health"

2 cucumbers
2 carrots
2 apples
2 tomatoes
100g lettuce
100g sour cream
juice of 1/2 lemon

Cooking: Slice cucumbers, raw carrots and apples, cut lettuce leaves into 3-4 parts each. Mix, add sour cream, lemon juice, salt, sugar. Top with tomato slices.

Pancakes With Apples

(for 8 portions)
4 eggs
500ml milk
225g flour
1 bag of vanilla sauce powder
2 tsp baking powder
salt
4 tbsp sugar and margarine, each
4 medium-sized sour apples
3 tbsp powdered sugar

Cooking: Whisk eggs in a bowl until foamy. Add milk. Then add flour, sauce powder, baking powder, 1 pinch of salt, sugar and stir until homogeneous. Peel apples with a special knife, cut them into quarters and remove the core. Slice the quarters fine. Heat the oven to 100 C. Melt 1 tbsp of margarine in a frying pan. Then pour the batter into the frying pan with a ladle. Bake 4 small pancakes or 1 big (note that small ones are easier to turnover).
Now quickly put on the batter 1/4 of apple slices or all slices for a big pancake. Fry about 3 minutes at medium heat until golden. After that carefully turn over with a spatula and fry until the side with apples also becomes golden. Put the fried pancakes on a plate and keep them in a warm oven, until you finish with all the batter. Then put the pancakes on the plates and sprinkle with powdered sugar. If you want, you can decorate the pancakes with mint. The best is to serve them warm.

Duck Fillet With Apples And Cowberry

2 duck breast fillets
salt, pepper
2 tbsp vegetable oil
4 medium-sized apples
100g tinned cowberries
1-2 tsp sugar
1 bag cream onion sauce
4 tbsp calvados (or cognac)
1 tbsp apple juice

Cooking: Salt and pepper breast fillets, fry them in oil on each side for 2-3 minutes, put them in a form skin upwards, and roast 10 minutes in the oven at 225 C. Peel and slice apples. Rinse cowberry in a colander, combine it with apples, and stew in the duck fat with sugar and calvados. Combine onion sauce with 250ml of cold water, bring to boil and cook 5 minutes. Add apple juice. Carve the meat and serve it with the apple bilberry sauce, sprinkled with onion cream sauce.

Roasted Wild Duck

1.5kg wild duck
2 sour apples
2 onions
1 tsp salt
1 pinch white pepper
3 tbsp oil
100g sliced bacon
4 juniper berries
1/4L hot game broth
1/2 cup dry red wine
1 tsp starch
2 tbsp cream

Cooking: Cut apples into 8 parts, core and halve each slice. Cut onions into 8 parts. Heat the oven to 220 C. Rub the inside of the duck with salt and pepper. Heat oil and fry the duck with slices of bacon. Add apples, onions and juniper berries, add 1/2 cup of broth, and put it on the lowest level of the oven for 1 hour. Periodically pour the duck with the melted fat and hot broth. Leave the prepared duck in the switched-off oven. Make the sauce from the melted fat adding a little water, wine, starch and cream.

Apple Patties

600g apples
250g flour
150g sugar
125ml vegetable oil
1 bag vanilla sugar
2 eggs
2 tbsp cream
2 tbsp lemon juice
2 tsp baking powder
salt

Cooking: Peel and cube apples, sprinkle them with lemon juice. Whisk eggs with sugar, salt, cream, vanilla sugar and oil. Combine flour with baking powder, sift and combine with the egg mix. Finally, add apples. Use a tablespoon to put the pastry on the baking tray covered with paper. Heat the oven to 175 C, bake 15-20 minutes. Very soft and juicy.

Bread And Cabbage Starter

200g rye white bread
1 medium-sized cabbage (1kg)
1 large onion
3 medium-sized tomatoes
2 sour apples
3 eggs
3 tbsp vegetable oil
1 cup milk
pepper, vinegar and salt to taste

Cooking: Soak bread slices in milk. Cut the cabbage into 4 parts, remove the strump and boil in salted water. Chill down, press out the water and grind together with the soaked bread, onions and tomatoes. Add finely grated sour apples, chopped hard-boiled eggs, vegetable oil, salt, milk, pepper, vinegar and mix thoroughly. Put on a dish topped with fresh tomatoes and cucumbers.

Fresh Apple Kissel

200g apples
100g sugar
40g starch
0.5-1g citric acid
850ml water

Cooking: Prepare apples, put them in hot water and boil 15-25 minutes (depending on the sort). When the apples are boiled soft, filter the broth through a fine sieve. Press through the apples, combine with the broth, add citric acid, sugar, stir and heat to boil. Add starch diluted with cold boiled water, quickly stir, bring to boil, pour into portion dishes and chill down.

Baked Apples

2 stalks spring onion
100g ham
125g cheese
salt, ground black pepper
4 large apples
1/2 bunch dill, parsley and chive, each
125g sour cream
125g full-cream milk yoghurt

Cooking: Rinse spring onions, peel and slice into rings. Julienne ham. Grate cheese coarsely. Combine everything, add salt and pepper. Heat the oven to 225 C. Rinse, halve and core apples, cut off the round side.
Put the apple halves in a buttered fire-resistant form and fill them with the cheese-and-ham mix. Bake 5-8 minutes. Rinse, dry and chop fresh herbs, slice the onions into rings. Combine sour cream with yogurt, fresh herbs, onions, salt and pepper. Serve this sauce with apples.

Lamb Tolma With Apples And Raisins

500g lamb
3-4 tbsp rice
1 small cabbage
2 tbsp raisins
2 sprigs fresh coriander and basil, each
2 onions
2-3 apples
salt to taste

Cooking: Rinse lamb fillet in cold water, dry, cut and grind. Add rinsed, dried and chopped fresh coriander and basil, rinsed and dried raisins, mix and grind again. Add salt, pepper, rinsed and dried rice, stir thoroughly. Peel and rinse onions, slice into thick rings, rinse, peel and core apples or quince, slice.
Rinse the cabbage, carefully disassemble it into separate leaves, put them for 5-7 minutes into boiling salted water (the leaves should get soft), then dry. Fill each leaf with the prepared forcemeat and roll, put the rolls into a saucepan layering with onion rings and segments of apples or quince. Add water so that it covers the products, cover with a lid, and stew at low heat 1-1.5 hours.

Baked Apples With Meat And Cheese

8 apples
juice of 1 lemon
salt, pepper
2 onions
1 bunch parsley and marjoram, each
400g complex forcemeat
1 egg
2 tbsp sour cream
150g cheese

Cooking: Rinse apples, cut off the top part as a lid, core. Brush the inside with lemon juice, salt and pepper. Chop onions and fresh herbs, leaving a few marjoram leaves for topping. Combine forcemeat, apple pulp, egg, sour cream and fresh herbs to make the filling. Add finely sliced cheese. Heat the oven to 200 C. Fill the apples with the prepared mix and put them in the form. Bake about 30 minutes. Serve topped with marjoram leaves.

Bon appetite!