Professional apple recipes that aren’t pies or tarts


Nothing says fall like choosing your personal apples — and having extra fruit than you realize what to do with. Sure, pie is the apparent methodology to make use of up some Galas or Golden Deliciouses, however that’s more likely to burn although solely a half-dozen or so apples, if that.

“You’re like, ‘Oh, I’ve used 5 apples, and now I’ve, like, 20 extra,” says Alex Baker, the chef at West Village brasserie Yves and a giant fan of the fruit.

“If you eat an apple, you simply really feel so wholesome,” she says. “Crunchy, candy and bitter, it simply hits all the best notes.”

However, as with zucchini in the summertime, placing all of autumn’s bounty to good use requires creativity and a willingness to suppose exterior of the pie tin and tart pan.

There’s an “unimaginable vary of textures you will get from apples, from tremendous crisp to tremendous gooey, relying on how they’re ready,” says Wade Moises, govt chef at Rosemary’s Pizza, the place he serves a ginger apple fizz for dessert. And, “apples naturally have [both] sweetness and acidity.”

Baker likes to showcase the fruit earlier within the meal.

“Savory functions are at all times enjoyable and spectacular to individuals,” says the chef, who just lately added a gratiné aspect dish made with endive, onions and apples to her menu.

Right here, she, Moises and different native cooks share recent recipes for benefiting from your pickings.

Onion, Apple and Fennel Gratiné 

Annie Wermiel/NY Publish

French onion soup was the inspiration for this hearty, seasonal aspect at Yves brasserie within the West Village. It’s “slightly riff . . . it’s very fall-y,” says chef Alex Baker. 

  • 1 tbsp. butter 
  • 1 tbsp. olive oil 
  • Three onions, thinly sliced 
  • 1 fennel, thinly sliced 
  • 1 garlic clove, thinly sliced 
  • 1 cup white wine 
  • 1 tbsp. Pernod 
  • 1 inexperienced apple, thinly sliced 
  • 1 cup shredded Gruyere cheese 
  • 2 sprigs recent thyme 

Warmth the butter and olive oil in a big pan over low warmth. Add onions, fennel and garlic and slowly cook dinner, stirring continuously, for a number of minutes. After they start to caramelize, add a splash of white wine and hold sweating the greens. Proceed this course of for about an hour, including extra wine because the pan turns into dry, till the onions and fennel turn into deep in shade and nearly mush. Season with salt, pepper and Pernod. 

Preheat oven to 400 levels. Assemble gratiné in 4 ramekins. Place a tablespoon of the onion-fennel combination within the backside of every ramekin, then high with an apple slice. Proceed layering on this method till ramekins are full, then high with Gruyere cheese. Prepare dinner in oven for 10 minutes; cheese ought to be barely browned on high. Take away from oven. Garnish with thyme. Serves 4. 

Apple Hazelnut Focaccia

Annie Wermiel/NY Publish

It’s a “good different as an alternative of your typical pie or tart,” says Jessica Craig, the pastry chef at L’Artusi within the West Village, the place this bread is served as a not-too-sweet dessert, topped with gelato. It could additionally work for a decadent brunch dish.

  • 1 ball of store-bought pizza dough, ideally complete wheat
  • Three to five Honeycrisp apples
  • Eight ounces. maple syrup, plus extra for serving
  • Sufficient olive oil to liberally coat bowls and pan (about ¹/₂ cup)
  • ½ cup chopped toasted hazelnuts
  • Vanilla gelato for serving

Place dough in a big bowl that has been coated with ¼ cup of olive oil. Cowl with plastic wrap and let it sit at room temperature till it doubles in measurement.
Whereas the dough proofs, lower apples into lengthy, skinny slices, roughly ¼-inch thick. Then lower slices in half to create “apple shingles.” Place in a bowl and toss with maple syrup to coat evenly.

As soon as the dough has risen, fold its edges into itself and press out the air. Enable to chill out for a half-hour, then stretch dough onto a well-oiled sheet tray. (Use a liberal quantity of olive oil — about ¼ cup — to realize a crispy backside, and ensure you push the dough into the corners.) Dough ought to be not more than ½-inch thick.
Preheat oven to 400 levels. Enable the dough to relaxation within the sheet tray for a half-hour, then organize the apple slices on high in a shingle sample, utterly protecting the dough.

Bake for 20-25 minutes, ensuring to rotate the tray midway by way of baking. Prime with hazelnuts and gelato. Serve heat with extra maple syrup. Serves a number of individuals.

Caramelized Apples

Annie Wermiel/NY Publish

“I like the simplicity of the dish. It actually lets the apple shine,” says Thomas Raquel the chief pastry chef at Le Bernardin and Aldo Sohm Wine Bar, the place this straightforward dessert is on the menu.

  • Four Gala apples
  • ½ cup granulated sugar
  • 2 tbsp. butter
  • 1 vanilla bean
  • A pinch of salt
  • Whipped cream for serving

Preheat the oven to 300 levels. Minimize off each ends of every apple, then peel and take away the core with an apple corer, leaving the apple complete.

Slowly sprinkle sugar into the recent pan, about 1 teaspoon at a time, till you obtain a medium-dark caramel, stirring often with a picket spoon. Then, deglaze with the butter and stir till clean. Scoop seeds out of vanilla pod and stir in.

Pour the caramel right into a sq. 8-inch baking pan, then place the apples instantly on the caramel. Cowl with aluminum foil, ensuring the perimeters are tight in order that no steam escapes. Bake for one hour, 20 minutes. Take away from the oven, flip the apples over, cowl with foil once more and cook dinner for an additional 20 minutes. Take away from oven, and let cool barely, with foil nonetheless on, for 30 minutes. Switch to particular person plates and high with whipped cream. Serves 4.

Ginger Apple Fizz

Annie Wermiel/NY Publish

“Apples and ginger are a pure mixture that simply works,” says Wade Moises, govt chef on the ever-popular Rosemary’s and the brand new Rosemary’s Pizza, each within the West Village. On this autumnal spin on an ice-cream float, “the spice of the ginger beer actually balances effectively with the acidity and sweetness of the apples, and whenever you carry within the richness of the gelato, it’s simply good.”

  • 2 apples, ideally Honeycrisp or Winesap, cored, peeled and lower into ½-inch items
  • 2 tbsp. sugar
  • Pinch of salt
  • Pinch of floor ginger
  • 1 tbsp. melted butter
  • Four ounces. ginger ale
  • Four ounces. apple cider
  • 2 scoops vanilla gelato

Preheat oven to 400 levels. Toss apples with salt, sugar, ginger and butter and unfold on a baking sheet lined with foil.

Bake for 5 minutes. Stir and return to the oven and bake till caramelized and brown, about 5-7 minutes.

Place gelato in a pint glass. Prime with the apples. Simply earlier than serving, pour in ginger beer and apple cider. Serves 1 to 2.

Apple mustard

Stefano Giovannini

“It’s nearly like honey mustard, but it surely’s not like a honey mustard you’ve been served earlier than,” says Will Edwards, the chef at Gertie, a luncheonette opening quickly in Williamsburg. Do that barely candy condiment on pretzels, sandwiches and sausages.

  • 10 apples of your selection, peeled, cored and roughly chopped
  • 2-Three tablespoons of your favourite mustard, to style
  • Water, as wanted

Preheat oven to 250 levels. Put apples and some splashes of water in a Dutch oven with lid. Prepare dinner in oven for about an hour or till comfortable. Let cool barely, than purée in a meals processor to make a clean applesauce.

Return applesauce to the Dutch oven and cook dinner for an additional 2 to three hours, till it has modified from a light-weight gold shade to a wealthy brown. Verify it periodically to ensure it doesn’t burn.

Take away from oven. Stir in mustard in ½-tablespoon increments to achieve desired style. Season with salt, and, if desired, a splash of vinegar or lemon juice. Skinny with water if wanted. Makes about 2 cups.

Apple and salty cheese salad

Stefano Giovannini

This easy salad is all about recent components in good mixture. “You get the best stability of salty, candy and bitter,” says Will Edwards, the chef at Gertie, a luncheonette opening quickly in Williamsburg.

  • 1 Honeycrisp apple, lower into skinny slices
  • ¼ cup olive oil, plus a bit extra for drizzling
  • ⅓Cup of saba or balsamic vinegar
  • A small wedge (about ½-inch thick) of arduous, salty cheese, similar to parmesan or pecorino
  • Juice of 1 lemon
  • 5 ounces bitter greens, similar to arugula, mustard greens or watercress

Toss apple slices with lemon juice and a drizzle of olive oil in a big mixing bowl. Use a vegetable peeler to shave the cheese into the identical bowl, reserving a small quantity of cheese to garnish the salad.

In a separate bowl, whisk collectively olive oil and vinegar and salt to style to make a dressing. Toss many of the dressing with the cheese and apples; it ought to appear a bit overdressed. Add in greens, and gently toss. Add extra dressing if wanted and high with reserved cheese shavings. Serves 2 to three.

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