Creative Recipes for Those Autumn Apples

I love apples and the best time to buy them is during the fall, their harvest season. Usually by autumn I am craving a crisp juicy apple that isn't mealy or bruised. I also like to experiment with different ways of preparing them, both sweet and savory.

One of my favorite fall traditions is making applesauce. I don't have a set recipe; it really depends on the type of apples and my mood. I almost always like chunky applesauce, but occasionally I really enjoy a super smooth style. I don't like to peel my apples because I like how the peels color the jam and add flavor and texture. However I do peel some of the apples so that I don't have too many peels floating around. I cut the apples into very rough chunks and add them to a pan with lemon zest, lemon juice, some water, cinnamon, grated nutmeg and lots of attention. I only add a small amount of brown sugar if the apples are super tart. Then it's just a matter of stirring occasionally and letting it cook down until it's reduced and the apples are soft enough to mash or puree.

Here's a good treat. Core apples and slice into circles, and sprinkle them with lemon juice and cinnamon, and broil until crispy brown. They're a sweet snack or you can top them with frozen yogurt or whipped topping for a sweet, seasonal dessert.

Slice apples into wedges. Stir melted bittersweet chocolate chips into natural style peanut butter for a sweet dip or apple spread. Another alternative is to heat up some Nutella with extra chocolate chips, or lowfat cream cheese mixed with lemon juice, chopped toasted walnuts, and a couple of tablespoons of confectioner's sugar.

Make a savory apple jam for your meats. It's not hard and only takes minutes to cook up a unique and delicious sauce. Peel and chop apples, onions, fennel, and sauté slowly over low heat with some salt and pepper. If you like, add some garlic also. After they are caramelized add some lemon juice, raisins or chopped dates, cinnamon, honey, balsamic vinegar and white wine. Let it cook down until reduced and syrupy, like thick jam. You can puree it or leave it chunky. It's a great addition to pork, poultry, or even as a sandwich spread or with cheese for chutney quesadillas. Have your kids help make it and they'll love it too.

Baked apples are an American tradition. Yet they don't have to be a dessert. Why not try a savory stuffed apple? Sauté cooked rice with raisins, shredded, cooked chicken breasts, slivered almonds and grated mozzarella or sharp cheddar. Stuff cored apples with the mixture, top with more cheese and breadcrumbs and bake at 375 until golden brown and bubbly.

Autumn apples are the perfect addition to any meal. Try some of these ideas or experiment with your own this fall. Remember, an apple a day keeps the doctor away!