Ushering in winter with New England apples in snow

By Jim Bailey

In one sense, it seems as though we just finished winter. But in another, winter’s snow seems to have been many, many months ago.Yankee Chef logo So with the crisp air abounding and the prelude of winter being played, I thought I might bring some ‘snow’ in as the refrain. I would highly suggest a dessert apple for this recipe, with the Liberty apple being my new favorite. But if Honeycrisp is the closest you can get to a really sweet apple, then by all means that will be perfect. This recipe is delicious with mint extract as well and substituting pears or other fruit for the apples is a great idea as well.

Sweet apple snow

Sweet apple snow

2 tablespoons butter or margarine
1 pound apples, peeled, cored and diced
1/4 cup plus 3 tablespoons sugar
3 tablespoons red hot cinnamon candies
1/4 cup apple juice
3/4 cups heavy cream
6 ounces Brie cheese, cut into small cubes
2 teaspoons almond extract
Crushed almonds for garnish, optional

In a large skillet, over medium-high heat, add the butter and melt. When melted, add the apples, 1/4 cup sugar, red hot cinnamon chips and apple juice. Continue cooking and stirring occasionally, until the apples have softened and the liquid has thickened, about 7 to 9 minutes.
Meanwhile, in a mixing bowl, beat the heavy cream until soft peaks form. Add the remaining sugar and continue beating on high until stiff peaks form. Slowly add the Brie cheese cubes and continue beating until cheese is fully incorporated into the cream. Remove, cover and refrigerate until needed.
Remove the apples from the heat, stir in the extract and transfer to a bowl. Cover and refrigerate until cooled.
When apple mixture is completely cooled, add to the cheese mixture and blend well. Divide into individual serving dishes and garnish with crushed almonds if desired.

Makes about 4 servings

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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