There are many thousands of apple varieties, some best for eating fresh out-of-hand or raw in salads and slaws, some for pies, and some for cider. I always mix 3 varieties (1 sour and 2 sweet) for Lewis' apple pies. Scour the farm markets for just picked fruit in the autumn. You will instantly notice the exceptional flavors compared to the supermarket offerings.
Our fruits are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Arugula, beet greens, Belgian endive, Brussels sprouts, cabbage, chicory, cutting celery, frisée, kale, lettuce, mâche, spinach, Swiss chard, watercress
Apple, apricot, banana, blackberry, blueberry, cherry, cranberry, pear, plum, raspberry
Blueberries, cherries, cranberries, currants, dates, figs, goji berries, golden raisins, prunes, raisins, raspberries, strawberries
Semi-Soft Cheeses: Brie, Camembert, Cantal, Comté, Fontina, Taleggio
Hard Cheeses: Cheddar, Emmentaler, Gouda, Gruyère, Jarlsberg, Manchego, Swiss
Almonds, black walnuts, chestnuts, hazelnuts, pecans, pistachios, walnuts
Allspice, cinnamon, cloves, ground dried ginger, mace, star anise
Bourbon, brandy, cognac, Madeira, Marsala, port, rum, sherry, whiskey
Apple brandy (Calvados)
Vanilla
Citrus: Lemon
Vinegars: Champagne, cider, sherry, white wine, herb vinegars, fruit vinegars
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