The Amish Cook
By Gloria Yoder
Apple season is in full swing, and our kitchen reflects that abundance. Local orchards are brimming with fruit, and we enjoy apples in so many ways: fresh, baked, sauced, and even mixed into savory dishes. The variety of apples available makes it easy to choose the best fruit for eating out of hand, for making applesauce, or for baking a pie or cobbler.
Gloria’s Venison Apple Ring filled with Scrambled Eggs! Yum!
In our community, Honeycrisp apples are a favorite for snacking. Their crisp texture and bright sweetness, with a hint of tartness, make them a reliable choice. They’re also excellent when turned into applesauce; often little or no added sugar is needed. Applesauce has other benefits, too: in many baked goods you can replace half the oil with applesauce, reducing fat while adding natural flavor and moisture to cakes and bars.
If applesauce isn’t your preference, consider making apple pie filling to keep on hand. Prepared pie filling is versatile—perfect for pies and cobblers throughout the winter and surprisingly good alongside savory dishes, much like applesauce. It might sound unusual to pair a sweet apple filling with a main dish, but the contrast of flavors often works well. My father used to advise, “Don’t say you don’t like something until you’ve tried it,” and I’ve learned that many unexpected combinations become favorites once tasted.
I recently rediscovered a creative way to use apples in a savory centerpiece: an apple venison ring. Shredded apples mixed with ground venison or sausage add moisture and a gentle sweetness to the meat. The result is a flavorful ring that holds together and presents beautifully. I like to make two at once—serve one for guests and freeze the other for a quick meal later. To make it extra special, fill the center with scrambled eggs for a striking breakfast or brunch presentation.
Of course, the simplest and healthiest way to enjoy apples is fresh from the tree. We have a small hand-cranked slicer that cuts apples into spiral rings, which the children find delightful. They enjoy the slices with dip or peanut butter, although they prefer them peeled. I try to encourage eating some peel because of its nutrients, but I also pick my battles and accept small compromises when needed.
One of our family’s most-loved apple dishes is traditional apple dumplings. These feel comfortingly old-fashioned and are delicious with many varieties of apples; Yellow Delicious is one we often choose. While many families treat apple dumplings as a dessert, in our home they can be a main dish, sometimes accompanied by meat, and always lovely with a scoop of ice cream or a glass of milk.
Below is the apple venison ring recipe our family enjoys for Sunday noon dinners or special gatherings. It’s easy to prepare, freezes well, and makes an attractive, flavorful centerpiece when filled with scrambled eggs.
APPLE VENISON RING
2 pounds venison or sausage
1/2 cup chopped onions
2 eggs
1 cup grated apples
1 1/2 cups crushed crackers
1/3 cup barbecue sauce
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground sage
1 teaspoon liquid smoke (optional)
Line a ring mold with plastic wrap.
Combine all ingredients and press the mixture firmly into the mold.
Chill several hours to set.
Unmold onto a greased, rimmed baking sheet and remove the plastic wrap.
Bake at 350°F for 1 hour, or until cooked through and nicely browned.
Transfer to a lettuce-lined serving platter and fill the center with scrambled eggs if desired.
Enjoy this savory apple and venison ring warm as a main or a hearty brunch dish. It pairs well with simple sides like steamed vegetables, a green salad, or warm biscuits.