So you went apple picking…and now you’re feeling overrun. What on earth are you going to do with 85 apples? It seemed so fun at the time. The web is filled with ideas for apple overflow (pies, sauce, butter). But maybe you want to create a meal, or, surprise surprise, a menu out of your apples! There is a restaurant near us called Applewood that hosts theme dinners where an ingredient is highlighted throughout the meal. That is what I am doing here. Bring on the apples!
We start with a cocktail. Forget apple martinis – we are going hard cider here with The Pork Chop from Miami’s Yarbird. Next, a big bowl of a crisp salad from Eye Swoon (click, it’s gorgeous – and do not skip the basil, it makes it). Because you called 10 friends to join you, you need a huge pork shoulder like the one from Pioneer Woman roasted with apples and onions, and smartly paired with wild rice (we need more wild rice in life). To finish, you’re taking everyone to Russia with a simple and gorgeous Apple Sharlotka from The Smitten Kitchen. Happy eating!
Tips and Notes
But first, a hard apple cider cocktail…The Pork Chop
and then, this lovely crisp SALAD…served alongside Pork Shoulder With Apples and Onions and wild rice.
To finish, this gorgeous Apple Sharlotka
Really? You still have apples? Ok. Pickle some (http://food52.com/recipes/16743-quick-pickled-apples) and serve cold the next day with leftover pork. Chop them and mix them with breakfast sausage (more pork!) and freeze. Infuse some vodka and make this cocktail: http://www.whatkatieate.com/recipes/apple-ginger-and-cranberry-vodka-cocktail/. Mix up apple pie filling, freeze it and use in pie, a galette or over pancakes.
Still more? Jeez. Drop them in brown paper bags, create a cute drawing and give them to your dinner party friends as parting gifts (look at you the creative host).
AND then there’s THIS great idea – use the apples for the table! Look at this gorgeous table design from the super talented Little Green Notebook!
Deck eating really is the best. We especially love it after the kids are asleep – a peaceful evening for 2. Fall is coming but there is still time to enjoy eating outside. We are dreaming of Tulum this week and are inspired by Mexican cuisine. Tuck those kids in and get going…
A michelada is the perfect start. This is not a drink for the faint of heart. If you like bloody marys, you will love this…if you don’t like bloody marys, well then can’t be friends. Tomatoes are still glorious so start with chili spiked crab salad stacked on an heirloom slice. The asparagus dish has a “put hair on your chest” chili topper, so let’s keep the lamb chops simple with salt and pepper. Now that the sun has set and the grill is cooling, finish the evening with Mexican chocolate pot de crème and a nice big spoon.
Tips and Notes
The Michelada! There are a lot of recipes out there. I like THIS one. This is not a Corona drink – use Negra Modela, Bohemia, Pacifico, Dos Equis, or Tecate.
Asparagus. A little involved but the pasilla cream can be made ahead. Oh and where to get the chilies? Amazon of course.
Pots de Crème, oh my.
Still not ready to give up summer, so you get a cabin for a night or two on a lake and keep the spirit alive. So many meal opportunities. There will be pancakes and bacon, strong coffee, BLTs with avocado, chips (with ridges!), smoked trout on crackers with cocktails, and of course ice cream. For one dinner you might go cabin style and do a Chili Night. Make the second dinner a plated affair. In the morning, blend the gazpacho and create the icebox cake. Assemble your potato foil packets. Go hiking then swim in the lake. Around dinnertime, get your grill going. Have someone mix together sour cream, capers and dill. Someone else mixes up cocktails and sets the table. Once the salmon and potatoes come off the grill, dinner is served.
Tips and other notes
The Gazpacho – so many recipes – this one looks great.
Potato/Spinach packets, consider THIS for inspiration.
Classic Icebox Cake, because you don’t need to spend time baking this weekend.