"apples" news and stories

Deliciously juicy crisp apples and pears – just some of the fruits we associate with autumn – make especially tasty cheese pairings. Their crunchy texture and sweet taste enhance the flavors of many cheeses, ranging from spicy creamy blues, like Vaquero, to nutty Alpine cheeses, including Gruyère and Pleasant Ridge Reserve. Since this blend of tastes and textures works so well, it would seem as if the cheese options were limitless. However, after eating a large number of cheeses, we discovered that the ones which work best are those with complex flavor profiles that do not overwhelm the palate.

It may look like a tomato, but the new Redlove Era is all apple -- and has red flesh beneath the skin, all the way to the core. Talk about true blue -- er, red.

The Redlove, marketed by Suttons of Britain, has yet to make it into supermarkets, but according to the London Times, those who've tasted it are giving it raves. "Berry nuances," they're saying. "Sweet and tangy." "Ideal for cooking." Not only that, but the apple may even be healthier than its paler counterparts -- that red tint is due to the presence of flavonoids, which have antioxidant properties. And get this: Apparently the flesh won't go brown, making the apple a dream for salads and other raw dishes.

Since it will probably be a while before the Redlove makes it into the mainstream market, perhaps the more eager among us should consider buying a sapling -- which purportedly produces deep pink blossoms and is quite hardy. The fruit, too, is disease resistant -- "exceptionally high resistance to scab," as Suttons puts it.

Apples are one of winter's greatest pleasures. Typically harvested in the fall, they store well in cold places, making them an appropriate seasonal fruit for winter months.

When you plan ahead, hosting a party or get-together becomes a lot less daunting and a lot more fun, right? And if you always wanted to host your own party, then it's time to make it happen this holiday season. Buffet entertaining can be less stress when you plan ahead. And these easy, savory white cheddar, onion and apple crostini will be a sophisticated part of your buffet spread.

One Week Before
Review your ingredients, check the guest list and put aside any canned goods or dry ingredients you'll need to make your recipes. Set out serving dishes, serving spoons, and platters the morning before your party. By completing these tasks early, you'll be sure that all your entertaining supplies are clean and that you have a plate or platters ready to serve each dish or appetizer. Buy a bag of ice, so you won't have to fuss with refilling ice trays.

Night Before
Prep your recipes that can be assembled or partially assembled the night before and then refrigerated, such as stuffed mushrooms, spinach or bean dips. Place them in oven-safe dishes and cover them with aluminum foil before storing them in the refrigerator, so they can go straight into the oven the next day. Store dressings, sauces and icing in zipper-lock bags so you can just snip the end and pour, drizzle and ice at will. Place a large plate in the fridge under the bag if you're worried about leakage.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Because Thanksgiving is merrier with more, have back-up table settings waiting in the wings.

There's something for everyone in this almost meatless Thanksgiving menu.

If you want to skip the bird, try this savory squash pudding with kale and shallots.

Costco has blacklisted Coca-Cola from its wholesale empire.

During a downpour, the only thing to do is make brownies -- of course!

Coming soon: RS103-130, the mutant, near immortal apple.

How appealing is vegan tofurky & gravy soda?