These Apple Days

Fall apples are extraordinary in their array, adding spark to a meal when used in unexpected ways. That’s why apple fritters, apple chutney with dried fruits and a salad of apples, Gorgonzola cheese and toasted walnuts find places on my fall table.

Choose apples that are firm and well-colored with a fresh fragrance. The skins should be smooth and free of bruises and gouges, but a dry, tan or brown area on the skin doesn’t usually affect the texture or flavor. Although apples keep well for several days in a plastic bag in the refrigerator, the sooner they’re used, the better they taste.

Salad of Mixed Greens With Apples and Gorgonzola Cheese

Active Work and Total Preparation Time: 15 minutes

VINAIGRETTE

1/4 cup olive oil

2 1/2 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon minced red onion

2 teaspoons Dijon mustard

1/8 teaspoon salt

Freshly ground pepper

* Mix oil, vinegar, honey, onion, mustard, salt and pepper to taste in mini-processor until well combined. (Can be made 1 day ahead and refrigerated. Let come to room temperature before using.) Makes 1/2 cup.

SALAD

1/2 cup walnut pieces

Dash salt

Dash cayenne pepper

8 cups mixed greens, chilled, such as radicchio, baby lettuces and watercress

1 large tart apple, such as Jonathan, halved, cored and thinly sliced

1/2 cup crumbled Gorgonzola cheese

* Spread walnuts in single layer in baking pan and toast at 350 degrees until lightly browned and fragrant, 5 to 6 minutes. Sprinkle immediately with salt and cayenne pepper.

* Place greens in large bowl. Add 1/2 Vinaigrette and apple slices; gently toss until coated. Taste and adjust salt and cayenne. Arrange salad on 4 chilled plates, dividing evenly. Sprinkle with walnuts and Gorgonzola cheese. Serve immediately, passing remaining Vinaigrette, if desired.

4 servings. Each serving: 257 calories; 205 mg sodium; 0 cholesterol; 23 grams fat; 12 grams carbohydrates; 4 grams protein; 1.50 grams fiber.

Golden Apple Chutney

Active Work Time: 15 minutes * Total Preparation Time: 40 minutes

Serve this chutney as a condiment with roasted or grilled meat and poultry. It also makes a great spread on sandwiches.

1 tablespoon oil

1/2 cup chopped onion

1 tablespoon minced jalapeno chile (with some seeds)

3 large apples, such as Jonathan or Granny Smith, cored and chopped

1 (6x1-inch) strip orange zest

1/3 cup sugar

1/3 cup diced dried apricots

1/3 cup dried cranberries

2 tablespoons vinegar

2 tablespoons water

1 teaspoon minced garlic

1 teaspoon turmeric

1/8 teaspoon ground cinnamon

Pinch salt

1 tablespoon minced candied ginger

* Heat oil in 10-inch nonstick skillet over medium-low heat. When hot, add onion. Cook, uncovered, until softened, stirring often, about 7 minutes. Add jalapeno, apples, orange zest, sugar, apricots, cranberries, vinegar, water, garlic, turmeric, cinnamon and salt.

* Cook uncovered, stirring often, until apples are tender, about 16 to 18 minutes. Stir in candied ginger. Remove orange zest before serving. (Can be made 2 weeks ahead and refrigerated. Let come to room temperature before serving.)

About 2 cups. Each tablespoon: 33 calories; 8 mg sodium; 0 cholesterol; 0 fat; 8 grams carbohydrates; 0 protein; 0.28 gram fiber.

Buttermilk-Cinnamon Apple Fritters

Active Work and Total Preparation Time: 20 minutes

These require last-minute attention but are well worth it. They cook quickly and become the star attraction of a brunch menu along with baked ham or crisp bacon and your favorite egg dish. The apples can be cored from top to bottom with an apple corer and sliced into rings.

1/2 cup cake flour

1/2 cup buttermilk, shaken well

1 tablespoon granulated sugar

1 tablespoon butter, melted

1 egg, separated

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Pinch cayenne pepper

Oil for frying

2 large tart apples, such as Jonathan or Granny Smith, cored, halved and cut into 1/4-inch-thick slices

Powdered sugar or warm maple syrup, for serving

* Whisk together flour, buttermilk, granulated sugar, butter, egg yolk, cinnamon, salt and cayenne in small bowl. (Can be made 1 day ahead and refrigerated.) When ready to use, beat egg white until it holds peaks but is not dry. Fold into batter.

* Heat 1 inch oil in deep fryer or heavy pot until it reaches 375 degrees. Working with a few apple slices at a time, use tongs to dip slices into batter, shaking off excess. Immediately drop into hot oil and fry until apple is tender and batter is brown and puffed, turning once, about 2 to 4 minutes. Use slotted spoon to transfer in single layer to paper towel-lined baking sheet; keep warm in 250-degree oven until all are fried. Serve hot with powdered sugar or syrup.

4 servings. Each serving: 215 calories; 151 mg sodium; 62 mg cholesterol; 12 grams fat; 25 grams carbohydrates; 4 grams protein; 0.39 gram fiber.

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Plate from Crate & Barrel stores.