Foodservice

Steal This Idea: Add Apples to Entrees, Desserts

Take advantage of peak season for this fall classic
Illustration of red and green apples
Image: Shutterstock

CHICAGO Apples are at their best right now, so foodservice operators might want to think about working them into recipes new or old.

Consider adding them to an entree or dessert. Examples were highlighted recently by CSP sister publication Foodservice Director. There’s chef Kathy Casey’s Honey, Brown Butter & Brandy Apple Crisp and, from Chicago’s Green City Markets, Apple Carrot Muffins.

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