12 Recipes for Every Kind of Apple in the Barrel
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Whether you are picking your apples off the tree in some picturesque orchard or gawking at the selection at the grocery, your options for texture and flavor are plentiful — or so it seems. While you may have your pick of Empire, Pink Lady, Golden Delicious, Granny Smith, Fuji, or Gala, there once were thousands more ripening in the mid-1800s.
Industrial agriculture reduced the variety of apples you will find in most supermarkets — and in turn diminished one of the most diverse crops ever bred — but that doesn’t mean all is lost. Today, we have apples for baking and soup-making, and apples for brewing into cider and macerating into butters, so before you mourn the loss of apple varieties past, enjoy the offerings still thriving from the Northeast to the Northwest.
Perhaps what makes apples so popular is their multitude of uses. Both sweet and savory dishes benefit from the addition of apples. Famously paired with pork, pie, and pastries, they impart a strong flavor, both sweet and tart, that plays on the palate even in rich dishes.
Add apples to squash soup to thicken and enrich its flavor, or pair apples and sauerkraut to make that vinegary, bitter cabbage less assaulting to the senses. No matter what your preferred use, we have rounded up our favorite apple recipes to escort you into fall. So enjoy the cooling weather and reap the rewards as you cook up a storm with fall’s favorite fruit: apples.
Acorn Squash Soup with Pistachios, Black Bread, and Apples
Shutterstock / Josie Grant
With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. We suggest using McIntosh or Granny Smith apples for this recipe.
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The cinnamon and brown sugar here echo the flavor of traditional apple pie, but in this recipe you use only the skin of the apples (the peel introduces bitterness and apple flavor without the added sugar and water that would make the solution too sweet). These bitters lend a sweet spiciness to bourbon, rye, whiskey, applejack, or apple brandy, and are also just dandy in an old fashioned or Manhattan. We suggest using Rome Beauty or Winesap apples for this recipe.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.