It’s beginning to feel a lot like … apple season!
Every year around this time we make the trip to Homestead Farm in Poolesville MD where we invariably pick WAY too many apples. Right now, you can pick your own Fuji, Jonagold and Cortland apples. You’ll also find homegrown vegetables for sale, pumpkins to choose and baby animals to pet. Bring along a picnic lunch and you can easily spend the better part of the day there.
What to do with the glut of apples you’ll come home with? Among other uses, we like to whip up a batch of skillet fried apples – a versatile old fashioned side dish you don’t see a lot of these days. Serve it alongside pork chops, grilled chicken – or over vanilla ice cream if you prefer. Pair it with a substantial slightly fruity white wine like First Vine’s Meridiana Wine Estate Isis 2008 Chardonnay (on sale for $16). The wine is crisp and loaded with ripe fruit flavors, peach, apricot, and tropical fruits too. It’s not aged in oak, allowing all the flavors to come through unimpeded. Light enough to drink as an aperitif, it’s also substantial enough to drink with any of your usual white wine pairings.
Old Fashioned Skillet Fried Apples
2 1/4 lbs peeled, sliced apples
1 TBSP or so butter
3 – 4 TBSP brown sugar
1 TSP or so each: ground cinnamon, ginger, nutmeg, allspice
1/2 fresh lemon
Melt butter in skillet large enough to hold all the apple slices in a single layer. When sizzling, add apples. Sprinkle apples with sugar and spices; toss to distribute. Saute apples until soft. Serve immediately with a squeeze of lemon juice.