Category: Apples

I was going for a not-too sweet apple dessert reminiscent of German and Italian apple pudding-cake like concoctions I grew up with, but a bit more cake-like. The addition of the sprinkle of brown sugar in the pan and the fresh nutmeg gives it a hint of Americana and cake doughnut flavor. All the fresh apples give it some weight but it's sill more cake than pudding! ... Read more »

This is a fun combination of fall vegetables and apples simply baked into a colorful, sweet and savory vegan side dish, perfect for the Thanksgiving table. If you're using delicata squash or butternut squash you do not need to peel it.... Read more »

These apples are delicious for dessert and just as good for breakfast the next morning with Greek yogurt and maple syrup. Many European countries have a variation of this dish (which is also delicious with pears) and I grew up with some German renditions of this. The below recipe was loosely inspired by Dorie Greenspan’s in Around my French Table, however, I simplified it significantly.   My favorite part is actually all the toasty, caramelized nuts and dried fruit that spill out over the apples. The recipe calls for more filling than most apples can hold so that you get these wonderful bits.... Read more »

[caption id="attachment_17822" align="aligncenter" width="660"] I took the photo before I added the orange slices fyi. . .[/caption] Chicories, the robust, slightly bitter winter lettuces are delicious with dried and/or fresh fruit (particularly citrus) and nuts.... Read more »

This is savory, earthy and not heavy at all. It will be a key player in the saving-room-for-pie-while-not-skimping-on-dinner plan!... Read more »

This is the kind of tart that you can eat several slices of and still not feel overly indulgent. It’s the opposite of the rich, gooey pecan pies or custardy pumpkin ones. And even with a dollop of whipped cream it’s on the lighter end of desserts so it might make a nice complement to the typical, richer fare on Thanksgiving.  ... Read more »

There are many apple confections that fall under this general title but I grew up with this particular one, a barely sweet apple tart really, and it will always have a special place in my heart and repertoire. It's wonderful for days and makes a fine breakfast, with or without whipped cream!   Feel free to halve the recipe but then you have to deal with splitting an egg–or make the full crust recipe and freeze half the crust for a future use. This most recent time I ran it under the broiler (for maybe 30 seconds too long, though I kind of liked the slightly burnt bites) for a little more caramelization. Watch it carefully if you do!  ... Read more »

A bunch of leftover-sliced baguette, a bit of ricotta and a bowl of quince turned into this magic yesterday. This is a cook-with-what-you-have Ofenschlupfer, a German variation of bread pudding that I grew up eating in the fall made with apples. But quince! Quince, with all its tart, fragrant, wonder takes this to another level.   I tossed this together without referencing any Ofenschlupfer recipes but the basic combination of egg, milk, sugar, spices, bread, and fruit is pretty forgiving. But do be on the look-out for quince!  ... Read more »

Reducing fresh apple cider into a tangy sweet syrup is a great way to preserve cider if you can't drink it all (the syrup freezes well and keeps in the fridge for several months) and makes a versatile  delicious condiment/sweetener. I reduce a gallon of cider down to about 2 pints or a little less. If you reduce a bit too far, add some cream and a little salt for the most divine apple cider caramel sauce.   It also makes a great gift for friends who like to cook and/or drink.   Use it in: Salad dressings; strongly flavored winter greens are perfectly complemented by this mystery ingredient in the dressing. Drizzle into soups or braises that need a little lift Dress roasted vegetables with it Use like maple syrup on pancakes or waffles. ... Read more »

My (German) childhood in a salad bowl, if you will: apples, cabbage, bread, cheese, caraway! It's a fabulous combination. Substitute any cabbage you have for the red cabbage. It will still be delicious just not as bright!... Read more »

I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here. ... Read more »

This is a stunning and stunningly simple salad. I cribbed the idea for it from John Taboada of restaurants Navarre and Luce. ... Read more »

  --inspired by Wildwood: Cooking From the Source in the Pacific Northwest by Cory Schreiber   A ridiculously good fall meal! ... Read more »

You don’t need a recipe for this but it’s a good combination. Peel and core one small apple and and dice about 2 cups of melon. Add a squeeze of lemon juice and/or a bit of freshly grated ginger and blend it all up well. You could also add a little mint.    Yields about 2 1/2 cups... Read more »

--adapted from Gourmet   This salad is best if you can let it sit for 15 minutes or so before eating. As with most raw kale/collard salads this gives the greens a chance to soften a bit.... Read more »

--adapted from Chez Panisse Vegetables by Alice Waters  ... Read more »

Fresh, quick and good . . . if you’re having any kind of grilled meat, this would be perfect, or as part of a dinner of other salads.... Read more »

This is a pretty classic, German-style braised red cabbage dish. It becomes tender and very fragrant with the spices and wine with plenty of acidity. It's wonderful with mashed potatoes and any roast meats or or grains of any kind.... Read more »

This is my mother’s recipe and I’m not sure where she found it or how she’s adapted it. You can use your favorite biscuit dough recipe or the simple one below that’s inspired by the Joy of Cooking. Be forewarned that you may find yourself eating too much of this or making it several times in a row or making lifelong friends with whomever you share it.   ... Read more »

I love making this with Gravensteins early in the season but it's delicious with any good, tart baking apple or a combination of quince and apples or pears and apples or blackberries and apples--maybe my all-time favorite.... Read more »