In the heart of the season, Michigan orchards churn out over 23 million bushels of apples. With that much inventory it’s no wonder that cooks from all over our amazing state have learned to turn this elegant fruit into a myriad of dishes. For the average home cook the familiar stand-bys of pies, cakes and crisps are often churned out at a predictable pace. There are some paths less traveled by that you may wish to explore though.
Sauteed apples are a familiar standard from cookbooks dating back to the days of horse drawn carriages and ice boxes. But adding some less common ingredients to your pan along with your favorite variety of sliced apples can be just the spark needed to ignite your imagination. Try sauteeing your apples with toasted peanut oil for a flavor profile reminiscent of peanut butter and jelly. Having a dried spice mixture handy to dust into the pan along with rich butter can make for complex flavors that are perfect for a stand alone side dish. Chinese Five Spice powder and Garam Masala have similar ingredients to apple pie spice, but offer a hint of complexity that will leave your dinner guests guessing what your secret is.
Hard cider, one of Michigan’s up and coming jems, is probably the most underutilized ingredient in the home kitchen. The amazing play of sweet and acidic flavors are perfect for long slow braises. You can find a varying set of flavor profiles in local offerings. Most are on the sweet side but if you can find a single variety cider, such as Granny Smith, the tartness makes for a great addition to richer meats like pork shoulder.
Apple sauce is always a favorite amongst the toddler set. If it’s been awhile since you have tasted a hand crafted apple sauce, one that’s been carefully tended to by a loving cook, you’ve been missing out on a genuine taste of Fall. Let’s forget for a moment the flaccid, meek applesauce hiding beneath a thin veil of foil in your local supermarket. Think more along the lines of a hearty puree of bold and chunky apples. Complex flavors and hints of tannin that echo a fine wine can often be found in a proper, homemade applesauce. So why not treat it with the respect it deserves?