It’s All Apples and Oranges
Have you ever heard the saying “comparing apples to oranges?” It means that you’re comparing two things that don’t actually have anything in common. At Orr’s, we disagree, because apples and oranges have at least one thing in common—they’re both delicious! And they’re even tastier in these recipes.
Apple cake, apple pie and apple crisp all taste delightful, but what if you’re in the mood for something a little more unusual? That’s how we found this recipe for Baked Apple French Toast from Once Upon a Chef. Check it out!
For the French toast
- One 1-lb challah or raisin challah
- 5 large eggs
- 1-1/2 cups half & half
- 3 tablespoons maple syrup
- 2 tablespoons bourbon (optional; replace with apple cider or half-&-half if desired)
- 1 teaspoon vanilla extract
- Heaping 1/4 teaspoon salt
For the apple topping
- 4 tablespoons unsalted butter
- 4 large apples, peeled and thinly sliced
- 1/4 cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Confectioners’ sugar and/or maple syrup
- Wash your hands to avoid the potential spread of germs.
- Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into 3/4-inch-thick slices.
- In a large bowl, whisk together the eggs, half & half, maple syrup, bourbon, vanilla, and salt.
- Dip each slice of challah into the custard mixture for about 5 seconds. Then, arrange them in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.
- In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook for about 8 minutes, stirring frequently, until the apples are softened and the sugar-syrup is thickened. Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 more minutes. Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar. Serve with maple syrup.
One of the best ways to enjoy oranges is in a refreshing glass of orange juice. This recipe for Fresh Squeezed Orange Juice from Earth, Food and Fire is a fresh alternative to store-bought juice.
- 10 oranges
- Be sure to wash your hands and the oranges to remove any potential germs or pesticide residues.
- If the oranges are very firm, roll them on the countertop with your palm while applying downward pressure. This helps break up the individual segments and juice-filled vesicles releasing more juice.
- Cut the oranges in half with a sharp knife.
- Using a hand-held citrus reamer (or an electric juicer) twist the flesh of the oranges on the reamer to extract the juice and pulp.
- Pour the freshly squeezed orange juice into a glass and enjoy!
Another thing apples and oranges have in common is that you can buy both at Orr’s Farm Market. Our locally-grown apples and Florida and California citruses are the perfect ingredients for whatever recipes you have in mind. Order online Tuesday through Saturday, 10am to 5pm and we’ll have your products ready for pickup at the curbside station.