It’s a holiday week, which probably means you’ve got at least one meal lined up where you anticipate eating to the point where you will swear off food for a week. When you realize that you are hungry later that same day, wouldn’t it be nice to have
In an attempt to put my excess of apples to creative use, I sat flipping through a stack of Food Network Magazines, searching for inspiration. I caught a recipe for fruit leather out of the corner of my eye and almost passed right over it because, who the heck eats fruit leather? Then I remembered how much fun I had with Fruit Roll Ups as a kid and decided to give this recipe a try. I made some modifications and was super pleased with the results (aside from some minor swearing when I discovered that my tin foil is not non-stick after all). This recipe does take quite a while to bake, but that’s not hands-on time, so pop it in the oven and go get sucked into a marathon of Axmen on Netflix or something.
Also, remember those apple chips from last week? Well, I wanted a sweet and salty snack, so scroll on down the page to find a ridiculously easy, healthy snack mix recipe I made up using those chips and some other ingredients.
Apple Fruit Leather
- 6 apples (I used Ida Red from Strawberry Acres)
- 1 lemon (it felt so strange to buy citrus!!!)
- 1/4-1/2 c. sugar, optional
- cinnamon, ginger or other spices, to taste and optional
- Peel, core and slice apples (it’s moments like this when I am oh-so-grateful for my apple peeler/corer/slicer that looks like a medieval torture device).
- Place apples, sugar and spices in food processor or blender and squeeze juice from lemon over top.
- Purée apples.
- Transfer apple mixture to saucepan and cook, stirring occasionally, over low heat until thick and dark, with most liquid having evaporated, about 40 minutes. Keep a close eye on it towards the end so it doesn’t burn, and be careful—It will spit when it bubbles!
- Meanwhile, preheat oven to 200°.
- Line 2 rimmed baking sheets with nonstick foil and spread fruit mixture evenly over both.
- Bake for 3-3.5 hours, or until surface is barely sticky.
- Remove from oven, cool and peel off foil. If the bottom is still sticky, flip it over and return to oven for 15-20 more minutes.
Curried Popcorn Snack Mix
[This was such an impulse concoction that I didn’t even take a picture of the ingredients.]
- 2 c. air-popped popcorn
- 1/2 c. dried cranberries
- 1/2 c. roughly broken apple chips (recipe here!)
- 1/4 c. spicy roasted chickpeas (Cardamom & Curry)
- 1 T. olive oil
- 1 tsp. garam masala
- Mix popcorn, cranberries, apple chips and chickpeas in large bowl.
- Drizzle olive oil over popcorn mixture and toss to coat.
- Sprinkle garam masala over mixture and toss again.
- Chow down!