by Chef Scotty



Autumn is upon us and the apple, in all it’s glorious colors and varieties, is ready for us to enjoy it's unique and delicious varieties.


Now comparing “apples to apples”, there are some that are best for eating and those that are perfect for cooking. There’s a balance of structure (it’s firmness), flavor, and degree of sweetness to contend when choosing the perfect apple. If you have a hard time remembering which apples are best for what, as I do, here’s an easy download and printable chart from The Yummy Life that I like to breeze over when I’m on the hunt for apples : APPLE CHART  Luckily my favorite apple the Honey Crisp is great for eating or baking; they’re also good sliced and shmeared with honey-roasted peanut butter from Whole Foods. Just FYI. 



Individual Apple Rose Tarts 



   •    1 Large or 2 Smaller Apples (I used Jonathan apples)

    •    1 Sheet of puff pastry (thawed)

    •    ½ Lemon - Juice

    •    Apricot or Peach jelly mixed with a little water and microwaved hot

    •    In The Kitchen With Scotty "More Than Pumpkin Pie Spice" mixed with sugar to taste 



    1    Slice your apple in half and then carefully cut the core out. You want to keep the half of the apple in tact.

    2    Then, slice your half apple pieces into thin strips of apple.

    3    Place those apple slices in a microwavable bowl of water with juice of half a lemon. Microwave the apples for 1 1/2- 2 minutes to soften. Then, drain the water out of the bowl. This will help soften them up and reduce browning.

    4    Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 6 even strips.

    5    Spread a thin layer of Peach or Apricot jelly mixture onto each strip.

    6    Start on one end and place the apple strips onto the puff pastry sheet. “Shingle” them as you work your way down, one overlapping the next. 

    7    Sprinkle with a little More Than Pumpkin Pie Spice and  sugar to taste.

    8    Fold over the bottom half of the pastry on top of the apple slices, and press down slightly.

    9    Start at one side and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into other pastry to create a slight seal.

    10    Place them into a muffin pan cup sprayed with a little bit of non-stick spray.

    11    Bake at 375 standard oven for 30 minutes.

    12    Remove from pan and let cool on rack. Dust with a little powdered sugar, or more of the cinnamon sugar. 



Halloween Candied Witch’s Apples


        6-8 medium sized apples (I like using the green Granny Smith for this) 

        6-8 wooden twigs,  washed, dried, trimmed

        3 cups granulated sugar

        1/2 cup light corn syrup

        1 cup of water

        a few drops of Black food coloring (I found at Michael’s craft store in the cake decorating section) 


* Prepare a sheet pan with wax paper lightly coated with cooking spray to land your hot candies apples on


    1    Clean and dry the apples. Try to remove as much of the wax as possible if purchased from a grocery store (quickly blanching in boiling water then dried helps with this). Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.

    2    Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.

    3    Boil until the syrup reaches 300 degrees on a candy thermometer or hard crack stage.

    4    Remove from heat and stir in food coloring.

    5    Before dipping make sure the syrup has rested a bit, and that any bubbles have disappeared. Dip one apple 3/4 of the way in the syrup and swirl it so that it becomes coated with the melted candy. A bit of the bright green peaking out the top really makes the “Witch-E-Ness” come through. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased

    6    Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding.

    7    Let the apples cool completely before serving.



Baked Apples with Sausage and Quinoa


          4 large baking apples washed, cored whole for stuffing ( I used Braeburn

           1/2 pound ground sage pork or turkey sausage

           1/3 cup diced onion

           1/2 cup cooked quinoa (brown rice would be good too)

           1 tablespoon In The Kitchen With Scotty “Cornbread Dressing Blend” 


        1 tablespoon olive oil


        Pinch of In The Kitchen With Scotty “Cook’s Line Seasoning” 


        2 tablespoons chopped fresh rosemary 


        3/4 cup apple juice


1. Preheat oven to 375 degree F. In a large skillet crumble and cook sausage and onion with the Cornbread Dressing Blend until sausage is brown. Drain off any excess fat reserving a little to baste the outside of the apples.. In a medium bowl combine sausage mixture, cooked quinoa, and chopped rosemary then set aside.

2. Slice the tops off of each apple and a thin slice from the bottom to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Use the melon baller or spoon to scoop out the apple, leaving about 1/4-inch apple shell. Chop the edible scooped-out apple and add to sausage mixture along with Cook’s Line Seasoning for flavor. 


3. Place the apples in a 2-quart square baking or roasting pan. Fill with sausage mixture. Pour apple juice into the bottom of the baking dish, and baste the outside of each apple with the reserved sausage fat (optional). 


4. Bake, uncovered, for 30 to 40 minutes or until apples are tender. Serve warm in shallow dishes drizzled with cooking liquid. Makes 4 servings.