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Fresh & Local

How can you go wrong with Chef Robert Lombardi's Oven- Roasted Local Apples with Pecan Praline Ice Cream and Apple Cider and Tart Cherry Reductions? (Christopher Anderson / The Spokesman-Review)
By Lorie Hutson lorieh@spokesman.com(509) 459-5446
How can you go wrong with Chef Robert Lombardi's Oven- Roasted Local Apples with Pecan Praline Ice Cream and Apple Cider and Tart Cherry Reductions? (Christopher Anderson / The Spokesman-Review)

Apples

Look for: Firm to hard apples that are plump and shiny. Reject apples that have bruises, cuts or blemishes.

To use: Store apples in the crisper drawer of the refrigerator for up to six weeks. Apples harvested late in the season – in October and November – store better than other varieties. Apples can be used peeled or unpeeled. Wash before using.

Best in: Apples can be used in a wide array of dishes. They’re delicious out of hand, chopped in salads, baked, sautéed and served with meat or poultry or cooked into applesauce or apple butter.

Look inside today’s section for a recipe from Chef Robert Lombardi, culinary arts instructor at the Inland Northwest Culinary Academy, for Oven-Roasted Local Apples with Pecan Praline Ice Cream and Apple Cider and Tart Cherry Reductions.