Weather: 56 degrees, rain What I’m listening to: The Hunger Games Soundtrack
A while back, I posed a question of my Facebook fans asking: When does fall actually start? We had a lively conversation about the topic and answers ranged anywhere from the end of August to the middle of October. Mostly, I gathered that the beginning of the season is unique to where you live and to those little traditions and tidbits that signify Autumn to each of us. Some say football while others say dove season. Many say when school starts and others say when the leaves change color.
Here in Alaska, I sit here enjoying a rainy afternoon with a hot cup of tea and notice smidgins of yellow peaking through the green on the trees outside my windows. School starts this week. All signs point to Autumn here in Alaska. And, since the snow flies here at the end of October, I had better enjoy it while I can! It’s a very short season for us.
In my mind, there’s nothing better to ease us from summer into fall than apples. These Maple Dijon Potatoes with Apples & Chicken Sausage would make a perfect, light summer entree with a side salad or a delightful side dish to a heartier fall dinner. They’re a little crisp, a little sweet, a little tangy, a lot of savory, and oh so good. Welcome fall! (psst… more apple goodness coming up later this week!).
2 apples, peeled, cored and cut into 1 1/2 –inch chunks (I used Pink Lady because that's what I had on hand; use your preference)
2T whole-grain mustard
2T pure maple syrup
1T apple cider vinegar
Flat-leaf parsley, chopped, for serving
Preheat oven to 450.
Toss potatoes, oil, salt and pepper in a large bowl until coated. Spread out in a large heavy roasting pan. Roast 10 minutes. While potatoes roast, stir sausage, apples, mustard, maple syrup and vinegar together in the bowl.
Reduce oven temperature to 375. Remove roasting pan from the oven. Scrape potatoes up from the pan with a spatula. Add sausage, apples and the mustard mixture to the potatoes and toss to combine. Return to the oven and bake, stirring once or twice until the potatoes and apples are tender and browned and the glaze is caramelized, about 45 minutes.
That looks super good, totally my kind of dish where everything's cooked together ! Now, I'll wait a bit to try it because Summer is finally here for us, so my mind is still on peaches and berries and plums, although pears and hazelnuts are just around the corner :-))
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More