We’ve been yearning for fall and while we’re still trying to hang on to summer for as long as humanly possible, we’re so excited to see the farmer’s markets stands filled with fresh fall staples—namely, apples! We’ve turned to Clara Artschwager of Channeling Contessa to share three delicious apple recipes with us–just in time for fall. When it comes to apples and cooking, most minds jump to the sweet side of the spectrum—apple pie, apple sauce, and apple crisp, to name a few. But there’s so much one can do on the savory side! That’s what we’re here to explore today. Here are three recipes to celebrate apple season in the form of a snack, salad, and baked good.
Makes about 36 chips
• 2 firm apples (Granny Smith or Gala are perfect)
• 2 tsp cinnamon
• 2 tsp sugar
Preheat your oven to 250 degrees. Line 2 large baking sheets with parchment paper and set aside.
Set your mandolin to just above 1/8 of an inch. Hold the apple from its top and run it back and forth across the mandolin blade to create the chips. Place the apples on your baking sheet in a single layer. Sprinkle evenly with the cinnamon and sugar. Place in the oven and bake for 2 hours, flipping halfway through. Let cool and serve immediately or store in an airtight container up to one week.
Cheddar Apple Quick Bread
Makes one 9×5” loaf
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 tsp salt
• 1 ½ cups grated sharp cheddar cheese
• 1 ½ cups grated Gala apple (about 2 apples)
• 3 large eggs
• 2/3 cup 2% or whole milk
• 4 tablespoons butter, melted
Preheat your oven to 350°. Butter and flour a 9×5” loaf pan. Set aside.
In a large bowl whisk together the dry ingredients. Add in the grated cheddar and toss to evenly coat. Set aside.
In a separate bowl, whisk together the eggs, milk, and melted butter. Fold in the grated apple. Add in the dry ingredients and fold gently to combine, being careful not to over mix. The batter will be very thick.
Spoon batter into the prepared pan and bake for 45-50 minutes until the top is golden brown, and a toothpick or cake tester comes out clean. Let cool in pan for 30 minutes before slicing and serving. Serve alone or with a rich berry jam. This quick bread is suitable as a breakfast or brunch side, as well as a dinner side.
Arugula, Apple, and Cheddar Salad with Honey Dijon Vinaigrette
• 1 granny smith apple, thinly sliced
• 5 oz arugula, washed
• ½ cup sliced or roughly shredded sharp cheddar cheese
• 1 tsp French Dijon (Maille is recommended)
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 tablespoon white wine vinegar
• ¼ cup extra virgin olive oil
Whisk together the mustard, honey, salt, pepper, vinegar, and olive oil to make the dressing. Set aside.
In large bowl, toss together the arugula, half the sliced apples, and half the cheddar. Pour in the dressing and toss gently to coat. Top salad with remaining apples, cheddar, and a bit more ground pepper and serve immediately.