Directions:
Preheat oven to 450 degrees Fahrenheit. Peel, core and thinly slice apples. Heat butter or margarine in a medium-size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8×8-inch baking dish and keep hot in the oven.

Separate the eggs, then whisk the yolks and the granulated sugar in a small bowl until thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners’ sugar. Serve immediately.

Nutrition Information: Each serving contains 300 calories, 44 g carbohydrate, (3 g fiber), 3 g protein, 14 g fat, (8 g saturated fat), 135 mg cholesterol, and 40 mg sodium.

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For a leisurely brunch, try pairing apples with eggs, like in our Apple Puff Omelet. A side or sauce of apples makes your breakfast sausage extra special, just throw a few sliced apples in a pan, sauté to softness and create a tangy sweet glaze. Cheese and apples go hand in hand, so we recommend sautéing apples until soft, adding eggs, scrambling and then topping it all with melted cheddar or brie.

Apples and hot cereals go well together too, and chunks of apples add natural sweetness and crunch to everyday oatmeal. You can also stir in applesauce or apple butter for an added sweet note. Granola takes an on extra crunch with chopped apple slivers mixed in. Spicy apple butter and sliced apples turn a slice of toast into a treat, especially with peanut butter or cream cheese.

If you are up for a little baking, muffins and scones can be made healthier by substituting apple butter or sauce for part of the butter (or fat) in the recipe. Does your favorite muffin call for half a cup of oil? Try half a cup of apple butter instead. French toast is divine, but with a little apple butter in the batter, or warmed and layered between the slices on your plate, you will reach a new level of bliss. Why even bother with syrup on pancakes, when instead you can top with apple butter?

Many days, we may not have time to make a full breakfast, and apples come to the rescue there, too. Nothing is more portable than an apple as you run out the door. It’s fast to slice up and bag with peanut butter, or to eat right out of hand.

Start your day off right with apples for breakfast!

Photo Credit: The Apple Lover’s Cookbook by Amy Traverso. Copyright 2011 by Amy Traverso

Jonathan was discovered in New York in the 1920s and is known for its use in pies and applesauce. This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider. Jonathan is typically available from September through April.

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Photo courtesy of StickyGooeyCreamyChewy.com

Delicious on toast, biscuits and pancakes, apple butter is a pleasing breakfast addition. A highly concentrated form of applesauce, apple butter is available at many orchards, farmers markets and grocers. Or, try making your own with this easy recipe from Sticky Gooey, Creamy, Chewy.

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Three generations: Tim, Sarah, Rod Sr., Liz, Deb and Rod Jr.

Dressel Farms, located in the scenic Hudson Valley town of New Paltz, N.Y., is a family-owned and operated apple farm run by three generations of Dressels. The legacy started in 1957 when Rod Dressel Sr. graduated from college, married his wife, Ethel, and bought the farm where his father had worked as a farm hand. Now, his son and his grandchildren have joined the farm to carry on the family business.

“I always knew I’d come back to the farm,” says Rod Jr., who returned to New Paltz after graduating from Cornell and is now a partner of Dressel Farms with his farther. “After working on the farm for nine years, the entrepreneur in me decided to try my hand at starting my own business. My wife and I opened Gardiner Orchards and Farm Market in 2000, and it has been running alongside Dressel Farms ever since.”

Rod Jr.’s son, Tim, is also branching out, while still staying true to his apple roots. He recently launched a hard cider and wine business, Kettleborough, on Dressel Farms.

“I love working with my family and in the orchards,” said Tim. “But I knew I wanted to explore an area other than fresh apples. We carved out a piece of the orchard to dedicate to specific hard cider varieties, and last year was our first bottling—a complete success!”

The Dressels grow about 26 varieties of apples on nearly 300 acres of land. They also store and pack all of their apples – about 150,000 bushels a year.

“We do a little bit of everything on our farm,” laughs Rod Jr. “Cider, pick-your-own, retail, wholesale….it keeps us busy, but that’s what makes it so fun.”

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Today, New York’s more prominent growing regions surround large bodies of water, including Lake Champlain and the Hudson River. The Great Lakes and Finger Lakes are all glacier-formed, and the soil in these regions is deep and rich – conditions very conducive to growing flourishing fruits. Certain apple varieties, such as McIntosh, Empire and Honeycrisp, thrive in this region.

The New York Apple Association reports the state produces about 25 million bushels of apples a year, making it the second highest apple-producing state in the country. Looking for a New York apple grower? Head over to the New York Apple Association’s website to discover local growers, festivals and more.

We spotlight a new grower and region each month. Sign up for the Apple of the Month Club e-newsletter and learn about other regions!

Ingredients:
1 baguette, cut into thirds, then each piece cut lengthwise in half (6 pieces total)
2 1/2 tablespoons salted butter
2 1/2 tablespoons all-purpose flour
6 ounces dry stout, such as Guinness
14 ounces extra-sharp cheddar cheese, shredded
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
Kosher or sea salt to taste
Freshly ground pepper
1 Granny Smith apple, unpeeled, cored and cut crosswise into 1/8-inch thick slices

Directions:
Turn broiler to high and set a rack about 6 inches from the heating element. Line a baking sheet with aluminum foil, shiny side up. Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes. Remove from oven, turn the pieces over, and use your fingers to scoop out enough bread to make a channel in the center of each piece. Set baguette pieces aside, still on the tray.

Melt the butter in a large skillet over medium-high heat and cook until bubbling and golden brown. Add flour and whisk it in until the mixture is smooth and chestnut brown. Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth. Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth. Add salt and pepper to taste.

Spoon a generous amount of cheese sauce into each baguette piece. Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2 to 4 minutes. Serve hot.

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Apples slip easily into savory and festive side dishes. An Irish Apple Mash is made by boiling a few apples in with potatoes, then mashing for a subtle twist. Making a cabbage sauté? Throw in a few sliced apples to add a sweet crunch. For a moist and tangy version of Irish Soda Bread, try chopped apples instead of currants. And any time of the year, apple scones are a perfect breakfast treat, topped with a dollop of Irish butter.

In keeping with the green theme, choose green-skinned Granny Smiths—and don’t peel them (apple peels are an amazing source of nutrients). For a fresh appetizer, make an apple salsa with green apples, cilantro, jalapenos and a squeeze of lime. At dinner, an emerald green spinach salad topped with sprightly green apples and a mustard-dill dressing makes a perfect side to your Irish fare. For a rich, rustic dish, try our Green Apple Guinness Melt—a delicious combination of sweet-tangy apples, savory cheddar cheese and creamy stout beer.

Speaking of beer…not a fan of the green stuff? Instead, stand out with a green apple mixer, like an apple-tini or an apple sour. Garnish your glass with a sliced Granny Smith, or float some diced apple for crunch.

Go green with apples this month and the luck of the Irish (and nutritional benefits) will be with you all year long.

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Apple chips can be a healthy, delicious alternative to traditional potato chips and dip, and they can add an air of sophistication to home-entertaining fare. No need to go out on a limb – you can easily pick up pre-packaged apple chips at the supermarket, or make your own. Try this healthy baked apple chips recipe from the Food Network, or Bon Appetit’s fried version paired with sage and maple-vanilla Greek yogurt.

Tip: Try experimenting with different apple varieties to see how the flavors change when the apple is dried.

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