What to do with all the apples you pick this fall

Preheat oven to 350. Spread the pork bones out in a single layer on a baking sheet.

Roast in the oven for 30-45 minutes. Remove from oven and set bones aside to cool.

In a 12-quart stock pot, heat the pork drippings from the roasted bones. Saute the vegetables and apples in the stock pot for 5 to 7 minutes, or until caramelized. Add the cinnamon stick, allspice berries, and cardamom pods and toast for 1 minute. Deglaze with the brandy and apple cider; then add the bay leaf and thyme. Stir in the water, and bring to a boil.

Turn the heat to low, bringing the liquid to a low simmer, and skim off any impurities. Simmer for at least 12 hours, ideally overnight. Add water as necessary to keep all ingredients covered.

After 12 hours, strain the liquid through a fine mesh strainer, discarding the apples and vegetables. Return the liquid to the pan, and reduce the heat to medium-low; continue to cook until the jus is reduced to 2 cups.  Season with salt to taste, and serve with a pork chop.

Combine the apples and water in a large pot. Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low. Add the ginger, if using. Cook, stirring occasionally, for 20 minutes, or until the apples start to fall apart.

Remove the sauce from heat. Pass the cooked apples through a food mill, with the mixing bowl catching the puree. Return the puree to the pot, and add the lemon juice, cinnamon, and maple syrup or sugar, to taste.

Let cool before transferring to containers. Store applesauce in a covered container in the refrigerator for up to one week or in freezer-safe containers for up to one year.

Preheat oven to 350.

Place the apples in a large mixing bowl and toss with the lemon juice, sugar, cinnamon, nutmeg, cloves, and salt. Put ingredients into a greased 9×13-inch baking dish.

Whisk together the arrowroot and water, and pour the mixture over the apples. Toss them lightly with your hands to get everything coated with the arrowroot.

Place the flour, oats, brown sugar, nuts, salt, cinnamon, and ginger in a food processor and pulse a few times to incorporate everything. Add the coconut oil and pulse the ingredients quickly until they form large crumbs. Sprinkle the topping over the apples. Bake for 40 to 55 minutes, or until the apples are bubbly and the topping is golden brown.

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or with a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) lumps.

Drizzle 5 tbsps. ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough; if it doesn't hold together, add more ice water, ½ tbsp. at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn dough out onto a work surface. Divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with a pastry scraper.

Divide dough with one half slightly larger, then form each into a ball and flatten into 5-inch disks. If dough is sticky, dust lightly with flour. Wrap each disk in plastic and chill until firm, at least 1 hour.

Bring rum with raisins to a boil in a heavy 1-quart saucepan, then remove from heat and let stand, covered, for 1 hour.

Put a large heavy baking sheet on the middle oven rack and preheat oven to 425.

Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into ½-inch wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.

Roll out dough into a 13-inch round (keep remaining dough chilled) on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge, leaving ½-inch overhang. Chill shell while rolling out top crust.

Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.

Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with milk, then cover with to crust. Trim pastry flush with edge of pie plate, then press edges together and crimp decoratively.

Lightly brush top of pie with remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.

Bake on hot baking sheet 20 minutes. Reduce oven temperature to 375 and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack, about 1½ hours.

Preheat​ ​the​ ​oven​ ​to​ ​375.​ ​​​Toss​ ​the​ ​​apples​​ ​with​ ​the​ ​light​ ​brown​ ​sugar.​ ​Bake​ ​for​ ​10​ ​minutes​ ​on​ ​a parchment​-​lined​ ​baking​ ​sheet.​ ​​​Drain​ ​the​ ​cooked​ ​apples​ ​in​ ​a​ ​colander​ ​and​ ​set​ ​aside.For the challah
1. Mix​ ​the​ ​yeast​ ​with​ the ​warm​ ​water​ ​in​ ​the​ ​bowl​ ​of​ ​a​ ​standing​ ​mixer.​ ​​​Let​ ​sit​ ​for​ 10 ​minutes​ ​until​ ​foamy.​ ​​​Add​ ​the flour,​ ​four​ ​eggs,​ ​oil,​ ​and​ ​salt​.​ ​​​Using the ​hook​ ​attachment,​ ​mix​ ​on​ ​low​ ​speed​ ​to​ ​combine​ ​the ingredients,​ ​then​ ​increase​ ​speed​ ​to​ ​medium-high.​ ​​​Knead​ ​until​ ​the​ ​dough​ ​comes​ ​together​ ​and​ ​pulls​ ​away from​ ​the​ ​side​ ​of​ ​bowl,​ ​approximately​ ​10​ ​minutes.​ ​​​The​ ​dough​ ​should​ ​be​ ​smooth​ ​and​ ​elastic​ ​in​ ​texture.​ ​​​

Place the​ ​dough​ ​in​ ​an​ ​oiled​ ​mixing​ ​bowl​ ​and​ ​loosely​ ​cover​ ​with​ ​plastic​ ​wrap.​ ​​​Allow​ ​the​ ​dough​ ​to​ ​rise​ ​in​ ​a​ ​warm​ ​spot​ ​in your​ ​kitchen​ ​until​ i​t ​has​ ​doubled​ ​its​ ​volume,​ ​about​ ​1½ to​ ​2​ ​hours.

Punch​ ​down​ ​the​ ​dough​ ​to​ ​deflate​ ​it​, then ​turn​ it ​out​ ​onto​ ​a​ ​clean​ ​surface.​ ​​​Divide​ it ​in​ ​half​, then​ ​divide​ ​each​ ​half​ ​into​ ​four​ ​even​ ​pieces.​ ​​​On​ ​a​ ​lightly​ ​floured​ ​surface,​ ​roll​ ​out​ ​each​ ​piece​ to​ ​a rectangle​ ​approximately​ ​24 by ​4 inches.

Place​ ​some​ ​of​ ​the​ ​apple​ ​mixture​ ​down​ ​the​ ​middle​ ​of ​each​ ​rectangle.​ ​Fold​ ​the​ ​dough​ ​over​ ​to​ ​create​ ​a​ ​tube​ ​and​ ​pinch​ ​the​ ​seams​ ​to​ ​seal​ ​in​ ​the apples.​ ​​​Gently​ ​roll​ ​each​ ​tube​ ​on​ ​the​ ​counter​ ​with​ ​your​ ​hands​ ​to​ ​smooth​ ​out​ ​the​ ​seams.​ ​​​Be​ ​careful​ ​not​ ​press too​ ​hard​ ​to​ ​keep​ ​the​ ​filling​ ​contained.

To​ ​braid​ ​the​ ​challah,​ place​ ​two​ ​of​ ​the​ ​apple-filed​ ​pieces​ ​next​ ​to​ ​each​ ​other​ ​lengthwise​ ​on​ ​a​ ​floured​ ​surface.​ ​​​Weave​ ​two other​ ​apple-filed​ ​pieces​ ​horizontally​ ​over​ ​and​ ​under​ ​the​ ​center​ ​of​ ​the​ ​vertical​ ​pieces​ ​of​ ​dough.​ There​ should ​be​ ​two​ ​pieces​ ​pointing​ ​in​ ​each​ ​direction,​ ​resembling​ ​a​ ​plus​ ​sign​ ​(make​ ​sure​ ​there are​ ​no​ ​gaps​ ​where​ ​the​ ​pieces​ ​of​ ​dough​ ​intersect).

In a clockwise motion, place​ ​each​ ​piece​ ​over​ ​the​ ​piece​ ​to​ ​its​ ​right​.​ ​​​After​ ​completing​ ​this​ ​four​ ​times, which​ ​is​ ​one​ ​single​ ​round​ ​of​ ​folding,​ ​repeat​ ​in​ ​the​ ​opposite​ ​direction.

Repeat​ ​the steps ​until​​ ​no​ ​more​ ​dough​ remains,​ ​and​ ​tuck​ ​the​ ​end​ ​pieces​ ​beneath​ ​the now​ ​round loaf. Repeat​ paragraphs ​1-3​ ​with​ ​the​ ​remaining​ ​four​ ​apple-​filled​ ​pieces​ ​to​ ​form​ ​the​ ​second​ ​loaf.

Place​ ​the​ ​loaves​ ​on​ ​a​ ​greased,​ ​parchment-lined​ ​baking​ ​sheet.​ ​​​Spray​ ​the​ ​tops​ ​of​ ​the​ ​challah​ ​with nonstick​ ​spray,​ ​and​ ​drape​ ​a​ ​kitchen​ ​towel​ ​over​ ​each​ ​loaf.​ ​​​Let​ ​the​ ​loaves​ ​proof​ ​in​ ​a​ ​warm​ ​area​ ​of​ ​the​ ​kitchen until​ ​they​ ​have​ ​almost​ ​doubled​ ​in​ ​size​, ​approximately​ ​1 ​1⁄2​ ​hours.

Preheat​ ​the​ ​oven​ ​to​ ​350​ ​degrees.​ ​​​Whisk​ ​the​ ​two​ ​eggs​ ​together​ ​with​ ​2​ tbsps.​ ​of​ ​water​ ​in​ ​a​ ​small​ ​bowl.​ ​​​Lightly brush​ ​the​ ​surface​ ​of​ ​the​ ​loaves​ ​with​ ​the​ ​egg​ ​wash. ​ ​​​Sprinkle​ ​the​ ​surface with​ ​turbinado​ ​sugar,​ ​and​ ​put​ ​the​ ​loaves,​ ​uncovered,​ ​on​ ​the​ ​middle​ ​rack​ ​of​ ​the​ ​oven​ ​to​ ​bake​ ​for​ ​35-40​ ​minutes until​ ​golden​ ​brown.​ ​​​The​ ​internal​ ​temperature​ ​of​ ​the​ ​bread​ ​should​ ​reach​ ​200 F.​ ​​​Let​ the ​loaves​ ​cool​ ​fully​ ​before slicing.​ ​​​Serve​ ​with​ ​butter​ ​and​ ​honey.

Add chopped apples to a slow cooker and top with remaining ingredients. Cook on low heat for 10 hours. Remove from heat and let cool to room temperature.

Transfer to a blender or food processor and puree until smooth. Spoon into jars. Refrigerate for up two weeks or store in the freezer for up to six months.

Combine the apples and sugar, and toss well until the sugar starts to dissolve. Place in a large bowl; wrap well and allow to sit overnight in the refrigerator.

Place the apples and sugar in a large pot, and bring it to a boil over medium heat; if the mixture is very dry, add a cup of water to keep the bottom from burning.

Once the contents come to a boil, immediately use a slotted spoon to remove the apples from the heat and set them aside in a bowl.

Continue to cook the sugary juice over medium heat, reducing it until the liquid becomes a lightly thickened syrup, about 1/3 of the original volume. Depending on the size of the pot, this should take around 20 minutes.

Return the apples to the pot, and continue to cook over very low heat until the apples are just tender. Fold in the mustard and mustard powder until fully dissolved. Chill again overnight. The mostarda will keep in the refrigerator for about one month.