Greg Duncan

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GREG DUNCAN

Quebec's apple season is in full swing

There is a sudden crispness in the air and I spotted more than a few leaves that have turned colour while I drove down the Eastern Townships autoroute recently. Just south of suburbia the autumn has advanced remarkably.

Everyone knows that fall is apple season and orchards all over Quebec offer really crisp varieties that are not only great for eating off the tree but for using in pies and cakes, salads and soups.

Freshly squeezed juice is also waiting for you to experiment with when any recipe calls for a liquid broth in a stew, as an example. I think that our cold nights give Quebec apples a certain advantage in taste over any grown elsewhere.

The night cold does something to the sugars within and, as daily sun shines down on orchard rows, it warms the apple from its sleep. This cycle makes apples grow sweeter daily while retaining perfect crunch with a tingle of tartness to boot.

Here are two recipes to put fresh apples to good use this week. I'm sure you will have plenty on hand soon if you don't already.

Apple bacon coleslaw

3 tbsp. olive oil
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tsp. hot sauce
1/4 tsp. salt
1 (16-ounce) package shredded coleslaw mix
1 large apple, peeled and finely diced
Freshly ground pepper to taste
4 cooked bacon slices, crumbled

Whisk together first 6 ingredients in a large bowl. Add coleslaw mix, apple, and ground pepper, tossing well to coat. Chill 30 minutes. Sprinkle with bacon just before serving.

Makes four cups.

Apple coffee cake

Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.

5 cups tart apples, cored, peeled, chopped
1 cup sugar
1 cup dark raisins
1/2 cup pecans, chopped
1/4 cup vegetable oil
2 teaspoon vanilla extract
1 large egg, beaten
2-1/2 cups sifted all-purpose flour
1-1/2 teaspoon baking soda
2 teaspoons ground cinnamon

Preheat oven to 350º F. Lightly oil a 13x9x2-inch pan. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.

Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.