About halfway through August, people start getting tired of the heat and start talking about sweater weather and everything they love about fall. Whether it’s the fact that they can bust their boots out again or the fact that pumpkin-flavored everything is readily available, it seems that everyone has a spot in their heart for the autumn season. If you’re one of these people, you’re sure to have made a stop or two at the cider mill or apple orchard this season for some apples. Boulder culinary school students don’t have a far way to go to get their stockpile of apples, like Ya Ya Farm and Orchard in Longmont or if they’re up for a further trek, Happy Apple Farm in Penrose.
It’s easy to get caught up in the spirit of the season and go a little apple-crazy at the orchard. Before you know it, you’re lugging four bags of apples home, at a loss to where you’re actually going to store them. If the storage issue isn’t a problem, factoring in how you’ll actually use all of the apples can be. Never fear, though! There are endless ways to make sure you get to use all of your fresh apples.
Who doesn’t love a good apple cake? A simple, sweet yet spicy dessert is perfect for any occasion, whether you’re entertaining or just want to treat yourself after dinner. This recipe only takes about a half hour of prep time and you have your go-to dessert for the next few nights.
Sure, you can buy them in a bag, but why would you do that when making your own apple chips is so simple? Making apple chips just takes apples, sugar and cinnamon, and an hour in the oven and you have a healthy side to pack with your lunch all week, if they last that long. Could it be any easier?
Treat yourself to a glamorous dessert with a poached apple because you deserve it. This recipe says to serve with Greek yogurt, but a big scoop of vanilla ice cream is much more decadent. This recipe can also be made with pears. Perfect for a chilly fall night.
Adding apple to sauerkraut will give a new delicious twist to a classic. The sweetness of the apples and brown sugar perfectly complement the acidic cabbage. Served alongside some sweet cheese pierogi, this sauerkraut would take a Polish dinner to another level.
Apple Sausage Patties
If you’re tired of boring old breakfast meats, throw some shredded apple in your sausage patties for some added zest. This sausage will taste great on an egg sandwich or just alongside an omelet.