Nothing says Autumn like these apple dishes
Last weekend, my boys wanted to go apple picking. Last year we went in mid-October, and the farm was out of apples for picking! There was such a great turnout over the fall weeks, that all the apples were picked over, and we basically took the trip to purchase pre-picked apples. Needless to say, this year we are starting early.
New England is fortunate to have some of the best produce around. From Braeburn to Mutsu’s, each apple is delicious and versatile. You can go savory or sweet, crispy or buttery. Here are my top 3 apples and my all-time favorite apple recipes.
My Top 3 Apples
Pink Lady — Equal balance of sweet and tart. This apple will retain its shape, and is the perfect apple for dicing to add to coffee cake or muffins.
Honey Crisp — Superb crisp texture that is ideal for snaking, baking or thinly sliced in salads.
Mutsu (a.k.a Crispin) — A firm-fleshed, less tart option, similar in flavor to a Golden Delicious, and perfect for pies or other recipes that require baking.
Mom’s Baked Apples
- 4 Mutsu Apples
- 3 tbs. Lemon Juice
- ¼ cup Light Brown Sugar
- ½ stick Sweet Butter, cubed
- 2 tsp. caramelized Ginger pieces, finely chopped
- ¼ cup Apple Cider
- 4 Cinnamon Sticks, 3” each
- Preheat oven to 450 degrees.
- Peel and core apples.
- Brush with lemon juice.
- Combine brown sugar, butter and ginger.
- Place apples in pan, and fill cavity with brown sugar, butter mixture – sprinkle apples with remaining brown sugar, butter mixture.
- Bake in middle rack, basting after 15 minutes.
- Reduce heat to 350 degrees, insert cinnamon stick in apples, bake basting frequently 20 more minutes until brown.
Butternut Squash and Caramelized Apple Soup
- 2 tbs. (1/4 stick) Butter
- 1 large Onion, chopped
- 1/2 tsp. Ground Nutmeg
- 4 ¼ lbs. Butternut Squash, peeled, seeded, and cut into1 inch cubes
- 4 ¼ cup Chicken Broth
- 2 Pink Lady Apples, peeled, cored, & diced
- ½ cup Apple Cider
- ¼ cup Maple Syrup
- Garnish- 1 cup crumbled Bacon
- Crème Fraiche
- Melt butter in large pot over medium-high heat. Add onions, apples and nutmeg; sauté until onions and apples begin to brown, about 5 minutes.
- Add squash, chicken broth, and apple juice. Bring to boil; reduce heat and simmer uncovered until the squash is tender, about 30 minutes.
- Let Cool.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Garnish with crumbled bacon and a dollop of crème fraiche.
- Makes 8 servings
Apple Cake “Tatin”