In sandwiches - my, oh my, oh my, can you say "warm gooey grilled cheddar layered with slices of cold, crisp apple"?ġ6 tablespoons (2 sticks) chilled unsalted butter, cut into small cubesģ ounces sharp cheddar cheese, finely gratedġ 1/2 pounds (about 3 large) firm-sweet apples (such as Braeburn, Honey Crisp, Pink Lady), unpeeled, cored and cut into 1/4-inch thick wedgesġ 1/2 pounds (about 3 large) firm-tart apples (such as Granny Smith, Rome or Winesap), unpeeled, cored and cut into 1/4-inch thick wedgesĢ pounds ground pork (preferably 15 percent to 17 percent fat) In a soup or puree it adds complexity to butternut squash or parsnips. They can taste "nutty" or "spicy" or have flavors of "pear or vanilla." Traverso says her favorite apple, the heirloom Ashmead's Kernel, "tastes like champagne with honey stirred in."Ī friend to pork, where it mingles with sage and other fragrant herbs, and to duck, where its acid offsets the richness of the meat, the apple is a natural savory. Flavors can range from "floral" to "cherry or berry flavors," says Amy Traverso, author of The Apple Lover's Cookbook. Of course, not all apples are created equal. And apples with glamorous names like Jazz and Pink Lady - both "club varieties," that is, apples licensed only to certain growers and marketers - have become commonplace. Heirlooms like the tartly complex Esopus Spitzenburg and the sweet, purple-skinned Black Oxford pop up at farmers markets. Alongside the old McIntosh and Red Delicious, newer varieties such as the crunchy, big-juice Honey Crisp and candy-sweet Fuji can be found in nearly any supermarket. These days, most Americans also have an abundance of apples at their disposal. Hawaii's Ono Kine Grinds (Good Food) Aug. To be fair, the Shakers often kept orchards with hundreds of apple trees, so they had a lot of incentive to use them inventively (and to be efficient about peeling and preparing them). They also invented the apple peeler, apple corer and that thingy that cuts them into quarters. The late 18th-century religious sect had 49 ways to prepare apples - 49! Their recipes ranged from the standard pies and cakes to sausage-stuffed apples, apple "omelets" (a bit like souffle) and switchel, a tonic made of cider vinegar and used to chase their farmers' thirst during the harvest. Which means we really should do more than stick them in a lunch box or sprinkle them with cinnamon. Apple Association is quick to point out that apples are the most often consumed domestic fruit). Maybe.Īmericans eat 2.4 million tons of apples each year - or 15 pounds per person - second only to bananas (though the Virginia-based U.S. But when was the last time you thought of using an apple for anything besides pie, applesauce or cider? Maybe you tossed one into a salad. In sandwiches - my, oh my, oh my, can you say 'warm gooey grilled cheddar layered with slices of cold, crisp apple'?Īs we enter the thick of fall, apples will tumble from their bins, a harmony of flavors, textures and hues - reds, yellows, browns and greens - that capture the very essence of the season. Serve warm or at room temperature.The apple is a natural savory. As soon as the muffins are cool enough to handle, brush their tops and sides with the melted butter, then roll them in the cinnamon-sugar to coat. Prepare the topping: In a medium bowl, whisk together the sugar and cinnamon.Divide the batter evenly among the prepared muffin cups and bake until the tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. ![]() ![]() Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Add half of the reduced cider and beat to combine. Add a third of this mixture to the butter mixture and beat just to combine. In a medium bowl, whisk together the flour, nutmeg, salt, baking powder, and baking soda.Add the eggs, one at a time, blending well after each. Using a stand or hand-held mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes.Reduce the heat slightly and simmer until the liquid is reduced to 1 cup, 10 to 15 minutes. In a saucepan, bring the apple cider to a boil over high heat. Preheat the oven to 375✯ and set a rack to the middle position.
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