Incorporate fall’s favorite fruit in your meals

Apples are one of the most delicious fall fruit. 

This crisp, crunchy fruit is ideal to eat on its own or in salads, but is also delicious cooked in entrees, side dishes and sauces, and baked into desserts.

Try apples and pork for a classic dinner combination, or apple crisps and pies for a delightful end to a meal. Applesauce is a fall tradition, as is apple cider.

To add complexity to a dish, use a number of varieties. Just remember that some apples are best suited to baking — think Jonathans and Courtlands — others for cooking, including golden delicious, and still others for eating in hand, such as honeycrisp.

Although red apples are what people visualize when the topic comes up, this fruit also comes in shades of green and yellow — think Granny Smith and golden delicious apples. 

Apples not only taste great but also provide essential vitamins, minerals and fiber, with health benefits that make them a super food. After all, as the old saying goes, “An apple a day keeps the doctor away.”

Just remember to eat the peel as well as the flesh, since many nutrients are found in the skin.

According to the Wisconsin Apple Growers Association, eating an apple a day for four weeks can help lower LDL, or bad cholesterol, levels as much as 40%. 

Apples can also help increase the number of good bacteria in your gut, the association states.

The freshest apples are available from September through November, although most varieties are available year-round. Purchase colorful apples that are firm with a fresh, not musty, fragrance and smooth skin without bruises or gouges. 

Some apples have dry tan or brown-colored areas on the skin, called scald, that typically have little or no effect on the flavor.

It’s generally recommended that before using, lightly scrub apples in cool water to remove the wax-like coating and any leftover insecticides.

Don’t forget to brush lemon juice onto cut surfaces to prevent them from quickly turning brown. 

Make sure to store your apples appropriately. Apples ripen six to 10 times faster at room temperature than when kept refrigerated.

Apples should be stored in a cool, dark place. If you don’t have a cold cellar, place apples in a plastic bag and store them in the crisper drawer of the refrigerator.

Following are apple recipes from www.halfbakedharvest.com.

 

 

French Onion and Apple Grilled Cheese

3 tablespoons salted butter

2 yellow onions, thinly sliced

Kosher salt 

Black pepper

3/4 cup apple cider

1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh sage

1 pinch crushed red pepper flakes

4 slices prosciutto, optional

8 slices sourdough bread

2 tablespoons extra virgin olive oil

1-1/2 cups shredded fontina cheese

1-1/2 cups shredded gouda or white cheddar cheese

1 honeycrisp apple, thinly sliced

Melt two tablespoons butter in a large skillet over medium-high heat. When the oil shimmers, add onions and cook three minutes, until softened. Add half the apple cider, season with salt and pepper and cook five minutes, until cider has mostly evaporated. Add remaining cider and cook five minutes, until onions are golden and caramelized. Add thyme, sage and crushed red pepper and cook another minute. Remove from heat.

In a large skillet over medium heat, cook prosciutto two minutes per side, until crisp. Remove from skillet.

Brush outside of each slice of bread with olive oil. On the inside of half of the slices, evenly layer cheeses, onion, apples and prosciutto. Add the top piece of bread, olive oil side facing up.

Place sandwiches, one or two at a time, in skillet and cook three to five minutes per side, until golden. During the last minute, add 1/2 tablespoon butter and two sage leaves. Repeat with the remaining two sandwiches. Serve immediately, topping with the crispy sage.

 

 

Smoky Harvest Apple Cider Margarita

Cinnamon sugar 

Flaky sea salt

2 ounces mezcal or silver tequila

1/2 ounce orange liquor

1/2 cup apple cider

Juice from 1/2 a lime

1 to 2 teaspoons maple syrup

Apple slices 

Cinnamon sticks

Mix equal parts cinnamon sugar and sea salt. Run a lime wedge around the rim of a glass and coat in sugar.

Combine mezcal or tequila, orange liquor, apple cider, lime juice and maple syrup in a cocktail shaker. Add ice and shake to combine. Strain into glass. Garnish with apple slices, rosemary and cinnamon sticks. 

If desired, light cinnamon on fire for a smoky effect.

 

 

Prosciutto Apple and Sage Butter Chicken With Cider Pan Sauce

4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally

Kosher salt 

Black pepper

4 teaspoons apple butter

1/2 cup crumbled blue cheese or 4 thin slices gouda cheese

8 thin slices prosciutto

2 small shallots, halved

4 garlic cloves, smashed

1 to 2 Honeycrisp apples, cut into 10 to 12 wedges

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

12 fresh sage leaves

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 cup apple cider

Season chicken with salt and pepper. Spread each cutlet with one teaspoon apple butter, then top with cheese. Wrap two pieces prosciutto around each cutlet. Transfer chicken to an oven-safe skillet greased with olive oil. Arrange shallots, garlic and apples around chicken. Add rosemary and thyme. Drizzle olive oil over apples, season with salt and pepper. Roast in a 425-degree oven 15 to 20 minutes, until chicken is cooked.

Remove apples and set on a plate. Broil chicken one to two minutes, until prosciutto is crisp, watching closely. Place chicken on the plate with the apples.

Place skillet with the shallots and garlic over medium heat. Add butter and sage and cook one to two minutes, until butter is browned and the sage crisp. Place sage on the plate with chicken.

Add the wine and cider to the skillet. Bring to a boil over high heat. Boil five minutes, until reduced by half. Add chicken and apples and simmer one minute. Remove from heat.

Serve chicken topped with apples. Drizzle with any pan sauce. Top with fried sage. Serve along side rice pilaf.

 

 

 

Brie and Cheddar Apple Beer Soup

3 tablespoons salted butter

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

2 tablespoons fresh thyme leaves

1 tablespoon chopped fresh sage

1/4 cup flour

2 cups whole milk

2 cups low sodium vegetable or chicken broth

12 ounces pumpkin beer

1/2 cup apple cider

1 Honeycrisp apple, chopped

2 to 3 cups shredded sharp cheddar cheese

4 ounces creamy brie, cubed

1/4 teaspoon cayenne

1 large pinch each kosher salt and black pepper

Melt butter and olive oil in a large pot over medium heat. Add onion, thyme and sage and cook five minutes, until fragrant. Whisk in flour and cook one minute, until golden, then gradually whisk in milk until smooth. Add broth, beer, cider, apple and a large pinch each of salt and pepper. Bring to a simmer, reduce heat to medium and cook 10 minutes, uncovered, until apple is tender. 

Remove soup from the stove. Puree in a blender or use an immersion blender. 

Return soup to the stove over low heat. Stir in cheddar cheese and brie until melted and creamy. Add cayenne.

Ladle soup into bowls and top with a little extra cheddar and fresh thyme.

 

 

 

Cider Braised Pot Roast With Crispy Sage Potatoes

3 to 4 pound beef chuck roast

Kosher salt 

Black pepper

2 tablespoons flour

6 tablespoons salted butter

3 yellow onions, thinly sliced

4 shallots, halved

2 cups apple cider

2 cups chicken broth or dry white wine

2 tablespoons chopped fresh thyme

2 tablespoons apple butter

1 pound small to medium potatoes

1/4 cup fresh sage leaves

1 teaspoon garlic powder

Flaky sea salt

Season roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch oven over high heat. Add one tablespoon butter and onions and cook five minutes, until softened. Add shallots and 1/2 cup apple cider, season with salt and pepper and cook five minutes, until onions are lightly golden. Add thyme, then snuggle roast into the onions and slather the top of the roast with apple butter. Add remaining cider and wine.

Arrange the potatoes around the roast. Cover and roast in a 325-degree oven for 2-1/2 to three hours, until very tender.

Increase heat to 425 degrees. Place potatoes on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange five tablespoons butter on top of potatoes, sprinkle with garlic powder, then add sage. Roast 20 to 25 minutes, until potatoes are crispy. Spoon butter and sage over potatoes. Season with sea salt.

At the same time, return roast, uncovered, to the oven and bake 20 to 30 minutes, until deeply caramelized on top. If needed, add broth or wine so onions are just barely covered.

Serve pot roast topped with sea salt, gravy and onions with potatoes on the side. To make in crockpot: Season roast with salt and pepper, then rub with flour to coat. Arrange one tablespoon butter, then onions, then shallots in the bowl of crockpot. Season with salt and pepper. Snuggle roast into the onions and slather the top of meat with apple butter. Add thyme, apple cider and wine. Arrange potatoes around the roast. Cover and cook on low five to six hours or on high for three to four hours.

Remove potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange five tablespoons butter on top of potatoes and sprinkle with garlic powder, then add sage. Roast in a 425-degree oven 20 to 25 minutes, until potatoes are crispy. Spoon butter and sage over potatoes. Season with sea salt.

Serve pot roast topped with sea salt, gravy and onions with the potatoes on the side.

 

 

Harvest Brie and Cheddar Apple Kale Salad

1/2 cup raw pecans

1/2 cup pumpkin seeds

1 tablespoon salted butter

2 tablespoons maple syrup

1/2 teaspoon ground chipotle

1/4 teaspoon ground cinnamon

Flaky sea salt

3 ounces thinly sliced prosciutto

6 cups shredded kale

2 honeycrisp apples, thinly sliced

1 cup pomegranate arils

6 ounces brie, cubed or wedges

3/4 cup grated cheddar cheese

For vinaigrette:

2 tablespoons salted butter

1 shallot, chopped

8 leaves fresh sage

1/3 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 teaspoons honey or maple syrup

1 tablespoon fresh thyme leaves

1/4 teaspoon ground cinnamon

Salt 

Black pepper

Chili flakes

Toss the pecans, pumpkin seeds, maple syrup, butter, chipotle and cinnamon on a parchment-lined baking sheet. Arrange in a single layer. Lay prosciutto around the seeds and nuts. Bake in a 375-degree oven 10 minutes, until seeds and nuts are toasted and prosciutto is crisp. Sprinkle with sea salt.

In a salad bowl, combine kale, apples, and pomegranate arils.

To make the vinaigrette, cook butter, shallot and sage leaves in a skillet over medium heat five minutes, until butter is browned and sage is crisp. Remove from heat. Add olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper and chili flakes. Taste and adjust as needed.

Pour vinaigrette over salad, tossing to combine. Top salad with toasted nuts and seeds, prosciutto, grated cheddar and brie. 

 

 

Apple Cider Smothered Chicken

1-1/2 pounds thin-cut chicken breasts

Salt 

Black pepper

1/4 cup flour

1/2 teaspoon paprika

1 pinch cayenne

3 ounces prosciutto

3 tablespoons salted butter

1 yellow onion, sliced or chopped

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh chopped sage

1 honeycrisp apple, cut into wedges

2 cups apple cider

1/2 to 1 cup heavy cream

1/2 cup shredded Gruyère cheese

Season chicken with salt and pepper. Place flour, paprika, and cayenne in a shallow bowl. Dredge chicken in flour and toss to coat.

Arrange prosciutto in a large skillet over medium-high heat five minutes, until crispy all over. Remove from skillet.

In same skillet, place one tablespoon butter and chicken. Sear both sides three to five minutes per side, until golden. Add one tablespoon butter and allow to brown around the chicken two minutes. Remove chicken.

Add onions and cook five minutes, until golden. Add two tablespoons butter, garlic, thyme, sage and a pinch of salt and pepper. Cook five minutes, until onions have caramelized.

Add apple cider and simmer five minutes, then add cream. Add chicken and apples. Sprinkle with Gruyère. Bake in a 425-degree oven for five to 10 minutes, until cheese is melted. Top with crispy prosciutto and fresh herbs.

Serve chicken with crusty bread. 

 

 

Maple Apple Cider

10 to 12 apples, quartered

1 pomegranate, quartered, optional

1 orange, quartered

2 teaspoon cinnamon or 1 cinnamon stick

2 to 6 tablespoons maple syrup

Place apple, pomegranate, orange, cinnamon sticks and two tablespoons maple syrup in crockpot. Cover with five to six cups water. Cover and cook on low for six to seven hours or high for four to five hours. 

You can also combine ingredients in a large soup pot and cook over medium heat for three hours, until the apples begin to break down.

Carefully strain mixture through a mesh strainer, discarding fruit and cinnamon sticks. If desired, strain one more time to remove pulp. Taste and adjust maple syrup to your liking. Serve warm or cold. 

Cider will keep as long as two weeks in the refrigerator.