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Apples are the last, best harvest in the fall
from local farms and we have a wide variety
to choose from: firm, slightly tart apples for
cooking and baking; tender, juicy apples for
eating; apples for salads and apples for
desserts. Local growers can recommend
which types to use. You'll be amazed at the
difference in flavor between apples from
Harford County and those that have made
their way here from Washington State.
Apple Confit
Peel and core 3 pounds
firm baking applies
Granny Smith, Golden
Delicious or Rome.
Slice into 1/4" slices.
Put the apples in a slow cooker with 1/4
Cup Sugar and 1/2 teaspoon cinnamon.
Stir to coat.
Cover and cook until the apples are
tender, but not pureed. Stir in 1 teapoon
vanilla extract.
Let cool and place in refrigerator until
chilled. Top with roasted hazelnuts.
Apple and Squash Soup
In a large pot, melt 1/4
stick butter. Add 1 large
onion, chopped, and
1/2teaspoon ground
nutmeg. Saute until
onion begins to brown.
Add 4 pounds butternut squash, peeled,
seeded and cut into 1 inch cubes, along
with 2 Gala apples, peeled, cored and
diced, with 1 quart vegetable broth and
1/2 Cup apple juice.
Bring to a boil and simmer until squash
and apples are tender about 1/2 hour.
Blend, either with hand blender, or in
batches in blender.
Return to pot and season to taste with
salt and pepper.
Garnish with sour cream and chives.
Eat Seasonal,
Eat Local
eat local continued on page 66
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