What to cook from ranetki? 5 most unexpected recipes

What to cook from ranetki? 5 most unexpected recipes

The ranetka season is in full swing in Krasnoyarsk. Since apples usually don’t survive in Siberia, all our summer residents grow ranetki. The varieties are very different: amber, purple, reddish and even “laletino” - a truly Krasnoyarsk variety, bred by the scientist Krutovsky. But what to prepare from this contrast of ranetki? Jam? It's clear. And what else? We decided to select for you the most unexpected recipes from ranetki.

Text: Ira Plekhanova September 8, 2014

Dessert “Autumn”

What will be useful:

– pumpkin – 1 kg of pulp,

Process:

1. Cut the lemon with the skin into thin slices and remove all the seeds.

2. Cut the pumpkin and apples into small pieces, sprinkle with sugar and leave for a while to release the juice.

3. Then add lemon, washed dried apricots, mix and bring to a boil.

4. Cook for 5 minutes, pour into sterilized half-liter jars, cover with lids and sterilize for 30 minutes. Roll up. It is better to store in the refrigerator.

Jam with cranberries

What will be useful:

– walnut kernels – 1 tbsp.,

Process:

1. Add 0.5 tbsp to cranberries. water and cook until the berries become soft.

2. Remove from heat and rub through a sieve.

3. Boil honey over low heat, add grated cranberries, sugar, apple slices, crushed nuts and cook for 40 minutes over low heat.

4. Pour into containers and roll up, or you can put them in the refrigerator and eat them right away.

Dessert “Paradise Apples”

What will be useful:

– paradise apples – 1 kg,

– thick needle/wood toothpick,

Process:

1. Sort the apples, wash them in cool water, keeping the stems, and prick them with a thick needle or a sharpened wooden toothpick.

2. In an enamel saucepan, bring water and sugar to a boil, add apples. Quit for a day.

3. The next day, drain the syrup, boil and pour over the apples again.

4. After another day, cook the fruits in syrup until cooked over low heat. Roll up.

Chinese dessert “Silk Apples”

What will be useful:

– medium-sized sour variety ranetki – 6-8 pcs.,

– sesame or vegetable oil – 1-2 tbsp. l.,

– vegetable oil for frying.

Process:

1. Peel the Ranetki from the skin and core and cut into two parts.

2. Take 2 tbsp. l. flour with a mountain, 1 egg, 2 tbsp. l. cool water and prepare the sour cream mixture batter. If you see that it is very thick, add another 1 tbsp. l. water.

3. Roll apples in 2 tbsp. l. flour, shake off excess flour and add to batter. It should completely coat the slices.

4. Deep-fry (make sure they don’t stick together!) for a couple of minutes over medium heat. Place on a paper towel with a slotted spoon to absorb excess fat.

5. Pour oil into the frying pan and add sugar. Stir over low heat until the sugar dissolves. As the mass begins to turn yellow (caramelize), add sesame seeds, mix and add ranetki. Reduce the heat to low, mix all the pieces so that the caramel is distributed moderately.

6. Place one piece at a time on a plate greased with vegetable oil. It is necessary to ensure that the pieces do not stick together and the shell is not damaged. Serve immediately!

Tip: Before putting a piece into your mouth, dip it in cool water. The caramel will become crispy and not sticky.

Charlotte from ranetki

Ingredients

Wheat flour – 1 cup

Sugar – 3/4 cup

Baking powder – 1/2 tsp.

Butter – 1 tsp.

• 181 kcal
• 50 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

Prepare the necessary ingredients for the pie in advance. It is better that they are all at room temperature. To do this, remove food from the refrigerator in advance.

Wash the ranetka apples well under water, dry, remove seeds and cut into small slices. If the apples are sweet, you can sprinkle them with lemon juice; for charlotte, it is better to take apples with sourness. Apple cores should not be thrown away; you can make compote from them.

Pour sugar, a pinch of salt into a mixer cup and beat in the eggs.

Beat everything together with a mixer, this must be done within 5-7 minutes, no less, this is an indispensable condition for a tender, airy cake to come out.

Add sifted flour and baking powder to the well-beaten egg mixture and mix quickly and carefully. Make it a rule to constantly add only sifted flour to all baked goods. By the way, if the mixture is properly whipped, you can not add baking powder to the dough, the cake will also turn out fluffy and tall.

Add cooked apples to the dough.

Mix quickly. In this case, quick and precise actions are a guarantee of good baking. Line a baking dish with baking paper, grease the walls with a small amount of butter and sprinkle with flour, shake out excess flour. Fill the form with the prepared dough.

Bake the Charlotte pie with ranetki in a perfectly preheated oven at 180 degrees for 35-40 minutes, taking into account the individual characteristics of your oven. Carefully open the oven door and check the readiness with a dry match; if the match comes out dry, the pie is ready, turn off the heat and after a few minutes remove the charlotte from the oven.

Release the finished charlotte with ranetki from the mold and cool on a wire rack.

There is a fragile crispy narrow crust on top, warm velvety flesh, a wonderful smell of this ordinary, but richly flavored pie!

Recipes from ranetki. Lush charlotte.

Recipes from ranetki , these brightest “toy” apples, are in some ways identical to classic apple ones, but immediately open up space for exciting culinary tests. At the same time, not only good jams, jams and compotes come out with ranetki, but also good baked goods - such as the offered fragrant and fluffy charlotte .
As is clear, ranetki are varieties of apple trees with small fruits that were obtained as a result of crossing Siberian apple trees with European or Chinese varieties.
With all this, the ranetkas have “taken away” the best characteristics of the Siberian apple tree: they are winter-hardy, early-bearing, and bear abundant fruit once a year.

For my friend Elena, these same Siberian apple trees produce a beautiful harvest. And she makes full use of these “apples” to modify traditional recipes.

Recipe for making: fluffy charlotte from ranetki

Note: this recipe uses ranetkas of the “Pubishannitsa” variety, but you can use any other varieties.

Composition of goods:

• Ranetki – 400 g
• Eggs - 3 pieces
• Flour - 1 cup
• Sugar - 1 glass
• Baking powder - 10 g

Production in short:

• Cut Ranetki
• Fold into shape
• Beat eggs with sugar
• Add flour and baking powder
• Fill in Ranetki
• Bake in the oven

Detailed manufacturing step by step

Wash the ranetki and, removing the cuttings, cut them into pieces. If when using ordinary apples the question arises - to peel or not to peel - then with ranetki there is literally no such question :)

Grease a refractory mold with oil and pour the chopped ranetki into it:

Beat the eggs very well with sugar, add the sifted flour and baking powder, mix well (the better you beat the dough, the fluffier the baked goods will be). Fill the apples with the dough:

Bake at 180° C until done (check with a dry stick) for approximately 30-40 minutes:

You see, according to this recipe, preparing charlotte from ranetki is quite simple, and the result is the best:

The finished fluffy charlotte can be sprinkled with sweet powder:

Ranetki is usually autumn, and a piece of stunning warm fluffy charlotte is most appropriately unacceptable in the twilight of a cold evening:

More delicious recipes with ranetki and apples:

Bon appetit! Food is easy!

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5 cool recipes for summer pies: fast, tasty, simple!

We've made a selection of our favorite summer pies that are quick and easy to prepare. Take the freshest berries and fruits, spend just half an hour and the whole family will be in ecstasy!

BERRY ROLL IN 20 MINUTES

If guests have already called the intercom, this recipe will be your salvation. Three eggs, sleight of hand, 20 minutes and the super treat is ready.

It will be useful for you: 3 or 4 eggs, 3 heaped tablespoons of flour, 3 table. spoons of sugar, 0.5 tsp. baking powder.

The inside of such a roll can be anything from berries and fruits, to cottage cheese, chocolate, nuts and marshmallows.

Basically this is a roll for 2 people. But if you want to make it huge, then add eggs and a tablespoon of flour for each egg.

Preheat the oven to 200 degrees. Beat 3 eggs with a mixer until they increase in volume by 3 times. Add sugar during the process. At the end – flour and baking powder, a pinch of salt and whisk so that there are no lumps. The dough will be liquid and fluffy.

Grease a baking sheet generously with vegetable oil. Or use a silicone mat that literally fits the size of the baking sheet.

Immediately brush the insides of the dough around the entire perimeter. Wrap the roll away from you, along the long side. Sprinkle with sweet powder. The watery insides are quickly absorbed and the roll becomes soggy. Don’t torment your guests, serve right away!

LEMON SQUARES OR LEGENDARY LEMONBARS

What all lemon fans should bake. These iconic South American pastries are easy to make in just 30 minutes. Just imagine - a thin sandy base, a sweet lemon taste, a viscous center and a porous top. A refreshing dessert for summer weekends!

You will need: cool butter 100 g, flour 260 g, sugar 330 g, 5 eggs, 3 medium lemons.

Take a baking dish about 25-30 cm long with sides. While preparing the dough, preheat the oven to 180 degrees.

If you don't have a scale, measure the ingredients using a glass. One faceted glass holds 160 grams of flour and 200 grams of sugar.

First, measure out 2.5 tablespoons of flour (60 g) - leave for the inside. Grate the lemon zest. Cut the lemons in half and squeeze out the juice. Place the cool butter cubes and the rest of the flour in a blender and grind into crumbs (or chop the butter and flour with a knife in a cup). Add 2.5 tablespoons of sugar and one egg. Knead the dough with your hands, adding 1-2 tablespoons of lemon juice. The dough doesn't have to be sticky.

Roll out the dough to the size of the mold. The perfect thickness of the dough is up to 1 cm.

Transfer to form. Make low sides - up to 3 cm. Pierce the dough with a fork in various places. Bake for 10-15 minutes. at 180 degrees until golden brown.

For the inside, beat 4 eggs and the remaining sugar with a mixer. The mass must increase 3 times. Add 2.5 table. spoons of flour, 2 tbsp. spoons of zest. Whisk again. Pour in 80 ml. lemon juice and beat again.

Pour the lemon mixture over the dough and bake for another 20-25 minutes. The finished lemon layer should be soft and viscous, but should not tremble. If not ready, bake for another 5-7 minutes. Cool the finished pie in the refrigerator for 1-2 hours. Cut into squares, decorate with sweet powder and serve.

CHARLOTTE WITH RANETKA

Do you understand that historically, charlotte was called a completely different biscuit pie that we know from our youth? Charlotte was made from crusts of stale bread, fried in butter and topped with beaten eggs. At the same time, they mixed in layers with thin apple slices. This recipe helped thrifty housewives get rid of old bread and wrinkled apples. Lively at all times!

You will need: 8-10 slices of stale bread, 3 eggs, 1 glass of milk or cream of any kind, 1 tablespoon of flour, 6 tablespoons of sugar, apples or ranetki, berries or grapes to taste

Preheat the oven to 200 degrees in advance. Fry slices of stale bread in a dry frying pan or in a toaster. Using a hand whisk, beat the eggs with milk and sugar. Add flour and a pinch of salt, stir so that there are no lumps. Add vanilla sugar if desired.

Cut any slice of bread in half. Cut the apples into thin slices. Line the baking dish with paper so that the pie can be easily taken out; alternatively, grease it with butter. Place bread and ranetki overlapping in a baking dish, and later pour in the egg mixture. Scatter berries on top if desired, you can pour honey on top. Bake at 200 degrees for 30 minutes. Sprinkle with sweet powder when serving.

Charlotte comes out very tasty. Moderately sweet. With the enchanting sourness of ranetki and an amazing aroma.

GALETTE WITH CHERRY AND ALMOND CREAM

A galette is a thin pie made from chopped dough. It is very simple and quick to prepare, and the dough can be stored in the refrigerator for a week or frozen for future use. For the interior, anything that is in the house will do. Galette is like pizza - it goes well with any combination, sweet or not.

You will need: Butter 225 gr. very cool, 315 g flour, 120 ml ice water, a pinch of salt and a teaspoon of sugar.

For almond cream: For half of the dough, 30 g. almonds, flour 1.5 teaspoons, sugar 2 tablespoons, egg white, soft butter 1 tablespoon.

Mix flour, sugar and a pinch of salt. Later you need to add large pieces of cool butter and chop with a knife or spatula into small pieces so that they are all covered with flour. Add ice water and knead the dough ball. Place in the refrigerator for 1 hour.

Let's prepare the filling. A good option is cherries or cherries combined with almond cream. Grind the almonds into crumbs. Mix with plain flour, sugar and a pinch of salt. Divide the egg into white and yolk. Using a whisk, beat the egg whites and butter by hand. Add the almond mixture and puree until creamy. Remove the seeds from the berries, stir with 1 tsp. starch.

Preheat the oven to 200 degrees. Roll out half of the dough directly on the baking sheet, quite thinly. Apply cream and add berries. Fold the edges of the dough. Brush the galette with yolk mixed with a spoonful of water. All! Place in the oven for 30-40 minutes.

The biscuit dough comes out quite dense and crumbles very nicely when you cut a piece. The remaining half of the dough can be used to create a biscuit with a different interior. For example, with apples or cheese. And it will be tastier than pizza!

PIE WITH CURRANTS AND MERINGUE

How wonderful it is to go out into the yard, pick some currants and bake a fragrant pie in the evening! This pie takes a little longer to cook, but still no more than 40-50 minutes.

We will need: butter 100 g, flour 200 g, 3 eggs, 200 g black currants, 2 teaspoons starch, 50 g sweet powder and 100 g sugar.

You will need a mold with a diameter of 20-23 cm, a blender, a mixer and a rolling pin.

Cut the very cool butter into cubes. Place flour, half the sugar (50 g) and butter into a blender bowl. Rub until small butter crumbs form. If you don’t have a blender, pour the flour into a wide cup and chop the butter and flour into crumbs with a knife, add sugar and stir.

Take a dry and clean cup. It is very important that there is not a drop of water or fat in it. Carefully separate the whites from the yolks; put the whites in the refrigerator.

Add the yolks to the flour and beat again until smooth. Form a ball of dough from the crumbs; if it seems very dry, add a couple of tablespoons of ice water. Place the dough in the refrigerator for 15 minutes.

Preheat the oven to 200 degrees. Take out the dough. Roll out a layer 1-2 cm wide, transfer it to the mold and stick around the edges, making the sides of the pie. Pierce the dough with a fork in various places. Bake at 200 degrees for 10-15 minutes.

Pour the whites into a clean and dry cup, beat them at medium speed for 2-3 minutes. When the whites begin to thicken and turn white, add sugar (another 50 g). Beat at high speed for another 3-4 minutes until thick foam.

The finished protein cream is so light and fluffy that if you turn the cup upside down, it will not spill out. It happens that the whites do not want to thicken, then add a pinch of salt or a drop of lemon juice, this may help. If the cream is fluffy, but still doesn’t thicken, don’t be upset. This one will do too. Put it in the refrigerator.

Remove the pan from the oven. Mix currants with sweet powder and a teaspoon of starch. Place on the dough and bake for another 5-7 minutes. Take it out and put the protein cream on top. Use a spoon to form beautiful peaks or waves. Place on the top level of the oven for exactly half a minute. When the top is baked, remove the pie, cool slightly and serve. Eat with a spoon straight from the mold!

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