The Salty Dog's Blog
Best Apples for Cooking
All of a sudden it’s chilly here in the northeast. All of a sudden we want apples; no more peaches or plums; watermelon or nectarines. Thinking of apples and pears; local Concord grapes and cranberries (well, almost time). We love how the seasons change us. So our choice to showcase our new finishing salt is a nice warm side dish of apple wedges shiny with butter and browned edges, topped with Rosemary Cyprus Sea Salt Flakes finishing salt to add a little crunch and herbal blush. Apples take nicely to herbs, especially rosemary, but also thyme, sage, oregano, and savory. We are partial to using a blend of apples rather than one variety to give the dish a deeper flavor with aromatic tones. Here are some varieties that are best for eating, cooking, pie making, or sauce making.
Best apples for eating are juicy, crisp, sweet, and tart: Honeycrisp, Gala, Fuji, pink lady. For a more tart apple Granny Smith.
Best apples for cooking into sauce or apple butter are sweet and soft: macintosh, empire, jonathan, Rome.
Best apples for cooking into a pie or sautéed are firmer and drier: golden delicious, granny smith, gravenstein, Roxbury russet, Baldwin
What's in Season
Apples now: Cortland, Jonagold, macintosh, empires, gala, gingergold, gravenstein, honeycrisp, Macoun, paulared, sweet sixteen, macintosh, crispin/mutsu, red delicious
Later - October onward: Northern Spy, Baldwin, fuji, golden delicious, granny smith, gold rush, Idared, jonafree, pink lady, Roxbury russet, suncrisp, sweet sixteen