Cheddar Grilled Cheese.
apples to apples is more complicated than the idiom
fact, the fruit is multifaceted and complex. There are about
7,500 varieties of apples grown around the world, and 2,500
varieties just in the United States.
there are so many apple varieties, each with their own
unique flavor profile, texture and best uses, there’s
really an apple for everyone," said Julie Bancroft,
executive director of PA Apple Marketing Program.
in Pennsylvania, which is the nation’s fourth-largest
producer, are harvested between mid-August and mid-November.
That being said, varieties such as ‘Red Delicious,’ ‘Golden
Delicious,’ ‘McIntosh,’ ‘Jonagold’ and ‘Cameo’
can be purchased year-round because they are stored in
controlled environments that maintain their freshness,
a look at the best time to buy particular varieties of
‘Gala’ is one of the most popular types of apple. With a
skin tinted in places with yellow-gold shades, it is a mix
between ‘Kid’s Orange Red’ and ‘Golden Delicious.’
The crunchy ‘Gala’ is sweet and has a mild taste. It is
best enjoyed fresh as a snack, in salads or paired with
cheese and meats. It also holds up well in baking and
‘Ginger Gold’ surfaced in the 1960s from an accidental
seedling and represents a cross between ‘Golden Delicious’
and ‘Albemarle Pippin’ varieties. It is sweet, yet tart
and juicy, and lends itself well for snacking and baking, as
well as in salads, pies and sauces.
‘Summer Rambo’ originated in France and represents one
of the oldest varieties. It embodies an aromatic, sweet-tart
flavor and is crisp with a very juicy flesh. It’s a
wonderful choice for applesauce as well as for snacking and
cooking, and typically is picked in late July or early
‘Jonagold’ was introduced in 1968 by Cornell University’s
New York State Agricultural Experiment Station in Geneva,
N.Y. It’s a cross between ‘Golden Delicious’ and ‘Jonathan’
varieties. It’s crisp while showcasing a honey-tart
flavor, making it ideal for snacking and baking. It’s
harvested in September.
‘Granny Smith’ was discovered by Maria Ann
"Granny" Smith in Eastwood, Australia, in 1868. It
was propagated through a chance seedling and is considered
to be related to the ‘French Crab.’ October is the best
month to buy it. Being tart, crisp and juicy, it’s great
for snacking, baking, salads and sauces.
‘Honeycrisp’ was pioneered in 1991 by the University of
Minnesota. It is sweet, tart and very crisp, and works best
as a snack or in salads. It is harvested in September.
‘Rome’ was coined via a chance breeding by Joel Gillet
on the banks of the Ohio River in 1817. The variety was
initially called ‘Gillett’s Seedling’ but was renamed
the ‘Rome Beauty’ in 1832. It has a somewhat tart flavor
profile, with a firm, crisp and juicy flesh. It’s picked
in October and holds up well in baking and applesauce.
‘Stayman’ is the product of a chance seedling discovered
by J. Stayman in Kansas in 1866 and introduced in 1895. It
is harvested in October, and has a mildly tart and rich
flavor profile similar to ‘Winesap.’ It is an
all-purpose apple great for snacking, baking or sauce.
‘Pink Lady’ was created in Australia as a cross between
‘Lady Williams’ and ‘Golden Delicious’ varieties.
Preferred for snacking, salads and pies, the crisp apple is
both sweet and tart in taste. It’s best in November.
pancakes are grainy, tasty and ridiculously easy to make.
They’re like eating a nutty oatmeal in a pancake-form. I
used whole milk and vegetable oil and the results were
of pecans or almonds (about 1 3/4 ounces)
cup milk of choice
of 1/2 lemon
grating of nutmeg
syrup or honey
of choice (optional)
oats until you have a scruffy flour. Add nuts, milk, grated
apple and banana, and blend until combined.
nonstick pan over medium heat and add oil.
ladlefuls of the batter to make small pancake rounds. Cook
for 2 to 3 minutes, or until bubbles rise to the surface.
Use a spatula to carefully flip the pancakes over and cook
on the other side. The pancakes in the first batch are
always more delicate, so don’t worry if they look a bit
scruffy. Keep them warm while you cook the rest.
all your pancakes are done, peel apples into long pieces.
Place them in a bowl and toss with lemon juice, cinnamon and
pancakes stacked, and topped with apple strips, maple syrup
and, if you like, a little yogurt.
Adapted from "A Modern Way to Cook: 150+ Vegetarian
Recipes for Quick, Flavor-Packed Meals" by Anna Jones,
(Ten Speed Press Berkeley; Aug. 30, 2016; $35)
CHEDDAR GRILLED CHEESE
sandwiches are crunchy, cheesy and the perfect mix of savory
and sweet with a pleasant kick from the pepper flakes.
slices whole wheat cinnamon-raisin bread
slices sharp white cheddar cheese
small apple, thinly sliced
slice red onion, separated into rings
teaspoon crushed red pepper flakes, optional
tablespoon butter, softened
each of two bread slices with one slice cheese and half of
the apple and onion. If desired, sprinkle with pepper
flakes. Top with the remaining cheese and bread. Spread
outsides of sandwiches with butter.
large skillet, toast sandwiches over medium-low heat for 3
to 5 minutes on each side or until golden brown and cheese
From Kathy Patalsky in Taste of Home (August/September 2016)
cake is very moist, loaded with apples, studded with raisins
and walnuts, packed with flavor and a delicate warmth from
the mix of spices. It’s an elegant fall dessert with a
glossy finish. I used amaretto instead of apple brandy,
which worked beautifully and added a faint booziness to the
tablespoons unsalted butter, melted and cooled, plus extra
for greasing the pan
apples, such as Granny Smith, divided
cup light brown sugar
cups plain flour, plus more for the pan
teaspoons baking powder
teaspoon pumpkin pie spice
teaspoon ground cinnamon
teaspoon freshly grated nutmeg
cups golden raisins
walnuts, roasted and chopped (see tip)
tablespoons apple brandy or amaretto (optional)
glaze, to decorate (see tip)
powdered sugar, for dusting
oven to 350 degrees. Butter and flour 8-inch springform cake
and grate 4 apples in a bowl. Add brown sugar and butter,
and combine. Add eggs and mix well.
flour, baking powder and spices. Add to the apple mixture
and fold in. Stir in raisins, walnuts and brandy or
amaretto, if using.
mixture into the prepared pan. Peel and slice the remaining
apple, then arrange on top of the cake in neat circles.
for 60 to 70 minutes until golden and a skewer inserted into
the center comes out clean. (The cake will be very moist,
but that’s normal.) Leave to cool in the pan for 5
minutes, then transfer to a cooling rack.
with a little apricot glaze and leave to cool, then serve
with a light dusting of powdered sugar.
for nuts: Spread nuts on a baking tray and roast them in
oven at 350 degrees for 8 to 10 minutes, or until golden and
crisp. (Be sure to watch them, as they can burn quickly.)
Leave to cool, then chop.
for glaze: Place some apricot jam in a small saucepan and
gently warm through and remove lumps. Using a pastry brush,
brush glaze over cake. Leave to cool.
8 to 10.
Adapted from "Eric Lanlard’s Afternoon Tea" by
Eric Lanlard, (Mitchell Beazley; July 5, 2016; $24.99)
sangria is essentially a fruity mulled wine, warm and
comforting and ideal for wintry nights. The recipe called
for a slow cooker but slowly simmering the concoction on the
stove for about an hour works just as well.
bottles fruity red wine, such as shiraz or malbec
cup triple sec
pear, cored and thinly sliced
apple, half diced and half thinly sliced
orange, thinly sliced
frozen cherries, thawed
large pot, mix all the ingredients.
to a boil and then turn the heat to low and simmer for about
an hour, or until the sugar has dissolved and the fruit has
and serve each drink along with the fruits.
8 to 10.
Adapted from "Slow Cooker Family Favorites: Classic
Meals You’ll Want to Share" by Maggie Shi, (The
Countryman Press; October 2016; $19.95)