October Flavors: Recipes Using Apples

In step with the rhythm of the season, October apples are incorporated into as many of my recipes as possible. I’ve put together a slide show (with accompanying links beneath the recipes) of some my favorite recipes incorporating apples. They wear the test of time.

Baked Apples stuffed with Orange-Scented Sweet Potatoes

Baked Apples stuffed with Orange-Scented Sweet Potatoes

Apple Cider Glazed Chicken Breasts with Apples and Pears

Apple Cider Glazed Chicken Breasts with Apples and Pears

Turkey Cutlets with Apple Cider Sauce

Turkey Cutlets with Apple Cider Sauce

Beer-Braised Brats with Apple Kraut

Beer-Braised Brats with Apple Kraut

Gingered Three Apple Salad

Gingered Three Apple Salad

Harvest Chili

Harvest Chili

Southwest Butternut Squash and Apple Soup

Southwest Butternut Squash and Apple Soup

Pork Chops with Apples and Chutney

Pork Chops with Apples and Chutney

Buttermilk Pancakes with Apples

Buttermilk Pancakes with Apples

Baked Apples stuffed with Orange-Scented Sweet Potatoes thumbnailApple Cider Glazed Chicken Breasts with Apples and Pears thumbnailTurkey Cutlets with Apple Cider Sauce thumbnailBeer-Braised Brats with Apple Kraut thumbnailGingered Three Apple Salad thumbnailHarvest Chili thumbnail
Southwest Butternut Squash and Apple Soup thumbnailPork Chops with Apples and Chutney thumbnailButtermilk Pancakes with Apples thumbnail

Baked Apples Stuffed with Orange-Scented Sweet Potatoes ♦ Apple Cider Glazed Chicken Breasts with Apples and Pears ♦ Turkey Cutlets with Apple Cider Sauce ♦ Beer-Braised Brats with Apple Kraut ♦ Gingered Three Apple Salad ♦ Harvest Chili ♦ Southwest Butternut Squash and Apple Soup ♦ Pork Chops with Apples and Chutney ♦ Buttermilk Pancakes with Apples (blog featured photo)

Michigan places third in the all-American apple producing contest. I was surprised to learn that bit of trivia. Judging by the packed apple crates––the size of Ford Escorts–– dotting the landscape of northern Michigan, I thought Michigan would be the winner. Alas, no. Just as Washington state captures the sweet cherry crown, so to go the apple spoils, the state of New York bringing home the second place title. (Take heart, Michiganders. We produce the most tart cherries by a landslide.)

Tomorrow I leave the Land of Apples for the Land of Potatoes: Peru. Did you know that more than 3800 varieties of potatoes can be found in Peruvian cuisine? They differ in size, shape, color, skin, pulp, texture and taste and I’m determined to sample as many as I can. Potatoes aside, in the past few years, Peruvian cuisine has found its place in the annals of world-class gastronomical excellence.  I’m a believer. Some of the best restaurant meals I’ve had in recent memory have been Peruvian. If interested in learning more about the countries cuisine, here’s an excellent site I found.

November is the time for thinking of Thanksgiving menus, no doubt. But perhaps I’ll toss in some flavors from Inca-land…

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2 Responses to October Flavors: Recipes Using Apples

  1. Suzanne says:

    I haven’t a Polish bone in me that I know of but plenty of southern stuff and Alabama kin. Who I hope by the way weathered this past weekends storms alright.
    Your friend will be well looked after here in South Carolina and I am anxious to make a run to Publix for the herring to make the pickle ones. Love the sound of your recipe and can’t wait to spring it on my DH. Betting he will go nuts! Sour crout is a 5th food group in our house so my mouth is all spitty just thinking of this.
    Starting the book. I just know it will keep me up all night reading!

    • Peggy says:

      Hey Suzanne. We sure have lots in common! Typically, my daughter came for the holidays bearing fresh herring from Chicago–but too late for pickling, and we’ll be enjoying the quickie herring I made through the New Year. Love that comment–my mouth getting spitty! Well put, Suzanne. Well put. I hope you enjoy the read!

      HAPPY NEW YEAR! Peggy

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