For my "basket apples" I prefer Granny Smith, Honeycrisp, or Cortlands. I love the tangy sweet tartness of them. For apple pies, I use a mix of sweet and tart to give the pie flavor a three dimensional taste and texture. For applesauce, I use Jonagold and McIntosh. If I'm making homemade cider, any apple will do and mixing them creates a unique blend. As for dried apples, I only use the tart (granny Smith) or really sweet (braeburn). Drying them reduces the flavor of the apples slightly, and these keep the true flavor of the apple. I'm a green cook: that means I try to cook as organically as possible, using only fruits and veggies in season, with as few steps from the farm to my plate as possible.
- 10/10/2010 10:17:24 AM