it's that time of year

It's that time of year...apples are in season.

I bought a bag of 6 San-Fuji for 298 yen (about US$2.98)....and then Satoshi's classmate sent us a big box of Fuji apples, I've written about this before here. (Thank you!)

And then the other day, I met up for coffee and received some apples and kaki (persimmon) from my friend, Kazumi.

Look at how huge the apple and kaki are! (the small apples are the ones I bought at the supermarket).

In Hawaii, these huge Fuji apples are imported from Japan and cost quite a lot. We are very blessed to receive them from friends. (Thank you!)

We ate the kaki for breakfast, it was firm and delicious. I am not too familiar with the different types of kaki, so I can't tell you what type this one was.

You may be wondering what the difference between "Fuji" and "San-Fuji" apples are. They are actually the same variety, one uses a bag to ripen (Fuji) and one does not (San-Fuji). I think the "San" part is supposed to mean "sans" or "sun".

So...I've been wondering what to do with all these apples.

Since we received the box on Saturday, I told Satoshi to bring some to his German language teachers.

But even with giving some away, we still had a lot leftover.

So, I tried the recipe that Rowena just posted, Momofuku's Kimchi Apple Salad. I took a shortcut by not puree-ing the kimchee. I couldn't find arugula and used baby greens.

Since I didn't have labne, I put some plain yogurt onto a cheesecloth to take out some of the liquid. When I mixed it with the honey (I didn't read the recipe well, it is supposed to be maple syrup), it was still a bit liquidy, so instead of putting it on the center of the plate, I drizzled it over the salad. We loved the flavors, I mean what is not to like about bacon, apple & kim chee, right?

And then I tried making Tarte Tatin. It was my first time making it and also my first time eating it. Looking at the recipe, Tarte Tatin reminded me of apple pie meets upside down cake.

I used the recipe in "The French Kitchen" by Joanne Harris & Fran Warde and cut the recipe in half. Since I do not have a frying pan that is oven-proof, nor an oven big enough to fit a frying pan in, I cooked the apple on the stove then transferred them to an 8-inch round pan to bake.

Here is the recipe if you'd like to try making Tarte Tatin.

Tarte Tatin from "The French Kitchen" by Joanne Harris & Fran Warde : serves 6

For the pastry:
150 grams flour, plus extra for dusting
100 grams butter, cut into small knobs
25 grams unrefined caster sugar
2 egg yolks

For the apples:
100 grams unrefined caster sugar
40 grams butter
5 eating apples, peeled, cored and quartered

To make the pastry, rub together the flour and butter with your fingertips until it resembles breadcrumbs. Mix in the sugar.
Add the egg yolks and with a round bladed knife, use a cutting motion to mix until the breadcrumbs gather together to form a ball. Turn the pastry ball out on to a floured surface, dust your hands with a little flour and knead the pastry together until smooth.
Wrap and chill in the fridge for 30 minutes.

Place a 20-25 cm ovenproof frying pan over a medium heat and melt the butter and sugar until syrupy.
Heat the oven to 200C (400F).
Arrange the apple quarters in the frying pan and cook for 15 minutes: this gives the golden color to the apples and allows the sugar to turn to caramel.
Roll out the pastry on a lightly floured surface to a size slightly greater than the frying pan.

Remove the frying pan from the heat and quickly lay the pastry over the apples, tucking in any excess around the edges.
Place in the oven and cook for 20 minutes, then reduce the heat to 160C (320F) and cook for a further 20 minutes.
Remove from the oven and gently ease a knife all the way around the edge of the tart.
Place a large heatproof plate upside down on top of the frying pan and quickly turn over the pan and plate, releasing the tart on to the plate. Lift off the frying pan to reveal golden brown apples and a syrupy sauce.

NOTES: It was delicious, though some of the apples stuck to the pan and didn't come out nicely. I cut the apples into eighths instead of quarters which made them easier to peel and core. Also, from half the recipe, I got 4 servings. Since this was a French dessert, I had this with some French tea (Mariage Frères' Wedding Imperial).

I think the next piece I have I will add some vanilla ice cream.

Also, I think I will make a batch of these muffins and eat some apple with cheese for snack or lunch.

I think we'll be having apples for at least a week (or two).