What's In Season: Apples
Sep 14, 2016 03:16PM
By Cale Finta
WHAT’S IN SEASON
Walk into a grocery store on any day in any month, and you'll find apples. But there's something about an apple in autumn, with its warmer days and crisp nights, that's just right. Fall is the height of apple season. At local farmers’ markets, you’ll find everything from Honeycrisp and Fuji to Braeburn and Granny Smith. Big and small apples are equally delicious. There are over 7,500 varieties to try in all kinds of recipes.
By Rainbow Orchards for Walnut Creek Farmer’s Market
2 lbs. Golden delicious apples (5-5/12 cups)
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup flour
1/3 cup rolled oats
1/2 cup butter
Peel & slice apples. Place in a shallow 1 quart casserole dish. Sprinkle with the water. Set aside.
Combine dry ingredients. Cut butter into dry mixture until it resembles small clumps. (Do NOT stir together.) Sprinkle topping evenly over the apples. Do not mix the two.
Cover & bake at 350 degrees for ½ hour. Then uncover & bake another ½ hour for crisp topping.
Serve hot with vanilla ice cream or whipped cream.
GRILLED APPLE, HAM AND CHEDDAR SANDWICH
BY CUESA Ferry Building
8 slices sourdough
2 tablespoons butter, room temperature
6 ounces medium or sharp cheddar cheese, coarsely grated
4-8 slices smoky ham
1-2 small tart green apple, such as Granny Smith, seeded and cut into ⅛-inch thick slices
Butter one side of each of the bread slices.
Top 4 slices of bread with ham, apple slices and then cheese.
Place remaining bread, buttered side up, on top.
Heat a large pan for 2 minutes, put in sandwiches, cover & cook for 2 minutes.
Remove cover & turn sandwiches, pressing firmly with a spatula to flatten slightly.
Cook for 1 minute or until underside is golden brown. Turn again, cook for 30 seconds.
Cut in half & serve.
APPLE STUFFED CHICKEN BREASTS WITH DIJON PAN SAUCE
4 chicken breasts
1 small apple, peeled & chopped small
1/2 cup shredded sharp cheddar cheese
2 tsp. fresh lemon juice
1/2 tsp. dried thyme + a pinch, divided
1/4 tsp. dried oregano
Salt & pepper
1/4 cup flour
2 T. extra virgin olive oil
3/4 cup chicken broth
1/2 cup apple juice
2 T. Dijon mustard
1-1/2 teaspoons rice vinegar
Preheat oven to 375 degrees. Using a sharp knife, cut a pocket horizontally into each chicken breast.
Mix apples, cheese, lemon juice, 1/2 teaspoon thyme, oregano, salt & pepper in a bowl then stuff each chicken breast with a quarter of the mixture.
Heat olive oil in a skillet over medium-high heat.
Combine flour, salt & pepper in a shallow dish & dredge chicken breasts in mixture.
Sauté chicken in skillet until golden brown, 4-5 minutes per side.
Transfer chicken to baking sheet & place into the oven to finish cooking through, 5-7 minutes.
Meanwhile, add chicken broth, apple juice, Dijon mustard, rice wine vinegar & a pinch of thyme to skillet then turn heat to high. Cook until sauce has reduced, about 5 minutes.
Plate chicken then drizzle with pan sauce.