Revisiting flavors...

In the height of fall, apples abound. Around here, every weekend means someone in the area is breaking out their press for a cider-making party. More and more varieties pass through my lips and ears that I ever imagined could exist; there are heirloom varieties and newly grafted ones with names like Gravenstein, Pink Pearl, Ashmeads kernal, King, Melrose, Pink Lady, Porter Perfection...oh my. Applesauce, apple pie, apple crisp, apple cobbler, apple butter, parsnip-apple soup, baked apples, apple fritters...and, yet to be imagined culinary creations, come from kitchens and end up on tables. We all go crazy for apples, because they are a symbol of Fall.

Eventually, fall becomes winter. Apples lose a little of their new appeal and, some of the varieties lose their crisp crunch too. So, apples move from center stage (or plate). They are still delicious, but a little less exciting--that's all.

Well, this weekend our "Washington Family" gathered on the Pacific Coast to play and eat and revisit. There was a time when we all lived in Seattle and saw one another nearly every day. I can't say that this group ever loses their crisp crunch or appeal--when we do get the chance to gather together, they only get richer and more delicious.

...but I was talking about apples. Can't a girl break for a metaphor?
Anyway, a big part of gathering with the WF is cooking and eating together. So, I was quite delighted to find two huge boxes of crispy apples from Cloudview Farm in eastern WA had made it to our little cabin in La Push (compliments of Erin and Neil)! I haven't seen such a bounty of tasty apples in months.

Of course, the first few went directly from box to mouth. *Crunch crunch* Soon after, I was inspired to revisit the flavors of fall. Behold the Apple Kuchen! Its somewhere between an apple pizza and apple coffee cake...its somewhere between tasty and delicious. Enjoy!

To my Washington Family, thanks for always reminding me to savor the flavor...you make my belly ache from hearty laughter and heartier meals. I love you.

Apple Kuchen
adapted from Local Vegetarian Cooking by Debra Daniels-Zeller

Crust:
1.25 c. whole wheat flour
1/2 c. turbinado sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom
3 TBS butter
2 beaten eggs
1/3 c. milk
1 tsp vanilla

Topping:
3 medium apples, sliced
2 TBS lemon juice
2 TBS maple syrup
1/2 TBS arrowroot (or corn starch)

1. Preheat oven to 350. Oil a 14 in pizza pan. Mix topping ingredients in a bowl and set aside.
2. Combine dry ingredients for crust and mix with a fork. Cut butter into cubes an mix into dry ingredients by rubbing in between your fingers (way better than a pastry blender!).
3. In a separate bowl, combine eggs, milk, and vanilla. Mix wet and dry together--the batter will be somewhere between cake batter and brownie mix.
4. Spread batter onto the pan with a spatula to within an inch of the edge. Place apples on crust one at a time, starting from the center and working your way out in a spiral. Pretty, no? Drizzle remaining juice over the apples.
5. Bake for 25 minutes. Sprinkle with powdered sugar for a little extra something, something! Enjoy with a warm drink!