It is very sad that apples get such a bad rap in the Bible, you know, what with that whole "Don't eat of the fruit of THIS ONE TREE" and Adam and Eve being all, "Hey. You hungry? Because the fruit on that tree over there with the serpent leaning up against it, picking his teeth with a casual claw -- yes, THAT ONE TREE -- is lookin' pretty good."
And yet the apple is clearly one of the best things God created. I mean, how do you have a Brown Betty without apples? "Apple Brown Betty" just rolls off the tongue, both linguistically and gastronomically. Same thing with "Apple Crisp." And "Apple Buckle." "Dutch Apple Pie." Do you see where I'm going with this?
It might have something to do with the pleasing sound of those two syllables: AP - PLE. It kind of rings sweetly in the ear. But better even than that is the taste in the mouth.
Which is why I am devoting this short snippet of a post to the Honeycrisp Apple, which is currently in the produce sections of grocery stores and also available at fruit stands and orchards right now in Indiana. If you have never tasted the sweet, crispy goodness of a Honeycrisp apple, then all I can do is say, goodness, what are you waiting for?
They don't last long - the Honeycrisp has but a brief shining moment of hereness -- so you should hurry. They look beautiful in a burl bowl on the kitchen counter, but they won't stay there for long.
Wednesday with Donna Hay: Potato, Rosemary, and Goat's Cheese Tart - My eighty-first recipe with the Wednesday with Donna Hay group is Potato, Rosemary, and Goat's Cheese Tart, was chosen by me, and is found on page 158 in Don...
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