Apples and Pumpkins are two incredibly delicious ingredients synonymous with autumn cooking and decorating.
Recently we checked off one of our annual fall bucket list items… the apple orchard! This year we went to a new one in Burlington, Vermont. It was a perfect, beautiful, sunny warm day to pick apples and feed the goats. When my kids were little it was always an afternoon activity, but now it seems like it takes no time at all to fill a bag! The one perk though is having a super tall son who can reach the apples high up!
Before we even left Saratoga Springs on this venture, my wheels were turning with what I was going to make with the motherload! There are so many recipes and never enough apples in one bag lol. So this year we had turnovers, kale salad and stuffed porkchops. Well of course we let the kids keep most of the apples!
Apples and Pumpkins: Favorites
Apple Turnovers
ingredients:
- puff pastry
- apples
- butter
- cinnamon
- maple sugar
- salt
- cornstarch
- egg
basic instructions:
The first step is to thaw the puff pastry. This takes about 45 minutes, so while it is thawing you can prep the filling. Peel and dice the apples to the size you like. Melt butter in a skillet and add the apples along with the next 4 ingredients. Cook until softened.
Roll the dough out to a nice square then divide it into 4 equal smaller squares. Place filling on one half of the square. Make an egg wash and rub it around the edge of the dough. Fold one point over to create a triangle. Press together then use the tines of a fork to crimp edges. Brush more egg wash on the outside and bake until golden brown.
Apple Stuffed Pork Chops
These pork chops are so tender you do not even need a knife to cut through them! The apples and onions lend a sweetness that compliments the flavor of the pork.
ingredients:
- pork chops
- butter
- apple
- onion
- celery
- kosher salt
- pepper
- thyme
- bread crumbs
- white wine
- chicken stock
- Dijon mustard
- sour cream
basic instructions:
The first step is to dice the apples, onions and celery fine. Saute them in a small skillet in butter until onions are translucent and the apple and celery has softened. Season with salt and pepper and add thyme leaves. Stir in the breadcrumbs and cook until toasty brown.
Make a slit in each pork chop about 3/4 of the way through. Spoon stuffing into the chop and secure with a toothpick. Melt butter in a large skillet. Season the chops with salt and pepper. After the first side is browned flip and brown the other side. Remove chops to a plate and deglaze the pan with the wine. Whisk in the chicken stock, mustard and sour cream. Return the chops to the skillet, place a lid on top, turn the heat down and simmer. Half way through cooking time, turn the chops over and at this point add in any leftover stuffing mix.
Serve with a nice side like my Kale and Apple salad.
Apples and Pumpkins: Beverages
Apples and Pumpkins are not just for cooking. They make great beverages too!
Warm cider is a delicious bevie to have on a cool autumn evening. I like to heat it in a slow cooker with cinnamon sticks, star anise and nutmeg. To make it a bit more grown up, add in a jigger of Captain Morgan’s Rum or your favorite liquor and it will warm you right up.
My pumpkin smoothie is the perfect beverage for a healthy breakfast or after a work out to replenish lost nutrients!
On our recent trip to Vermont, after apple picking we went to a cidery and I had to try this Habanero infused cider. Do you like spicy? Try my new favorite fall cocktail! Habanero Hard Cider with a shot of Habanero Vodka. OMG soooo delicious….it is spicy (but not too), cold and refreshing!
Apples and Pumpkins: Pet Treats
Pumpkin Halloween Treats
How cute are these little pumpkin treats?! Of course I made a batch of these for my bunnies, but with just 2 ingredients, any pet that can tolerate oats and pumpkin can eat them.
iingredients:
- oat flour
- cooked pumpkin
basic directions:
Mix the flour and pumpkin until dough forms. Use a cookie cutter, press out shape and transfer to a baking sheet. Cook at 275 for 45 minutes then place in a dehydrator until crunchy and hard.
- Yes, you can use canned pumpkin, but make sure it is just pumpkin and not pumpkin pie filling. If you decide to make your own cooked pumpkin, I recommend using pie pumpkins. These are varieties usually found in the grocery store that are meant for cooking instead of decorating.
Cook’s Notes:
Do you love Apples and Pumpkins too? Try these other recipes!
The Essentials:
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