Let the meat mixture cool for 10 minutes, then transfer to a food processor. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Add the onion, pork, brown sugar, salt and spices. Add oil to the pan and increase the heat to medium-high. To make the filling, in a skillet over medium-low heat, cook the apples without any oil, stirring gently until they just begin to soften, 5 to 7 minutes. Press each portion into a disk and wrap in plastic wrap. Gather the dough into a ball, then divide into two portions, one slightly bigger than the other. Turn the dough out onto a lightly floured surface and knead 3 times. If needed, add an additional tablespoon or 2 of ice water (it should not need more than that). Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. Stir in the cheese with a fork until evenly distributed. Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter over the mixture and use your fingers to rub it in, rubbing your thumb against your fingertips to smear the butter as you go. To make the crust, in a medium bowl, whisk together the flour, sage and salt. In sandwiches - my, oh my, oh my, can you say "warm gooey grilled cheddar layered with slices of cold, crisp apple"?ġ6 tablespoons (2 sticks) chilled unsalted butter, cut into small cubesģ ounces sharp cheddar cheese, finely gratedġ 1/2 pounds (about 3 large) firm-sweet apples (such as Braeburn, Honey Crisp, Pink Lady), unpeeled, cored and cut into 1/4-inch thick wedgesġ 1/2 pounds (about 3 large) firm-tart apples (such as Granny Smith, Rome or Winesap), unpeeled, cored and cut into 1/4-inch thick wedgesĢ pounds ground pork (preferably 15 percent to 17 percent fat) In a soup or puree it adds complexity to butternut squash or parsnips. They can taste "nutty" or "spicy" or have flavors of "pear or vanilla." Traverso says her favorite apple, the heirloom Ashmead's Kernel, "tastes like champagne with honey stirred in."Ī friend to pork, where it mingles with sage and other fragrant herbs, and to duck, where its acid offsets the richness of the meat, the apple is a natural savory. Flavors can range from "floral" to "cherry or berry flavors," says Amy Traverso, author of The Apple Lover's Cookbook. Of course, not all apples are created equal. And apples with glamorous names like Jazz and Pink Lady - both "club varieties," that is, apples licensed only to certain growers and marketers - have become commonplace. Heirlooms like the tartly complex Esopus Spitzenburg and the sweet, purple-skinned Black Oxford pop up at farmers markets. Alongside the old McIntosh and Red Delicious, newer varieties such as the crunchy, big-juice Honey Crisp and candy-sweet Fuji can be found in nearly any supermarket. These days, most Americans also have an abundance of apples at their disposal. Hawaii's Ono Kine Grinds (Good Food) Aug. To be fair, the Shakers often kept orchards with hundreds of apple trees, so they had a lot of incentive to use them inventively (and to be efficient about peeling and preparing them). They also invented the apple peeler, apple corer and that thingy that cuts them into quarters. The late 18th-century religious sect had 49 ways to prepare apples - 49! Their recipes ranged from the standard pies and cakes to sausage-stuffed apples, apple "omelets" (a bit like souffle) and switchel, a tonic made of cider vinegar and used to chase their farmers' thirst during the harvest. Which means we really should do more than stick them in a lunch box or sprinkle them with cinnamon. Apple Association is quick to point out that apples are the most often consumed domestic fruit). Maybe.Īmericans eat 2.4 million tons of apples each year - or 15 pounds per person - second only to bananas (though the Virginia-based U.S. ![]() But when was the last time you thought of using an apple for anything besides pie, applesauce or cider? Maybe you tossed one into a salad. In sandwiches - my, oh my, oh my, can you say 'warm gooey grilled cheddar layered with slices of cold, crisp apple'?Īs we enter the thick of fall, apples will tumble from their bins, a harmony of flavors, textures and hues - reds, yellows, browns and greens - that capture the very essence of the season. ![]() ![]()
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