Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Baking with unripe apples


  • Please log in to reply
23 replies to this topic

#1 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 23 August 2007 - 04:25 AM

I have about 5 pounds of unripe apples. (Don't ask). It's not clear what kind of apple they are, but someone who knows his apples suggested they are related to Jonagold. They aren't ripe, but they are not too acidic.

I want to use as much of them as possible in a cake. So I need ideas for a cake/pie that uses a lot of apples (I have many applecake recipes that only use one or 2).
Thanks!

#2 C. sapidus

C. sapidus
  • participating member
  • 2,584 posts
  • Location:Maryland

Posted 23 August 2007 - 05:03 AM

I have about 5 pounds of unripe apples. (Don't ask). It's not clear what kind of apple they are, but someone who knows his apples suggested they are related to Jonagold. They aren't ripe, but they are not too acidic.

I want to use as much of them as possible in a cake. So I need ideas for a cake/pie that uses a lot of apples (I have many applecake recipes that only use one or 2).
Thanks!

View Post

Perhaps something from King Arthur Flour? You are a far more accomplished baker than I, but your situation screams "apple crumble" to me. :smile:

#3 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,345 posts
  • Location:Silver City, NM

Posted 23 August 2007 - 05:24 AM

What if you treated them more as a jicama?

Chef, Curious Kumquat, Silver City, NM


#4 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 23 August 2007 - 05:35 AM

What if you treated them more as a jicama?

View Post


I could, except I've never seen, eaten, or cooked with jicama :laugh:

as I'm typing, I'm thinking CHUTNEY! Not that that has it's place in the Baking Forum. But it's funny how the mind works!

ETA: thanks Bruce that's a lot of applerecipe on that website!

Edited by Chufi, 23 August 2007 - 05:36 AM.


#5 CaliPoutine

CaliPoutine
  • participating member
  • 2,931 posts
  • Location:Santa Clarita, CA

Posted 23 August 2007 - 06:19 AM

You might be able to make apple butter as well!!

#6 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 23 August 2007 - 07:27 AM

You could probably make pie or crumble if you combined them with some sweet apples to balance them.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#7 gfron1

gfron1
  • eGullet Society staff emeritus
  • 4,345 posts
  • Location:Silver City, NM

Posted 23 August 2007 - 08:13 AM

I could, except I've never seen, eaten, or cooked with jicama  :laugh:

as I'm typing, I'm thinking CHUTNEY! Not that that has it's place in the Baking Forum. But it's funny how the mind works!

ETA: thanks Bruce that's a lot of applerecipe on that website!

View Post

Oops. Here's a basic info website on jicama.

And some recipes.
And one from RecipeGullet.

Now, I don't know if this will work, but there some strong similarities to unripened apples.

Chef, Curious Kumquat, Silver City, NM


#8 Abra

Abra
  • participating member
  • 3,186 posts
  • Location:Bainbridge Island, WA

Posted 23 August 2007 - 09:05 AM

This cake from Edna Lewis is my favorite apple cake in the whole world. I've never tried it with unripe apples, but I'll be really interested to hear about it if you do.

Edited by Abra, 23 August 2007 - 09:06 AM.


#9 miladyinsanity

miladyinsanity
  • participating member
  • 1,363 posts
  • Location:Manchester, UK

Posted 23 August 2007 - 10:06 AM

Apple Cakes I want to try but haven't:

Torta di Mele

Apple Cardamom Cake

Gateaux au Pommes

Crustless Apple Crumb Cake--uses 12 apples
May

Totally More-ish: The New and Improved Foodblog

#10 Kouign Aman

Kouign Aman
  • participating member
  • 2,653 posts
  • Location:San Diego

Posted 23 August 2007 - 10:08 AM

Grate them and use them in a zucchini cake recipe?
Or cook them down for a tangier than usual apple sauce cake?
Or mix in some berries in the crumble, for richness.
"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

#11 Kerry Beal

Kerry Beal
  • participating member
  • 9,850 posts
  • Location:Ontario, Canada

Posted 23 August 2007 - 10:10 AM

I used to make a ginger marmalade that used apples as a base. Have searched high and low and can't figure out what I've done with the recipe, but it was essentially apples, sugar and lots of fresh ginger. I'm sure a little lemon juice too.

#12 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 23 August 2007 - 01:32 PM

thanks everyone, there are some great ideas here!
I'll be playing with my unripe apples this weekend :laugh:

I'll report back!

#13 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 23 August 2007 - 01:48 PM

This cake from Edna Lewis is my favorite apple cake in the whole world.  I've never tried it with unripe apples, but I'll be really interested to hear about it if you do.

View Post


Abra does this cake keep well for a couple of days? with or without the glaze?

#14 JeanneCake

JeanneCake
  • participating member
  • 1,334 posts
  • Location:greater boston area

Posted 23 August 2007 - 02:40 PM

I love the apple cake recipe in Payard's dessert book. This is a link to it

Weekend Apple Cake

He calls it a "weekend cake" because it was made to last throughout a weekend (two days?!). It's a wonderful cake, and I think it would be good with the type of apples you have. Enjoy the windfall.....

#15 prairiegirl

prairiegirl
  • participating member
  • 364 posts
  • Location:Calgary, Alberta

Posted 23 August 2007 - 04:15 PM

I am picking alot of the neighbor's apples and I am making fruit leather with it.

#16 Sentiamo

Sentiamo
  • participating member
  • 198 posts
  • Location:New Zealand

Posted 23 August 2007 - 04:54 PM

Chufi...if you would like some savoury chutney/relish recipes from Downunder, PM me and I will get some to you!

A favourite dessert from my childhood was Apple Gingerbread Pudding and seems appropriate for your part of the world. :smile:

#17 sugarseattle

sugarseattle
  • participating member
  • 349 posts
  • Location:Seattle, WA

Posted 23 August 2007 - 06:28 PM

i think if they're a bit unripe, just increase the sugar by whatever percentage you think they're unripe by...but because they're so nice and tart, they're going to bake well and hold their shape too! Yum
Stephanie Crocker
Sugar Bakery + Cafe

#18 Rachellindsay

Rachellindsay
  • participating member
  • 115 posts
  • Location:Brussels

Posted 24 August 2007 - 03:20 AM

What about a Tarte Tatin? I have some apples that sound quite similar on a tree in the garden. They aren't so nice as eating apples but I didn't want them to go to waste. You need to use quite a few apples for a Tarte Tatin to make sure the dish is tightly packed with apple segments. The caramel at the bottom of the dish turned my quite dull apples into something very nice. I'm making one later on today while I still have some apples left.

#19 Abra

Abra
  • participating member
  • 3,186 posts
  • Location:Bainbridge Island, WA

Posted 24 August 2007 - 09:37 AM

Yes, the cake with its glaze is fine for 2-3 days. It's a very moist cake, so it keeps beautifully.

#20 Chufi

Chufi
  • participating member
  • 3,117 posts
  • Location:Amsterdam, The Netherlands

Posted 26 August 2007 - 12:10 PM

I made the Edna Lewis cake Abra linked to and I made a couple of jars of raspberry-apple jam.
The cake is delicious (the recipe made 1 large square cake which I´ll take to work tomorrow and 1 tiny round cake which we are eating right now). It is very moist and flavorful, and I can only imagine how good it would be with tasty apples instead of my unripe ones.
I used walnut oil for the vegetable oil.

pics of apples, cake and jam here on my Dutch blog.

Edited by Chufi, 26 August 2007 - 12:10 PM.


#21 Abra

Abra
  • participating member
  • 3,186 posts
  • Location:Bainbridge Island, WA

Posted 26 August 2007 - 01:00 PM

The cake is gorgeous, and what a good idea to sub cognac for the vanilla! I didn't know you could easily get pecans. And no speculaaskruiden if you want to claim it's an American cake!

My Dutch is improving, no?

#22 onrushpam

onrushpam
  • participating member
  • 336 posts
  • Location:The Deepest South

Posted 26 August 2007 - 01:59 PM

as I'm typing, I'm thinking CHUTNEY! Not that that has it's place in the Baking Forum. But it's funny how the mind works!


Years ago, we lived in a house with a big old pear tree in the yard. The pears were of the "cooking" sort. They never got ripe/soft enough to eat raw.

I made many jars of wonderful chutney from them, and my DH's aunt made pints and pints of pear butter.

I'm thinking you should do those with your apples.

I miss that old pear tree, and my asparagus patch in the same yard. We also had a wonderfully prolific blueberry bush. But, I let the birds have those, or gave them away if I managed to pick them before the birds did. Neither DH nor I like blueberries.

#23 plk

plk
  • participating member
  • 296 posts

Posted 26 August 2007 - 02:09 PM

Make apple jelly, then keep it to use in place of storebought pectin?

#24 hummingbirdkiss

hummingbirdkiss
  • participating member
  • 1,591 posts

Posted 26 August 2007 - 02:15 PM

just be careful who eats them I brought a green apple crisp to work ...once and only once will I feed them to a crowd .. ..I eat green apples off the tree and just love them so does my family ..however ..my crisp went fast and so did the people who's tummies were not used to eating green apples!

I will never ever live that down!