There are many things I look forward to with the start of fall, most notably is the arrival of the Honeycrisp apple.
The Honeycrisp was developed by the University of Minnesota from a Macoun and Honeygold cross (the Honeygold itself a cross between the Golden Delicious and Haralson), the new apple variety was introduced in 1991. Unlike the Red Delicious and Granny Smith apples that are made available all year long the Honeycrisp only appears in our markets from September until November. However, its unavailability is not the reason I get excited, it’s in the snap of this apple when you take a bite and its sweet-tart taste, that I look forward to as the days start to cool down.
Apples such as the Honeycrisp make a satisfying snack, but apples can also be baked for dessert, used in a sauce or soup or can even be part of the main dish. They are an excellent source of both insoluble and soluble fiber which has been shown to decrease risk of heart.
Apples are a rich source of phytochemicals which may play a role in fighting cancer, providing proof to the old saying, “an apple a day keeps the doctor away.”
Honeycrisp Apple Stuffing
Ingredients
1 tablespoon canola oil1/3 cup diced onion
1/3 cup diced celery
2 cups dried bread cubes (or small croutons)
Salt and pepper to taste
1/2 cup diced Honeycrisp apple
1/4 cup golden raisins (or dried cherries), optional
2 tablespoons fresh chopped sage leaves or 2 teaspoons rubbed sage
1/4 cup vegetable broth or chicken broth
Directions
To make the stuffing: In a large skillet, heat the canola oil over medium heat. Add the onion and celery and saute until tender, about 5 minutes. Scrape into a bowl and add the bread cubes, salt and pepper, apple, raisins if using, and sage. Lightly moisten with the broth, mix thoroughly and set aside.Recipe obtained from KingOrchards.com
