YMCA Apple Cooking Class Recipes
Photo by Phoebe Say
- Apple cheddar fondue
- Apple sunbutter sandwiches
- Apple sauce with yogurt
- Apple salsa with tortillas
- Apple quesadillas
- Apple fennel salad
Apple Cider Fondue
- 1 cup cider
- 8 ounces cheddar, shredded
- 8 ounces Monterey Jack, shredded
- 2 tablespoons cornstarch
- Freshly grated or ground nutmeg
- Sliced apples, for serving
In a medium saucepan, bring the cider to a simmer over medium heat. In a medium bowl, toss the cheeses with the cornstarch. Gradually stir the cheese mixture into the cider until melted and smooth. Add nutmeg to taste. Transfer to a fondue pot. Serve with sliced apples.
Apple Sunbutter Sandwiches
- 1 organic apple
- 1 tsp Sunbutter or nut butter of your choice
- Shredded Coconut
Cut apple into rings about ½ inch thick, and cut out the middle core. Spread nut butter on one of the apple rings. Top with raisins, coconut, or other toppings. Top with another apple ring. Repeat until apple rings are used up, and enjoy!
Apple Sauce with Greek Yogurt
- 3 lbs apples
- 1 teaspoon cinnamon 1 pinch nutmeg 1 1⁄2 cups water 2 thin lemon slices
- 1⁄4 teaspoon salt
- 1 cup greek yogurt
- honey to taste
Peel and core apples. Cut apples into approximately 1 inch cubes.
Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
To make parfaits, swirl in a couple spoonfuls of greek yogurt, and drizzle with honey to taste.
- 1/2 cup lime juice (from about 5 limes)
- 4 tart apples, peeled and cored
- 1 small onion, finely diced
- A handful of cilantro, roughly chopped
- 2 jalapeño peppers, seeded and minced
- 2 poblano peppers, seeded and minced
- 3 tablespoons minced ginger
- 2 tablespoons sugar
Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. Serve with tortilla chips.
- 1 1/2 cup shredded sharp cheddar cheese
- 6 whole wheat tortillas
- 1 large or 2 small apples, cored and thinly sliced
Sprinkle 2 tablespoons cheese over one half of each tortilla. Arrange apple slices, barely overlapping, on top of each pile of cheese then sprinkle 2 more tablespoons cheese over apples on each tortilla and fold each in half.
Generously spray a large skillet with oil spray and heat over medium high heat. Arrange half of the quesadillas in the skillet without overlapping and cook, gently flipping once, until cheese is melted and tortillas are golden brown on both sides, 2 to 3 minutes per side. Transfer to plates and repeat process with natural oil spray and remaining quesadillas; serve warm.
Apple Fennel Slaw
- 2 Tbs. fresh lemon juice
- 3 tart apples
- 2 small heads fennel, cut into matchsticks
- 1 small red onion, cut in half and very thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper to taste
Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.