It’s apple time again! After Tuesday’s slightly involved, albeit delicious and deceptively easy, dish I wanted to share something that required minimal effort and ingredients. I’m talking three ingredients and three steps. Boom! How exciting is that? We could all use a few more minimal effort recipes in our lives.

Homemade apple chips are a great on-the-go snack. They are also enjoyable on top of salads, in spiced sweet potato and apple soup, and by themselves for Netflix marathons. Thin apple slices are lightly coated with spiced sugar then left to bake in the oven. Staying in the oven for so long on a low temperature takes a lot of the moisture out of them leaving you with a nice crunchy chip-like texture. But, they still have the taste of apple. Thus apple chips. You probably got that by now, but I figured I would point it out anyways.

They are quite addictive. However, I must share one warning with all you soon-to-be-apple-chip-makers:  they sit in the oven for a long, long time. This is not a make it in 20 minutes kind of snack. We’re talking almost 2 hours in the oven. So just make sure you read the recipe thoroughly, all four lines of it, long before you plan to actual create this treat so you aren’t disappointed or late for your Netflix marathon.

Baked Apple Chips

 

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Yield: 4 servings

Ingredients

• 2 Pink Lady apples
• 1½ teaspoons sugar
• ½ teaspoon ground cinnamon

Directions

1. Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Cut each apple in half (make one cut through the apple halfway between the bottom and the stem, do not cut from the stem downward). Thinly slice the apple using a mandolin. You can core the apple, but then you won’t get the pretty stars in the middle.
3. Combine the sugar and cinnamon in a large bag. Add the apple slices and shake until they are completely coated. You may have to open the bag up to separate some of the slices. Lay the apple slices evenly on the prepared baking sheet then bake for one hour.
4. Remove from the oven, flip over, then bake for another hour. When the second hour is up, remove the pan from the oven then carefully move the apple chips to a cooling rack. The apple slices will continue to fully crisp while they are cooling.

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Recipe adapted from All Recipes.

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Five minutes into making this soup I knew I had a winner sitting on the stovetop in front of me. Intense smells swirled around me while the softening onions took on a rich color from all the spices. I don’t get cravings for soups unless they pack a lot of flavor and this sweet potato and apple soup hits the mark so I am extremely pleased to be posting it for as the second post in my fall apple series.

This soup does take a shortcut by using applesauce instead of whole fresh apples, but you could easily turn your apple picking finds into an impromptu applesauce by peeling, coring then crushing them. And then making this soup of course.

The original recipe uses curry powder, but since I didn’t have any on hand I substituted with what was in my cabinet. Feel free to use my version or substitute with curry powder according to the notes in the recipe. The soup has that delicious warming quality that all fall soups should have as well as an exciting complexity of taste.

Finishing the soup with a splash of curry butter really deepens this complexity. You might think, “Oh, it’s just a garnish, I’m going to skip the curry butter,” but do not make this mistake my friends! Although it’s just a simple concoction of butter, spices and apple cider vinegar, it adds a final richness and tang to the soup.

The apple chip pictured in the soup photos is the perfect crunchy texture addition and I’ll be sharing the recipe later this week in my third apple post.

Spiced Sweet Potato & Apple Soup

 

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Yield: 6 servings

Ingredients

• ½ teaspoon cumin powder
• ½ teaspoon ground coriander
• ¼ teaspoon nutmeg
• ⅛ teaspoon cinnamon
• ⅛ teaspoon salt
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, roughly chopped
• 1 2-inch piece of ginger, peeled and grated
• ¼ teaspoon nutmeg
• 3 medium sweet potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1¼ cups applesauce
• 1 tablespoon butter
• 1 tablespoon apple cider vinegar

Directions

1. Combine the first 5 ingredients in a small bowl then set aside.
2. Place the olive oil in a large pot over medium heat. Once warm add the onions and garlic then cook until the onions are soft, about 6 minutes.
3. Add the ginger, additional nutmeg and 1¼ teaspoons of the spice mixture that was set aside in the first step. Cook for 1 minute.
4. Add the sweet potatoes and vegetable broth then cover and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low. Stir in the applesauce then let simmer, covered, on medium-low for 20 minutes.
5. When the potatoes are tender, puree the mixture until smooth with an immersion blender or food processor. Season with salt and pepper to taste. Keep warm while you prepare the spiced butter.
6. In a small skillet over medium heat melt the butter then add the remaining ¼ teaspoon of the spice mixture. Stir over the heat until browned, just a couple minutes, then remove from the heat. Mix in the apple cider vinegar then drizzle over each serving of soup.

Notes

If you are using curry powder instead, substitute 1.5 teaspoons curry powder for the first 5 ingredients.

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Recipe adapted from September 2010 issue of Food Network Magazine.

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To celebrate fall I am doing a series of four posts featuring a quintessential fall ingredient: apples! Every year Matt and I go apple picking with his parents at an orchard near their house. For us, this annual ritual signifies the official transition out of summer. In typical New England fashion, some years it is still sunny shorts-weather while other years we have three different layers on trying to stay warm. But what is always the same is the overwhelming fresh smell of apples.

Although we haven’t had a chance to go yet this year between other people’s weddings and our own exciting planning, I wanted to provide some inspired recipes for all you fall apple-pickers out there. Whether you’re an apple-picker, seasonal farmers’ market shopper or price-savvy grocery store buyer, this caramelized onion and apple dip is a mouthwatering start to the season’s freshest produce.

Caramelizing onions mellows their taste while breaking down the natural sugars leading to a browned and slightly sweetened result. True onion caramelization takes around 35-40 minutes, however I used a semi-caramelized quick version in this recipe. The end result is just as delicious.

The onions are combined with tart Pink Lady apples, creamy herb cheese, salty shredded Parmesan and Gruyere before baked until bubbly. This hot dip is addictive on warm baguette slices, salty pretzel chips or grilled pork chops.

Caramelized Onion & Apple Dip

 

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Yield: 4-6 servings

Ingredients

• 2 tablespoons unsalted butter
• 3 medium sweet onions, diced small
• 2 tablespoons minced fresh chives
• 2 sweet-tart apples, such as Pink Lady, peeled and diced
• 2 ounces soft herb cheese, such as Boursin or herb goat cheese
• 1 cup shredded Gruyere
• 1 cup shredded Parmesan
• Salt and pepper

Directions

1. Preheat oven to 375 degrees F.
2. Place a cast-iron skillet over medium heat. Melt the butter in the skillet then add the onions and chives. Cook, stirring occasionally, until the onions are softened and have started to brown about 10-15 minutes.
3. Add the apples. Continue to cook, stirring occasionally, for 20 minutes.
4. Stir in the soft herb cheese then season with salt and pepper to taste.
5. Evenly sprinkle the shredded cheeses over top then bake in the oven for 20 minutes, or until cheeses are bubbly and browned. Remove from the oven and let sit 5 minutes before eating.

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As sad as I am to see summer go there is no denying that fall is upon us here in New England. I sadly put away my flip flops after wearing them out of habit this past Monday and stepping out into 50 degrees weather on my way to work. While I was mourning the loss of summer I was instantly cheered up by thoughts of all my favorite fall foods and flavors. So to get you all in the fall mood here are my favorite fall Lemon & Mocha recipes!

Pumpkin Risotto with Roast Asparagus. Oh my. This dish explodes with pumpkin flavor and a creamy texture.

Weeknight Minestrone Soup. Quick, tasty, and cozy. Triple win for fall!

Peanut Butter Apple Bars. Blondie bars with chunks of fresh apples are smothered with an addictive peanut butter sauce.

Roast Chicken with a Pomegranate Molasses and Apricot Glaze. Perfect Sunday night supper that will provide some finger lickin’ good leftovers!

Roast Cauliflower and Garlic Soup with Crispy Kale Chips and a Balsamic Drizzle. An immersion blender or food processor makes quick work of this flavorful and healthy soup.

Pumpkin Hummus. A seasonal creamy dip that is easy to whip up for afternoon snacks and game day.

So embrace fall and enjoy these recipes! I loved doing my honey series so much that I have a series coming up featuring one of my favorite fall ingredients. I’ll keep it a secret for now though and let you be surprised ;-). What’s your favorite fall flavor or recipe?

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Brie is a heavenly cheese. Encased inside an edible rind, brie has a creamy and buttery texture with a mild taste. When I was younger I used to take my best friend up to New Hampshire to go skiing with me and my family. Her parents used to give us a little food-packed thank you basket every time. The sole reason I remember this is because of the brie.

Oh the brie! There was always a wheel of it and my friend and I would dive right in, no serving dishes needed.

Brie’s versatility makes it pair well with everything from turkey artichoke paninis to wedges of apple. Sweeter flavors also complement brie well because it’s so mild and you know how I feel about my sweets.

This honey walnut topped baked brie is a simple and addictive happy hour appetizer or dinner party dessert. Well, pre-dessert, actual dessert must still be involved.

Brie is already a spreadable cheese, but when you melt it into warm gooey deliciousness it becomes both spreadable and habit-forming. The honey and walnuts on top add just the right amount of sweetness, earthiness and texture to really elevate the baked brie. And doesn’t the topping make it look fancy? You can serve this baked brie on its own, but I like to serve it with warm soft bread or raisin crostini.

Honey Walnut Baked Brie

 

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Yield: 4 servings

Ingredients

• 1 wheel of brie
• ¼ cup honey
• ½ cup toasted walnuts, roughly chopped

Directions

1. Preheat the oven to 350 degrees F.
2. Place the brie in a baking dish. Top with the honey and the walnuts then bake for 15 minutes.
3. Serve hot with crostini, slices of bread or crackers.

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Recipe slightly adapted The Food Network.

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