Posted by Gelato at 12:07am Aug 27 '10For slightly under-ripe apples, they'd still be good for baking (pies, baked apples, etc.). They won't be as juicy or flavorful as ripe apples, but if you add a couple of tablespoons* of undiluted apple juice concentrate to the apples (for a 9-inch* pie), that would help make up for both of those issues.
For super-under-ripe apples, you could do a couple of things that Mom can think of. One, slice them into wedges, toss them in lemon juice, and season and eat them the same way you might season and eat jicama. Or two, you could peel, core, and cut the apples into quarters (make sure the seeds/membranes are cut out as well), put them into a covered casserole dish, and roast them at 350 F* for about an hour. Then check with a knife; if the knife goes in easily, then they're done. You can go sweet and add dried fruit, cinnamon, honey, brown sugar, and/or butter (not margarine) along with a little salt, or you can go savory and add garam masala, sage, or herbs from Provence, along with some salt, pepper, and butter (and maybe some garlic as well). Either way, it would probably make a decent mash to go with an entree (she specifically said pork, but I don't know if you've gone kosher or not).
*Apologies for the imperial measurements. I don't have the energy to convert them tonight.
For super-under-ripe apples, you could do a couple of things that Mom can think of. One, slice them into wedges, toss them in lemon juice, and season and eat them the same way you might season and eat jicama. Or two, you could peel, core, and cut the apples into quarters (make sure the seeds/membranes are cut out as well), put them into a covered casserole dish, and roast them at 350 F* for about an hour. Then check with a knife; if the knife goes in easily, then they're done. You can go sweet and add dried fruit, cinnamon, honey, brown sugar, and/or butter (not margarine) along with a little salt, or you can go savory and add garam masala, sage, or herbs from Provence, along with some salt, pepper, and butter (and maybe some garlic as well). Either way, it would probably make a decent mash to go with an entree (she specifically said pork, but I don't know if you've gone kosher or not).
*Apologies for the imperial measurements. I don't have the energy to convert them tonight.
Well, I just asked my mom. She says: - Gelato