Apples

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fall

Apples keep, until they don’t.

Apples are a very assorted bunch. Some varieties are good keepers. Some are not. A rainy season can mean the apples won’t store as well (more water in the fruit). A bump or a bruise may mean that particular apple will decline quicker than an unblemished specimen.

So what do you do? Rinse them as you take them out of the box (removes dirt and a lurking insect or two) and inspect them for bumps and bruises. Sound specimens? Keep them in a cool, dark place or even on your countertop but inspect them daily. You may have missed a spot that will start rotting and then spread to a little crevice in another apple and start it rotting as well. During your daily inspection, select the one you’re going to eat right then!

Apples with a blemish? Cut out the bad spot and now you have to make a choice.

Applesauce? Core the apple and discard the bad spots, cut the remainder into pieces and throw in a pot. Add just a tiny bit of water and start to simmer. The apples will break down and eventually you can puree the mixture, adding sugar if needed, cinnamon if you like. Applesauce. Done. And now you can freeze the applesauce.

Apples for pies and cobblers? Here’s an idea from the University of Minnesota. Wash, core and dry the apples, then put them in freezer bags and put them in your freezer for the long rest. When you’re ready to use them, you run cold water over them and peel. Now you can slice them up for pies, cobblers or any other recipe where you’re going to cook the apples. I can’t wait to try this.

Dried apples? If you have a dehydrator, this is easy. Core, discard bad spots, slice and place on dehydrator trays. If you’re using an oven, same drill but the slices go onto a parchment-lined baking sheet and then dried at low, low heat until well dried but still flexible.

(2023) Mom’s Sharlotka BY Olya Loza

And although I love just snacking on our apples, there are some days when I want a warm apple cake. I just saw the recipe for sharlotka, below, a Ukrainian apple cake and I look forward to baking it this week.

~Conne

(2023) Baked Apples (But Make It A Crisp)

But none of us are immune to what is happening in the world. And I find today that food writers are reflecting on what is happening in Israel. This morning Lean Koenig of “The Jewish Kitchen” sent her Substack subscribers a bit of edible comfort – a cross between baked apples and an apple crisp. It’s a brilliant idea, simple in execution, and comforting, indeed.

(2023) Bolzano Apple Cake

I wish we’d have actual cool weather … and some rain! … but I’m not going to hold back. It’s time for an apple cake. I love the idea of the recipe below – seems like it will be similar to a Dutch baby. Making that tonight.

From Alexandra Stafford of alexandracooks.com. This is a recipe her mother tore out of The New York Times back in 2004 (all my recipe roads seem to point there!) and she’s been making for almost 20 years.

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2022) Eve’s Pot Liquor

Last week we had turnip greens (without the turnips) and I juiced them. I juiced apples. And I made Eve’s Pot Liquor, a cocktail from Keyatta Mincey-Parker that I found in an old issue of Atlanta magazine. Recipe is down below. Have you tried aloe liqueur? I had to buy it for a recipe for the AJC. Lightly sweet, yummy, glad to find another use for it. And loved putting turnip greens into a cocktail.

(2019) Butternut and Apple Stew

Brookhaven Farmers Market offered a variation of this stew in their e-newsletter and I realized I had never made butternut squash stew with apples. It’s an inspired combination.

(2019) Apple Cinnamon Dutch Baby

If I were getting apples in my bag tomorrow, I’d be making this Dutch baby. I had to make a skillet pancake for a story on German food that publishes tomorrow in the AJC and it’s reminded me how easy these kinds of things are to do and how much everyone likes them.

It’s a recipe that came originally from Southern Living.

(2019) Classic Apple Crisp

For dessert this weekend (when it’s supposed to cool off), how about a classic apple crisp from King Arthur Flour?

(2019) Apple-Cinnamon Muffins

And I’m going to head to East Atlanta Farmers Market tomorrow to pick up some apples. I need a bunch for an apple pie recipe I need to test – and the two apples in this week’s box are not enough. So instead, I offer you one of those Cook’s Illustrated recipes so it’s very detailed. But delicious! And only needs two apples.

(2017) Apple Compote

Another recipe from seriouseats.com. You don’t have to cook the apples in apple cider, but it definitely bumps up the flavor of these apples. Use water if you prefer, or if you just don’t have apple cider available.

(2017) Dutch Apple Pie Cookies

Normally, I’m not a fan of purchased pie crust, and you certainly can make your own. As a matter of fact, this would be a good place for a gluten-free press-in-place crust. (I find gluten-free crusts just don’t roll out well for me.) And if you want the cookie to be gluten-free, of course substitute a gluten-free flour in the streusel.

These make the most adorable little individual apple pies – the recipe’s from lovelylittlekitchen.com.

(2017) Apple Shrub

Are you a fan of shrubs? We are crazy about them at my house. This apple shrub recipes came from allrecipes.com. A friend on Orcas Island where they have more fruit trees per household than any other place I’ve been swears by this recipe to help use up the bounty from her backyard apple tree. Extra delicious with local ginger, of course.

(2017) Apple Pancakes

Did you see this recipe from Paola Villafane with the Decatur Farmers Market? She does a demo at the market each Wednesday evening.

(2017) Gluten-Free Apple Cupcakes

From a new site I’ve discovered, thealmondeater.com. We don’t particularly eat gluten-free at our house, we’re pretty omnivorous, but I am now keeping almond flour on hand to try out recipes like these. One nice thing about this recipe is – no mixer required.

(2017) Apple Fritters

Do fritters qualify as breakfast? I think so. This is a recipe that came originally from Family Circle magazine.

(2017) Hard Cider Mustard

Yes, you can make mustard. it’s easy. Try this recipe from the Los Angeles Times. And if you don’t have both brown and black mustard seeds, don’t worry. Just use one or the other. It’s just prettier with both.

(2017) Radish and Bulgur Salad

A tabloui-like salad. Sorry that I don’t remember where the original idea came from. But the addition of a little sugar is an interesting twist on the usual.

Apple Butternut Squash Soup

In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…

Apple and Sausage Macaroni and Cheese

If you’re in need of comfort food, macaroni and cheese is often the prescription. This recipe from Saveur magazine adds sausage and apples to the traditional ingredients. I love the combination.

Apple Pecan Blondies

This old-school recipe came from Family Circle magazine. Old school it may be, but really delicious.

Napa Cabbage and Apple Slaw with Tahini-Lime Dressing

I don’t remember where I first saw this recipe, and I can’t find the original, so I’m going to give you some general proportions to work with. I made this over the weekend for a potluck Halloween party and it was a big hit.

Baked Apples

I’m ready for baked apples. This is another one of those exquisitely detailed recipes from America’s Test Kitchen. Follow it to a “t” and you can’t miss.

Curried Cider Pork Stew

So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.

Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.

Curried Tempeh and Apple Salad

Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.

Cider-Poached Shrimp with Jezebel Apple Salsa

This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.

Butternut and Apple Bake

This recipe is from Dianna Tribble of Tribble Farms. She sells her honey at the Roswell Farmers & Artisans Market on Thursday nights.

Old-Fashioned Apple Cake with Brown Sugar Frosting

It’s the first day of fall and that calls for an apple cake at my house. How about yours? This one’s from King Arthur flour. Use all-purpose or whole wheat. Your choice. Love a cake recipe that doesn’t require a mixer. Just be sure your butter is nice and soft before mixing up this cake.

Thyme Scented Fried Apples

I’m leaving you with a slightly savory take on apples from a Southern Living recipe. Fabulous as a side dish.

Custardy Apple Squares

And now for the apples. Try this recipe from”Baking Chez Moi” by Dorie Greenspan.

If you have a mandoline, she offers this brilliant idea for slicing apples – just wash the apples and slice them right up to the core. Works without a mandoline, too, of course. Wish I’d thought of it

Inside Out Apple Pie à la Mode

One last apple recipe for 2013. This is from “The Sprouted Kitchen: A Tastier Take on Whole Foods” by Sara Forte.

From the book:

The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you’re ready to serve. If you or someone you’re serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust.

Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.

Apple Upside Down Cornmeal Cake

Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove Read More…

Gouda and Apple Pie

I seem to be in the mood for gouda. If you’re not “pie-d” out, try this recipe from seriouseats.com. It offers an interesting method of dealing with apples which helps avoid a pie that’s overrun with juice.

Cabbage Apple Slaw

A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.

Apple Cider Chicken

In a large skillet, heat half of the oil and half of the butter over medium heat until bubbly. Add apples; sauté for 5 to 8 minutes or until golden. Transfer to a dish; set aside. Increase heat to medium-high. Add remaining oil and butter to skillet. Season chicken with salt and pepper. Add half Read More…

Dutch Apple Pie

For the crust: Whisk together the flour, sugar, and salt in a large bowl. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 3 to 4 minutes. Drizzle in 4 tablespoons of the Read More…

Apple Kuchen

Grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside. In a small saucepan, heat and stir milk, granulated sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and eggs to Read More…

Notes on Applesauce

In the fall, don’t forget about making applesauce – the world’s simplest recipe. Wash your apples, quarter them and cut out the core. Toss them into a large saucepan – as many as you’d like. Add about a 1/4 cup of water, just to keep them from burning until they start to exude their juice. Now Read More…

Sweet Potato Apple Dog Treats

Finally a treat for your favorite pup. This makes a great hostess gift over the holidays if you’re visiting someone who loves their dog/s. If you don’t have pastry flour, regular whole wheat will do.

Oatmeal Pancakes with Apples and Pecans

Pulse 1/2 cup quick cooking oats in a food processor until finely chopped. Transfer to a large bowl, then add remaining oats, flour, baking powder, salt, and 1 tablespoon sugar. Whisk together eggs and milk in a medium bowl, then fold into oat mixture. Set aside. Melt 1 tablespoon butter in a large non-stick skillet Read More…

Apple Pecan Chipotle Cake

A decadent use for those yummy no-spray apples. I have a weakness for recipes that juxtapose sweet and hot.

Apples and Pork

I’ve always been a fan of the combination of apples and pork. Dates back from a childhood where my mom never served pork chops without a side dish of applesauce. You do know the easy way to peel fresh ginger, right? With a teaspoon? Just lightly scrape off the peel? Like I said, easy.

Apple-Blue Cheese Rings

Sadly, as is happening more and more these days, I don’t remember where this recipe came from originally – but it’s a great snack or pre-dinner bite. I love, love, love apples and blue cheese. The candied nuts are a bit more elegant than just using plain nuts, although that would be a quick and easy alternative.

Apple Polenta Pecan Cobbler

Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.

Notes on Apples

I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and Read More…

Ideas for Fall Produce

Each week I put together a collection of recipe ideas for what’s arrived in our beautiful Riverview boxes, but you know, sometimes you just don’t have the time or inclination to follow a recipe. Or maybe you’re in a situation where you don’t have the equipment or ingredients to do anything relatively elaborate. This weekend Read More…

Curried Apple Couscous

From www.101cookbooks.com

For the curried apple couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.

Serves 6

Country Style Sausage with Fried Apples

Yes, you can make sausage. Yes.

This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.

Wilted Greens Salad with Butternut Squash and Apple

This recipe appeared in the February 2012 issue of Bon Appétit. It’s very like the wilted kale salads that have become ubiquitous on high-end salad bars.

This recipe is from Michael Paley of the Garage Bar in Louisville, Kentucky. As the magazine put it, “This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.”

I can’t wait to try this. And yes, I still have a butternut squash from last year’s box that’s been waiting for just this recipe.

Apple and Cheddar Muffins

The cool nights we’ve been having recently and the beautiful apples in today’s box have inspired me to do some baking. So here’s a recipe for apple muffins that are more savory than sweet. Wish I could remember where I found this recipe originally ….. It called for Irish cheddar ….. maybe it was some research I did for a St. Patrick’s Day story?

Spiced Apple Cupcakes

I hate it when I don’t remember a recipe’s provenance. But this one is too good not to share. Dust the cupcakes with a little powdered sugar, or gild the lily and mix up a maple buttercream frosting (2 sticks of butter, a few tablespoons of maple syrup and enough powdered sugar to make a spreadable frosting, all whirled up together in your food processor).

Butternut Squash and Apple Gratin

This recipe is adapted from one by Mary Moore, owner of Cook’s Warehouse. Her recipe uses leeks. I’m suggesting sautéed onions instead. But by all means, if there’s a leek in your vegetable crisper (or rather, 4 leeks) please use those.

Saint Antonio Apple Tart

This Italian apple recipe is adapted from one in Saveur magazine. I thought the use of red wine in an apple pie was interesting; you may, too. Great use to use up the end of a bottle. Any of the tarter apples in your box will work here.

Apple-Almond Gingerbread

This recipe just showed up today in my inbox in an email from Whole Foods so I haven’t tried it yet. The quantities seem a little fiddly to me – I am always scratching my head over a recipe that calls for 1/2 cup of something plus 2 tablespoons – always figure I can skip the 2 tablespoons and usually it turns out fine. Anyway – I liked the idea of apples and gingerbread, so I’m going to give this a try. But probably with a little more apple and with regular whole wheat flour rather than the pastry flour called for.

Tangy Apple and Beet Salad

This very simple salad comes from Fine Cooking magazine. The simplest way to “roast” a beet is to cut off the leaves, leaving about an inch of stem, scrub the beet and put it into some covered container in your microwave, making sure the beet is still wet. Steam for as long as it takes it to get tender, which is going to vary by the size of the beet. 10 minutes? 20 minutes? Depends. Carefully remove from the microwave and let it cool. Properly done, the skin just peels right off. No muss, no fuss.

Apple and Cheddar Penne Pie

Is there anyone who doesn’t love macaroni and cheese? Ok, vegans. But otherwise ….? Here’s a version with apples. It came from Better Homes and Gardens. I always love the combination of cheddar and apples. Now here it is baked into comfort food. The springform pan is just to make for a pretty presentation. Bake it in a casserole and spoon it out if there’s no 10-inch springform pan in your cupboard.

Hot Pepper Apple Pie

Last week we had an apple-cheddar pie recipe. This week it’s apples and hot pepper jelly. The idea came from Moore Farms and Friends, written in their style.

Apple and Chicken Liver Mousse

I’m pretty certain I’ve never offered a chicken liver recipe in these notes. But why not? Here’s one from “A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman with Tom Steele (Houghton Mifflin Company, 2007).

Apple Jalapeno Cobbler

I did not make up this recipe! I think it came from a very broad-based consumer magazine like Better Homes & Gardens. One little jalapeno provides just a hint of heat. Try it!

Apple-Sausage Rigatoni

Sorry, no idea where I found this recipe, but it’s simple and delicious. I love the combination of sausage, apples and a blue cheese. Great for a quick weeknight dinner.

Apple-Stuffed Pork Chops

Stuffed pork chops always seem so complicated, but they’re really not. Do you have a couple of beautiful Riverview pork chops around? If not, I bet there’ll be some at the one of weekend farmers markets or on the Farm Mobile.

Apple-Stuffed Biscuit Buns

And this recipe is from “The Apple Lover’s Cookbook” by Amy Traverso. It makes 9 cinnamon buns and not a hint of yeast to be found.

Apple Upside Down Cake

I don’t know about you, but I’m ready for apple desserts. The first one I’m offering is from King Arthur Flour, a riff on pineapple upside down cake. The recipe calls for making this in a cake pan, but I’m going to use my cast iron skillet. Boiled apple cider is apparently a product relatively easily found in New England, or from the King Arthur catalog. I’m going to use the apple juice concentrate instead. I love having those frozen concentrates on hand … orange juice, pineapple, apple …. they make it easy to add lots of fruit flavor without lots of liquid. Great for glazes for grilling as well. The idea about putting the apple top in the center of the cake makes for an interesting presentation. You could skip it and just use apple slices instead.

Homemade Caramelized Applesauce

One more idea for apples is this lovely recipe for applesauce.I found this recipe through the website for NPR’s Splendid Table. Here are their testing notes: A heavy-bottomed saucepan and long, slow cooking are necessary here to prevent scorching of the caramelization that is the essence of this delicious sauce. Keep a close eye on the mixture while it is cooking on high heat; again, to make sure it isn’t scorching. Go by the progress of the caramelization rather than a specific number of minutes. We also made a double batch; it works, but the caramelization takes longer because of the increased volume. Either way, we think it’s worth the time because the sauce is so very good. From the “Clinton St. Baking Company Cookbook” by DeDe Lahman and Neil Kleinberg (Little, Brown and Company). Granny Smiths are fine here, but you could really use whatever’s in the box. The cookbook says “peeled”, but I wouldn’t do it – if I didn’t want the bits of peel, I’d just use my immersion blender to make a smooth puree when everything is cooked. Up to you.

Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda

I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.

LeRoy’s Kohlrabi and Apple Slaw

The last recipe for today is from Julia LeRoy who just closed her restaurant, LeRoy’s Fried Chicken. I’m taking liberties with her recipe which was originally for turnips. It’s similar to a recipe Suzanne posted 2 weeks ago for kohlrabi slaw. I made this slaw, adding a little homemade horseradish mustard. Yum! I may never eat kohlrabi any other way. Of course if you have any turnips lurking in the refrigerator, add them to the kohlrabi here.

Cherokee Campfire-Baked Apples

One more dessert idea – this one is from “Spirit of the Harvest: North American Native Cooking” by Beverly Cox and Martin Jacobs (Stewart, Tabori & Chang, $40).

Feel free to bake these in the oven rather than in the coals of a campfire.

Spiked Apple Galette

Thinking about Thanksgiving desserts? Here’s gorgeous recipe from chow.com. It’s a bit of work, but so worth it. Make the dough up to 2 days ahead of time, but bake the galette so it will be warm when you serve it. If you don’t have sanding sugar for the sparkly finish, just use granulated sugar instead.

Slow Cooker Apple Butter

When the apples start to pile up and you’re thinking about making apple sauce, someone will mention this recipe for apple butter made in a slow cooker. It really works. This version is from “The New Southern Garden Cookbook” by Sheri Castle (The University of North Carolina Press, $35). The bonus is that your house will smell delicious while this is cooking. Sheri notes that you can substitute 2 pounds of sweet potatoes for part of the apples and make apple-sweet potato butter. Interesting.

Do you have one of those $20 apple peelers that sticks the apple on a pronged skewer and slowly rotates it through a peeler and slicer? I thought they were a gimmick until I tried one. Fabulous! Apples, peeled (or not), cored and sliced in 10 seconds. Really.

Apple-Cranberry Turnovers

Leftover cranberry sauce or relish from Thanksgiving? Perfect here. Or use dried cranberries instead. These turnovers are buttery and flaky and go together in a flash. If you buy a box of phyllo especially for this recipe, wrap the remaining phyllo well and refrigerate it for up to a week, or return it to the freezer.

Apple, Chicken, and Smoked Gouda Salad

One more recipe from my AJC archives ….

Even in winter I like dinner salads – especially those with cheese and nuts and fruit. This adaptation of a traditional Waldorf salad combines some of my favorite ingredients. The honey mustard dressing is a nice foil for the richness of smoked Gouda and the sweet crunch of the apples. Use all one variety of apple or mix them for contrasting flavors and colors. Substitute Swiss cheese for the Gouda if you’re not fond of smoked cheeses.

Sweet Potato Soup with Ginger, Leek and Apple

For one idea I’ve gone to my favorite source, the New York Times. Just today Martha Rose Shulman presented this recipe for Sweet Potato Soup With Ginger, Leek and Apple. Because I’m not a fan of leeks (too expensive to just have lying around waiting for a recipe), I’ll substitute an onion. Stronger/different flavor, I know … but that’s ok with me. Everything else is something I have on hand. My preferred kind of recipe.

Japanese Curry Rice

The recipe for Japanese Curry Rice comes from Marc Matsumoto of norecipes.com. He says: “ I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point.”

So in that spirit, substitute okra for the carrots, thinly sliced green beans for the peas, use applesauce instead of the fresh apple, or make any other substitutions that appeal to you.. You could skip the protein and still have a lovely meal.

Apple Chutney

In a large saucepan, heat olive oil over medium heat; add onion. Saute over heat until translucent and beginning to brown, about 6 minutes. Add apples; sauté 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper. Cool and store in the refrigerator. It should keep for about a month.

Apple, Ham, and Cheddar Melt

I’m looking for a way to use these apples. Some are really the wrong texture for eating out of hand, so I needed inspiration for other uses. Here are two. The first is basically a grilled cheese sandwich fancied up a little by the folks at Martha Stewart with the addition of ham and slices of apple. That’s what I’m having for dinner tonight. Tomorrow I’ll make the apple chutney. I think it would be a great addition to my next apple, ham, cheddar melt.