I happen to be quite fond of Apples, the fruit and computer kinds. In fact I’m blogging from one right now. Fun fact…as I’m blogging, Feasting on Asphalt is on TV and I’ve got my Good Eats The Early Years book next to me, I’m having an Alton overload, and that’s never, ever, ever a bad thing! Anyway…on to business. Fall is in the air and there could not be a more perfect time to do this episode. Your home is guaranteed to be filled with the most delicious and comforting aromas. I just love baking this time of year, plus the heat from the oven doesn’t hurt when you’re trying to stay warm 🙂

So let’s break it down. There are hundreds of varieties of apples. I’m going to try to keep it as simple as possible and just break them down into three categories Raw, Cooked and Baked.

Starting with Raw, The Waldorf Salad. Now, a Waldorf salad is usually compromised of apples, mayo and lettuce and that’s it. Alton changes it up a bit here. The ingredients to me sound like a disaster, but the outcome is outstanding! I rebelled from the recipe a tad and used 2 Granny Smith apples and 1 Red Delicious. In all honesty, use whatever apples you like best.

Add a pinch of Kosher salt and a grind of black pepper

Remember those walnuts we toasted and chopped to death? Add those now

Some Golden Raisins

Curry Powder

Grab the 2 stalks of celery

Chop off the top and bottom and cut on the bias

Now you’ve got what I like to call “pretty cut” celery

Throw those into the bowl

Take the mint leaves

Roll them up

Pretend you’re a fancy french chef and chiffonade away

Add the mint to the bowl

Take half the red onion

Slice it as thin as possible, also know as Julienning. If you’re not so confident in your culinary knifing skills you could also use a mandolin, but practice makes perfect so give it a try.

Add the onion

Grab a leaf of Romaine and spoon on the mixture. Give yourself a pat on the back because you just made a fancy schmancy salad.

Now that’s a Wonderful Waldorf

It’s a Wonderful Waldorf
(Printable Recipe)

Ingredients

* 2 Ginger Gold apples (Fuji will substitute)
* 1 Red Delicious apple
* 3 tablespoons cider vinegar
* 1 cup prepared mayonnaise
* 1 pinch kosher salt
* Cracked black pepper
* 3/4 cup toasted walnuts, crushed
* 1 cup golden raisins
* 2 teaspoons curry powder
* 2 stalks celery, thin bias cut
* 1/3 cup fresh mint, chiffonade
* 1/2 red onion, julienned
* 1 head romaine lettuce, heart only

Directions

Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.

In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.
Recipe Courtesy of FoodNetwork.com

Now on to the cooked apples. This recipe is for a 10 minute applesauce. It’s super easy. Serve it warm or cold on it’s own, on top pork chops or potato pancakes, as a crepe filling, the possibilities really are endless. Again I deviated from the recipe and used 4 Granny Smith’s and 2 Honey Crisp apples. If you have not tried Honey Crisp, leave your computer now, run to the store and get some. They are the best in my opinion!

First Peel the apples. Alton makes a comment about ladies making pie in Minnesota using this method…

So apparently I was born with the ability to peel the skin from an apple in one continuous stroke. This make take a little practice to get it down, but you’ll get the hang of it in no time

Once the apples are peeled, core and quarter them and get the rest of the ingredients together

Put the apples in a microwave safe bowl and add the apple cider

Then the Brandy or Congnac

Butter

Honey, If you coat the measuring device you’re using for the honey with oil first, it will come out very easy

And finally cinnamon

Pull open a corner to vent while in microwave and throw on high for 10 minutes

Now, if you’re lucky like me and bought a Vitamix when they were on sale a Costco, throw your hot apple mixture in there and mix to desired consistency. You could also us a masher or emulsion blender.

Pour in a bowl and devour

10 Minute Apple Sauce
(Printable Recipe)

Ingredients

* 3 Golden Delicious apples, peeled, cored, and quartered
* 3 Fuji apples, peeled, cored, and quartered
* 1 cup unfiltered apple juice
* 2 tablespoons cognac or brandy
* 2 tablespoons butter
* 3 tablespoons honey
* 1/2 teaspoon ground cinnamon

Directions

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Recipe Courtesy of FoodNetwork.com

Sick of apples yet?? One more recipe, now these would be the baked kind. This recipe is so unique and I loved using the apples as the serving vessel. I won’t mention any names, but the chocoholic in my life who refuses all desserts non-chocolate, ate two of these in one sitting.

Baker, Baker
(Printable Recipe)

Ingredients

* 3/4 cup oats
* 3/4 cup flour
* 2/3 cup light brown sugar, packed
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* Pinch kosher salt
* 1 stick cold unsalted butter, diced
* 4 Braeburn apples (Fuji will substitute)
* 4 teaspoons honey

Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.
Recipe Courtesy of FoodNetwork.com

How do you like those apples? 😉