Any way you slice it, there’s nothing wrong with sweet apple pie, especially fresh-baked and still warm. But let’s not forget that apples are also sensational starring in savory fare.
Case in point: “Cider Braised Apples with Coconut ‘Bacon,’ and Garlic,” a fabulous accompaniment to roast chicken, Cornish game hens, turkey, pork loin, sausages, duck or even grilled firm tofu planks.
February is the perfect time to tuck into it, too, since it’s National Cancer Prevention Month. I’m proud to partner with the American Institute for Cancer Research and Pazazz Apples to help spread the word about how apples are high in fiber and antioxidants that can help reduce the risks of some cancers. To learn more about how nutritious apples are and to assess how your own lifestyle choices affect your risk of cancer, go to the informative health check here.
What’s more, those antioxidants also fuel neurotransmitters in the brain that trigger the release of dopamine that boosts mood. That makes apples a veritable “happy” fruit.
And who wouldn’t want more bliss in their lives, right? All it takes is heading to Albertsons, Safeway, or Vons like I did to pick up some Pazazz apples (about $2.99 per pound), now at peak flavor through June.
Few things bring a smile in fall and winter like a bountiful slice of fresh-baked apple pie.
With cheddar cheese, though? Not so much.
At least, in my humble opinion.
But add Asiago and a pinch of thyme in its place, and apple pie soars to newfound heights.
New Englanders and Midwesterners may have an affinity for that sharp orange cheese married with apple pie. Yet, I’ve never been keen on the combination because I think it overwhelms the apples.
Instead, reach for Asiago, the Italian cow’s milk cheese full of buttery nuttiness for a true complementary addition in this superlative “Asiago Apple Galette (or Pie).”
That’s exactly what I did when I got my hands on some Pazazz apples.
This late-season variety sports gorgeous red skin with yellow-green striations. These apples are snappy and full of sweet, tangy juice. Best yet, when baked, they keep their shape, making them ideal to spotlight in pies, crisps, and crumbles, and in savory dishes such as roasted alongside duck, chicken, or pork sausages.