Choose round crab apples uniform in size; do not pare them. Make a syrup with the rest of the ingredients.
Bring to a boil and cook until sugar is dissolved.
Cool.
Add crab apples and heat gently, being careful not to burst the fruit.
Let stand in syrup overnight.
Pack cold into clean jars.
Fill to 1/2-inch of top with syrup.
Put on top and screw on tightly.
Process in water bath at simmering temperature (180\u00b0) for 20 minutes.
em and blossom ends from crab apples. Do not peel or core
Wash apples.
Remove blossom end.
Do not pare.
Combine remaining ingredients and simmer for 20 minutes.
Add apples, a few at a time, and simmer until tender.
Pack apples in hot, sterilized jars, adding syrup to cover apples; seal.
These should be real sweet to be good.
Add more sugar, if too sour.
Put cinnamon, cloves, mace and allspice in cheesecloth bag. Put water, sugar and vinegar in a kettle; heat and add bag. Simmer for about 15 minutes.
Add apples; heat slowly (don't burst the apple skins).
Set overnight in syrup.
Remove bag.
Pack in jars.
Seal.
Process in boiling bath for 20 minutes.
Makes 8 pints: 16 to 20 apples in each.
Stem the crab apples and rinse in lukewarm water. Drain, then place the apples in a saucepan with the water. Bring to a boil and reduce heat to a simmer; cook slowly until the fruit is soft. While still warm, put through sieve to remove seeds and stems. Add sugar and cinnamon to taste.
Cut blossoms off apples and wash.
Boil apples in clear water until apples crack. (If apples don't split, don't overcook.)
Wash and cut ends off crab apples.
Cover with water and boil until tender.
Pour juice through strainer into other container to make clear jelly.
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
ll the centres of the apples with the sugar/fruit mixture
Pre-heat oven to 350 degrees.
Place tarts on cookie sheet (make sure to follow directions for defrosting on back cover of box)
In a meduim mixing bowl add,crab, apples, lemon juice, pepper, and dressing.
Stir with spoon, then place about 1 1/2 tbsp into each tart.
Sprinkle with parmeson cheese.
Bake for 20 minutes or until golden & bubbly.
hem yourself. Pick the crabs for all their meat and reserve
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
Core six apples and place in oven proof glass container. Try to find one that is slightly bigger than the apples. Mix together remaining stuff then spoon it down each apple hole. Cover with foil .Put in a pre-heated 350 degree oven and bake for 45 minutes to an hour , Make sure they are done .Put in a serving dish and if there are any juices pour over the apples that have been cut open and enjoy. It can be served with Ice cream or anything else you think looks good.
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
For the pancake batter, whisk eggs,
Wash apples.
Stick cloves in some apples, being sure some cloves get in jar.
Heat sugar, liquid and spices until sugar dissolves.
Cool.
Add apples and simmer until barely tender. Pack into hot jars.
Makes 6 to 7 pints.
To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples.
Cut apples in small pieces. Do not peel or core.
Add 3 cups water; cover.
Simmer 10 minutes. Crush with masher.
Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring).
Squeeze out juice.
Pour boiling water over tea bags.
Cover and
let stand 5 minutes.
Remove tea bags.
Heat apple juice, syrup drained from crab apples, brown sugar, cinnamon and nutmeg in saucepan.
Simmer 2 minutes to blend flavors.
Combine with tea.
Garnish each tea serving with crab apple and cinnamon stick.
Makes 2 quarts.
Toss oats with apple juice until well coated. Cover with plastic wrap and chill overnight.
For caramelized apples, heat butter in a large frying pan over high heat. Add apple and maple syrup. Cook for 4-5 mins, stirring occasionally, until caramelized.
Before serving, add yogurt, apple, strawberries, almonds and honey to oats. Mix well. Transfer between serving bowls. Top with caramelized apples.
Combine sugar, water, vinegar, cinnamon and whole cloves. Heat to boiling.
Into syrup, drop enough fruit to fill one jar. Cook covered just until tender.
Pack in hot sterilized jar; add hot syrup to 1/2-inch from top.
Seal.
Makes enough syrup for 6 pints.