Baked Apple

Servings: 1
Preheat: 450°
Prep Time: 15 min
Inactive Prep Time: 45 min
Source: Gourmet | September 2003
This is really easy and just what you expect.

1 sm apple (1/4 lb) such as Empire, McIntosh, or Gala
1 tsp fresh lemon juice
1 Tbsp unsalted butter, melted
2 Tbsp apricot jam
2 Tbsp brandy
1 tsp packed light brown sugar
1/8 tsp ground allspice
1 (3-inch) cinnamon stick

Apple Crisp

Servings: 6
Preheat: 350°
Apple crisp and vanilla ice cream make the perfect autumn dessert. You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes. My favorite apples for baking are big, boxy Sierra Beauties, but Gravenstein, Cortland, Golden Delicious, and other sweet-tart apples are also good for baking.

Serves six.

Anasazi Beans with Juniper

Servings: 4
Anasazi beans are pretty, mottled purple and white beans. They are an ancient and eaten by the Anasazi Indians in the past and now being cultivated in Colorado. They can be found in natural foods stores If you can’t find them, pinto beans are good cooked the same way.

This bean dish is truly simple and very satisfying. Often when I’m riding on the desert, my horse sidles into the shade of a juniper tree and lets me grab a small handful of the blue berries as we pass. There are always a few in my jacket pocket, handy when I want to cook these beans. One of my favorite meals is this dish with Wild Green Salad (page 44) and Piñion Bread (page 32). It is utterly basic and satisfying in the way that complicated food often isn’t.