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 ♦ 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…