We can never get enough of a good apple salad. The recipes are crunchy, sweet-tart, and very much seasonal in the fall through the winter months.

Red radicchio and orange apricots add fall colors to the mix.

We have a collection of apple salad recipes below, and our featured recipe follows the next section.

> Thanks to Colavita for the recipe. It’s right below, but first:
 
 
FALL APPLES

While some apples are ready to harvest in mid-August through late September or October (Empire Gala, Honeycrisp), others are picked later, in September through November (Cortland, Empire, Gala, Jonagold, Jonathan, Red Delicious).

These are the so-called fall apples, which are good storage apples. That’s why apples are still available months later, until the next fall harvest.

Still other apples, known as winter apples, are the best for long-term storage (Black Twig, Fuji, Granny Smith, Ida Red, Melrose, Mutsu, Stayman Winesap, Turkey Winesap). Their harvest begins in late September through early October and lasts through November.

Apple trivia: There’s a third category of apples, called summer apples, mostly picked from mid to late July. Some must be refrigerated (Earligold, Hawaii, Rambo) and others (Akane, Mollie’s Delicious) can exist on the counter for a brief time.

You’re not likely to find summer apples in your supermarket—they don’t travel well. But should you be traveling through apple-growing areas, see if you can find them at farm stands.

> The history of apples.
 
 
RECIPE: APPLE SALAD WITH ROASTED HAZELNUTS

While they seem to be ubiquitous, Granny Smith apples (photo #2) have a good substitute: the Mutsu, also known as Crispin* apples (photo #3). A super-tart green apple is similar to Granny Smith apples. Its crisp texture and tangy flavor make it the best choice for salads and slaws.

You can also substitute Honeycrisps which are as sweet as Granny Smiths are tart.
 
Ingredients For The Salad

 
Ingredients For The Dressing

 
Preparation

1. ROAST (TOAST) the hazelnuts using your preferred method.

On the stovetop: Place the nuts/seeds/spices in a heavy, dry skillet over moderate heat, stirring, until fragrant and a shade or two darker, 3 to 5 minutes. Don’t crowd the nuts; use a larger skillet as needed, or toast in two batches.

In the oven: Preheat the oven to 350°F and place the nuts/seeds/spices in an ungreased shallow baking pan or a rimmed baking sheet, in a single layer. Roast until golden, 5 to 10 minutes, shaking the pan once or twice for even toasting.

In the microwave: For smaller amounts—tablespoon to a 1/2 cup, spread evenly in a single layer on a flat, microwave-safe dish. Add a small amount of softened butter or oil—1/2 teaspoon of fat per 1/2 cup of nuts/seeds/spices. Stir to coat with the fat and microwave on high for 1 minute. Stir and microwave for another minute. If not done to your satisfaction, continue to cook 30 seconds at a time, stirring after each addition of time.

2. MAKE the dressing: Place all the dressing ingredients in a bowl and whisk to combine. You may need to whisk again before drizzling over the salad to make sure the oils and vinegars are well combined (emulsified). They will separate if left alone for too long.

3. ASSEMBLE the salad. Place the radicchio, arugula, celery, apples, apricots, and dill in a large salad bowl. Sprinkle with salt and pepper.

4. DRIZZLE the dressing over the salad and toss to combine. Taste and adjust seasoning.

5. SPRINKLE the chopped hazelnuts over the top and serve.
 
 
MORE APPLE SALAD RECIPES

 
Plus:

 
 
 
 
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*The Mutsu apple (photo #3) was created in Japan, named after the Mutsu province in which it was bred. It’s a cross between a Golden Delicious and an Indo apple, a very sweet cultivar developed in 1930. Mutsu apples are a popular dessert variety in Japan and are known as the “million-dollar apple.” They are often called Crispin apples in the U.S. and the U.K. In 1968, a marketing campaign chose a more “familiar” name to appeal to consumers. Some U.S. growers prefer to call the apples by their original name, Mutsu [source].

[1] Apple salad with toasted hazelnuts. The recipe is below (photo © Colavita Recipes).

[2] Granny Smith apples (photos #2, #3, #4, ad #6 © Good Eggs).

[3] Mutsu apples are a good substitute for Granny Smiths in apples and slaws.

[4] Toast the hazelnuts for better flavor (photo © Holmquist Hazelnuts).

[5] (photo © Holmquist Hazelnuts).

[6] The Treviso variety of radicchio has an elongated shape. You can also use the round heads, called Chioggia radicchio. Radicchio is in the chicory family. Check out the different chicories.

[1] Carignan wine has a dark red color (photo © Tribella Wine).

[2] A cluster of Carignan grapes (photo © Vins Rhone).

[3] Carignan is a great pairing with poultry. In the photo, it’s roast duck; but it can also be the Thanksgiving turkey (photo © Dean & DeLuca).

[4] A glass of Carignan from award-winning Trentadue Winery (photo © Trentadue).

[5] Serve Carignan with salumi, the Italian term for charcuterie (photo © Oz Restaurant & Bar | Arlington, Virginia [permanently closed]).

October 26th is National Carignan Day. What’s Carignan, you may ask?

Carignan (CARE-in-yen), a medium-bodied, medium-tannin red wine from southern France, has long been known as a value wine—i.e., a low-quality wine grape used for bulk wines.

The high-yielding grape has long been a major blending grape, adding its fruitiness and color to other wines.

But in recent years, Carignan has become known for its ability to make quality wines. A new generation of winemakers is reinvigorating old vineyards and making tremendously rich, red fruit-driven wines.

Take a moment to learn about today’s Carignan, a great food wine.

If you’re a fan of lighter-style Zinfandels, Merlot, or Côtes du Rhône, then pick up a bottle of Carignan.

Ideally, it should be a wine made from old vines (vieilles vignes), where the productivity of the grape clusters is low and the concentration of flavors is high. The wines will burst with fruit and will be smooth on the palate thanks to lighter tannins.

> The history of Carignan is below.
 
 
MAJOR CARIGNAN PRODUCING REGIONS

Outside of widespread planting in the French Midi† (southern France, including Languedoc-Roussillon), Carignan is grown in:

 
Below, we have 10 award-winning Carignan wines from the U.S.
 
 
PAIRING CARIGNAN WINE & FOOD

Why is Carignan a great food wine? Because of its medium body, it pairs with bold-flavored dishes as well as lighter ones. And the flavor is balanced without bitter tannins.

Its fruit-forward, with red fruit and baking spice flavors that pair with the spices in almost any cooked dish.

On the palate, with its bold red fruit, pronounced acidity, and earthy-meaty notes, Carignan is an excellent match with:

 
And since we’re approaching the holiday season as of this writing and anticipating that roast turkey, Carignan is a wine that can join the traditional Thanksgiving wine lineup of Beaujolais (Gamay), Châteauneuf-du-Pape, Grenache*, Pinot Noir, and Zinfandel.
 
 
WHICH CARIGNAN SHOULD YOU BUY?

Your wine store clerk can show you what’s available in the store. But for the best American Carignans, here are the winners in the 2023 San Francisco Chronicle Wine Competition:

 
Of course, you can find affordable bottles for as little as $15.

A tip from Wine Folly: Carignan can smell oddly meaty upon first opening a bottle. If yours has a meaty aroma, decant it for at least an hour.
 
 
THE HISTORY OF CARIGNAN

The Carignan grape has a long and storied history within the Mediterranean region, particularly in Spain and France.

They believe that Carignan is likely a very old variety due to its widespread plantings and the proliferation of numerous different names that give testament to the grape’s long history in different wine regions [source].

Carignan was introduced to France, specifically the Languedoc-Roussillon region in the southern part of the country, in the 12th century [source].

It reached Sardinia sometime between 1323 and 1720 when the island was under the Spanish influence of the Crown of Aragon [source].

During the late 19th and early 20th centuries, Carignan saw widespread planting in the Languedoc-Roussillon region. It was a prolific vine that produced high yields and was a reliable source of red wine, especially during challenging growing conditions.

For much of the 20th century, Carignan was used to produce inexpensive bulk wines. This mass production often resulted in low-quality, diluted wines.

Carignan was historically a component of the Rioja red wine blend. The grape’s prominence in France hit a high point in 1988 when it accounted for 167,000 hectares (410,000 acres) and was France’s most widely planted grape variety (used for blending and bulk wines).

By the late 20th century, Carignan had gained a reputation for producing wines lacking complexity and finesse. Carignan’s popularity declined, and many vineyards were uprooted or replaced with other grape varieties.

In more recent years, there has been a revival of interest in Carignan, particularly in old-vine Carignan vineyards. Winemakers have recognized the potential of old, low-yielding Carignan vines to produce high-quality wines with depth and character.

When carefully tended and harvested from older vines, Carignan can yield wines with flavors of dark fruit, spice, and good acidity. Beyond serving as a blending or bulk-wine grape, Carignan is also standing on its own merit, with single varietal bottlings of 100% Carignan.

In France, regulations have been put in place to limit the planting of new Carignan vines in an effort to focus on quality over quantity. Old-vine Carignan, especially in the Languedoc region, is highly prized.

In the U.S., there’s plenty of Carignan for blending, but with the changing dynamics of the wine industry, the grape is also producing high-quality wines like those mentioned above.

Carignan as a fine varietal wine is on a growth trajectory in the U.S. and elsewhere. It can make interesting and distinctive wines, and just as important, it’s hardy and prolific.
 
 
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*Carignan vs. Grenache: Carignan is a medium-body wine while Grenache is medium-full bodied wine. Both are fruit wines but have different flavors. The Carignan flavor profile is known for baking spices, with a hint of licorice and cured meat. The Grenache flavor profile is red fruit—black cherries, raspberries, and strawberries, with hints of cinnamon and anise.

†Southern France, also known as the south of France or colloquially in French as le Midi, is a defined geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin, Spain, the Mediterranean Sea, and Italy.

‡Ampelography is the field of botany concerned with the identification and classification of grapevines.
 
 

Why give a box of chocolates to your foodie friends for Halloween and Thanksgiving, when you can introduce them to a “spirited” treat: Mozart Pumpkin Spice Chocolate Liqueur.

For more than 60 years, the Mozart Distillerie has been making cream liqueur in Salzburg, Austria, the birthplace of Wolfgang Amadeus Mozart (hence the brand name).

The line of cream liqueurs is made with special heavy cream from the Netherlands, Belgian chocolate, and the finest flavorings one might desire.

The ingredients are all-natural. The line is gluten-free.

And, says the distillery, it’s “handcrafted with love.”

The liqueurs are made in seven flavors: Cream (milk chocolate), Dark Chocolate, and White chocolate, plus Coffee, Coconut, and Strawberry cream liqueurs.

And then, there’s Pumpkin Spice, a creamy, light orange chocolate pumpkin spice liqueur, a well-balanced symphony of milk chocolate, caramel, natural pumpkin juice, cinnamon, clove, and a hint of vanilla.

In addition to love, the products have won major awards at the world’s most prestigious spirits competitions.

> The history of cream liqueur is below.
 
 
PUMPKIN SPICE CHOCOLATE LIQUEUR, A CREAM LIQUEUR WITH BELGIAN CHOCOLATE

Classic pumpkin spice flavor meets creamy, milk chocolate liqueur. What could be more seasonal: a treat for Halloween, Thanksgiving, and in-between.

It’s a lovely indulgence:

 
Here are some cocktail—or rather, choc-tail—recipes:

 
 
GET YOUR MOZART CREAM LIQUEUR

Here’s a store locator.
 
 
THE HISTORY OF CREAM LIQUEUR

Cream liqueur is an alcoholic drink (liquor/spirit) that combines a distilled spirit with heavy cream, and is sweetened and flavored with other ingredients.

The ingredients can include coffee, fruits, herbs, nuts, spices, and whatever else a distiller might choose.

The history of cream liqueurs begins in 1974 with the launch of the first cream liqueur, Baileys Irish Cream.

Initially, the concept of dairy cream in a bottle of liqueur sounded strange to people.

Dairy cream and an alcohol base (the “neutral spirit” used to make a liqueur) do not make a natural emulsion—i.e., they will separate rather than stay blended.

The breakthrough of Baileys was to figure out how to create an emulsion that held together over a long shelf life.

After one taste, it seduced the palate of the doubters and engendered many imitator brands, creating the category of cream liqueur.
 
 
Cream Liqueur Vs. Crème Liqueur

These two products may seem the same—English and French spelling—but they are different.

 
The correct spelling is cream liqueur, although a Google search shows that the misspelled cream liquor is a runner-up.

[1] What could be a better seasonal gift: delicious pumpkin spice cream liqueur in a beautiful bottle (all photos © Mozart Distillerie).

[2] Enjoy it on the rocks or straight up.

[3] Make pumpkin spice eggnog. Here’s the recipe.

[4] Pumpkin Spice Hot Chocolate Punch. Here’s the recipe.

[5] Pumpkin Chocolate Cheesecake Cocktail. Here’s the recipe.

[1] Mashed potatoes x pumpkin puree (photo © Potato Goodness).

[2] Pumpkin puree (photo © Jessica Gavin | Libby’s).

[3] Fresh sage, fragrant and herbal, with a flavor that is earthy and slightly peppery, with hints of mint, eucalyptus, and lemon (photo © Good Eggs).

[4] A bit of cinnamon gives a fall touch to the recipe (photo © Savory Spice | Facebook).

We enjoyed this fusion food recipe from Valentina Wein of Cooking On The Weekends. It’s perfect for National Pumpkin Day, October 26th.

> The history of pumpkins.

> The history of potatoes.

> Here’s another pumpkin-potato recipe: Pumpkin Cheddar Mashed Potatoes.

> More mashed potato recipes.

> National Potato Day is August 19th.
 
 
RECIPE: PUMPKIN SAGE MASHED POTATOES
 
Ingredients For 8 Servings

 
Preparation

1. COOK the potatoes. Fill a large pot about halfway with water. Cut the peeled potatoes into sixths, adding them directly to the water as you go. (If the water isn’t completely covering the potatoes, add more until it covers by at least one inch.)

2. COVER the pot and bring to a boil. Keeping the lid on, turn the heat to low and gently simmer the potatoes until they’re tender—when you can easily pierce them with a fork—about 20 minutes. While the potatoes are cooking…

3. ADD the butter to a large sauté pan and place it over low heat. Add the onions once the butter has melted and cook until they’re soft about 5 minutes. Stir in the sage and cook until it’s aromatic about 30 seconds. Turn off the heat and set aside.

4. WHISK the half and half in a medium-sized mixing bowl with the pumpkin, cinnamon, salt, and a few turns of pepper. Add the onion mixture and stir to blend. Set aside.

5. DRAIN the potatoes and place them in a large mixing bowl. Mash them with a large fork or a potato masher, leaving a few chunks here and there for texture.

6. FOLD in the pumpkin mixture until it’s evenly blended. Serve warm or hot.
 
 
MORE PUMPKIN RECIPES

Savory Recipes

 
Sweet Recipes

 
Plus:

[1] Barbecue pig wings (photos #1, #3, and #4 © Smithfield Food).

[2] Buffalo wings—pig wings, that is (photo © Kingsford).

[3] Plain pig wings served with a choice of dips.

[4] Grilled pig wings. Here’s the recipe (photo © Real Food By Dad).

[5] Raw pig wings.

October is National Pork Month (October 12th is National Pork Day). How about something new in pork..say, pig wings?

Say what?

Pig wings are a whimsical name for a relatively new pork cut made from the fibula of a pig’s lower shank, a single bone surrounded by lean, tender meat (photos #1, #2, and #3—see where the shank is in the diagram below).

They’re fun food, great with a beer, great game day food.

Pig wings may have been around for the better part of 20 years but didn’t make it to our neck of the woods. We discovered them online, and we’re thankful.

Pig wings are similar to ribs but are leaner, with juicy meat, and easier to prepare.

They’re even easier when you buy them already cooked, ready to add your own dipping sauces.

Their name was bestowed because some people felt that when they are cooked they look like chicken wings. Earlier names included pork hammers and sluggers.

We think they look more like pork lollipops.

They’ve also been called “pork on a stick” and “pork without the fork.” The meat has the tender mouthfeel of a chicken wing but with the flavor of pork.

This specialty cut of pork is made by the butcher from the lower shank of a hock. Here’s a video from the Bearded Butchers.

The wings are typically marinated, seasoned, and cooked in a choice of methods (baked, fried, grilled, or smoked).

They can be served as tasty finger food, like chicken wings, or can be the protein on a lunch or dinner plate.

You may not find pig wings in your grocery store’s meat case, but you can buy the pork shanks and ask the butcher to cut them (or cut them yourself with the instructions in the video).

You may find them at Costco and certainly online. A few purveyors:

 
Here are instructions from Pioneer Meats for baking, grilling, and frying.

> The different cuts of pork.

> The history of pork is below.
 
 
RECIPE: PIG WINGS

Here’s a basic recipe:

Ingredients

 
Preparation

1. MARINATE the pig wings. Coat them generously and let the wings marinate for at least 30 minutes to several hours to infuse flavor into the meat.

2. PREHEAT your grill or oven to the desired temperature.

3. COOK until the pig wings are cooked to an internal temperature of 145°F (63°C). Use a meat thermometer to check the temperature.

4. SERVE hot with your favorite dipping sauces.
 
 
THE HISTORY OF PIG WINGS

Pig wings weren’t invented by an entrepreneurial ex-pig farmer.

Bob File, a former pig farmer and the president of Pioneer Meats, became aware that meat from the lower shank of the pig usually went into the trim bucket and got turned into ground pork.

He saw the untapped potential to turn it into a valuable cut. He presented it to commercial channels who are always looking for something new to appeal to consumers. And the rest is history [source].

He and his partner, Bob George, trademarked the name “Pig Wings” in 2003.

They then began selling it to chain restaurants, membership warehouses, and online.

“Pig wings” emerged as an attractive marketing concept: fun, appealing, and recognizable (via comparison to chicken wings) to consumers.

This fun and tasty finger food has the legs (or is that, wings?) to last.

The history of pork started, of course, with the domestication of pigs, more than 10,000 years ago.

They were first domesticated in the Fertile Crescent, which includes what are now Egypt, southern Iraq, Israel, Lebanon, Jordan, Palestine, Syria, and parts of Turkey and Iran. (Ironically, in some of these countries Islam prohibits the consumption of pork by Muslims.)

Domestication occurred during the Neolithic period (also called the New Stone Age), the final stage of cultural evolution and technological development among prehistoric humans.

It was characterized by the use of stone tools shaped by polishing or grinding; on settlement in permanent villages by the former nomadic hunter-gatherers, which enabled the domestication of, and dependence on, farmed plants and animals*; and the appearance of such crafts as pottery and weaving [source].
 
 
Domesticating The Pig

The process of domestication involved the selective breeding of wild boars (Sus scrofa), into what is basically today’s domestic pig (Sus scrofa domesticus).

Pigs are relatively easy to raise and they provide valuable meat, leather, and fat. Their domestication played a crucial role in the development of early agriculture and human settlements.

Pigs were raised by the major ancient civilizations, including the Chinese, Egyptians, Greeks, Mesopotamians, and Romans.
 
 
The Role Of Pork

The role of pork in religious and cultural practices varied widely. In some ancient societies, pigs were sacred animals, while in others, they were used as sacrifices.

In Abrahamic religions such as Judaism and Islam, pork was and is considered unclean and forbidden for consumption.

In contrast, many other cultures, especially in Europe, embraced pork as a staple in their diets.

Pork as a major food source in Europe. Pork became a significant part of European cuisines, very popular in Germany, Italy, and Spain. Cured and smoked pork products such as bacon, ham, and sausages were created, and many regions developed their own unique pork dishes.

Pork in the Americas. Pigs were first brought to the Americas in the 1500s by early explorers and settlers as a source of food.

Free-range livestock management practices and escapes from enclosures led to the first establishment of feral swine populations in North America.

The pigs quickly adapted to their new environment and became an important source of meat for the indigenous populations as well as the European colonists [source].

Modern Pork Production. The industrialization of agriculture in the 19th and 20th centuries led to significant changes in pork production. Large-scale pig farms and breeding programs were developed to meet the growing demand for pork. Pork processing and packaging also became more efficient during this time.

Pork today. Today, pork is consumed all around the world, and it plays a central role in the diets of many people.

The pork industry is a significant part of the global food supply chain. Pork production involves various breeds of pigs, specialized facilities, and modern techniques to ensure food safety and efficiency. The industry also faces ongoing challenges related to animal welfare, environmental sustainability, and public health concerns.

The latest data shows that Americans eat an annual 66.18 pounds of pork per capita [source].

Iowa is the top producer by far, with 2.5 times more pigs than its nearest rival, Minnesota, with North Carolina in third place. Illinois, Indiana, Nebraska, Missouri, Ohio, Oklahoma, and South Dakota round out the top 10. Here’s the data.
 

*Goats were probably the first animals to be domesticated, followed closely by sheep. In Southeast Asia, chickens were also domesticated about 10,000 years ago. The first domesticated plants in the Fertile Crescent were wheat, barley, lentils, and types of peas.