One of the most versatile must haves this season is the apple. It can be used in both sweet and savory dishes, along with being a healthy snack. Consider it for all sorts of recipe from main to sides to dessert.
Every September I devote at least one post to this Swiss army knife of fruits. It can be used in many savory dishes. Keep in mind that there are so many different varieties and choosing the right kind for the right recipe is crucial. The US alone has 2,500 (!) different kinds with Red Delicious and Granny Smith being the most popular. Don't sub in one apple for another if the recipes says so. This mostly applies to the baking ones. If you're still in the dark then head to the website, www.bestapples.com that parses out everything about the fruit. It's from Washington State , a state vital to apple production and known for its' beautiful orchards. It's a great site that even explains the different types origins and what they're good for. Apples are great foils for pork recipes because their sweetness gives a boost to the meat's earthy unami's flavor. Slice up any kind, Gala for sweetness or the Granny Smiths for tartness. Apples are also the best ingredient for pork roast too. Can they be used with any other meat? Only chicken. They can be braised and sauteed with them. For a fancier dish , consider making Chicken Normandy, a Northern French dish that combines apples and with the lush combo of brandy and cream.
Of course apples are great in salads too. I love them with simple mixed greens, almonds and Craisins for a sweet side to tarragon chicken salad. If you have any leftover rotisserie chicken add it to the salad to make for a filling lunch. You can enhance the apple flavor with an apple cider vinaigrette or just a tiny bit of apple cider. Again apples and apple cider are key ingredients in fall baking. It also pays to have a small jug of cider in the fridge too. It's a nice refreshing drink but also makes for a zesty ingredient in doughnuts, cakes, and even muffins.It enriches the baked goods' crumb, going from yellow to a deep golden hue and adds a lovely fruity flavor . Some recipes will call for apple molasses or boiled apple cider. This is easy to make. It's a centuries old technique that requires pouring two gallons of apple cider (more or less) into a large non-reactive stockpot. This means using one that's either glass, copper, stainless steel but NOT aluminum. Boil down until there's only half left and then store in sterilized bottles (you can use your old wine ones). This syrup can be used in both baking and glazes as well as in barbecue sauces and meat glazes. It will keep in a cool dry place for months - although it probably won;t last long if you're a prolific baker.
Apples are a key ingredient in both sweet and savory autumn dishes. Have a bowlful along with a jug of cider handy for all your cooking and baking needs. They are a must for tasty cool weather dishes and treats.
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