Apples To Apples
It seems to me that apples have taken a back seat lately. A back seat to more “exciting” fall produce like pumpkins and squash of dozens of varieties. Maybe that’s because we’ve developed so many interesting – some might also say exciting – new ways to use these darlings of the culinary world. Things like Pumpkin Spice Latte and Butternut Squash Cheesecake. (Ok, maybe that one isn’t quite mainstream yet. But give it time, and it will be!) And all the while, it seems that apples are still relegated to the old standbys like apple cider (always a winner in my book), applesauce, apple pie, and the occasional apple streusel creation.
But I say, that’s not fair! UP WITH APPLES! As for me, I wait all year for Apple Season. Biting into those first fresh, crunchy apples of the season is always a big moment for me. Go ahead. Call me simple. But it really is as simple as that. And I think that apples have gotten something of a bad rap in recent years, simply because they’re not – alright, I’ll say it. They’re not all that exciting. I couldn’t disagree more!
Perhaps part of the reason that we view apples as less interesting than they might is because it seems that everything made of apples seems to taste pretty much the same. Most recipes made with apples include the standard seasoning: cinnamon, nutmeg, and probably some allspice. And while I do love the flavor these spices bring to pies, etc., it does get to be pretty predictable. So, in recent years I have set out to find new ways to present the humble apple.
For one thing, at MorningStar Kitchen we’ve created an apple seasoning blend with cinnamon, cloves, cardamom, and nutmeg. Our seasoning adds a complexity and balance to the flavor of sweet apple creations that other seasonings don’t. (I hope you’ll check it out at https://www.morningstarkitchen.com/ ) But I’m not here to brag about that today.
What I’d like to do is to suggest that there are a lot of ways to use apples – both sweet AND SAVORY – that a lot of home chefs have never thought of before. Let me suggest just a few of our favorites at MorningStar Kitchen:
Breakfast Meatballs: who says we can't have meatballs for breakfast? These are made with sausage, and they're perfect with quiche, eggs, even pancakes. We add shredded apples and our Vermont Woods Seasoning to make a meatball unlike any most of us have ever eaten.
Curried Squash Soup: the base for this soup consists of roasted patty pan squash, onions, and apples. The apples add a brightness to the flavor that it wouldn’t have otherwise. And they work beautifully with our French Curry .
Apple, Cranberry, and Sausage Dressing: no need to wait until Thanksgiving for stuffing. This recipe – made with our Fowler’s Poultry Seasoning and Country French – makes a perfect side dish for braised pork shanks.
These are just a few of the apple recipes that get us excited around MorningStar Kitchen. Hopefully they’ll get you thinking about new ways you can start to use apples in your kitchen. Maybe something like an apple cranberry barbecue sauce? Or scalloped apples. (We make both of those, too).
We’d love to hear from you!
We’d love to hear about your special apple creations. And in the meantime, we hope you’ll check out some of our specialty seasonings online.
To learn more, visit us at https://www.morningstarkitchen.com/