On the Food Scene: Four Ways to Enjoy Apples This Fall

Whether baked into a pie, dipped in peanut butter or sampled from a tree, apples are a tried-and-true favorite for millions of people in America and around the world.

Because varieties differ in taste, tartness, texture and preparation, choosing the right apple for the best results in your recipes matters. I referred to the US Apple Association to learn about the apple industry, including information from New York Apple Association on the perfect apple to use, plus recipes and tips on storing and health benefits.

Using the right apple can make or break any recipe.

Some of the best baking apples are Granny Smith and Pink Lady, because these varieties hold up well under high heat, retaining a firmer texture. For fruit platters and snacks, Honeycrisp is a good choice because of its crunch and refreshing sweetness. For applesauce, Fuji or Golden Delicious work well because of their sweetness and soft texture.

Of interest to local readers, the first cookbook to include a recipe for apple pie in Connecticut – and widely accepted as the first cookbook ever written and published by an American – is American Cookery by Amelia Simmons, printed in Hartford in 1796.

As you’ll see here, apples go way beyond making apple pie and applesauce. Apples are a blank canvas, allowing the chef, mixologist, barista and pastry chef to create these culinary delights.

The Barista’s Recipe: Honeycrisp Caramel Latte

Recipe created by: Isabella Pino-Naranjo, Damaris Rojas and Ana Morales, Dean Street Coffee Roastery at Luminary Hotel & Co., Ft. Myers, Florida.

Bio: Pino-Naranjo, Rojas and a Morales, who are pursuing higher education while delivering memorable guest experiences at Luminary Hotel & Co., share a passion for creating handcrafted beverages. Their collaboration on the Honeycrisp Caramel Latte reflects the creativity, teamwork, and dedication they bring to the café every day.

Recipe Inspiration: They said, “Some of life’s most cherished memories aren’t marked by dates—they’re remembered through flavors. As we began brainstorming ideas for a fall-inspired beverage, we found ourselves reflecting on childhood memories of fall festivals, crisp autumn afternoons and the unmistakable aroma of fresh caramel apples drifting through the air.”

The goal wasn’t simply to create another seasonal latte, but to create an experience.

“We hope every sip encourages guests to slow down, savor the moment, and reconnect with the simple traditions that make fall so special,” they said. “If this drink brings back a favorite memory or helps create a new one, then we’ve accomplished exactly what we set out to do.”

3 shots (3 ounces) espresso
1 ounce Apple syrup (Torani and Monin are popular brands)
 ½ ounce dulce de leche caramel sauce 
 8 ounces milk 
 16-ounce cup with ice
 1 ounce sweet cold foam (available at most grocery stores and online)
 Caramel sauce or topping 

Add the apple syrup to the espresso and stir until fully combined. Add the dulce de leche sauce and stir again. Pour the milk into the cup filled with ice. Slowly pour the espresso mixture over the milk and ice. Top with the sweet cold foam. Drizzle the caramel sauce over the cold foam and serve immediately.

The Pastry Chef’s Recipe: Traditional Viennese Apple Strudel

Recipe created by: Executive Chef Josef Zimmermann, Luminary Hotel & Co. Ft. Myers, FL https://bit.ly/4rdA70R

Bio: Executive Chef Josef Zimmermann grew up in Bad Reichenhall, Germany, and began his culinary career in 1978 as an apprentice at the renowned Brenner’s Park Hotel in Baden Baden. After completing his apprenticeship, he built an international career across Switzerland, England, Italy, and France, while rising through the ranks. He joined Luminary Hotel & Co. in 2022 as executive sous chef and was promoted to executive chef earlier this year, where he continues to enjoy collaborating with a passionate team.

Recipe Inspiration: Growing up in Bad Reichenhall, just miles from the Austrian border, Zimmermann was raised on the flavors of the Alps, where German and Austrian traditions meet. Apple strudel was a staple in his childhood home, a dish passed down through generations and perfected over countless Sunday afternoons.

“Strudel was always more than dessert in our house,” Zimmermann says. “It was about slowing down, working the dough by hand until it was thin enough to read a newspaper through it. That patience is something I still carry into every dish I make today.”

Yield: 1 large strudel, approximately 10–12 portions

Strudel Dough
2 cups all-purpose flour
½ teaspoon kosher salt
¾ cup warm water
2 tablespoons neutral oil
1 teaspoon apple cider vinegar

Apple Filling
2½ pounds tart apples, such as Granny Smith
½ cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
⅓ cup raisins, preferably soaked in dark rum
½ cup chopped walnuts or sliced almonds, optional
¾ cup fine breadcrumbs
6 tablespoons unsalted butter, divided

Combine flour and salt. Add warm water, oil and vinegar. Knead for 8–10 minutes until smooth and elastic.

Shape into a ball, lightly coat with oil, cover and rest at room temperature for 45–60 minutes.

Peel, core and thinly slice the apples. Toss with sugar, cinnamon, lemon juice, raisins, nuts and a pinch of salt.

Melt 2 tablespoons butter and toast the breadcrumbs until golden. Cool.

Place the dough on a large, floured cloth. Roll it thin, then gently stretch it with the backs of your hands until nearly transparent. Trim thick edges.

Brush the dough lightly with 2 tablespoons of melted butter. Spread toasted breadcrumbs over the lower third, leaving a 2-inch border.

Drain excess liquid from the apples and arrange them over the breadcrumbs.

Fold in the sides. Using the cloth for assistance, roll the strudel tightly, finishing seam-side down.

Transfer to a parchment-lined sheet pan. Brush generously with remaining melted butter.

Bake at 375 degrees for 35–45 minutes, brushing once more with butter halfway through, until deeply golden.

Rest for 15–20 minutes. Dust with powdered sugar and slice with a serrated knife.

Serve warm with vanilla sauce, whipped cream or vanilla ice cream.

Chef’s note: The toasted breadcrumbs are essential; they absorb the apple juices and help keep the bottom crisp.

The Chef’s Recipe: Pumpkin Waffles with Glazed Bourbon Apples

Recipe created by: Chef Jon Atanacio, Executive Chef, Epicurean Hotel, Tampa, Florida

Bio: Raised on New York City’s Italian and Puerto Rican flavors, Atanacio trained at The Art Institute before honing classic French techniques under Francois Payard. He rose to chef de cuisine at Aqua Grill and served as executive sous chef at Todd English’s Olives. After leading kitchens at The Karol Hotel and the famous Bern’s Steak House, he returned to the Epicurean Hotel Tampa as executive chef.

Recipe Inspiration: Chef Jon said, “I’ve always been on the hunt for a killer pancake/waffle. I’ve had mixes before at home – and this is the best recipe I’ve come up with when making these items at home. It is personally my favorite season for food. Goes great with a fall candle burning in the background!”

Glazed Apples
5 green apples – peeled, sliced
¼ pound Butter
1 cup brown Sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup bourbon

Pumpkin Waffles
½ gallon of your favorite box recipe buttermilk pancake mix, premade
2 tablespoons pumpkin powder
½ teaspoon ground nutmeg
1 tablespoon ground cinnamon
½ teaspoon ground allspice

For the Apples
In a sauté pan, turn the heat to medium-high. Add butter before the pan gets hot. Once the butter is melted, add apples. Sauté apples until they slightly soften. Add brown sugar and spices. Sauté until sugar is melted and bubbly. Take off of the flame, add bourbon CAREFULLY; flambé the bourbon. Once all the alcohol is cooked off, either set aside or cool to use later.

For the Waffles
Once you have your pancake mix of choice made, whisk in pumpkin powder and spices until fully incorporated. Proceed with the waffle-making procedure per the operation manual to make the waffles. Garnish with powdered sugar, a touch of sea salt.

The Mixologist’s Recipe: The Hidden Orchard

Recipe created by: Curt Crider, bar and restaurant manager, Epicurean Hotel, Tampa, Florida

Bio: Curt said he got his start in the service industry at 20 years old as a busser and food runner before moving on to become a bartender. After gaining managerial experience in the recreation industry, he found his way back to Tampa two years ago.

“I’ve always had a passion for cocktails, especially the classics, and a lot of that comes from my love of the history and stories behind the drinks,” he said. “A great cocktail doesn’t always need to be complicated; sometimes it’s about using a few good ingredients, respecting the technique, and making sure every detail has a purpose.”

Recipe Inspiration: “The Hidden Orchard is my take on a fall cocktail,” he said. “I chose Calvados for its natural apple character and its connection to the Prohibition era, when apple brandy was one of the spirits enjoyed during a time when Americans had to get creative with what they could find. It’s a little taste of fall, Florida-style, with a nod to the speakeasy era.”

1 ½ ounces Coquerel Calvados VS
1 ounce freshly squeezed Granny Smith apple juice *
½ ounce Fresh Lemon Juice
½ ounce Honey Syrup
¼ ounce aquafaba**
¼ teaspoon Madagascar Bourbon Vanilla Bean Paste
Garnish: dehydrated lemon wheel

Add all ingredients to a shaker and dry shake (without ice). Add ice and shake hard. Double strain into a chilled coupe glass and garnish with a dehydrated lemon wheel.

*Granny Smith apple juice is made by running apples through a juicer to get the natural juice from them and keep the recipe as natural as possible. Store-bought juice could be used, but it would have to be a brand that is organic and freshly pressed. It would probably change the overall flavor profile a bit.

**The aquafaba used is a quarter-ounce of the brine strained out from chickpeas. It is used as a vegan substitute for egg whites to give it that froth on top.

About the Author: Stephen Fries is professor emeritus and former coordinator of the hospitality management programs at Gateway Community College in New Haven. He has been a food and culinary travel columnist for the past 20 years and is the co-founder and host of “Worth Tasting,” which includes culinary walking tours of downtown New Haven and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Click here for more of Stephen’s articles.