Recipe: Western Alaskan Crab Apple and Raspberry Mint Crisp, Pickled Crab Apples, Crab-apple Jelly, Crabapple Ham Turkey
Recipe Collections Western Alaskan Crab Apple and Raspberry Mint Crisp
6 cups crab apples
1 tsp. lemon zest
1 cup seedless raspberry puree
1/4 cup fresh lemon juice
1/2 cup sugar
Topping
1/2 cup unbleached flour
Raspberry syrup, optional
1/4 cup fresh mint
Additional fresh mint, optional
In medium mixing bowl, combine peeled and sliced crab apples (see note), pureed raspberries, sugar, all-purpose flour, chopped mint, lemon zest and lemon juice. Set aside and prepare Topping (recipe below). Heat oven to 325 degrees. Grease large baking pan (15x7x2) and spread filling mixture on bottom of pan. Top with topping mixture, spreading evenly over entire surface. Do not pack topping; steam must be allowed to escape from cooking fruit mixture. Bake at 325 for 45-55 minutes or until fruit juices simmer from edges of baking pan (place cookie sheet under pan before baking to collect drips, if desired). Remove from oven and allow to cool 1-11/2 hours before slicing. To serve, place slice of warm crisp on serving plate, streak with additional raspberry syrup and garnish with sprig of fresh mint, if desired. Makes 8 servings.
NOTE: Crab apples are small rosy-red apple wiith tart flesh. They can be found in produce markets and specialty food stores in fall months. Other tart apples, such as Granny Smith, can be substituted. This recipe can be made 1 day ahead and refrigerated. Before serving, remove from refrigerator, slice and warm in oven.
Topping
1 small box frozen raspberries
2 cups unbleached flour
11/4 cups apple cider
2 tsp. ground cinnamon
2 cups rolled oats
Thaw raspberries at room temperature and allow them to remain liquid. Pour raspberries and juice in small pan and bring to slow boil. Cook for 20 minutes, reducing by half. Once reduced, pour through strainer to remove seeds. In small pan, bring 11/4 cup apple cider to
slow boil and cook for 20 minutes, reducing by half. In medium mixing bowl, combine rolled oats, all-purpose flour, reduced raspberry puree and cinnamon. Slowly add reduced apple cider while mixing carefully to combine and form loose crumble topping.
-- From Fulton's Crab House "Arctic Chill"
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Pickled Crab Apples
Boil together 6 cups vinegar, 8 cups brown sugar, 2 teaspoon cloves and 1 stick of cinnamon. Leave the stems on 8 lbs. crab apples. Add to syrup and boil until fruit is tender. Remove the fruit and pack into jars. Pour in syrup. Seal.
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Crab-apple Jelly
Cook the Crab-apples with 6 cloves and an inch of ginger until the fruit is soft. Strain, boil again and add 3/4 lb. of sugar to a pint of liquid. Let boil until it jells. To make a successful jelly, the fruit should not be cooked too long, and the sugar should be added just before the strained liquid boils.
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Crabapple Ham Turkey
This was a very different way to prepare a turkey. It goes perfectly with the Crabby Cranberry Stuffing. It is very flavorful and the crabapple gives it a beautiful color and interesting flavor.
1 turkey, fresh or thawed frozen
4 tablespoons melted butter
salt and freshly ground pepper
2 cups minced ham
1 cup diced apples
4 tablespoons minced fresh rosemary
3 apples, quartered
1 onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 1/2 cup apple cider
1 cup crabapple jelly
Brush the outside of the turkey with the butter. Rub the turkey inside and out with the salt and pepper. Mix the ham, diced apples, and half of the rosemary in a small bowl. Push the ham mixture in between the skin and the flesh of the turkey on the breast, legs, and thighs. Place the apples, onion, carrots, and celery inside the cavity or else stuff the turkey and place the apples and vegetables in the roasting pan. Pour 1 cup of the cider over the turkey. Roast the turkey, basting occasionally with the pan juices, for 2 hours. In a small saucepan heat the remaining rosemary, 1/2 cup cider, and crabapple jelly until the jelly is melted and the mixture is smooth. Brush half of the mixture over the turkey. Continue to roast, basting occasionally until the turkey is cooked. Immediately after removing from the oven, brush the remaining crabapple glaze over the turkey. Let sit for 30 minutes.
6 cups crab apples
1 tsp. lemon zest
1 cup seedless raspberry puree
1/4 cup fresh lemon juice
1/2 cup sugar
Topping
1/2 cup unbleached flour
Raspberry syrup, optional
1/4 cup fresh mint
Additional fresh mint, optional
In medium mixing bowl, combine peeled and sliced crab apples (see note), pureed raspberries, sugar, all-purpose flour, chopped mint, lemon zest and lemon juice. Set aside and prepare Topping (recipe below). Heat oven to 325 degrees. Grease large baking pan (15x7x2) and spread filling mixture on bottom of pan. Top with topping mixture, spreading evenly over entire surface. Do not pack topping; steam must be allowed to escape from cooking fruit mixture. Bake at 325 for 45-55 minutes or until fruit juices simmer from edges of baking pan (place cookie sheet under pan before baking to collect drips, if desired). Remove from oven and allow to cool 1-11/2 hours before slicing. To serve, place slice of warm crisp on serving plate, streak with additional raspberry syrup and garnish with sprig of fresh mint, if desired. Makes 8 servings.
NOTE: Crab apples are small rosy-red apple wiith tart flesh. They can be found in produce markets and specialty food stores in fall months. Other tart apples, such as Granny Smith, can be substituted. This recipe can be made 1 day ahead and refrigerated. Before serving, remove from refrigerator, slice and warm in oven.
Topping
1 small box frozen raspberries
2 cups unbleached flour
11/4 cups apple cider
2 tsp. ground cinnamon
2 cups rolled oats
Thaw raspberries at room temperature and allow them to remain liquid. Pour raspberries and juice in small pan and bring to slow boil. Cook for 20 minutes, reducing by half. Once reduced, pour through strainer to remove seeds. In small pan, bring 11/4 cup apple cider to
slow boil and cook for 20 minutes, reducing by half. In medium mixing bowl, combine rolled oats, all-purpose flour, reduced raspberry puree and cinnamon. Slowly add reduced apple cider while mixing carefully to combine and form loose crumble topping.
-- From Fulton's Crab House "Arctic Chill"
__________________________________________________________
Pickled Crab Apples
Boil together 6 cups vinegar, 8 cups brown sugar, 2 teaspoon cloves and 1 stick of cinnamon. Leave the stems on 8 lbs. crab apples. Add to syrup and boil until fruit is tender. Remove the fruit and pack into jars. Pour in syrup. Seal.
_______________________________________________________
Crab-apple Jelly
Cook the Crab-apples with 6 cloves and an inch of ginger until the fruit is soft. Strain, boil again and add 3/4 lb. of sugar to a pint of liquid. Let boil until it jells. To make a successful jelly, the fruit should not be cooked too long, and the sugar should be added just before the strained liquid boils.
___________________________________________________
Crabapple Ham Turkey
This was a very different way to prepare a turkey. It goes perfectly with the Crabby Cranberry Stuffing. It is very flavorful and the crabapple gives it a beautiful color and interesting flavor.
1 turkey, fresh or thawed frozen
4 tablespoons melted butter
salt and freshly ground pepper
2 cups minced ham
1 cup diced apples
4 tablespoons minced fresh rosemary
3 apples, quartered
1 onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 1/2 cup apple cider
1 cup crabapple jelly
Brush the outside of the turkey with the butter. Rub the turkey inside and out with the salt and pepper. Mix the ham, diced apples, and half of the rosemary in a small bowl. Push the ham mixture in between the skin and the flesh of the turkey on the breast, legs, and thighs. Place the apples, onion, carrots, and celery inside the cavity or else stuff the turkey and place the apples and vegetables in the roasting pan. Pour 1 cup of the cider over the turkey. Roast the turkey, basting occasionally with the pan juices, for 2 hours. In a small saucepan heat the remaining rosemary, 1/2 cup cider, and crabapple jelly until the jelly is melted and the mixture is smooth. Brush half of the mixture over the turkey. Continue to roast, basting occasionally until the turkey is cooked. Immediately after removing from the oven, brush the remaining crabapple glaze over the turkey. Let sit for 30 minutes.
MsgID: 0014662
Shared by: Peggy,WA
In reply to: ISO: Recipes using crabapples
Board: Cooking Club at Recipelink.com
Shared by: Peggy,WA
In reply to: ISO: Recipes using crabapples
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Recipes using crabapples |
Debbie in California | |
2 | Recipe: Western Alaskan Crab Apple and Raspberry Mint Crisp, Pickled Crab Apples, Crab-apple Jelly, Crabapple Ham Turkey |
Peggy,WA |
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