Autumn Apples
As we move into the fall season, apples are becoming abundant and ready to provide us with some memorable dishes. As a child, my family would go to the orchards in the upper Midwest and pick our own bushels of apples. We’d bring them home and then my Mom would get to work making wonderful batches of homemade applesauce and of course, apple pies. I will always remember the aroma of apples and cinnamon cooking on the stove when I walked into our house from school. Great memories!
Homemade Applesauce is a simple and delicious way to use apples. You can use it as a tasty and healthy side dish, or dress it up a bit and use it for a quick and easy dessert by warming it and adding a scoop of good vanilla ice cream or yogurt. When it comes to apple pie, my all-time favorite apple pie is an Amish Apple pie recipe that I found in Marsha Adams’ cookbook, Cooking From Quilt Country. It has that crunchy topping that I love and a custard filling that gives the pie an extra creaminess that is divine. If you are adverse to making pie crusts or want to save time, this recipe has only one bottom crust and a good, already prepared crust can be used with the same amazing results.
If you prefer cakes to pies, my German Apple Cake with Caramel Sauce is a winner! It’s a dense, moist, spicy cake that is perfectly wonderful drizzled with a caramel sauce. If you want to forgo the caramel sauce, serve with a dollop of whipped cream or a scoop of vanilla ice cream instead.
However, apples are not all about desserts, there are many great entrees that incorporate the great natural sweetness of apples. This is particularly true with many pork recipes. One that I have enjoyed is Roasted Pork Tenderloin with Apples and Balsamic Vinegar. Easy to make and very low in sodium and calories.
Whatever way you like to use apples, plan out your autumn apple adventure today! Consult this handy state by state directory to find the nearest apple orchard to you!