Fall means sweater-weather, new TV programs to binge, leaves turning a kaleidoscope of colors, and all things absolutely apple.
Indeed, few things beat biting into a fresh, sweet-tart, crunchy-as-can-be apple.
But apple cake just might.
So when samples of just-picked Honeybear Honeycrisp arrived on my porch, I eagerly set some aside to bake into fragrant, moist “Apple Cake with Rosemary.”
I am all about crackling-crisp apples. The ones that give when pressed gently with a thumb? They have no place in my life — or kitchen. With Honeybear Honeycrisp, there’s never a worry with that. Whether eaten out of hand or baked into a sweet treat, these apples live up to their name. They are delightfully crisp through and through, hold their shape well when cooked, and have a subtle honey note.
Grown in Northern Washington alongside the Columbia River, and in the Midwest along the Mississippi River, these large, dappled apples are at peak season now through December. Load up on them at Safeway and Albertsons stores.
The book starts out with a series of foundational recipes that others build upon. The rest of the book is divided into chapters not by specific dessert categories, as you might imagine, but by the days of the week. Only in the world of Felder and Lesecq, the week has not seven days but eight, with the addition of “Funday” — a concept that I can completely get behind.