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The 6 Best Uses for Fresh Apples

September 28, 2012 Emily Murray San Francisco 0 Comments

The 6 Best Uses for Fresh Apples

An apple a day may keep the doctor away, but even doctors can't resist the sweet and crunchy deliciousness of the apple for too long. In fact, most doctors would recommend eating apples as part of a balanced diet because they taste good and are good for you. While the apple is most commonly enjoyed in its unmodified form, there are plenty of things you could do with a batch of fresh apples on hand. Not sure where to begin? Here are six suggestions for apple based recipes. California culinary schools often use fresh fruits and veggies in their recipes since they have the advantage of a long growing season. Whether your apple season is short or long, if you find yourself with some extra apples, give any one of these a try!

1) Apple Cider
What better way to make use of fresh apples than to take advantage of its freshness by squeezing the sweet juices out of it? Apple cider is a favorite drink for many people and is something that is always taught in the fall season as schools for cooking. Of course is can also perfect for a hot summer afternoon. Not only is apple cider a delicious combination of sugary and tart, it is packed full of vitamins A and C, and also contains traces of calcium and iron as well.

Making apple cider is as easy as pie. All you need is a sharp knife to core the apple, a blender, cheesecloth to filter, and container to store the juice in. Depending on whether you prefer sweet or sour cider, you could choose to use Fuji and Red Delicious for a syrupy nectar or Macintosh and Granny Smith for a tangy drink.

2) Caramel Apples

Another great use for apples picked straight from the orchard is to make caramel apples. Caramel apples are a traditional dessert snack that is simply made from coating a fresh apple in liquid caramel. All you need to do is buy solid caramel and melt it down, or you could decide to make caramel from scratch instead. You can coat the apple as lightly or generously as you'd like. Most people prefer to use Macintosh or Granny Smith apples since their tartness contrasts the sweetness of the caramel. For extra crunch, dip the caramel-coated apple into a crushed nut mixture.

3) Apple Pie
Everybody loves a homemade apple pie. Apple pie is a treat that reminds many people of their childhood days. They picture Grandmother taking the piping hot pastry out of the oven every time they take a whiff of freshly-baked of apple pie. Schools for cooking teach this basic staple as well. No matter what the occasion, if you know how to bake a pie you are certain to make your guests happy. If you want to be able to enjoy apple pie whenever the craving hits you, you will have to learn how to make it on our own.

For the best taste, always buy the freshest ingredients. Remember that different types of apples will offer different flavors, so choose the varieties you enjoy most depending on what your favorites are. If you want to have a selection if apples on hand for your apple pies, you can freeze them and store them fresh for quite some time. All you need to do is core them, peel them, and cut them into quarters before placing them into an aired-out zip-top bag. Throw the bag into your freezer for apples as fresh as the day you got them.

4) Salad Topping
If you want to add some extra flavor to your salad, throw in thin slices of fresh apples to give the salad extra crisp and sweetness. You can decide to julienne the apples as well. Fruits and nuts always make great salad additions so don't be afraid to toss in some berries and almond slivers too. On the West Coast, culinary schools California really get this part right. With so many fresh ingredients available, topping salad with apples is often a favorite of those in schools for cooking and popular restaurants alike.

5) Apple Butter
The making of apple butter was originally for the purpose of preserving the fruit back in the olden days, but it has become a favorite pastry ingredient and spread for bread in today's world. Apple butter is essentially a highly concentrated applesauce that is made by long and slow cooking. The natural sugars eventually caramelize to give apple butter its viscous consistency and signature deep brown coloration.

6) Keeping Meat Juicy
If your roast chickens always turn out dry and bland, stuff it with a whole apple the next time you prepare the meal. Your chicken will come out of the oven dripping with juice and with an extra hint of fruitiness.

 This article is presented by California Culinary Academy. California Culinary Academy offers culinary arts and pâtisserie and baking training programs in San Francisco, California. To learn more about the class offerings, please visit Chefs.edu/san-francisco for more information. 
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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