Fall is in the Air! Fill Your Kitchen with the Aroma of Apples

Apples. Growing up to me there was only two types of apples, red and green ones. Now a days the variety of apples seems endless, leaving many an opportunity to explore their culinary possibilities. Most people think of applesauce, apple cider and apple pie when cooking with apples, but there is a lot more versatility in apples than what people would lead to believe.

In showcasing that versatility, here's a savory three-course menu, highlighting the many different ways the apple can be used. For our appetizer the apple is used in a delightful sweet and savory onion-apple jam bringing out the flavors in the cheesecake. For the entree, the apple is used both in the sweet potato mash as well as in the apple cinnamon sauce, both marrying nicely with the pork chop. And finally, apple pie, with a slight twist. Tillamook cheddar cheese is added to the crust to playing on the apples and cheese combination.



Make these recipes at home or simply use them as inspiration to explore the use of apples in ways you might not have been thinking.

Tillamook Cheddar Cheese Crusted Apple Pie

Cheddar Cheese Pie Crust:
2 cups all-purpose flour
8 ounce cream cheese, softened but still cool
6 ounces Tillamook cheddar cheese, shredded
2 sticks(8 ounces) unsalted butter, softened but still cool

In a mixer, combine all ingredients and mix on medium-low until it forms a dough. Wrap in plastic wrap and place in fridge for 30 minutes.

Pie Filling:
2 medium Granny Smith apples, peeled, cored and sliced thinly( ¼ inch thick)
2 medium Honey Crisp apples, peeled, cored and sliced thinly( ¼ inch thick)
2 medium Gala apples, peeled, cored and sliced thinly( ¼ inch thick)
1/3 cup granulated sugar
2 tsp fresh lemon juice
½ tsp ground cinnamon
2 TBSP unsalted butter, cold and cut into 12 small pieces
5 TBSP apricot jam, melted

Remove the dough from the refrigerator and divide into two equal halves. On a lightly floured surface, roll out one half of the dough into a 12-inch circle and transfer to a 9-inch pie pan, pressing gently to fit. Using a pastry brush, spread melted apricot jam at the bottom of the dough. Roll out the second half of the crust to a circle and set aside.

In a large bowl, combine the apples, sugar, flour, lemon juice, and cinnamon. Toss to coat the apples. Spoon apple mixture into the prepared pie pan. Distribute the pieces of butter on top of the apple mixture evenly.

Place the second crust over the apple mixture. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under. Crimp the edges with a fork. With a sharp knife, cut three to four slits into the top crust.

Place pie in refrigerator for 30 minutes. Remove from refrigerator and bake for 45-55 minutes at 375F. You are looking for the crust to be brown(if it browns too quickly cover with a foil tent) and for the apples to be tender and the filling to be bubbling thickly. Remove from the oven and cool on a wire rack for about an hour before serving. Makes one 9-inch pie.

Cover loosely and store at room temperature.

Mini Manchego Cheesecakes with Apple Onion Jam

24 oz cream cheese, at room temperature
3 oz shredded Asiago cheese
5 oz shredded dry jack cheese
8 oz shredded Manchego cheese
4 large eggs
1 egg yolk
1/3 cup heavy cream
¼ tsp pepper

Grease a mini cheesecake pan, this can also be made as one large cheesecake using a 9-inch springform pan. Preheat oven to 350F. In a standing electric mixer fitted with a paddle attachment, cream cheeses together until smooth. Add eggs one at a time, beat for about 1 minute. Scrape down bowl after each egg addition. Add yolk and beat for an additional minute. Scrape down the bowl. Add cream and pepper. Combine. Pour batter into cheesecake pan. Bake uncovered until golden brown and center is set. About 25-30 minutes for mini cheesecakes or 45-50 minutes for full size cheesecake. Cool Completely, remove sides of pan.

Apple Onion Jam

3 cups Walla Walla onions, diced
1 tsp olive oil
1 ¾ cup Gala apples(Fuji will work as well) peeled, chopped
2 TBSP apple cider vinegar
1 cup brown sugar
1/4 tsp kosher salt
1 pinch cayenne pepper


Saute onions in oil until brown. Reduce heat and cook until glazed. Add apples, vinegar, sugar, cayenne and salt. Cook till apples are crispy tender. Remove mixture and simmer juice until a thick glaze. Mix apple onion mixture with glaze. Cool. Add a tablespoon of jam to each mini cheesecake or spread mixture over the entire cheesecake if making the full size version.

Pork Chops with Sweet Potato Apple Mash and Apple Cinnamon Cream Au Jus

for the pork chops:
4 (8 oz) pork chops
¾ cup orange juice
¼ cup apple juice
½ tsp baking soda
½ tsp apple cider vinegar
1 TBSP olive oil
salt and pepper to taste


Marinate pork chops in orange juice, apple juice, baking soda and vinegar in refrigerator for 4-6 hours. In a skillet, heat oil. Preheat oven to 400F. Pat chops dry and sprinkle salt and pepper on both sides of the pork chops. Sear the pork chops on both sides, about 1-2 minutes on each side. Place chops into a baking dish. Bake for 10 minutes or until chops have been cooked through.

For the Sweet Potato Apple Mash
3 large sweet potatoes, diced
2 medium apples, cored, peeled and diced
1/3 cup unsalted butter
3 TBSP honey
¼ cup heavy whipping cream
salt and pepper to taste

In a large pot, bring 4 quarts of water to a boil. Add sweet potatoes and apples. Boil until they are tender. This should not take long since they are diced. Drain water and run sweet potatoes and apples through a food mill. If you do not own a food mill, simply mash them together using a potato masher. Place sweet potato and apple mixture into a large bowl. Add the remaining ingredients and mash together. Serve with pork chops.

For the Apple Cinnamon Cream Au Jus
2 cups apple cider
1 medium shallot, minced
2 tsp ground cinnamon
2 TBSP Calvados(apple brandy)
1 TBSP honey
½ tsp salt
¼ tsp pepper
1 TBSP cornstarch
½ cup heavy whipping cream

Take 1 TBSP of the apple cider and combine it with the cornstarch to form a slurry. Set aside. In a saucepan, add together the apple cider, shallot, cinnamon, apple brandy, honey, salt and pepper.

Bring to a boil, stirring occasionally. Turn down heat and simmer for 10 minutes, reducing the sauce. Add cornstarch slurry and heavy cream and continue to simmer another 2 minutes. Whisk together to insure everything is incorporated. Serve warm over pork chop and sweet potato apple mash.