When the nights start getting a bit cooler and I start reaching for a jacket in the morning as I leave for work, I usually get really excited. Fall is one of my favorites, with the milder temperatures, changing colors on the trees... and apples! This year I've been a bit hesitant to embrace fall, holding the last of the peaches , tomatoes and corn tight. Until now.
Thanks to Natasha & Laz , apples are the star of this month's makeover! As I slowly came around to fall produce and started consuming honeycrisps daily, I started thinking about the challenge. And thinking. And drawing blanks. While I do like to mix things up when it comes to apples, they're usually baked. Exhibit A: an apple pie with a rosemary crust & gruyere crumble and Exhibit B: an apple pie with a gingersnap crust and bacon crumble . Even this chilled apple soup is not to be missed. This time I went savory.
apple bbq sauce, herbed turkey meatballs, cheddar
This time, I made an apple BBQ sauce to accompany some herbed turkey meatballs. The results were pretty fantastic, and I can't wait to use my leftover sauce!
1T extra virgin olive oil
1 onion, diced
2 garlic cloves, minced/pressed
3 apples, peeled, cored & roughly chopped (I used 2 cortland and 1 granny smith)
4 roma tomatoes, cored & diced
1/4c maple syrup
1/4c + 1T cider vinegar
2T lemon juice
1T tomato paste
1T worcestershire sauce
1 chipotle in adobo
freshly ground pepper, to taste
1t smoked paprika
1t mustard powder
In a large saucepan, heat the oil over medium heat. Add onions and saute a few minutes, until they become translucent. Add the garlic and apples, and stir well. Continue to cook over medium heat ~5min. Add the remaining ingredients, stir well and cover. Simmer for 20-30min, until apples have softened and flavors have had time to marry. Carefully transfer to a blender or food processor and blend until smooth (could also use a hand blender). Taste and adjust seasonings, perhaps it might need a little more salt, a kick of some hot sauce, or a little more acid/sugar.