Whether you pick them yourself or buy them at an orchard or farmers market, this is apple season.
After last year’s Ohio apple crop was badly damaged by late spring frost and summer drought, this year’s is promising to be one of the best ever.
Everyone has their favorite variety, and when you pick yours, try a few out in this apple puff omelet that’s great for a brunch or breakfast.
— Lisa Abraham
APPLE PUFF OMELET
2 large apples
¼ cup unsalted butter or margarine
¼ cup brown sugar
1 tsp. ground cinnamon
4 large eggs, separated
¼ cup sugar
¼ tsp. cream of tartar
1 tbsp. confectioners’ sugar
Preheat oven to 450 degrees. Peel, core and thinly slice apples. Heat butter or margarine in a medium-size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8-by-8-inch baking dish and keep hot in the oven.
Separate eggs. Whisk yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners’ sugar. Serve immediately.
Makes 2 servings.
— U.S. Apple Association
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food. Lisa Abraham can be reached at 330-996-3737 or at firstname.lastname@example.org. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.