Apples of the Fall
By Mary Hunt on 09/27/13

I love autumn. And I mean everything about it—the colors, the smells, the feel in the air and the food. Oh, the food. I’m talking apples—apple cider, applesauce, apple pie and apple cobbler. And who could possibly leave out the caramel apples?

Now look at that list again. It’s all fabulous, but all sweet. I know what you’re thinking: How about savory apple dishes? That’s what I’m thinking, too!

Roasted Apples and Onions

2 tablespoons olive oil
6 apples (any variety), cored and chopped into 1-inch pieces
2 medium onions, thin sliced
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon ground cinnamon
salt and pepper, to taste

Preheat oven to 375 F. Drizzle olive oil on a rimmed baking sheet. Place apples, onions and spices on the sheet and toss to coat. Bake for 10 minutes, stir and bake for another 5 minutes. Apples should pierce easily with a fork, but not be mushy. Serve warm or at room temperature. Combine leftover apples with brie and a baguette for a decadent fall picnic or an after school snack.

Slow Cooker Apples and Squash

1 3-pound butternut squash, peeled, seeded and cubed
4 large apples, peeled cored and chopped
3/4 cup dried cranberries
1/2 large white onion, diced
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg

Place all ingredients into a slow cooker. Cook on High for 3 to 4 hours or until the squash is tender but apples are not mushy. Test after 3 hours.

Cabbage and Apples with Riesling and Caraway

kosher salt
1 medium head green or Savoy cabbage (about 3 pounds) cored and cut into 1-inch pieces
6 tablespoons unsalted butter
1-1/2 pounds apples, such as Granny Smith peeled, cored, and cut into 1/4-inch-thick slices
1 teaspoon granulated sugar; more as needed
1/4 cup white wine, preferably Riesling
1 teaspoon caraway seeds, lightly toasted

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside. Melt 3 tablespoons butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar, and cook, tossing occasionally, until lightly caramelized and just tender (they should still offer a little resistance when pierced with a fork), about 5 minutes.

Add the wine and cook until reduced by half, about 1 1/2 minutes. Add the remaining 3 tablespoons butter, the cabbage and caraway seeds and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with sale and a pinch more sugar, if necessary. Serve hot or warm. Serves: 6 to 8. Hint: This makes a perfect accompaniment for roast pork loin or sausage.

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