What's Fresh - Apples, Part 1

As local farmers wind down their growing and harvesting for the season, it seems to be the right time to take a hiatus with What’s Fresh. It has been a fun first season for the column on Gothamist and it will begin anew with the first sprouting of shoots and ramps next spring.

Here at the end of the run we will look into what many of you will see tons of in the Greenmarket this winter and early spring if you pop by – Apples.

Post-turkey last Thursday evening, the 5 years old twins of our neighbor from growing up were explaining to us which apples they like and why. This one was sweet, the other crunchy, that one sour and another extra tart. Truth be told their intimate knowledge of apples as youngsters was a bit scary and dizzying in a rapid-fire kind of way. It did get us to thinking about some of our favorites and how we like to use them.

This page from the Pick Your Own site we have referenced throughout the summer highlights many varieties and compiles information in chart (what to do with them) and paragraph (characteristics) form.

We would love to hear from you, our readers, about your favorite apples and the way you like to enjoy them other than raw as a snack. Next week we will put together a large post with many of your suggestions and some favorites of our own.

Here is one to get you started:
Favorite apple – Macoun
Favorite apple application – Pie

Thanks for all your support and attention.

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Andrew Gottlieb in Food on November 29, 2006 1:38 PM

Comments [rss]

Ace

Pink Ladies are my fave too.

magdalena

Favorite apple: Granny Smith

Favorite application: Diced into curried chicken salad with dried cranberries

waisze

fuji! my fiance makes really good apple pies!

surfer

Winesap apples are the way to go. Sweet and crunchy.

curdnerd

check out my article on curdnerds.com about pairing apples with cheese.

ed_Extinct

macintosh and fuji apples.

apple crisp is btr than apple pie.

Patti

Favorite apple: macintosh

Favorite application: Apple Crunch or just slices dipped in PB

Apple Crisp Recipe found on Epicurious.com

CINNAMON APPLE CRISP

1 cup firmly packed golden brown sugar

1 tablespoon ground cinnamon

3 1/2 pounds Granny Smith or macintosh apples, peeled, cored, sliced

1 cup all purpose flour

1 cup sugar

1 cup (2 sticks) chilled unsalted butter, cut into pieces

Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish.

Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples.

Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.

Serves 10.

Bon Appétit

March 1993

kay

brooklynbee - my boyfriend saw honeycrisp apples at the columbus circle whole foods this weekend. he's obsessed as well.

SeanCK

Holy god, Macoun apples are sooo sooo soooooo good. They are the best variety by a long shot.

j

empire apples from jenkins leuken farm in new paltz, ny. best. apples. ever. a whole box for nine bucks.

Kojak

I don't like apples, but I DO like peaches.

Especially when they're extra fuzzy ;-)

Yvo

I love Fuji apples; they're crisp with a gentle, subtle sweetness that doesn't overwhelm. They're easy to digest and they're all around the best apple to eat raw. I've never tried cooking them and I can't comment on eating apples other than raw because I'm not a huge fan of cooked fruit in general... and I don't bake. Yum!

A

Pink Lady Apples are the PERFECT apple!

Joe

If you can find them, Newtown Pippins, the only apple variety native to NYC, are very flavorful and are great for eating and applesauce.

brooklynbee

I've been obsessed with honey crisp apples this fall - although I can't find them lately. :(

J

Normandy Apple Galette

Frangipane (Almond Cream):

1/4 cup granulated white sugar

3 tablespoons unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup almond meal (flour)

1 tablespoon all purpose flour

Crust:

1 pound (454 grams) Puff Pastry or 1 frozen pie crust warmed to room temperature, and rolled flat

Filling:

2 pounds Granny Smith Apples

2 tablespoons granulated white sugar

1/8 teaspoon ground cinnamon

Whipped cream:

2 tablespoons Confectioners' sugar

1 cup Heavy cream

2 teaspoons of Calvados, or another Apple brandy

Frangipane: In the bowl of your electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.

Puff Pastry: If you are using store bought puff pastry, thaw (as per manufacturer's instructions) and then, on a lightly floured piece of parchment paper, roll the pastry into a 16 inch (40 cm) oval shape that is about 1/8 inch thick. Prick the pastry all over with the tines of a fork and then transfer the pastry (along with the parchment paper) to a large baking sheet.

Cover with plastic wrap and freeze until firm, about 15 - 20 minutes. Then, with an offset spatula or large knife, spread a thin layer of frangipane over the chilled crust, leaving about a 1/2 inch (1.25 cm) border. Cover and again freeze for about 15 more minutes.

Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven

Then peel and slice the apples into 1/4 inch slices. Place in a large bowl and toss with the sugar and ground cinnamon. Remove the puff pastry from the freezer and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.

Bake for about 15 - 25 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.

Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the apples with confectioners sugar (powdered or icing) and place under the broiler until the tips of the apples start to caramelize. Watch closely and move the pan as needed. Serve warm or cold with softly whipped cream or vanilla ice cream.

Makes one - 16 inch Galette

kasiav

pink lady apples hands down have that perfect tartness but sweet enough to eat plain. and they taste like REAL apples off a tree, not those watery Delicious types :)