Royal Gala Red Apple Growing on a Tree Branch, North Carlton, Australia
Royal Gala Red...
Jason Edwards
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La Belle Cuisine - More Fruit Recipes

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    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


All Hail the Almighty Apple!



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"I know the look of an apple that is roasting and sizzling on the hearth
on a winter's evening, and I know the comfort that comes of eating it
hot, along with some sugar and a drench of cream... I know how the nuts
taken in conjunction with winter apples, cider, and doughnuts, make old
people's tales and old jokes sound fresh and crisp and enchanting."

~ Mark Twain

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Dappled Light Across a Bin of Fresh-Picked Apples
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Rocky Mountain High Apple Crisp

Bon Appétit Archives

Bon Appetit - One Year Subscription 

5 cups peeled, sliced tart apples
1 teaspoon cinnamon
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons Grand Marnier
2 tablespoons Amaretto
3/4 cup sugar
3/4 cup flour
1/2 cup (1 stick) butter
1/4 cup firmly packed brown sugar
1/4 teaspoon salt
Cream or ice cream

Preheat oven to 350 degrees F. Grease a 2-quart round baking dish.
Arrange apple slices in bottom of dish. Sprinkle evenly with cinnamon, orange zest, lemon zest, Grand Marnier and Amaretto.
Combine the sugar, flour, butter, brown sugar and salt in medium bowl
and mix until crumbly. Sprinkle over apples. Bake until golden, about 1
hour. Spoon into bowls. Garnish with cream, whipped cream, or
ice cream.


Apple Pandowdy
Bon Appétit Archives

Bon Appetit - One Year Subscription 

5 cups 1/2-inch-thick sliced, peeled, cored
apples (about 2 1/2 pounds)
3 tablespoons Grand Marnier
1 tablespoon fresh lemon juice
3/4 cup sugar
2 tablespoons plus 1 1/2 teaspoons flour
1 teaspoon grated lemon zest
1/4 teaspoon salt

1 1/4 cups flour
1/4 cup toasted almonds, finely ground
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup well-chilled unsalted butter,
cut into pieces
1/3 cup milk
1 egg
2 1/2 tablespoons sugar

Vanilla ice cream

Preheat oven to 400 degrees F. Generously butter an 8-inch soufflé
dish. Dust with sugar. Combine apples with Grand Marnier and lemon
juice. Transfer to prepared dish; do not smooth surface. Toss 3/4 cup
sugar, flour, lemon zest and salt in small bowl to blend. Sprinkle over
apples. Bake 20 minutes.

Meanwhile, prepare Topping
: Whisk flour, almonds, 3 tablespoons
sugar, baking powder and salt in medium bowl to blend. Cut in butter
until mixture resembles coarse meal. Beat milk with egg; add to flour
mixture and stir until just combined. Drop batter over apples by large spoonfuls. Sprinkle with remaining 2 1/2 tablespoons sugar. Bake until
top is golden brown and juices bubble, about 20 minutes. Cool at least
15 minutes. Serve warm, top with vanilla ice cream.


Gigi’s Waldorf Salad

According to Bon Appétit, Waldorf Salad got its name from the
luxurious Waldorf-Astoria Hotel in New York and was invented
in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky.
As often happens, many variations evolved. This one was my
mother’s favorite:

3 tart apples - peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes
2 stalks celery, chopped
1/4 cup golden raisins
1/4 cup walnuts, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream or plain yogurt
3 tablespoons apple juice
1/4 teaspoon celery seed
Pinch of salt and white pepper
Romaine lettuce leaves

In a large bowl combine the apples, lemon juice, grapes, celery, raisins
and walnuts.
In a small bowl whisk together the mayonnaise, sour cream or yogurt,
apple juice, celery seed, salt and pepper, combining well.
Pour the dressing over the apple mixture and toss to combine. Serve
on Romaine lettuce leaves. Makes 4 servings.


Beet, Radicchio and Apple Salad
with Roquefort

Apples – A Country Garden Cookbook
Christopher Idone, 1993, Collins Publishers, San Francisco


"The fruitiness and refreshing acidity of the
cider-walnut dressing enlivens this colorful salad."

Cider-Walnut Dressing
2 tablespoons cider vinegar
4 tablespoons walnut oil
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste

4 medium beets, baked or boiled, peeled and cut into julienne
1 large head radicchio, trimmed, cored and cut into julienne
1 large endive, trimmed, cored and cut widthwise into julienne
1 bunch watercress, trimmed and chopped
2 medium sweet-tart apples (such as Northern Spy or
Winesap), peeled, cored, sliced and cut into julienne
1/4 cup fresh walnuts, shelled
Salt and freshly ground black pepper to taste
4 ounces Roquefort cheese, crumbled

In a large bowl, whisk together the vinegar, oils and mustard.
Season with salt and pepper.
Toss the beets, radicchio, endive, watercress and apples with the
cider-walnut dressing.
Toast the walnut meats in a nonstick pan over high heat for a minute,
or until warmed through. Season with a little salt and pepper.
Divide the salad among 4 chilled salad plates. Top each salad with
some toasted walnuts and Roquefort. Serves 4.


Baked Apples with Spiced Ricotta and
Maple Syrup

4 medium Rome apples (8 ounces each) cored
to within 1/2 inch of base
3 tablespoons unsalted butter
6 tablespoons pure maple syrup
3/4 heaping teaspoon freshly grated ginger
Four 3-inch-long cinnamon sticks
3/4 cup ricotta cheese
2 tablespoons plus 1 teaspoon confectioner's sugar
1/8 teaspoon ground cinnamon
3 tablespoons heavy cream

Heat oven to 450 degrees F. Peel about 1 inch of skin from tops of
apples; cut a sliver off the bottoms so the apples will stand. Place
them in a 9-inch glass pie plate.
Cut 1 tablespoon butter into 4 pieces; fill each apple core with a piece
of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinna-
mon stick. Place remaining 2 tablespoons butter and 2 tablespoons
syrup in bottom of pie plate.
Bake, basting several times with pan juices, until apples are golden
and tender, about 35 minutes (the skin may split). Transfer apples to
a serving dish; let baking juices stand to thicken, about 15 minutes.
Purée ricotta, confectioner's sugar, remaining ginger, cinnamon and
cream in food processor. Serve 2 heaping tablespoons of ricotta
cream with each apple and drizzle with the warm syrup.

Featured Archive Recipes:
Another Salute to the Almighty Apple
Apple Crisp (The Neelys)
Apple, Fig and Blackberry Cobbler
Apple Pie, Deep Dish, Gigi's
Apple Tart, Bavarian
Caramel Apples
Gingered Confit of Apples and Pears
Poached Apples Stuffed with Gorgonzola
Warm Apple Cider Soup with
Crispy Apple Turnovers


Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
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Recipe Archives Index
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