Apples, harvest recipes ready for picking

Like Neighborhood Harvest’s high season for fruit, a bumper crop of apple recipes is hitting food publications.

After readying this week’s batch of recipes for printing in A la Carte and posting online, I received several new ones, including a couple that seemed too good to hold onto much longer. Our source is The Washington Post with its trusty test kitchen.

I’m always grateful for some new twists on using apples. The tree outside our house is weighted down and looks to produce at least a few bushels this year. I’ve made applesauce and apple butter in the past and eaten apples for two months solid, so a few alternatives are in order.

The first recipe for apple crisps is a more healthful version of those bagged apple chips found in stores and can be prepared for practically nothing, particularly if the apples come free of charge. The fact that these crisps can remain in a low-temperature oven for hours makes these an attractive, no-muss, no-fuss preserving project that could be accomplished in small batches, even on weekday evenings.

The second recipe calling for fruit in an ethnic side dish marries those spices that typically accompany apples with some savory components. As my tastes tend toward the savory, I took care to balance this week’s dessert recipes with fennel-apple slaw and pork tenderloin braised with apples, but one more dish certainly can’t hurt. The Post’s recipe also put me in mind of adding apples, onions and either meat or legumes to my favorite jarred curry sauce manufactured by Seeds of Change.

Apple Crisps

2 tablespoons evaporated cane juice (organic sugar)
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 large apples, such as Fuji or Braeburn

Position oven racks on middle and lower rungs; preheat to 200 F. Line 2 baking sheets with parchment paper.

Combine the evaporated cane juice (organic sugar), cinnamon and nutmeg in a small bowl.

Use a mandoline or a steady hand and a knife to cut the apples vertically into 1/8-inch-thick rounds. You do not need to core or peel apples. Seeds will fall out or can easily be removed from apple slices after cutting.

Arrange apple slices on prepared baking sheets in a single layer; sprinkle with cinnamon mixture. Bake for 1 1/2 hours, then rotate sheets top to bottom and front to back. Bake for 1 hour, then turn off oven. If apple slices are not dry and crisp, leave in the (closed) oven overnight.

Use a spatula to loosen crisps from parchment paper; store in an airtight container for 3 or 4 days. Makes about 48 apple crisps; 4 (12-chip) servings.

— Recipe adapted by The Washington Post from “Petit Appetit: Eat, Drink, and Be Merry,” by Lisa Barnes (Perigee, 2009).

Moroccan Chickpeas With Apples

1 or 2 tablespoons olive oil
1 medium onion, preferably a sweet variety, cut into 1/4- to 1/2-inch dice (1 cup)
1 medium red bell pepper, stemmed, seeded and cut into 1/4- to 1/2-inch dice (1 cup)
1 medium Granny Smith apple, peeled, cored and cut into 1/4- to 1/2-inch dice (1 cup)
1/4 to 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch cayenne pepper
1 teaspoon double-concentrated tomato paste (see note; may substitute 1 tablespoon tomato paste)
3 cups cooked chickpeas (may substitute no-salt-added canned chickpeas, rinsed and drained)
3/4 cup low-sodium chicken broth (may substitute water)
2 tablespoons light brown sugar
Leaves from 3 or 4 sprigs flat-leaf parsley, chopped (2 or 3 tablespoons)

Heat just enough of the oil to coat bottom of a large saute pan or skillet over medium heat. Add the onion and bell pepper; cook for 3 minutes, then add the apple and 1/4 teaspoon of the salt. Cook for about 4 minutes, stirring occasionally, until vegetables soften.

Add the cinnamon, cumin, allspice, cloves, cayenne pepper and tomato paste; mix well and cook for 1 minute. Add the chickpeas, broth and brown sugar; mix well. Cook until liquid comes to a boil, then cover the pan or skillet, reduce heat as needed to maintain a very low boil and cook for 15 minutes. Taste and add 1/4 teaspoon salt if needed. If mixture is soupy, increase heat to high and cook for 2 to 3 minutes, until liquid has reduced and slightly thickened. Remove from heat; add the parsley and mix well. Serve hot or at room temperature. Mixture can be cooled for 20 minutes, then covered and refrigerated for up to 2 days. Bring to room temperature before serving.

Makes 5 or 6 servings.

NOTE: Double-concentrated tomato paste comes in a tube and can be found in the Italian section of most supermarkets.