Crustless in the Catskills

Here is an example of how crazy the weather has been this year: This past weekend I started to prepare my garden for the upcoming colder weather; cutting back perennials, piling on mulch, etc. I arrived at my rhubarb patch, and lo and behold, there was a new crop of rhubarb ready for picking.

Not to look a gift horse in the mouth, I picked all the stalks I could and brought them in the house to make a cobbler.
    
I didn’t get any zucchini this summer (now, that’s really strange), but I got two crops of rhubarb. That’s just plain crazy!
    
The monsoon we experienced July, August, and September, seemed to have had a positive effect on apple tree growth. The apples this year are scrumptious.
    
I love stopping at local farmstands and loading up on a variety of apples. My favorite is the Macoun, but my new second favorite is the gala. Not only are they just so pretty with red, orange, and yellow blending together, but also they’re crisp and delicious.
    
Trying to avoid pie-making (not an easy thing to do), I’m on the lookout for other ways to sweeten my life with apples.
   
I make a mean mulligatawny soup using apples and curry. Acorn squash stuffed with chopped apples, a little cinnamon, and a drizzling of maple syrup is an autumn favorite. Don’t even get me started on the attributes of apple and peanut butter. With apples around, who needs pie crust!


Apple Ratatouille
Here is a variation on traditional ratatouille. This would also made a delicious filling for acorn squash. Just slice the squash in half, par-cook it in a pan with an inch of water until it is softened. Turn it over, drain the water out, and fill the hollows with a few spoonfuls of apple ratatouille. Put it back in the oven for another 20 minutes or so to heat through.
3 tablespoons olive oil
1 large onion, sliced
4 garlic cloves
2 teaspoons dried basil
1 teaspoon oregano
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 bell peppers, sliced
2 medium zucchini, sliced
6 ripe tomatoes, quartered
2 medium cooking apples, diced
Heat olive oil in a large skillet and add onion. Crush garlic directly into skillet and sauté for 5 minutes. Sprinkle in basil, oregano, allspice, and black pepper. Stir bell peppers into onions, and sauté for 10 minutes. Add zucchini and tomatoes to the skillet. Stir, cover, and simmer for 20 minutes. Add apples to the ratatouille, cover, and simmer for 15 minutes. Serve hot.
Serves 8.
 

Grated Apple Fritters
For a real autumn taste, drizzle these with some maple syrup.
1 large cooking apple
2 large eggs
1/2 cup flour (you can use whole wheat or white, or a mixture of the both)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Butter, margarine, or vegetable oil for frying
Powdered sugar and whipped cream for garnish, optional
Peel, core, and grate apple into a medium-size bowl. Separate the eggs. Drop the whites into a large bowl, the yolks into a small bowl. Whisk yolks until light and stir into grated apple. Add flour, baking powder, baking soda, and spices; stir to combine.
    
Beat egg whites until stiff and fold into apple mixture. Heat butter, margarine, or vegetable oil, 1/4-inch deep, in a hot skillet. Drop batter by heaping tablespoonful into hot fat. Cook for 1 minute, turn, and cook 1 minute more. The fritters should be golden brown. Drain on paper toweling, and serve immediately or keep warm in a low oven. Serve with a dusting of powdered sugar, and/or a little bit of whipped cream.
Serves 2-4.