Apple stands as a universal fruit, beloved in countless culinary traditions. It can be dried and fermented to create preserves, jams, marmalades, and even marshmallows. It suits salads and serves as a tasty side dish for fatty meats or poultry. Apples appear in a wide array of baked goods. Those counting calories might bake cinnamon apples in the oven, while others embrace the indulgence of the soft apple Charlotte.
There are more than two dozen beverages crafted from apple pulp, including compotes, apple juice, jelly, kvass, cider, wine, and Calvados. When selecting an apple for a specific dish, using the right variety matters. Several chefs emphasize that parameters such as acidity, sweetness, aroma strength, and the tendency to brown influence how well a variety performs in a given recipe.
salad
In salads, the browning rate of apples is a key consideration. Varieties that resist browning for a longer period remain visually appealing in salads and other dishes that avoid heat. Sprinkling lemon juice on slices provides protection against oxidation, ensuring a fresher appearance in any case.
Experts recommend White filling apples as an especially good choice for salad preparation. The Waldorf Salad, a classic whose origins trace back to late 19th century America, relies on crisp apples as a defining ingredient. The dish emerged when the Waldorf Hotel began offering it, created by a Swiss-born chef. The traditional preparation halves the apples and combines them with finely chopped celery and mayonnaise, served on a bed of lettuce. Over time, walnuts and blue cheese have become common additions, enriching the texture and flavor.
Mother tongue
For meat and poultry, tangy apple varieties are particularly effective. Sour apples pair beautifully with main courses, helping to balance richness and enhance overall taste. They are well suited for baking with poultry or serving as a side with fatty meats.
Among favoured options, Antonovka is often highlighted as a top match for poultry, especially when preparing stuffed roasts. The combination tends to bring out a harmonious interplay of flavors, with the outer shell complemented by winter red varieties for presentation and depth.
Pork and apples also shine together in festive dishes. One popular method is to stuff a pork loin with apples, onions, and garlic, then sauté components in butter and oil with thyme and sage. The mixture is folded into the meat, tied, and roasted, often with cider and careful temperature management to preserve moisture and aroma. The result is a savory, aromatic dish that pairs well with the fruit’s natural sweetness.
Oven
In desserts, sweeter apples work well, and less sugar is needed when they are used. Apples differ in their behavior during heat: some lose shape, while firmer varieties retain structure. For instance, White filling apples caramelize well in Charlotte but are less suitable for Tarte Tatin due to texture changes. For dishes where shape matters, the Bogatyr variety is prized for its balanced sweet-sour profile and dense white flesh. The aroma is strong and appealing, making it a versatile choice in baking. Other acceptable options include Saffron Pepin with its distinctive wine-sweet notes and Zhigulevka, known for its sweetness and thick skin.
Apple pie and tart constructions present reliable, beloved choices. A traditional approach to Tarte Tatin involves creating a caramel by melting sugar with a touch of water, then adding butter. The caramel is poured into a dish, and halved apples are arranged tightly, rounded side down, before covering with rolled pastry and baking until golden. The result is a glossy, caramel-tinged centerpiece that highlights the fruit’s character.
homemade preparations
Early-season apples, such as those that ripen in August, are ideal for processing. Varieties like White filling, Melba, Grushovka Moskovskaya, Yablochny Spas, and Arkadik are best consumed within a few weeks of harvest. White liquor is especially fragrant and can be transformed into juice, compote, or liqueur. Moscow pear, a low-calorie option, is suitable for juice or cider, though it is less commonly turned into preserves for winter storage. Pepin saffron yields juice, purée, jams, marmalades, and candied fruit products with high aroma and complexity.
Several chefs contend that juice can be produced from any apple variety. The juice can be fermented into cider, and cider distillation yields moonshine, which can then be aged in oak to become Calvados. The most aromatic, fully ripe varieties are often best for fermentation, with Antonovka frequently cited as an exceptional option for its strong aroma and distinct flavor. While some chefs substitute Antonovka with Bogatyr, the original Antonovka offers a noticeably richer fragrance and fermentation profile. Other varieties may lack the same depth of flavor or fermentability.
Pickled apples present another traditional method. A time-tested recipe calls for sorting the fruit, removing any pests, and layering them with currant and cherry leaves in a brine seasoned with anise. The apples are pressed with a weight, covered, and left to cure for about a week. Afterward, they are stored in a cool space, such as a cellar or refrigerator, to preserve their distinctive tang and texture.