This month at Allergic to Salad we are all about hyper-local produce, especially apples ???. October falls in prime apple season here in New York, so the time is now if you’re looking to get your hands on the juiciest and most flavorful apples of the year. Plus, not only are seasonal local apples delicious; they are also good for the environment.
As this past week also coincided with Rosh Hashanah, we introduced two recipes featuring the holiday’s quintessential pairing of apples with honey. Unsurprisingly, the recipes were well received in our classrooms.
At West End Secondary School, Allergic to Salad educator McKenzie’s students whipped up Apple Blintzes. “After reviewing what we did two weeks ago, I asked about Rosh Hashanah, apples, and honey. The kids already knew so much about this and I had them share what they knew. Then I split the class into two groups, handed out recipes and had them begin. The apple filling group worked really well together and had great knife skills.”
Students at I.S. 187 also got a chance to hone their knife skills this week. Erica told us, “the students practiced chopping and dicing apples. We made our crepe batter while the apple jam was cooking. While a few students got a chance to flip a crepe, everybody else wrote the recipes down.”
Erica’s class at I.S. 187 delved deeper into the science behind the fruit filling. “We then had a discussion reviewing pectin’s involvement with jam making and bee’s role in pollination. We also talked about how honey is made and how we can support the bees. The crepes were then assembled with a drizzle of honey!” Taylor’s class at Spruce Street also discussed the role bees and pollinators played in bringing this dish to their plates. “We had a nice discussion about pollination and the kids were great this class about cleaning up after themselves.”
- 3 large tart apples peeled, cored, and finely chopped
- ¼ cup water
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- 1 cup water
- 5 tablespoons olive oil or melted butter
- ½ teaspoon salt
- 1½ cups all-purpose flour
- olive oil, for cooking
In a large saucepan, combine apples, water, light brown sugar, and cinnamon. Let simmer over low heat for 15 minutes or until apples are tender. Set mixture aside to cool, while crepes are cooking.
Combine crepe ingredients in a mixing bowl. Whisk until smooth. Really have the kids whisk out those lumps! Heat a skillet lightly coated with olive oil to medium high heat. Add a 1/4-cup scoop of batter and tilt the pan to coat the bottom evenly. Cook 2-3 minutes until light.
Plate crepe, put a small scoop of apples in crepe and roll up -- fold up bottom, tuck in sides and complete “burrito” roll. Enjoy plain or with a drizzle of honey/ jam.
That is one tasty-looking apple blintz; thank you students and bees ?
Sticking to the theme of apples and honey, Anna’s class at City Knoll tried their hand at seasonal baking. “We made Apple Honey Muffins and talked about breeding of different apples and pollination. It went well and seemed to be students’ favorite recipe so far.”
Kelly’s class at Yorkville experienced similar success with this week’s apple and honey theme. “Everyone did a great job following the recipe and was very proactive in cooking. The kids loved this dish. They all wanted the recipe to go home with!”
Apple Honey Muffins
- 1 1/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 2 tps ground cinnamon
- 1/2 tsp ground ginger
- Pinch ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oats
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 eggs, at room temperature
- 1 cup + 2 tablespoons plain Greek yogurt (preferably full-fat or 2%)
- 1 tsp vanilla extract
- 1 cup grated apple
- 1 cup diced apple (¼-inch cubes)
Preheat the oven to 425 degrees. Grease a muffin tin with coconut oil, or line with parchment liners. Set aside.
In a large mixing bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt. Stir, then fold in the oats. Set aside.
In a medium mixing bowl, whisk together the melted coconut oil, honey, eggs, Greek yogurt, and vanilla. Fold into the dry ingredients until just combined, then add the grated and diced apple. Do not overmix!
Divide the batter evenly between the slots in the muffin tin. Bake until golden-brown and a toothpick comes out clean, about 12-15 minutes. Keep a close eye, since honey causes baked goods to brown more quickly than usual.
In addition to this week’s recipes starring apple and honey, Anna started off her semester at P.S. 110Q with the honey and butter recipes from Week 1.
“All the classes went well and the kids were AMAZED at the fact that they created butter. I’ve literally never seen more excitement in any of my students eyes. It was so rewarding. We spread butter and jam on graham crackers and everyone requested seconds. We introduced liquids (milk) and soft solids (butter) which is an advanced topic but they all seemed to get the idea of how the liquid milk transformed and also changed color. We talked about how 10,000 years ago there were no supermarkets so people had to make their own butter from cows. We introduced very basic knife skills and the kids each cut grapes for the jam. We talked about how will be culinary explorers in the next few weeks and explore different countries and their foods without even leaving our seats. We talked about how we will also be scientists since we will conduct “experiments” with our recipes to create amazing healthy foods (I.e. butter). We also discussed how we will be creative artists on the sense that we will have to mix the right scents, tastes and colored foods to create foods that are aromatic, visually appealing and delicious!”
At the end of class, Anna asked her students her to rate the recipe on a scale of 1-10. The answer? “INFINITY!” That sounds pretty good to us.
We hope your week is filled with tasty seasonal apples – see you next week!
Team Allergic to Salad