I really haven’t done much poking around the curb markets this season. The opportunity to just fly willy-nilly behind the wheel, hoping to chance on some odd roadside farm stand, just didn’t present itself…. I’m a busy guy… I’ve got things to do.
But, I did make the effort to stop in at The Tomato House on our way back from a much needed get away at Black Rock Mountain State Park up in Dillard, Georgia.
(If you live in Georgia, it is definitely worth the drive. The cabins are spacious – well appointed and comfortable. Tons and tons of hiking trails, breath-taking views, and the park is just up the mountain from the Foxfire Museum [which is a hoot and a half].)
…. where was I…
Ah, Curb Market. So anyway… I stopped in mainly to grab a jar of sorghum syrup, but passing the entrance – I see a bounty of small lot apples… like 15 different varieties. I had been wanting to do a Charlotte for a couple of weeks, but the apple selection at our regular market was severely uninteresting. I picked up 3 each of Braeburn ( Robust – Spicy – Sweet ) Winesap (Tart – Slightly Astringent ) Jonagold ( Sweet – Crisp ), a Yellow Delicious (Mealy), a Rome (Mealy), and a Granny Smith (Tart – Crisp)
… and got to work.
Here’s the thing… I don’t have a fancy/schmancy Charlotte pan. Like I’ve said a kajillion times, “If a kitchen tool only has one use – then it’s got no place in my kitchen.” So, I’m using a souffle cup. It works just as well, the ceramic cup distributes the heat evenly and allows the crust to brown properly, and you can pick them up at Pier One for about 3 bucks apiece.
Roasted Apple Charlotte
Makes 2 (1 Quart) Charlottes
8 Mixed Apples – Peeled, Cored, & Diced
1 Teaspoon Cinnamon
1/2 Teaspoon Mace
1/2 Teaspoon Nutmeg
1/4 Cup Sugar
1/4 Cup Butter (Room Temperature)
1 Tablespoon Lemon Juice
8 to 10 Slices Good Quality Egg Bread
Tools of the Trade:
2 (1 Quart Souffle Cups)
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