Monday, September 11, 2006

Yesterday Adam and I had big plans of going apple picking with some friends. The plans ended up kind of falling apart because of a little something called the Patriots Game. Adam said we could still go by ourselves, but the more I thought about it the more I realized I was really just in it for the apples...not the actual picking. So when I was out doing my weekly food shopping, I picked up an array of fresh apples and decided to make some apple-y things for dinner. I ended up making an apple chutney to serve over ham steaks for dinner, and an apple-walnut bundt cake for dessert.



The chutney came out delicious, and I highly reccomend it for people who like pineapple on their ham since it is remeninscent of that taste.

The cake was super easy and delicious as well. Mine came out slightly overdone even though I cooked it for the right amount of time so I suggest start checking it after an hour.

Both recipes are from the Good Housekeeping Cookbook (which I highly reccomend!) and both are excellent ways to use fresh apples!

Apple-Onion Chutney

2 tbsp vegetable oil
1 medium onion, peeled and chopped
2 medium Golden Delicious apples, peeled and chopped
1 tsp finely chopped ginger
3/4 c apple cider
1 tbsp cider vinegar
1/4 tsp salt.

Heat oil in medium sace pan over medium heat.

Add onion and cook for 5 minutes. Add apple and ginger and cook for another 5 minutes. Add remaining ingredients and heat to boiling. Cover and reduce heat, simmer for 15 minutes.

Apple Walnut Bundt Cake

3 cup all-purpose flour
1-3/4 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground nutmeg
1 cup vegetable oil
1/2 cup apple juice
2 tsp vanilla extract
3 large eggs
1 lb. golden delicious or granny smith apples
3 medium), peeled, cored, and coarsely chopped
1 cup walnuts (4 ounces), coarsely chopped
confectioners sugar


Preheat the oven to 350 degrees f.

Grease and flour 10-inch bundt pan. In large bowl, combine flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, oil, apple juice, vanilla, and eggs. with mixer at low speed, beat
until well blended, frequently scraping bowl with rubber spatula.

Icrease speed to medium; beat 2 minutes, scraping bowl. with wooden spoon, stir in apples, and nuts. Spoon batter into prepared pan; spread evenly.

Bake until cake pulls away from side of pan and toothpick inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan on wire rack 10 minutes. run tip of thin knife around edge of cake to loosen. Invert cake onto rack; cool completely. Dust with confectioners' sugar.

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