Gourmet Cookware

5 Wonderful Ways to Enjoy Fresh Fall Apples
By: Mimi Cummins

At this time of year fresh newpicked apples are at their scrumptious peak. We enjoy simply biting into a fall apple with the sweet tart juices and the crispy texture that are only to be found in a fruit not long off the tree. However in autumn apples come in such affordable abundance that we look for ways to use them in our cooking throughout the day. Heres my menu for a day of apples: from breakfast muffins to lunch salads to midafternoon snack bars and evening supper (not to mention dessert!).

Honey Apple Muffins

4 large eggs beaten

1 cup honey

3/4 cup vegetable oil

1 cup granulated sugar

11/4 cup whole wheat flour

11/4 cup allpurpose flour

1 tablespoon baking powder

1 teaspoon baking soda

6 medium Empire or Cortland apples peeled cored and diced

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons granulated sugar

1 medium Empire or Cortland apple peeled cored and sliced into 24 thin crescents

Preheat oven to 350 F. Grease 24 muffin tins or line them with paper muffin cups. In a large mixing bowl beat the eggs honey oil and 1 cup of sugar. In another bowl stir together whole wheat flour allpurpose flour baking powder and baking soda. Stir the flour mixture and the diced apples into the egghoney mixture just until mixture moistened and smooth. Do not overstir. Divide mixture evenly into 24 muffin tins. In a small bowl stir together cinnamon nutmeg and 2 tablespoons sugar. Add apple slices and gently toss to coat. Place an apple slice on the top of each muffin. Bake 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes 24 muffins.

Honey Mustard Waldorf Chicken Salad

1/4 cup honey

2 tablespoons Dijon mustard

1 tablespoon poppy seeds

1/2 teaspoon grated zest of lemon

1/3 cup fresh lemon juice

1/4 cup vegetable oil

2 cups cooked chicken breast cubed

2 Gala apples cored and diced

1 cup diced celery

1/4 cup minced green onion

1/3 cup toasted sliced almonds

Stir together honey mustard poppy seeds lemon peel juice and oil. Toss in chicken apple celery green onions and almonds. Serves 2 as a main dish or 4 as a side dish.

Apple Caramel Bars

1 cup allpurpose flour

1/4 cup brown sugar packed

1/2 cup butter

2 large eggs beaten

1 teaspoon vanilla extract

1/2 cup brown sugar packed

1/4

cup allpurpose flour

2 Golden Delicious apples cored and diced

1 cup caramel candies unwrapped and cut into quarters

1/2 cup chopped nuts

Preheat oven to 350 F. Lightly grease a 9inch square baking pan. In a mixing bowl combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Pour mixture into prepared baking pan and evenly into bottom of pan. Bake 10 minutes. In a mixing bowl beat eggs vanilla 1/2 cup brown sugar and 1/4 cup flour. Stir in apples caramels and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool about 5 minutes and while still warm cut into bars. Cool completely before serving. Makes 16 bars.

Boudin Blanc (White Sausage with Apples)

This is a traditional dish from Normandy France made with Calvados an appleflavored liqueur. If you dont have Calvados substitute apple juice or apple cider with a splash of cooking sherry.

1/3 cup unsalted butter

4 Macintosh apples cored and quartered

8 boudin blanc or other mild white sausages pricked

salt and pepper to taste

1/2 cup Calvados

Preheat oven to 350 F. In a large skillet heat half the butter over moderate heat. Add the quartered apples and cook turning until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and cook turning until lightly browned. In a shallow baking dish arrange the sausages and the apples sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through. Serves 4.

Apple Cranberry Pie

1 pie crust for a 9inch deep dish double crust pie

1 cup fresh cranberries

3 cup apples peeled cored and sliced

1 cup granulated sugar

2 tablespoons allpurpose flour

1/8 teaspoon salt

2 tablespoons butter

Preheat oven to 400 F. Combine cranberries apples sugar flour and salt. Mix well. Pour into crust. Dot all over with small bits of butter. Cover with top crust crimp decoratively. Cut vents in top of crust for steam to escape. Bake 50 minutes or until apples are tender and crust is golden. Serves 6 to 8.

Mimi Cummins is food editor of FinerKitchens.com an online store featuring gourmet cookware bakeware cooks tools and tableware.

Mimi is also webmaster of SeasonalRecipes.com where you can find many other autumn recipes and recipes for every season.