I’m embarrassed to say that until I turned 18 I actually thought I didn’t like apples. I grew up in Hawaii and almost only ate muchy, mealy red delicious apples. I hated them. Bland, soggy, bleh. It wasn’t until I moved to NY and experienced an apple picked straight from the tree that I really got it. It was a gala apple, still my favorite pie apple to this day. I’ll never forget to way that apple tasted and the way it made me feel. I was in upstate NY at an apple picking party complete with hay ride and cider press. I had never seen anything like that before. Until the moment I ate that apple I thought the whole idea of an apple picking party seemed silly but in one bite I totally got it.
This is the season when every market and menu has an abundance of apples. I love apple pie! Not as much as Kyle, who has been known to eat a full pie in a day by himself, but I sure do look forward to apple pie time of the year.
But my favorite apple flavor isn’t the caramel-sugary goodness of apple pie… It’s the tart, refreshing flavor of green apple. I love green apples diced, made into sorbet, soda, chips. You name it. As long as it retains that crisp flavor. In a new dessert at Birch and Barley I’ve combined all my favorite tart ingredients. A baked-to-order lemon cake, green apple sorbet, diced green apples, yogurt panna cotta, passion fruit gelee and passion fruit curd. In a time of year when everyone is focused on transitioning to rich winter food I wanted to keep it refreshing and light.