- Saute chunks of peeled apples in butter, season them with a touch of sugar and a pinch of salt, and serve them with any egg dish to brighten up breakfast. In the South, these are sometimes “fried” with bacon fat and called “fried apples.” - Make a gourmet open-faced tartine, aka sandwich with brie cheese and apples. Brush the bread with your favorite jam – think fig, apricot, raspberry, etc. and top with apples, brie and walnuts. Melt under a broiler. - Make a faux sauerkraut for fall sausages by cooking down grated apples, sliced onions and fennel. Finish with a pinch of caraway seeds and a couple of tablespoons of butter for richness. - Cook apples slowly until they melt into homemade applesauce. Begin by peeling and coring the apples, and add the juice of a large lemon, and a little sugar and cinnamon. Put the lid on the pot and slowly cook on the stovetop. When they have cooked down to the texture of chunky applesauce, taste and season as you like. - Make your own apple butter. Cook about 5 pounds of apples with cup of apple cider until they are deep brown and have a creamy, “buttery” consistency. Season with your favorite autumn s...