APPLE SEASON

Apples have been in season already since the summer ended, and will hold their lead the until the end of the year. The colorful fruits remind of the autumn, but red apples belong also to our traditional christmas, along with dried fruits and nuts.

This year the harvest has been plentiful. Trees have carried more fruits than the owners can pick and store, and apples have been handed out for free. Right now the apple flavor is on everyone's tongue!

CINNAMON-APPLE PIE

pastry:
3 dl plain (all purpose) flour
1/2 dl brown sugar
2 teaspoons ground cinnamon
150 g cold butter
1-2 tablespoons cold water

apple filling:
2 dl dark brown sugar (e.g. muscovado)
2 tablespoons cognac or brandy
1 vanilla pod, split
8 apples, pealed, cored and quartered
2 dl double cream
70 g ground walnuts
2 teaspoons sugar mixed with 1 teaspoon ground cinnamon

Process the flour, sugar and cinnamon in a food processor to combine. Add the butter, pulse until the mixture resembles breadcrumbs. Add then enough water to bring the dough together. Turn out onto a floured baking surface and form into a ball. Cover in plastic wrap and refrigerate for an hour.

Place the dark sugar and cognac in a sauce pan over a low heat, stir to dissolve. Add the apples and vanilla pod, increase the heat. Simmer for 5-10 minutes, until apples are just soft, not mushy. Remove the apples from the syrup and let cool, discard the vanilla bean.

Whisk the cream to a foamy whipped cream, add the cooled syrup and refrigerate.

Divide the pastry in half and roll each piece into a rough 3 mm thick circle. Line the base of an 18 cm pie dish with pastry. Spread the ground walnuts over the base and arrange the apples on top. Brush the tart edges with a little water. Cover the apples with the pastry lid, press the edges firmly together with a fork. Brush the top with water and sprinkle with cinnamon-sugar. With a fork, pierce tiny holes into the pastry. Bake for 40-50 minutes until golden brown. Serve with vanilla cream.

APPLE JAM

1 kg apples
1/2 kg sugar (preferably jam sugar with pectine, but if it's not available, caster sugar will do)
1/2 vanilla pod, split
juice of 1 lemon
1 dl water

Sterilize the jars and lids on boiling water for at least 5 minutes.

Peel, core and shop apples. Bring sugar, vanilla, lemon juice and water to boil in a large pot. Add apples, let simmer until apples are softened.

Pour the apple jam into hot, sterilized jars, close the lids and let cool. Store in refrigerator.

HAPPY JOE CIDER

The latest joy for the Finnish cider drinkers is called "HAPPY JOE". The old fashioned looking bottles of local apple cider bring a smile on one's face, even before the first sip. The bottles are like fortune cookies, each cap hides a wisdom of happiness underneath. Like: "Smile happily and let the whole world wonder why", "Some pursue happiness, others create it", or "Happiest people don't have the best of everything, they just make the best of everything".

The sympathetic cloudy cider is a refreshing drink, but makes also a perfect autumn- marinade for any kind of meet or poultry.

APPLE SOUFFLÈ

2 egg whites
1 dl apple puree (or strained apple jam)
sugar according to your taste

you also need soufflé ramekins (or ovenproof teacups), butter and sugar to coat the ramekins

Butter ramekins lightly and sprinkle with sugar, coating them completely.
Position a rack in the middle of the oven and preheat the oven to 200 degrees Celsius.

Wisk the egg whites to glossy and stiff foam, but not too dry, do not over do. Add first one-quarter of the egg whites into the apple puree. Add then the remaining egg whites (and sugar, if desired), and fold gently until blended.

Divide the batter among the ramekins, filling them until nearly full. Tap the base of each rameking on the work surface to ensure there are no air pickets. Level the surface of each soufflé by pulling a back edge of a large knife across the top or the dish. Whipe any drops of the outside away, otherwise they will burn, for sure. Run your thumbnail around the inside edge of each ramekin to make a groove (that helps the soufflés to rice evenly).

Bake the soufflés for about 15 minutes, until they puff out. Drop the temperature down to 180 degrees Celsius, once you put the ramekins into the oven. Serve straight away with vanilla ice cream.

APPLE MUFFINS

100 g butter, room temperature
1 dl caster sugar
2 eggs
1/4 dl milk
2-2 1/2 dl plain (all purpose) flour (the amount varies depending how fluid the apple puree is)
1 teaspoon baking powder
1 teaspoon vanilla sugar
1 dl crumbled walnuts
1 dl apple puree
175 g sliced almonds

Beat butter and sugar, with an electric mixer, until fluffy. Beat in eggs and milk. Mix baking powder with flour, and add the flour-mixture into the bowl. Beat until just combined. Fold in the walnuts and apple puree.

Divide batter evenly among lined muffin cups, fill each three-quarters full. Sprinkle tops with sliced almonds. Bake in a 200 degrees Celsius oven until cake tester inserted into centres comes out clean, 20 to 25 minutes.

EASIEST APPLE PIE EVER

8 apples
1-2 dl caster sugar (depending on how sour apples are)
1 dl water
1/2 vanilla bean, split

sweet shortcrust pastry:
225 g plain (all purpose) flour
150 g chilled butter + extra for buttering the pie tin
3 egg yolks
1-2 tablespoons cold water

Peal, core and halve apples. Bring sugar and water to boil, reduce heat and let simmer over medium heat until the sugar is dissolved. Add apples and cook until apples start to soften and caramelize.

Place the flour and butter in a food processor and process until the mixture resembles breadcrumbs. With the motor still running, add egg yolks and process until combined. Add water and process until the dough comes together.

Butter the oven proof pie tin, arrange apples on the bottom, then cover with the dough. Bake in 200 degrees Celsius oven for 15-20 minutes, or until the surface turns golden brown. Serve with vanilla ice cream.

HALLOWEEN APPLES

Who says kids don't eat apples any more ?!
These rotten ones, filled with candy-worms, disappear from the halloween setting the second you turn your back.