In Season: Apples

The season’s most seductive fruit is ripe for the picking, dangling from the treetops like so many colorful, shining ornaments. But what to do with all that bounty? For answers both sweet and savory, we turned to six of the country’s most inspiring chefs, who served up everything from comforting caramel apples to unconventional—yet nonetheless incredible—guacamole.

IN SEASON

by

KATHRYN O’MALLEY

caramel apples

View recipe on page 80 »

Caramel Apples

No one does modern vintage quite like the Beekman Boys, Josh Kilmer-Purcell and Brent Ridge—and for proof, look no further than their latest cookbook, The Beekman 1802 Heirloom Dessert Cookbook. The beautiful nod to nostalgia is brimming with decadent recipes for old-time favorites like lemon meringue pie, blackberry betty and, of course, caramel apples. We can’t get enough of the salted peanuts set against the sweet caramel coating.

Josh Kilmer-Purcell & Brent Ridge

The apple is the most diverse food plant in the world, with over 2,500 varieties grown in the United States. They come in all different sizes, textures and flavors, with a range of colors including red, green, yellow and russet (meaning they’re covered in a slightly rough, brownish skin). Russet types may not be the prettiest, but they often have excellent flavor.

The best baking apples offer a nice balance of sweet and tart flavors as well as flesh that won’t break down as they cook. For a dessert with more complex flavor and texture, try mixing a few varieties—Granny Smith, Honeycrisp, Pink Lady (Cripps Pink), Mutsu (Crispin), Golden Delicious and Gala are all great choices.

gramercy tavern apple pie

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Bohemian Apple Layer Cake

The co-owner of San Francisco’s Tartine Bakery with his wife Elisabeth Prueitt, Chad Robertson makes some of the best—if not the best—bread in America. But he also crafts some pretty insane desserts. Try this fragrant, autumnal beauty (from Robertson’s new cookbook, Tartine Book No. 3) that’s sweetened with prunes and raisins; spiced with cinnamon, cloves and nutmeg; layered with apple butter and prune compote; and finished with a smooth cider frosting.

Chad Robertson

Fine Apple Tart

You know that any recipe from four-star Le Bernardin chef Eric Ripert is going to be a good one, but if it brings together butter, sugar, apples and pastry dough—all the better. This elegant apple tart is made even more special with the addition of a small amount of apple brandy, called Calvados, in the glaze.

Eric Ripert

eric ripert’s fine apple tart

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Apple picking season begins in late August and lasts through November. But because they keep well in cold storage, locally grown apples can be found well into winter. Of note, the fruit will ripen six to 10 times faster at room temperature than if stored in the refrigerator.

Rick Bayless

apple-fennel guacamole

View recipe by Rick Bayless on page 84 »

Apple-Fennel Guacamole

Wholly guacamole! That’s all we could say about this adventurous twist on a dip that subs apple for tomato, fennel for onion, and thyme for cilantro. Grab a bag of chips and prepare to have your mind blown—from chef Rick Bayless, we’d expect no less.

Executive Chef Michael Anthony is the driving force behind the iconic Gramercy Tavern, and with the release of The Gramercy Tavern Cookbook, his simple yet striking dishes are now even more accessible. In this one, a garnish of diced apples lends a perfectly crisp finish to a vibrant seasonal soup.

Michael Anthony

red kuri squash soup with brussels sprouts and apples

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