Apples of Our Eye | In Season

Apple season begins when the first Jersey Macs and Paula Reds ripen in late July. It’s always a surprise to see them, although not always a welcome one. I cling to summer like a barnacle to a breakwater, so I don’t want any midsummer reminders that it’ll come to an end. But get me through Labor Day, and I welcome apples like cherished children. That’s when I start to crave dishes such as these, both of which are inspired by two favorite recipes in my book, The Apple Lover’s Cookbook.

The grilled cheese serves up all the fall flavors: cheddar, apples, ham, honey mustard, and some sage leaves that you press into the buttered bread and fry for a fancy finish and some great flavor. The gingersnap apple crisp [pictured on p. 4 of this issue] resembles the classic oat-topped dish, but it’s shot through with warm spices from the cookies, which you blitz in a food processor. Both recipes can be made with whatever apples you have on hand, though I don’t recommend using only McIntosh in the apple crisp. That variety turns to mush pretty quickly, so it’s always good to mix it with something firmer, like Cortland, Honeycrisp, Jonagold, or Northern Spy.

Recipes

Grilled Ham, Cheddar & Apple Sandwiches

Gingersnap Apple Crisp