Even if its origins reside in Central Asia, there is perhaps no more American fruit than the apple. I mean, what food is seen as more American than apple pie?

Growing up, it was really the only fruit that I liked and I ate a lot of them. And I can still remember how excited I'd get every fall when I was able to get fresh, just-pressed apple cider.

Nena's Applesauce

It's that time of year again and you've probably seen all of the farm stands swelling with apples of every sort - yellow, pink, green, and bright red - in recent weeks. I know that I have and we've been enjoying them in a variety of ways.

For out-of-hand eating, my favorite apple is the Honeycrisp, a variety developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center in the early 1990s. They are super crisp (thus the name) and both sweet and tart. They are perfectly balanced and versatile as well.

And cider is still a favorite - especially if you heat it with a little rosemary (yes rosemary) and then chill it down again. The rosemary brings just a bit more sophistication to the hearty sweetness.

It is nearly impossible to find a fruit that is more versatile in the kitchen than the apple, so this week I have a few recipes that I really enjoy, and I know you will too.

The first is "Nena's Applesauce," and I hesitate to even call this a recipe, it's so simple and much more a technique than anything else. You can make as much or as little as you'd like. And as long as you have a food mill on hand, it doesn't get much easier. Buy fresh, local apples. They can even be seconds. Nena, my wife, likes Macintosh for this, but also usually includes some firmer apples for added texture. Core the apples (you don't have to peel them unless you want your applesauce to be yellow) with the skins on, it will be a beautiful pink color. Then cut them either in half or into quarters. Put them into a large pot (we use our stock pot) with just a little bit of water. Cook them over medium heat until they have softened and are starting to break down. In batches, scoop the apples into your food mill and crank away over a large bowl.

You can eat it right out of the bowl warm (as my wife often does), freeze it to have it all year long, or even can it. If you're a parent, this is a healthy snack that your kids will love. I know that our 21-month old sure does. He asks for it every day!

Apple Cheddar Bread Pudding

Apple Cheddar Bread Pudding
Serves Eight

14 slices firm white sandwich bread (about one pound)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 pounds Granny Smith apples (about six)
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
1 cup coarsely grated extra-sharp Cheddar (about four ounces)
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt


 • Preheat oven to 350°F. Spread bread slices thinly on one side with a half-stick of butter.
 • In a small bowl stir together one-quarter cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
 • Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining a half-stick of butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about five minutes more.
 • Butter a nine-cup oval gratin dish, a 13-by-9-by-2-inch shallow baking dish (about three quarts), or eight individual ramekins.
 • Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon a portion of the apple mixture evenly over toasts and sprinkle evenly with cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
 • In a bowl whisk together eggs, remaining half-cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least one hour and up to one day.
 • Preheat oven to 350°F. Bake pudding in middle of oven 30 minutes.
 • Sprinkle remaining cheddar evenly over top and bake pudding 15 minutes more.

Pork Chops With Spiced Sweet Potatoes And Apples

Pork Chops With Spiced Sweet Potatoes And Apples
Serves Two

Ingredients
4 3/4-inch-thick boneless pork chops
1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), peeled, thinly sliced
1 onion, thinly sliced
1 large unpeeled apple, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/3 cup canned low-salt chicken broth

Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about three minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about seven minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover - reduce heat and simmer until pork and vegetables are tender, about 10 minutes.