Tag: apples

The Upside of All This Cold? A Boom in Ice Cider

The Upside of All This Cold? A Boom in Ice Cider

| March 10, 2014 | 0 Comments

Canada invented ice cider in the ’90s. Now it’s becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state’s frozen apples into tasty dessert wine.

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This GMO Apple Won’t Brown. Will That Sour The Fruit’s Image?

This GMO Apple Won’t Brown. Will That Sour The Fruit’s Image?

| January 8, 2014 | 1 Comment

A small Canadian company has created a genetically engineered apple that doesn’t go brown when you slice it. It’s waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple’s wholesome, all-natural image.

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All-American Dessert Recipe: Classic Apple Pie for Thanksgiving

All-American Dessert Recipe: Classic Apple Pie for Thanksgiving

| November 27, 2013 | 2 Comments

It’s not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you’ve ever made before.

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Sweet. Tart. Crunchy: How To Engineer A Better Apple

Sweet. Tart. Crunchy: How To Engineer A Better Apple

| October 9, 2013 | 0 Comments

Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there’s a world of plant breeding — and decades of painful trial and error.

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Gravenstein Apples: The End of Summer in a Fruit

Gravenstein Apples: The End of Summer in a Fruit

| September 27, 2013 | 2 Comments

As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there’s one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.

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Surprise: Organic Apples And Pears Aren’t Free Of Antibiotics

Surprise: Organic Apples And Pears Aren’t Free Of Antibiotics

| April 10, 2013 | 0 Comments

Both fruits are vulnerable to a nasty disease called fire blight that can devastate orchards. So organic labeling standards allow for antibiotics to be used on apple and pear trees. That exemption is set to end in 2014 — but growers say they need a little more time.

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Fried Apple Rings, An American Classic

Fried Apple Rings, An American Classic

| January 18, 2013 | 2 Comments

What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!

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Apple Crumb Cake: A Naughty Version of the Nice

Apple Crumb Cake: A Naughty Version of the Nice

| December 23, 2012 | 0 Comments

This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.

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Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks

Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks

| November 22, 2012 | 0 Comments

What are you drinking for Thanksgiving? This year, I’m toasting with dry, autumn-golden hard cider made by Sebastopol’s Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area.

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From Orchard to Oven Pie Workshop

From Orchard to Oven Pie Workshop

| September 23, 2010 | 1 Comment

Is there any nicer way to spend an autumn afternoon than bumping along in the back of a pickup truck, out to pick fresh organic apples for a pie? Pie therapist Stephanie gets tips from the pros at Two Rock Ranch’s Orchard to Oven Pie Workshop.

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Making Apple Butter

Making Apple Butter

| September 9, 2010 | 3 Comments

So this year, instead of mourning the loss of my tree — as I’ve been expecting to do for quite a while now — I instead happily made my yearly supply of apple butter. Although this jam takes hours to simmer, the preparation is really quite simple. Apples are full of natural pectin, so you never have to worry about it setting or firming up. Just peel, core, chop, cook and can.

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Apple Glazed Baby Back Ribs

Apple Glazed Baby Back Ribs

| August 5, 2010 | 0 Comments

Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some slow roasted baby back ribs. Because I love the taste of pork with apples, I used the fewest ingredients possible, adding a rub of only ground fennel and coriander (along with salt and pepper). After slow roasting for an hour and half, the ribs were fall-off-the-bone tender. I then brushed on the balsamic vinegar for a glaze and added a second layer of apple syrup for extra sweetness.

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Tarte Tatin: A Promise Kept.

Tarte Tatin: A Promise Kept.

| November 6, 2009 | 0 Comments

I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it’s about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.

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Upside Down Apple Gingerbread

Upside Down Apple Gingerbread

| September 20, 2009 | 0 Comments

It wasn’t until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel.

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