JOHN ROSSS PHOTO | Roasted corn-pumpkin chowder by John Ross
Then your apples all is gethered, and the ones a feller keeps
Is poured around the celler-floor in red and yeller heaps;
And your cider-makin’s over, and your wimmern-folks is through
With their mince and apple-butter, and theyr souse and saussage, too!
I don’t know how to tell it — but if sich a thing could be
As the Angels wantin’ boardin’, and they’d call around on me —
I’d want to ’commodate ’em — all the whole-indurin’ flock —
When the frost is on the punkin and the fodder’s in the shock!
From “When the Frost is on the Punkin” by James Whitcomb Riley
We know that the pumpkin was one of the first foods cultivated by Native Americans. It became known as one of the “three sisters,” which included maize, beans and squash. And even though the apple came much later to America (it was introduced by colonists), we are now the world’s second biggest producer. We also have much folklore associated with the apple, from Johnny Appleseed to apple pie.
Autumn begins today and the pumpkin and apple play a huge part on the North Fork in the fall. Not only do we see the beautiful colors of pumpkins along the roadside, we smell the delicious aroma of apples.
The apple tree is perhaps the earliest tree to be cultivated by man. The wild apple originated in Asia, where Alexander the Great is said to have found them in 328 BCE. The nutritive value of eating apples is legendary. Low in calories, high in dietary fiber, they contain no saturated fat or cholesterol. They are rich in vitamin C, antioxidants and tartaric acid. While they’re best for you when eaten raw with the skin on, we also know that cooked apples are delicious and form an important part of our cuisine. Here are some examples.
Roasted Corn-Pumpkin Chowder
Cut one half of a cheese pumpkin into large chunks. After removing the seeds, take a sharp paring knife and peel off the skin, leaving about 1 pound of 2-inch squares of pumpkin. Toss them in 1 tablespoon of canola oil and place them on a sheet pan. Place 6 shucked ears of corn on the same pan and brush them lightly with oil. Roast at 425 degrees for 20 minutes. Cool slightly and cut the pumpkin into half-inch cubes. Cut the corn kernels off the cob and set aside.
Cook 5 strips of bacon in a heavy soup pot and remove. Chop the bacon and set aside. Dice one Spanish onion and one red pepper and sauté until soft in the bacon fat. Dice 6 or 8 fingerling potatoes (about 3/4 pound), leaving the skin on. Add to the soup pot along with 5 cups chicken broth. Season with 2 teaspoons sea salt, 1 teaspoon pepper, 1 bay leaf and 3 sprigs of fresh thyme. Simmer until potatoes are tender, about 15 minutes, and add the diced pumpkin and cut corn. Continue cooking another 15 minutes and add 1 cup heavy cream. Check for seasoning and serve.
Garnish with the chopped bacon and grated sharp cheddar cheese.
Baked Apple Dumplings
Begin by making a sauce. Place 1 cup sugar and 1 cup water in a saucepan with 1 cinnamon stick and 1/4 teaspoon freshly grated nutmeg. Bring to a boil and stir in 2 tablespoons cold butter. Remove from the heat and set aside.
Whisk together 2 cups flour with 2 teaspoons baking powder and 1 teaspoon salt. Cut in 2/3 cup shortening with a pastry blender or fork until it looks like coarse meal. Sprinkle 1/2 cup ice water over the mixture and work it in gently with a fork. Turn the dough out onto a floured surface and knead into a smooth dough. Press this into a flat cylinder and wrap in plastic film. Refrigerate while preparing the apples.
Peel 6 small apples (such as Jonagolds), cut them in half through the stems and remove the cores. Put the apple halves in ice water.
Combine 6 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon nutmeg in a small bowl. On a floured surface, roll out the refrigerated dough into a 12- by 18-inch rectangle. Cut the dough into 6 equal squares. Hold two apple halves together and place them in the center of one of the squares. Sprinkle 1 tablespoon of the sugar mixture over the top of the apple and place a small slice of butter on top. Moisten the edges of the dough with water and fold the corners to the center, pinching the seams together. Repeat for each apple and place the dumplings in a shallow roasting pan. Pour the sauce over them and bake in a 375-degree oven for 35 minutes.Remove, let cool slightly, and serve with vanilla ice cream.
Apple Caramel Rum Cake
Spread 1 tablespoon soft butter in a 10-inch Bundt pan. Dust with flour and set aside.
Whisk together 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt and 2 teaspoons cinnamon. With an electric mixer, beat 3 large eggs with 2 cups sugar and 2 teaspoons vanilla extract until pale yellow in color, about 3 minutes. Slowly beat in 1 1/2 cups canola oil and 2 tablespoons Myers’s rum. Incorporate the dry ingredients at slow speed.
Peel, core and grate 4 Jonamac apples and fold into the cake batter. Chop 1 cup pecans and fold into the batter. Pour the batter into the Bundt pan and bake at 325 degrees for 1 hour and 20 minutes. (A skewer should come out clean and the cake should be receding from the sides of the pan.) Remove and cool for about 15 minutes before cutting around the edge and inverting the cake onto a cake rack.
While the cake cools, place 1/4 pound butter into a saucepan with 1/2 cup dark brown sugar, 1 tablespoon milk and 1 tablespoon Myers’s rum. Bring to a boil and cook for about 5 minutes. The sauce will get thick as it cooks. Spoon the sauce over the warm cake while still on the rack. Place the cake on a plate and spoon any extra sauce over all.
Buttermilk Apple Rings
Whisk together 1 egg and 1/2 cup buttermilk. Fold in 1 cup flour and 1/2 teaspoon salt.
Peel, core and cut into quarter-inch rings three Jonagold apples. Melt 2 tablespoons butter and 2 tablespoons canola oil in a heavy sauté pan. Dip the apple rings in the batter and fry in the hot butter until puffy and golden.
Turn and cook briefly on the other side and remove to a plate lined with paper towels. Sprinkle with confectioner’s sugar and serve with ice cream or serve as a garnish for pork chops without the sugar.
John Ross, a chef and author, has been an active part of the North Fork food and wine community for more than 35 years.