Skip to content

The Cookstr Weekly: An Apple a Day

September 11, 2013

Although it’s early, I’m already getting anxious about 2014 food trend lists and wondering what ridiculous predictions I’ll find myself making about the coming year. Will kale finally jump the shark, overshadowed by more exotic alliterative ingredients like kohlrabi and kabocha? Are vegetables the new meat?

And then, as I usually do when I start thinking about food trends, I find myself thinking about the decidedly un-hip things I like to eat. Things like lentil soup and a nice cheese omelet and roasted meats with caramelized fruits and root vegetables. Which, of course, brings us to apples. They hit their peak in autumn, with lots of crisp and tart varieties that go equally well in sweet and savory dishes (cheddar cheese on apple pie, anyone?). Simple, versatile, and seasonally satisfying: that’s on-trend enough for me.

Warmest regards,

Kara Rota
Editorial Director
  by Amy Traverso

 Apples and pork make such a special flavor combination: caramelized and sweet, and juicy with umami goodness. In this recipe, fit to get you started on holiday-season planning, the chestnuts in the stuffing help to straddle the border between sweet and savory. And this recipe, from Amy Traverso’s fantastic The Apple Lover’s Cookbook, comes with a list of firm-tart apple varieties that are just right to match the pork loin; Northern Spy is one of my favorites. Serve this with roasted carrots, parsnips, and other root vegetables.


More Apple Recipes from Cookstr
 Grilled Apples with Herbes de Provence and Micro Greens 
by Meredith Deeds and Carla Snyder
Curried Chicken Salad with Apples and Currants by Debra Ponzek
 Fennel and Apple Slaw by Sheila Lukins
 French Apple Cheesecake by George Geary

Apple Brioche by Liliane Otal

Chefs’ Tips & Tricks: My Grandmother’s Ginger-Jam Bread and Butter Pudding

This recipe comes from my maternal grandmother’s recipe folder, a wonderfully retro piece of design, circa late sixties, early seventies. Bread and butter pudding has, I know, gone from stodgy disparagement to fashionable rehabilitation and back to not-that-again clichédom, but I am not prepared to let any of that bother me. This version uses brown bread rather than white, and between the buttery sandwiches is heaped chunky-hot ginger jam, sometimes sold as ginger marmalade, but most usually, if quaintly, as ginger conserve; on top is sprinkled Demerara sugar mixed with aromatically warm ground ginger, the spice of the old-fashioned English kitchen. My grandmother, more austerely, used milk; I go for mostly cream: nothing creates so well that tender-bellied swell of softly set custard.” 

– Nigella Lawson


No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: