Baked apples may remind you of the nice old lady who lived down the street, the kind who might offer up a raisin-filled baked apple as a thank-you for raking her yard. At least that's what came to my mind, until the idea of filling them with rum and topping them with a sweet crumble came to mind
'Apples' on Serious Eats
In these basic fruit pancakes, apples give a little bit of sweetness without making the overall dish seem overly sugary. Granny Smith apples are the perfect apple if you're going for just a hint of sweetness, but use a sweet variety (like Gala or Delicious) if you're the type of person who likes a very sweet brunch. Either way, a dash of syrup and lots of thick bacon pairs perfectly with the apples.
The apple toddy enjoyed immense popularity during the early 1800s, and continued in regular circulation until Prohibition, when it— along with so many other forms of the liquid arts—was mostly forgotten.
This past week, Ethan and I were dutifully frying up latkes for friends and family. Now that Chanukah's over, we've got a load of starch-spackled laundry to do and some leftovers to get rid of. I often wind up with an extra jar or two of applesauce after a latke session. Sure, a late-night bowlful makes a nice (if not blandly healthy) palate cleanser after all that fried potato, but if you're looking for something a little less virtuous, you can turn that applesauce into a lusciously creamy, spiced-up sorbet in all of ten minutes.
I'd never really given much thought to why apple cake was synonymous with Jewish desserts until reading the intro to this Polish Hanukkah Apple Cake from Quiches, Kugels, and Couscous by Joan Nathan. As it turns out, the Jewish part comes from the fact that the cake is parve (made without dairy) and therefore acceptable in a meal served for the main course.
Applesauce, universally loved by both babies and adults, has a special place at the table during Hanukkah as an accompaniment to latkes. This version uses maple syrup in place of sugar to give the sauce a special fall flavor and enhance the taste of cooked apples. The addition of vanilla elevates it from an everyday treat to a real holiday dish. And while it seems easier to just pop open a jar of already-made applesauce, this version is incredibly easy to make, and is much more delicious.
The grill can be your best friend during the holidays—with an overloaded oven and range, the additional cooking space outside of the kitchen can be a godsend. When I came across this dessert recipe for grilled apples, I jumped on it.
Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!
I was a skeptic. Apple salsa? Sure, I enjoy a good fruit salsa but I had never thought of it in terms of apples. But, hey, it's apple season and a good opportunity to use up the fruit. Who knew it could be so good. There was a certain point where I ditched the chips and just used a spoon to eat the salsa on its own. It's that addictively tasty.
If you are making sachets of mulling spices for holiday gift-giving, include the cider preparation portion of the instructions with the gift. If you think the lucky recipient of your gift would prefer wine over cider, you might suggest mulling...
I decided to try this Easy Cranberry Apple Cake from Ina Garten's How Easy Is That? for two reasons. First, it had the word "easy" in the title and second, apples and cranberries add up to a fantastic fall dessert. As far as cakes go, this one is a breeze. The batter, which is almost coffee cake-like, layers apples and cranberries that have been tossed in brown sugar, cinnamon, orange juice, and zest.
Delicious and stress-free dinners are what the slow-cooker is all about...and these succulent pork chops in a sweet and savory sauce are all the proof you'll need.
Filled with tart Granny Smith apples, juicy raisins, cinnamon, nutmeg, ginger, and a healthy shot of dark rum, this jam tastes exactly like my favorite holiday apple pie. It's insanely good on cornbread and pretty darn delicious on plain old...
To some, pancakes mean the standard North American flapjack, cooked on a griddle and served with butter and syrup. Those pancakes are all well and good, but are a lot of last minute work, with all the flipping and the pouring. This apple pancake, which is cooked in a pie plate, is not only a relatively stress-free brunch dish but also a terrific dish to use up the ever-abundant apples available this time of year.
The time has come for us to end this ice cream series, October being halfway to Halloween. We wanted something to complement fall's palette of desserts: crumbles, crisps, cakes, and quickbreads, filled with apples, pears, walnuts, and cinnamon. With that in mind, apples and sour cream were a no-brainer, a lusciously tart rejoinder to rustic late-harvest food.
Every time I make a galette I'm reminded how easy these rustic pies are to make. Roll out a piece of chilled pastry, add some fruit filling, fold the dough over to make a crust and—to borrow a phrase from a certain celebrity chef—Bam! You're done.
This recipe updates a church potluck favorite to salty sweet heights. Using autumn's apples, this dessert dip tastes better than the sum of its parts. (You can do without the caramel bits if you'd prefer your apple dip old school.)...