Apples to Apples: Recipes with Quotes That Inspire Us

on September 16, 2011
Mark Boughton/styling: Teresa Blackburn

Fall's Favorite Fruit

Few fruits are as iconic to America as the apple, a fairly ironic fact when you consider that only the crab apple is native to our shores. Nonetheless, we continue to be inspired by the fruity transplants, and the sight of apples hanging heavy on the tree is a welcome reminder that fall has returned. Here is a bounty of apple recipes paired with the equally inspiring words of some our favorite chefs and scribes.

Apple Cheddar Pizza

U.S. Apple Association

Mu Shu Steak and Apple Wraps

Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them. Paul Prudhomme Recipe: Mu Shu Steak and Apple Wraps

Roasted Butternut Squash and Apple Soup

Why do we need so many kinds of apples? Because there are so many folks. A person has a right to gratify his legitimate taste. If he wants twenty or forty kinds of apples for his personal use…he should be accorded the privilege. There is merit in variety itself. It provides more contact with life, and leads away from uniformity and monotony. Liberty Hyde Baily Recipe: Roasted Butternut Squash and Apple Soup

Apple Bruschetta

What can your eyes desire to see, your ears to hear, your mouth to taste, your nose to smell that is not to be had in an orchard, with abundance of variety? William Lawson of Yorkshire Recipe: Apple Bruschetta

Apple Bacon Popovers

I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting. Mark Twain Recipe: Apple Bacon Popovers

Apple Cranberry-Stuffed Pork Chops

It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption. Edward Bunyard Recipe: Apple Cranberry-Stuffed Pork Chops

Apple Puff Omelet

The friendly cow all red and white I love with all my heart: She gives me cream with all her might, To eat with apple-tart. Robert Louis Stevenson Recipe: Apple Puff Omelet

Caramelized Apple-Onion Soup with Blue Cheese Croutons

Forever cherished be the tree, Whose apple Winter warm, Enticed to breakfast from the sky Two gabriels yestermorn. Emily Dickinson Recipe: Caramelized Apple-Onion Soup with Blue Cheese Croutons

Ginger Apple Stir Fry

You, first parents of the human race, who ruined yourself for an apple, what might you not have done for a truffled turkey? Brillat-Savarin Recipe: Ginger Apple Stir Fry

Savory Apple Tart

It should be eaten while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges (as if the flavor were so good to itself that its own lips watered!), of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood. Henry Ward Beecher Recipe: Savory Apple Tart