end savor savor — guide to food & dining on the azalea coast Though he likes to eat apples in many different forms — he owns 23 cookbooks that contain nothing but apple recipes — Calhoun says one preparation never fails to please. “I’m an American and I like apple pie. When I go to potlucks or people come here to eat they pretty much expect me to have apple pie, and I usually do,” he says. “Everybody loves apple pie.” When it comes to pie, Granny Smith is the apple of choice for Millstone Creek Orchards owner Beverly Mooney, who particularly likes them paired with Fujis. The Granny Smiths hold their shape nicely when baked, preventing a mushy pie, she says. Mooney prefers using sweet-fleshed Golden Delicious for apple butter and applesauce, reduc-ing the need for added sugar. Apples are best stored in a cool place, and for many varieties the refrigerator is ideal. Once sliced, they tend to turn brown quickly. It helps to hold them until serving time in a bowl of water to which a squeeze of lemon juice has been added, but it may also be worth seek-ing out varieties that are known to retain their color well. Jack Ruff, marketing specialist with the North Carolina Department of Agriculture and Consumer Services, suggests Gala, Fuji and Jonagold apples for salads or other preparations where presentation is key. Apples taste best when they have been allowed to ripen on the tree, which isn’t the case for most grocery store apples, Calhoun says. The Plymouth, Chops Deli’s signature turkey sandwich, piles smoked turkey breast slices with Havarti cheese, thinly sliced Granny Smith apples and homemade cranberry relish on toasted multigrain bread. 92 WBM october 2014
October 2014
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