Maine-to-New Jersey: Apple Season

It was a gorgeous fall weekend in Maine, the weather was warm and the leaves were just beginning to burst into their rainbow of florescent colors.  Apple orchards lined the winding country roads near Bridgton, Maine, where Cortland, McIntosh, Macoun, and Golden Delicious trees grew up and down rolling the hills, surrounded by the distant mountains and clear blue northern sky.

I discovered two orchards where I spent my time wandering up and down the rows collecting an abundance of apples. 

Pulling up to the first orchard, I was greeted by cheery signs and spooky Halloween decorations.  On the front porch of the white farmhouse, I picked up a bag and headed out in search of my fall favorite, Macouns!

(This was my favorite sign)

Day two of my fall apple picking adventures led me to Five Fields Farm: Gyger Orchards in Bridgton, Maine.

  

 The colors of the leaves were so vibrant as a quilt of puffy white clouds blanketed the sky.  As I picked more and more apples, filling my bag, I thought about making my yearly batch of apple butter and other yummy apple recipes once I returned to New Jersey.

After using most of the apples for my apple butter, I decided to experiment with a new sandwich recipe.  This Prosciutto, Apple, and Provolone Panini with Tarragon and Truffle Honey is great for lunch or dinner, served with a side salad.  I had mine with fresh tomato and basil salad from my garden.

First I layered prosciutto di parma on crusty italian bread with sliced provolone, and a peeled apple.  I added a drizzle of truffle honey and balsamic vinegar to add a touch of sweet spice to each side of the bread, and sprinkled crystals of gray salt and fresh tarragon picked from the garden.  Next, I grilled the sandwich on my panini press with a touch of olive oil until it was golden brown and the cheese had melted.

This sandwich is the perfect balance of salty, smoky and sweet, and a great little reminder of my fall trip up north.

Apple Picking Time!

A break from Venice for now....it's fall, and time for pumpkins and apple picking!

 

Picking out the perfect pumpkin is an art form for sure.

 

 Stayman Winesap has great flavor and a balance of sweetness and crisp acidity.  I like to eat these fresh and use them in apple pies.

The perfect Granny Smith....just out of reach.
 

I found the perfect one!

After a day of apple picking, the Granny Smiths and Stayman Winesaps were piling up.  One of the things that I love to do when I find myself with too many apples...I make apple butter! 

 

I usually start by peeling and cutting up my apples into chunks.  I saute them in butter in a deep pot, until they begin to get soft, and then add spices.  Cinnamon, Cloves, Nutmeg, Brown Sugar, and Pumpkin Pie Spice.  I also add 2 cinnamon sticks for a more intense flavor.

I cook the apples on low until apples begin to break down, and then I add water.  I then cover the apples and simmer for 5-6 hours, making sure that they don't burn, stirring occasionally and adding water when necessary.  I also add sugar and honey to taste.  After testing the flavor, I add more cinnamon, and sugar if necessary. 

Once the mixture has cooked, I use my immersion blender to smooth out the apple butter, and then spoon it into jars.

This apple butter is great on toast with butter, on pop overs, or on muffins and will keep in the refrigerator for months.  Yum!