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Here’s How to Turn Caramel Apples Into a Boozy Treat

Here’s How to Turn Caramel Apples Into a Boozy Treat


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We didn’t think caramel apples could be improved upon… until we started adding bourbon

Add some bourbon to the caramel to transform these apples into a grown-up treat.

Caramel apples have always played a hugely important role in our lives at this time of year. Those fresh, sweet, crunchy apples are at their best right now, and when coated in sweet caramel, scattered with our favorite toppings (which change dramatically depending on how sophisticated we’re feeling), and eaten off a stick, they have to be one of the best pleasures fall has to offer. Caramel apples conjure up nostalgic memories of childhood, satisfy our sweet tooth, and are the perfect accompaniment to a bonfire, colorful falling leaves, and cool, crisp autumnal weather.

But as grown-ups, we often feel slightly embarrassed about how willing we are to cover our faces in caramel, get incredibly sticky fingers, and make ourselves feel slightly sick from consuming so much sugar by eating too many caramel apples at parties. So we needed to find a way to transform them into a more sophisticated treat, while still maintaining the childish fun of eating a sugar-coated apple off a stick. Coating them in chopped nuts didn’t seem interesting enough, dipping them in chocolate was still too popular with the kids, and although adding sprinkles was tempting, this was only going to make them even more kid-friendly. It didn’t take us long to try adding a generous splash of bourbon to the caramel, and, thankfully, that worked wonderfully.

To make your caramel apples an adults-only, alcohol-spiked dessert, make the caramel for apples as normal, then stir in one tablespoon of bourbon per apple. Make sure you add the alcohol when the caramel has been taken off the heat; you don’t want to add the bourbon while the caramel is still on the stove as that will burn the alcohol off. We recommend you follow this totally foolproof recipe, add the bourbon as described above, and do your best to let them set before you take your first bite of this satisfyingly boozy, fall-perfect, supremely sweet treat.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.


50 Things to Make with Apples

1. Dried Apples: Core 1 small apple slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls: Make Dried Apples (No. 1) chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan cool slightly, then form into balls.

3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths: Quarter and core a red apple brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."

Applesauce_02.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples: Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.

12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage: Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.

14. Witch's Candy Apples: Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples dip in the candy coating. Set on oiled parchment paper to harden.

15. Caramel Apples: Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup cool slightly. Insert wooden sticks into 4 apples dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.

17. Apple Cake: Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt spread on the cake.

18. Bacon-Apple Dates: Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.

Apple_Onion_Bruschetta_05.tif

Food Stylist: Brett Kurzweil Prop Stylist: Pam Morris

19. Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.

20. Apple-Pork Burgers: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

21. Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.

23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.

24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).

25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23) add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.

26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.

27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.

28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.

29. Apple-Brie Polenta: Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.

30. Apple-Mustard Chicken: Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste bring to a simmer to thicken.