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New York City Wine and Food Festival: Ticket Giveaway, 'Breakfast of Champions'
A spicy Bloody Mary OR a light wheat beer with a Texas Hangover Melt (Smoked ham, fried eggs, pepperjack cheese, tomato, a sheet of bacon piled up on grilled texas toast)
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I used to use Golden Delish (with skin on) in my pies. Keeping the skin on, helped maintain the firmness of this otherwise, kind of mushy apple, and their relative sweetness allowed me to cut back on the sugar I would normally add. However, after finding them at the farmer's market in Union Square, I've become a Mutsu/Crispin convert. You only need one (one!) apple to fill an entire, normal depth, pie and these apples compliment traditional pie spices really well. I'm making two for thanksgiving (a regular one and a bacon cheddar one)!
My mom, on the other hand, uses freshly picked Cortland apples and has for years.