Recipe for September: Green Apple Gratin

Seasonal Produce:Pumpkins, including Sugar Pie, White Cheesequake, Delicata, Sweet Dumpling, Butternut, Acorn, Hubbard, Red Belgian Endive, Brussels Sprouts, Tomatillos, Pineapple Quince, Apples, Huckleberries, Bosc Pears, Pomegranates

Green Apple Gratin, Warm Nutmeg Cream

Yield: 6 servings

Nutmeg Cream

2 C heavy Cream

¼ cup Butter

½ t freshly ground nutmeg

½ C Sugar

¼ t Sea Salt


Combine all ingredients in a heavy bottomed saucepan and bring simmer. Simmer over low heat, whisking occasionally, until reduced to 2-1/2 cups.Transfer to food processor (or blender) and pulse until texture is smooth. Keep warm.




¾ C plus 2 T A.P Flour

¾ C Sugar

¾ T Cinnamon

1/8 t Sea Salt

3 T Cold Butter


Put all dry ingredients in food processor and mix well. Add butter and blend until like fine sand. May be made day before and refrigerated until needed.


Spiced Apples

¼ C Sugar

½ t Cinnamon

½ t Nutmeg

1/8 t Ground Cloves

1/8 t Sea Salt

6 Organic Tart Green Apples (Pippins, Granny Smith)

1cupHeavy Cream


Combine spices. Cut apples into quarters, peel, remove cores and slice lengthwise. Toss apples slices with spice mixture. Arrange a single layer of apples 6 buttered gratin dishes. Pour 2 T cream over each, and top with 1/6 of streusel. Bake at 350 F until apples are soft and streusel is golden. Serve warm with scoop of vanilla ice cream and warm nutmeg cream


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