It’s Apple Picking Time

Microblog

When I lived in New England, autumn was my favorite time of year. Actually, The fall is my favorite time of year no matter where I am, but it’s especially nice in New England. The air is crisp, the county fair is up and running and it’s apple picking time!

I’m not much of a baker but my Grandmother left my family some great recipes for apple Pie and Apple crisp.  My mom and sisters do them way more justice than I ever could. My favorite way to eat fresh crisp apples is sliced with a platter cheese, including Brie, Gruyere or even a mild cheddar and an ice cold fruity (not too oaky) Chardonnay.

In honor of the season, I am going to post a few recipes that may appeal to my readers:

Apple Pie-tini  (from barefootwine.com)

Combine in Shaker with ice and shake:

2 oz. Moscato wine

2 oz. Apple Juice

¼ oz. Honey

½ oz. clear cinnamon Schapps

Strain into cinnamon and sugar rimmed Cocktail Glass 

Garnish with (cooled) apple slice dipped in carmel

Apple Sangria  (from sallysbakingaddiction.com)

1 bottle Pinot Noir (but you can make your own choice here, red or white)

3 Cinnamon Sticks (plus more for Garnish if you wish)

2 Honeycrisp apple, chopped

1 Orange thinly sliced

1 1/3 Cups apple cider

½ Cup brandy

¼ C orange juice (or juice from 2 oranges)

Juice from 1 lemon

Add all the above ingredients (and a bit of honey or agave if you’d like it a bit sweeter) into large pitcher and refrigerate for 6-12 hours

Add club soda to taste, garnish with cinnamon sugar glass rim and cinnamon stick

Apple and Wine Cocktail  (from wholefoodsmarket.com)

½ Cup Sauvignon Blanc

1 Tablespoon spiced or mulled apple cider

1 Sprig fresh thyme or rosemary, plus more for garnish

1/4 Honey crisp apple, very thinly sliced

Combine all above ingredients in shaker with ice and shake for 30 seconds

Arrange ¼ Honey crisp apple, very thinly sliced, fanned out in rock glass

Top with sprig of fresh rosemary or thyme, whichever was used above

Cheers! Happy Autumn!