Yesterday a group of friends and I took a trip up to North Salem for a day of apple picking, cider donuts, and trying to avoid driving over the hoards of children swarming the farm grounds. Apparently we weren't the only people in the city who had the idea. Nonetheless, the weather and scenery were gorgeous, and we made off with five free squash and enough apples to cook a delightful meal and stock our fridges for the rest of the fall.
the best apples are at the top of the tree!
apples for days
Arugula salad with apples, gorgonzola, walnuts, and craisins and latkes with applesauce.
The latkes are made by grating together potatoes and onions, salting them and squeezing until very dry, mixing in just enough egg and cornstarch or flour to bind, and then deep-frying the patties.
The applesauce is just diced apples, water, sugar, cinnamon, and lemon zest and juice cooked slowly in a lidded pot, mashing as the apples get soft and then continuing to cook until it thickens up.
Squash soup with apples and rosemary. I made the soup by roasting butternut and delicata squash and meanwhile sauteeing a mixture of onions, apples, garlic, fresh rosemary, and salt and pepper until soft and carmelized. Then I simmered it all together for a few minutes in veggie broth, pureed, and added cream, honey, and lemon juice to taste. We also made some croutons from stale sesame bread.
Apple & raspberry pie. The pie crust comes from smitten kitchen, and the filling is a mixture of thinly sliced apples and frozen raspberries, stirred with sugar, cornstarch, lemon juice, fresh grated ginger, cinnamon, and cardamom. my friend Sophia made the beautiful lattice top, which we topped with turbinado sugar to make it pretty.
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