Apples are still in season in your grocery store. There are more varieties now than ever before and particularly if you are lucky enough to have local apple farmers living near you.
I decided to investigate easy ways to serve apples.
The first and most delicious choice is to build a beautiful bowl of a variety of fresh apples and keep it on the counter. Of course if it takes you more than a few days to eat them all you will want to keep them in the refrigerator.
It is easy to take a batch of baked apples and turn them into exciting but simple-to-make desserts.
Step one: cut the apples off their core and cut in wedges. Place them in a glass baking pan with a little water and bake for 20 minutes at 350 degrees. We did not add sugar or any spices because we wanted to use them as a base to make other concoctions.
You can make a few things with these baked apples. Here is what we made!
Cinnamon and whipped cream topping:
Note how there is barely a tablespoon of whipped cream in one thin loop around the edge. We topped the apples with a little ground cinnamon.
Or you can take a page from ice cream manufacturer Humphry Slocombe and go Indian with your spices! This manufacturer, located in the Mission district of SF makes an amazing Golden Milk ice cream with tumeric. So we added non-dairy coffee creamer, cardamom, tumeric, and fresh grated ginger to have a similar taste:
Then we took our baked apples to the food processor and make 2 different flavor sensations: apple pie and blueberry apple.
Finally, we finished off the baked apples into a smoothie by mixing with milk and berries:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.