2007-10-08

  • a is for apple

    One of the reasons I really like autumn is apple picking, and especially the tasty things that are made with those apples. There's apple crisp, and apple fritters, apple pie, caramel apples (ad nauseum). I won't get all Bubba Gump about it, but apples are so tasty.

    EXCEPT for delicious apples. I think it's a poor name for them, 'cause they really aren't that tasty. Ok, I'm slightly biased against them now because I'm allergic (only to them, oddly enough), but I wasn't when I was younger...

    Any suggestions for apple goodness?

Comments (8)

  • Apple cider syrup, a family favorite of mine.

    And agreed on the delicious apples. Never cared for the flavor, and hate the texture with a passion. Give me a good Granny Smith any day.

  • Fried apples, apple fritters and of course applesauce! Nothing makes the house smell better than making applesauce.

  • I'm with you so-called "delicious" apples.

    Give me Gala any day!

  • Oh, and the best apple pie apples are Northern Spys, and don't let anybody ever tell you different. My grandmother's apple pie recipe didn't call for X pounds of apples -- it called for X pounds of Northern Spys. Hard to find, but definitely worth it.

  • Honeycrisp.

    The Delicious (and it's Golden cousin) are just cultivars that were hardy enough to ship long distances. Globalism's apple. Up here in the Washington state, we're lucky to be just across the mountains from the apple growers. In fact, your apples probably come from here. Anything that says 'Tree Top' on it.

  • Of course, after I say that, I go and bite into a mealy Gala apple

  • I'm definitely trying the syrup, thanks for the recipe Bill... and I'll make sure to look for Northern Spys. Maybe I'll use 'em to make applesauce (good call, Jennifer!).

    NO MEALY. Sorry you had to get the ironic Gala. :|

    Thanks for the suggestions, and HTB, that almost makes me want to move out there. Almost.

  • Don't know how Spys would be for applesauce -- they're a "baking" apple -- but I'd imagine the tartness would match up, and since they're solid enough to stand up to baking, they'd probably produce a decent texture.

    I made that cider syrup by the pot a few years back -- I think my shopping list was 8 gallons of cider, 64 cups of sugar, and 8 pounds of butter. It did make for VERY happy friends and family at Christmastime. I still have a bunch of it, because we canned it. It's separated a little bit, but a vigorous shake and it's right as rain.

    OH! And one critical missing piece to that recipe is actual apples. Put them in right at the beginning, and they soften up nicely. Again, a firm, tart apple (Granny Smith, Northern Spy) is the ticket here.

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