By Nicole Hvidsten, The Minnesota Star Tribune
Pumpkin spice is going to have to wait a minute; it’s time for apples to shine.
Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best.
We turned to three new cookbooks to find new recipes for the occasion, starting with “The Art of Jacques Pépin.” The author of more than 30 cookbooks, the legendary chef is also an accomplished artist. The latest is a stunning celebration of both of Pépin’s passions ahead of his 90th birthday (Harvest, $35).
“Hungry Happens Mediterranean” from Stella Drivas draws on the popular blogger’s Greek upbringing for Mediterranean-inspired recipes that promote healthy choices and fresh ingredients — even in desserts (Clarkson Potter, $35).
And Minnesota’s own Dan Buettner recently published a third Blue Zones cookbook, this one catering to those of us who need quick but nutritious dinners. “One Pot Meals: 100 Recipes to Live to 100″ offers compelling recipes to get us from breakfast through dinner (National Geographic, $35).
Apple Compote
Serves 2 to 3.
From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “What we call ‘applesauce’ was known as apple compote when I was a kid in France, and it was always served as a dessert at home. You can certainly use it as an applesauce or try it as a dessert with a garnish of sour cream and pound cake.” (Harvest, 2025).
- 2 large apples, peeled, cored, and cut into 1-in. cubes (about 1 lb.)
- 1 tbsp. butter
- ½ c. apple juice
- 2 tbsp. sugar
- ½ tsp. pure vanilla extract
- Sour cream, for serving
- Strips of orange zest, for serving
- Pound cake, for serving
Directions
Combine the apples, butter, apple juice, sugar, and vanilla in a medium saucepan. Bring to a boil over medium heat, reduce the heat to a simmer, cover, and cook until the apples are tender, about 15 minutes.
Remove the lid and continue to cook until the liquid has reduced, about 5 minutes more. Using a potato masher, roughly mash the apples into a chunky puree to the texture of your liking. Allow to cool. To serve, spoon into a serving dish and top with a dollop of sour cream, the orange zest, and a slice of pound cake.
Invisible Apple Loaf Cake
Serves 8.
This cake (called Gâteau Invisible in France, where it originated) gets its name because the apples are almost impossible to detect just from looking at it. They’re very thinly sliced and stacked into the pan, then covered with a crepelike batter so while baking the two parts merge into one. You’ll certainly taste them, though; that is why I’ve always loved this cake. The apples are so prominent in flavor that very little extra sugar is needed for it to taste properly sweet. Just be sure to choose sweet varieties of apples and avoid tart ones such as Granny Smiths. From “Hungry Happens: Mediterranean” by Stella Drivas (Clarkson Potter, 2025).
- 3 large eggs
- ⅔ cup whole milk, slightly warmed
- 3 tbsp. unsalted butter, melted
- 1 tsp. vanilla extract
- ½ c. all-purpose flour
- ½ c. powdered sugar, plus more for dusting
- ½ tsp. ground cinnamon
- 1 tsp. baking powder
- ¼ tsp. fine sea salt
- 4 sweet apples (1½ to 2 lb. total), preferably Fuji, Honeycrisp or Pink Lady
Directions
Preheat the oven to 350 degrees. Line a 9- by 5-inch loaf pan with parchment paper.
In a large bowl, whisk together the eggs, milk, butter and vanilla. Add the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. The batter will be on the thin side.
Peel and core the apples and then slice them very thinly on a mandoline — ideally about 1⁄16-inch thick. Add them to the batter and stir gently so that the apples are evenly coated.
Using your hands or a slotted spoon, lift the apples from the batter and layer them in the prepared pan in batches, gently flattening out each addition into a smooth layer. Pour the remaining batter over the apples.
Transfer the pan to the oven and bake the cake until the top is set in the center and a toothpick tester comes out mostly clean, 50 to 60 minutes. If you’d like a more golden-brown crust, place the pan under the broiler for 1 to 2 minutes, watching carefully. The cake will puff slightly in the oven but deflate as it cools.
Remove the pan from the oven and allow the cake to cool in the pan for 10 minutes, then, using the parchment, gently unmold it from the pan and cool for at least another 15 minutes on a wire rack before slicing. Sprinkle with a little powdered sugar if desired. Wrapped tightly, the cake will keep for up to 3 days in the refrigerator or up to 1 month in the freezer.
Change it up: To make Invisible Pear Cake, substitute pears for the apples. Make sure they’re ripe and sweet (and sliced very thinly!). Or make it gluten-free by substituting gluten-free flour for the all-purpose flour.
Roasted Cabbage Steaks With Apples
Serves 4 as a main, 8 as a side.
This is one steak the Blue Zones can get behind. Cabbage and apple are a classic fall pairing. Roasted together, they offer a sweet and savory dish that’s as flavorful as it is filling. The Apple Balsamic Vinaigrette makes this completely irresistible. From “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” by Dan Buettner (National Geographic, 2025).
- 1 red cabbage, leaves and stalk trimmed
- 2 tbsp. extra-virgin olive oil, divided
- 2 tart baking apples, halved and cored
- ½ tsp. salt
- ½ tsp. ground caraway seeds
- ¼ tsp. ground juniper berries
- ¼ tsp. freshly ground black pepper
- ½ c. walnuts, chopped
- 3 tbsp. Apple Balsamic Vinaigrette, plus more to taste (see recipe)
- ¼ c. Italian parsley, chopped
Directions
Preheat oven to 375 degrees.
Turn the cabbage on its side and slice it into roughly 1-inch-thick rounds with the core at the center to hold each slice together. Drizzle 1 tablespoon of the oil onto a sheet pan and spread it around evenly. Place the cabbage rounds on the pan and drizzle the remaining oil on top. Arrange the apple halves cut side down in between the cabbage.
In a small bowl, mix the salt and spices together; sprinkle the mixture over the cabbage slices, rubbing gently to spread evenly. Bake for 40 minutes, then scatter the walnuts on top of the cabbage and apples and bake for another 5 minutes.
Serve each cabbage steak with an apple half on top, some walnuts, a generous drizzle of vinaigrette and a sprinkling of parsley.
Apple Balsamic Vinaigrette
Makes about 2 cups.
This dressing offers a perfect balance of sweet, sour and savory. Make extra and keep it in the fridge — you’ll reach for it regularly — to use on salads, crudites and grain bowls. From “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” by Dan Buettner (National Geographic, 2025).
- ½ c. apple cider
- ½ c. extra-virgin olive oil
- ¼ c. balsamic vinegar
- ¼ c. apple cider vinegar
- 4 tsp. Dijon mustard
- 4 cloves garlic, grated or minced
- 2 tsp. salt
- 1 tsp. thyme
- ½ tsp. freshly ground black pepper
Directions
Whisk everything together in a medium bowl (or blend in a blender) until smooth and emulsified. This will keep in the refrigerator in an airtight container for up to 2 weeks — just give it a good stir or shake before using.
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