Alongside turkey and gravy, stuffing is always a favourite on the Thanksgiving table. Here, we used sourdough bread and added Granny Smith apples to create a stuffing worthy of making every year.
Apple adds moistness and a touch ofsweetness to these delicious patties; pancetta, an Italian bacon, adds richness.Use an unsliced chunk of pancetta for best results.
Denis Bettinger, executive chef of The Fairmont Algonquin Hotel in St. Andrews by-the-Sea, N.B., created this innovative pie to showcase two best-loved foods of New Brunswick: apples and lobster.
This souffle-like puff, filled with all the goodness of apples, is quick and easy enough to make on a weekday but elegant enough for a weekend champagne brunch. Make sure your guests are at the table to appreciate this impressive golden brown puff's arrival.
This Finnish salad is great for buffet suppers. It's make-ahead and easy on the budget. Cortland, Spartan, Ida Red or Northern Spy are good apples for this salad.
In the long, dark evenings of winter, what would be more welcome than a fragrant whiff of sunny apple-orchard autumn preserved in schnapps? Tell the lucky recipient to serve this schnapps chilled from the refrigerator in small shot glasses with hors d'oeuvres. Or perhaps guests would enjoy it at room temperature as a digestif with dessert or after dinner.
These are like apple pie for breakfast, only they're justifiable! Freeze a batch for a good start to any day of the week.
Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal that won't break the bank. Serve with crusty bread.
What makes pudding cakes so lovable is their two layers: the bottom of fruit and butterscotchy juices, and the cakey top. Try this comfy dessert for a fall or winter brunch, using Northern Spy, Golden Delicious, Ambrosia or Idared apples.
