I am swimming in apples.
I just can’t get ahead of them. The whole kerfuffle started when a friend went apple picking and brought me home a massive bag. Since then, my CSA has provided a steady supply, and well. My recipe-brain has been stretched this fall, trying to think of more and more creative uses for all my apples.
Most often, I eat them simply: to lend a sweet snap to a ham sandwich. Or alone, with cheese and charcuterie (goat cheese and triple-crème are special favorites). They are nice with soups, as the weather turns, like tomato, carrot, or squash.
You can bake them in a crisp until the apple melts into itself, stirred together with nutmeg and golden sugar. Or bake them as they are until caramelized, with butter and apple cider. Top with ice cream or Greek yogurt. Read more