What to do with apples...and kale!

This weekend was apple picking weekend. It's amazing just how many apples a 7 year old can pick in 15 minutes. It's also quite a surprise to see how many baked goods can be made from 20 pounds of apples! We discovered what we were told was an Ontario heritage variety - Macoun - which we all quite liked. I also had to turn my mind to what to do with this week's leafy green from the organic delivery. The following recipes were made and consumed happily this weekend at our home:

Apple Cake

2 eggs
3/4 c sugar
1/3 c canola oil
1/3 c applesauce
1/4 c orange juice
2 tsp vanilla extract
1 c flour
1/2 c whole wheat flour
2 tsp b powder
1/4 tsp salt
1/2 c brown sugar
1 tsp ground cinnamon
4-5 med apples, peeled, cored and coarsely chopped

Beat together eggs and sugar until very light. Beat in oil and apple sauce, followed by juice and vanilla. In a separate bowl combine flours, b powder and salt. Add to egg mixture and stir until just combined. In a third bowl, combine brown sugar, cinnamon and apples. Spread 1/2 of batter into an oiled, parchment lined 9 inch springform pan. Spoon apple mixture on top. Spoon remaining batter over top, not worrying if batter does not cover completely. Bake in preheated 35oF oven for 50-60 minutes.

Apple Pie

Preheat oven to 350F. In a food processor, mix:

2 c flour
10 tbsp cold butter
2 1/2 tbsp sugar
finely grated rind of 1 lemon

Add 2 egg yolks and a tiny drop of water to bind.

Divide dough in half and roll out one half to fit a buttered 8 inch metal pie dish. Refrigerate pie dish and remaining dough.

Place in small pan and simmer gently for 5 minutes:

1 lg cooking apple, quartered
4 eating apples, cut into eighths
3 tbsp brown sugar
zest of 1/2 lemon
1/2 tsp ginger
handful of raisins
1 tbsp water

Pack apple mix into crust. Roll out remaining dough. Egg wash pastry rim, drape over top crust and pinch edges. Egg wash top of pie, make a couple of cuts in the top and bake for 45-50 minutes.

Sauteed Kale with Garlic, Shallots and Capers

1 to 1 1/2 pounds kale, centre stems removed
1 tbsp olive oil
1 lg shallot, finely chopped
2 garlic cloves, minced
1 tbsp drained capers, chopped
salt and pepper to taste

Cook kale in boiling salted water until almost tender, approximately 8 minutes. Rinse under cold water and coarsely chop. Heat oil over medium high heat. Add shallots and sautee until tender, approximately 3 minutes. Add capers and garlic. Stir for 1 minute. Stir in kale and sautee until tender, approximately 7 minutes. Add salt and pepper to taste.