How ’bout ‘dem Michigan apples… and orchards? Try these 3 autumn-inspired recipes
It’s high season for apples in southeast Michigan. Residents are scrambling for delicious red, yellow and green varieties at Franklin Cider Mill, Yates in Rochester and more. Get your Galas, Paula Reds and Ginger Golds before falling leaves turn to falling snowflakes!
Once back home, light up some pumpkin-spiced candles and try these three easy recipes in your kitchen. Especially with the slaw, the sooner you pick and prepare, the fresher the taste. Tie on your apron and dish up a serving of what makes living in Metro Detroit so amazing!
ABC Sandwich (Apple, Bacon and Cheddar)
- 4 slices focaccia or other preferred bread
- 2 tablespoons honey mustard
- 1 Granny Smith apple, thinly sliced
- 6 slices thick-sliced bacon, cooked
- 4 ounces shredded cheddar cheese
- 2 tablespoons butter
- Powdered sugar
Spread bread slices with honey mustard. Layer apples, bacon, and cheese on 2 slices of the bread. Top with remaining bread slices. Spread 1 tablespoon of the butter on tops of sandwiches. Place remaining butter in pan or panini maker to melt. Top with lid. Cook sandwiches until cheese is melted and bread is golden brown. Cut in half and dust with powdered sugar. Serve. Recipe by Laura Swayne. Written by Kim A. Fuqua. Photograph by Kathi Inlesby.
Apple Jicama Slaw
Serves 4 to 6
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
- 1 head Napa Cabbage, halved and sliced into shreds
- 2 cups grated or julienned jicama
- 2 cups thinly sliced apples
- 1 handful cilantro, coarsely chopped
In a medium bowl, whisk together the mayonnaise, lemon juice, sugar, and apple cider vinegar. Season to taste with salt and pepper.
Place the cabbage and jicama in a large bowl and lightly toss with some of the dressing.
Pour the dressed cabbage and jicama onto a platter or into a serving bowl and then top with the thinly sliced apples and chopped fresh cilantro. Serve immediately.
Serves 6 to 8
- 5 tablespoons butter + more for greasing pie plate
- 3 crisp/tart apples (about 1½ pounds), peeled, cored, and sliced ¼-inch thick
- ¼ cup Calvados (apple brandy)
- ⅓ cup sugar
- ¼ teaspoon ground cinnamon
- Liquid from sautéed apples (about ½ cup)
- ½ cup 2% milk
- ¼ cup heavy cream
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup all-purpose flour
- Powdered sugar, for garnish
In a large pan over medium heat, add butter to melt. Add apples and sauté, carefully turning them to cook evenly, careful not to break them into pieces, about 5 minutes. Add Calvados, sugar, and cinnamon, gently turn to combine. Remove from heat and allow to rest 30 minutes. Strain apples from juice, reserving both. The juice should amount to about ½ cup.
Heat oven to 400 degrees F. Grease a 10-inch pie plate with butter, then set in oven.
Combine reserved apple juices, along with milk, cream, eggs, vanilla extract, salt, and flour into the cup of a blender and blend until smooth.
Remove hot pie plate from oven and pour in ½ of batter. Evenly arrange apple slices over batter, then pour the remaining batter atop. Bake until Clafouti is golden and set in the center, about 40 minutes. It will be a bit lighter toward the center and that’s okay—a toothpick should come out clean. Sprinkle the top with powdered sugar and serve warm. Recipe and photography by Brenda Crow.
Can baking sweets really help me ‘show’ my home?
Easy as apple pie… or is it? Truth be told, there’s plenty of well-meaning advice out there when it comes to putting your Metro Detroit house on the market. When you’re ready to sell, let me personally guide you through showing your home in southeast Michigan. As a licensed REALTOR®, I service Birmingham, West Bloomfield, Bloomfield Hills, Bloomfield Township, Royal Oak, Troy, Rochester, Rochester Hills, Oakland Township, and around Oakland County. Contact me or call me direct at (248) 470-0474. We’ll meet for cider and donuts!