Apple picking is the weekend activity of choice these days, and it’s all too easy to get carried away when plucking ripe fruit from bushy trees in the orchard. It’s not until you bring home your haul that you realize you can only eat so many apple pies before needing to branch out a bit.
To help make a dent in your fall fruit stock, we asked local chefs to share their favorite things to make with apples that don’t involve a pie dish.
Burrata with Green Apples, Honey, and Almonds from Chef Matt Adler of Alta Strada
In this adaptation of Alta Strada’s fall housemade stracciatella dish, crisp, tart green apples provide a lovely contrast of texture and acidity against the richness of the burrata cheese.
- 1 ball of burrata (available at any good cheese shop, such as Righteous Cheese in Union Market)
- 1 local apple (I prefer a tart varietal)
- 1 oz. local honey
- 1 oz. highly toasted almonds, chopped
- 1 oz. good quality extra-virgin olive oil
- 1 pinch of good sea salt
- 1 pinch of red pepper flakes
- 1 pinch fresh ground black pepper
- 1 crusty loaf of Italian bread
- Open the cheese and cut a small slit in the top. (The cheese is best served at room temperature.)
- Julienne the apple and place it alongside the cheese in a large bowl.
- Drizzle with honey and olive oil.
- Top with toasted almonds.
- Season with sea salt, red and black pepper.
- Serve immediately with slices of bread.
Warm Honey Crisp Apple and Celery Seed Slaw from Chef Jeff Surma of American Prime Kitchen & Bar
Chef Jeff Surma pairs this warm slaw with a crab cake on the fall menu at American Prime, but says it will also pair nicely with a pork chop or baked chicken.
- 3 honey crisp apples (peeled, sliced into 1/8-inch slices)
- 1 1/2 c. shaved green cabbage
- 1-2 red onions, chopped fine
- 2 Tbsp. butter
- 1/4 c. brown sugar
- 1/4 c. apple cider vinegar
- 1/2 tsp. freshly ground pepper
- 1/8 tsp. Kosher salt
- 1/8 tsp. cumin
- 1/4 tsp. celery seed
- Mix apples, cabbage, onion, and spices together in a bowl.
- In hot sauté pan, melt butter and brown sugar until you have a hot liquid. Add the apple and cabbage mixture and toss to coat.
- Pour apple cider vinegar into pan and let it deglaze. Adjust seasonings to taste. Serve warm with a protein of choice.
Everyday Ramen from Chefs Erik Bruner-Yang and Mike Galyen of Paper Horse Ramen
This straightforward ramen recipe from the Paper Horse Ramen team takes some time, but yields a warming soup that’s perfect for chilly fall evenings. Apples lend a sweetness and balance to the broth, along with the carrots, onion, and garlic.
- 4 oz. red apple (skin on), small dice (appx. 1 c.)
- 4 oz. garlic, small dice (appx. 3 heads)
- 4 oz. ginger, small dice (appx. 1 c.)
- 6 oz. yellow onion, small dice (appx. 1 medium onion)
- 1/2-rack pork baby back ribs (full rack runs about 1.75 pounds)
- 8 oz. good quality soy sauce
- 96 oz. water
- Ramen noodles (buy at your local Asian grocery store or Whole Foods)
- Toppings: Scallions, fried egg or poached egg, roasted squash or sweet potato
- Place diced apples, garlic, ginger, onions, pork ribs, soy sauce, and water in a heavy-bottom stockpot (at least 6 quarts) and bring to boil over high heat. Turn down heat to medium low and simmer until liquid is reduced by half, about 2 1/2 hours. You will have about 6 cups.
- Remove pork ribs and separate into portions. Strain remaining solids from broth and discard. Return broth to clean pot and keep warm to serve.
- Portion and cook noodles according to package directions. Place cooked noodles in bottom of deep bowls and cover with broth (reserving extra). Add pork ribs and toppings of choice.
(Stay tuned for part two and three on Oct. 19 & 20)