A core food for fall feasts

A Pinch of Salt

By Donna-Marie Riani

An apple a day keeps the doctor away. It’s an old rhyme that has some truth to it. Apples contain potassium and vitamin C and are rich in fiber and antioxidants, so there are definite health benefits. There are about 1,500 farms in Oregon that grow apples and we are one of the top 10 apple-producing states in the United States. Our apple season usually runs from July to mid-November. Some of the more popular varieties grown here are Honeycrisp, Fuji and Gala. Apples have the distinction of being one of the most-consumed fruits in the world. If you are looking to have a quintessential autumnal day, I think going to a U-pick orchard and soaking up the fall vibes while picking fresh apples would be hard to beat.

The humble apple is a treasure trove of delicious recipes waiting to be made. In the hands of a cider maker, the apples are ground down and pressed to create that crisp fall favorite, apple cider. The cider can then be filtered and pasteurized to make apple juice. In the hands of a brewer with time and fermentation, you’ll have the refreshing adult beverage, hard cider. A similar process is used to make the pantry staple, apple cider vinegar. In a bakery, the apples can become pies, muffins, cobblers or fritters and in the hands of a candy maker, you get the autumn classic, the caramel apple.

If you find yourself with a surplus of apples, you can slice them thin and dehydrate them to make a wholesome snack of apple chips. You can cook apples to make applesauce or you can add spices and cook it down even further to make a batch of apple butter. The possibilities are endless!

To peel or not to peel, that is the question when cooking apples. Normally I am an advocate of eating foods whole, meaning eating food in its natural state and not stripping anything away. I’m sure you sense there is a BUT coming up. I love apples, but I don’t love cooked apple skins. It’s a textural thing for me, so I choose to peel my apples before cooking them. 

This week’s recipe is a variation on the classic, Bananas Foster. Apples Foster is autumnal comfort food. Apples sauteed in sugar and spices and a splash of rum, served a la mode with a sprinkling of granola for crunch. It’s the perfect finish to a fall-inspired meal.

Apples Foster

6 tablespoons salted butter

2 pounds apples (pick your favorites), cored, peeled (or not) and sliced into inch-thick wedges

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom, optional

1/4 teaspoon sea salt

1/4 cup bourbon or rum, optional (if not using alcohol, add 2 teaspoons vanilla extract)

3/4 cup of your favorite plain granola

vanilla bean ice cream, to serve

Place the butter in a large skillet over medium heat. When the butter is melted and starting to sizzle, add the apples.

Sauté the apples, stirring occasionally, until softened, about five minutes. 

Stir in the brown sugar, cinnamon, cardamom and salt. Continue to sauté the apples for about five to seven more minutes until they are tender. If you like the apples to be completely softened you might want to sauté them even longer. I like my apples to retain a little crunch.

At this point you will add the bourbon or rum. If you have a gas cooktop, you will remove the skillet from the heat to add the alcohol. The open flame combined with the alcohol can cause flames to shoot up. If you are using an electric stovetop there is no need to remove the skillet from the heat. If you are using vanilla instead of alcohol, you will add it at this point. Stir to incorporate the alcohol or vanilla and stir often for about two minutes. Most (not all) of the alcohol will cook off and you will be left with the wonderful flavor and aroma. Remove the skillet from the heat and let the apples cool for five minutes. You don’t want them piping hot when you serve them, as this will melt the ice cream quickly.

Use a slotted spoon to place the apples into four bowls.

Place a scoop of ice cream on top of the apples and then sprinkle the granola over.

Spoon the sauce left in the skillet over the apples, granola and ice cream and serve immediately.