Chef Chuck's Baked Apples

Mele al Forno

The sweet smell lofting from the hot oven is irresistible, the baked apples are ready to be savored. A delectable recipe for this season, apples are in abundance, time to heat up the oven, and have a fruit dessert. The best apples to use are Rome Beauty, Golden Delicious or Jonogold.


Baked Apples
4 Rome apples
1/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons raisins
1/3 cup walnuts, chopped
2 tablespoons butter, cubed
1/3 cup apple cider or juice
drizzle of honey
pinch of salt

Wash and core apples then peel skin one inch down. In a bowl mix brown sugar, cinnamon, raisins, walnuts and a pinch of salt. Place apples in a baking dish fill each apple with filling. Place one or two small cubes of butter on each apple, pour cider or juice over apples then drizzle with honey. Bake at 375 degrees for 30 minutes. Enjoy while warm.

Sweet Honey Salmon

Sweet Sockeye!

In the mood for something lighter tonight, seafood came to mind. When it comes to buying fish the best way is to select the freshest! The salmon just came in today so that will be our selection. I seem to think wild fish has more flavor then farm raised. This fish dish is easy to make with few ingredients. After tasting the dish the salmon took on a sweet lemon mellow flavor. The garlic added a nutty taste, as we know fish is always a healthy choice! If there happens to be any leftovers, great, good for tomorrows salad. 


Sweet Honey Salmon
1 pound wild salmon
3 tablespoons extra virgin olive oil
5-6 garlic cloves, thinly sliced
1/2 cup honey
juice of half a lemon (about 2 tablespoons)
salt and pepper 


Preheat oven to 375 degrees. Wash and pat dry salmon, place skin side down in a baking dish lined with tin foil, salt and pepper. In a frying pan saute garlic in olive oil for 1-2 minutes. Lower heat add honey and lemon juice, heat 1 minute. Pour honey mixture over salmon and bake 20-25 minutes. Transfer to serving platter and drizzle any remaining honey over salmon.