It's Apple Week on In the Kitchen with David! Don't Miss the Neely's this Sunday, October 2!

by on ‎09-30-2011 05:29 PM

Hello, foodies…


Is apple picking a tradition with your family? I truly hope so. It’s the perfect opportunity to slow down and reconnect with those who matter most in your life…your loved ones. The other day, I did a little apple picking myself at Highland Orchards, not 20 minutes from QVC headquarters, because it’s Apple Week on In the Kitchen with David! This Sunday, we’re making a baked apple dish that I’ll tell you more about below. Then on Wednesday, we’re making a good old-fashioned cider with an apple everyone knows, loves, and can find at any grocery store, orchard, or farmers’ market: the Red Delicious.



Cookbook Corner” this week welcomes back two popular faces to QVC. Pat and Gina Neely, hosts of the Food Network hit show Down Home with the Neelys, are back with their brand-new Celebration Cookbook (F09542). Not only does this 300-page book include crowd-pleasing party recipes for every occasion, but personal planning tips from both Pat and Gina. Stay on the lookout for Crab-stuffed Mushroom Caps, Sweet Cola BBQ Beef Ribs, and of course, Apple Crumb Pie. The Neely's last cookbook flew out the door. Don't miss your chance at this new title!


David’s Recipe” this Sunday will be a classic Apple Crisp made with Granny Smith and Honeycrisp Apples…two perfect baking apples. We’re using a brand-new kitchen helper called the Apple Master (K35638) to prepare my recipe. This all-in-one tool peels, slices, and cores apples quickly and easily, and also works wonders on pears, potatoes, cucumbers, and lots of popular produce. Look for the Apple Crisp recipe on under “David’s Recipes.” And, why not check out the other apple dishes we’ve made over the years!


“Food for Thought” has to do with baking and cooking with apples. Above, I mentioned Granny Smith and Honeycrisp Apples are ideal baking apples. A good baking or cooking apple tastes more tart than sweet and has a very firm texture, as the heating process intensifies the flavors and breaks down the flesh. If an apple is too sweet, your recipe will be overly sweet. And if your apple is too soft, you’ll get applesauce instead of defined slices. The best apple dishes call for a combination of apples, as you’ll get a richer, more complex flavor and great texture. Until you’re ready to use your apples, store them in the refrigerator in your crisper drawer — not the bowl on the table. Refrigerated apples can last weeks and months, as opposed to days.


Your blog question this week speaks to the subject at hand…what's your favorite apple recipe? Is it a classic dessert like apple crisp, apple pie, or apple turnovers, or do you prefer something savory like an apple-stuffed pork loin? Share your ideas here. Tomorrow, why not pile the kids in the car and go apple picking. I’ll see you on Sunday at Noon ET.


Keep it flavorful!



P.S. Sign up for the new KitchenAid sweepstakes on my Facebook page if you haven't already! Enter to win four incredible KitchenAid gadgets and two special products soon-to-be featured on QVC's Cooking on Q Day, October 30. Good luck!