New Englanders plunk a wedge of cheddar cheese on top of a slice of apple pie, but if you aren’t up for that whole rolling-out-crust thing, simply munching on a few cases slicings of apple together with a sharp cheese is still wonderfully fulfilling. Go with cheddar if you’ve got a sweeter apple, such as a Gala or a Fuji; for tart varieties, such as a Granny Smith or a Jonagold, try Gouda or the other mild cheese.
One more thing : A drop-off or two of honey, or even maple syrup will enhance this treat’s sweetness and give it a little depth, too.
A Surprisingly Interesting Twist on a Middle Eastern Staple
We love dates for their long shelf life( they’ll last in the pantry up to a year, sealed in an airtight receptacle ), and their ability to add creaminess( but not so many calories) to everything from smoothies to brownies. Yet here’s another attribute worth admiring: the cavity left behind by the pit is perfect for stuffing. Slide an almond( different kinds, from raw to salted to roasted) into the oval-shaped pit and enjoy the interplay of creamy and crunchy, sweet and savory.
One more thing : The tiniest pinch of cayenne or ancho chili powder takes these into brand new territory.
A Reason to Keep Some Persimmons Around
Squat, tomato-like fuyu persimmons are sweet and mild, a little bit like apricots. Let them ripen until they’re simply a little bit soft when you squeeze them, then thinly slice( discard the leafy stem ), dust with cinnamon and warm in the toaster oven for a few minutes for a sugary, softly spiced dessert.
One more thing : A bit of crunch is nice here; try putting chopped hazelnuts, or pine nuts, over the persimmons right before eating.