1
2
3
Caramel apple float
Roasted apples and turnips
Apple and fennel pickles
Place 1 scoop VANILLA ICE CREAM in a tall glass. Top with DULCE DE LECHE (found in the baking aisle of most supermarkets) and finely diced GREEN APPLE. Repeat each layer once. Top with SPARKLING APPLE CIDER and serve immediately.
Heat oven to 425° F. Cut 2 each TURNIPS and RED APPLES into wedges. Toss the turnip and apple wedges with 3 Tbsp. OLIVE OIL, ½ tsp. CARAWAY SEEDS, and 2 cloves GARLIC, smashed, on a baking sheet. Roast until caramelized and soft, about 30 minutes. Sprinkle with 2 tsp. OREGANO LEAVES. Serve warm with sliced seared STEAK. SERVES 4
Core and thinly slice 2 tart APPLES and 1 bulb FENNEL. Pack in a 1-quart glass jar. Bring 2 cups WATER, 1 cup RICE VINEGAR, 2 Tbsp. SUGAR, 2 tsp. KOSHER SALT, and 1 tsp. each CORIANDER SEEDS and JUNIPER BERRIES (found in the spice aisle) to a boil in a saucepan. Pour into the jar. Seal the jar and let cool completely, then refrigerate overnight before serving. SERVES 4
5
6
FO OD
SERVES 1
4 Apple, sausage, and Cheddar monkey bread Cook 8 oz. crumbled BREAKFAST SAUSAGE in a 10-inch cast-iron skillet over medium heat until browned. Stir in 2 diced RED APPLES. Cook until the apples are soft; transfer to a bowl. In the bowl, toss in a 16-oz. can of BISCUIT DOUGH, cut into 1-inch pieces. Spread the mixture in the skillet and top with 1½ cups grated CHEDDAR. Bake in a 425° F oven until golden, 22 minutes. SERVES 12
Apple and watercress salad
Cider-poached apples
Toss 1 sweet RED APPLE, thinly sliced, with ½ tsp. each KOSHER SALT and BLACK PEPPER in a colander. Let stand for 15 minutes to soften. Gently squeeze to release any excess liquid; transfer the apple to a bowl. Toss with 3 cups WATERCRESS, 2 Tbsp. OLIVE OIL, 1 Tbsp. finely chopped TARRAGON, and the juice of ½ LEMON. Serve with TOAST. SERVES 4
Bring 6 cups APPLE CIDER, 4 peeled APPLES, and 1 CINNAMON STICK to a boil in a saucepan. Reduce heat and simmer until the apples are tender, about 30 minutes; remove the apples and let cool. Boil the cider until reduced to ½ cup, about 40 minutes. Spoon the cider sauce over the apples and top with chopped toasted HAZELNUTS and YOGURT OR WHIPPED CREAM (optional). SERVES 4
OCTOBER 2015
184
REALSIMPLE.COM
