Subtle transitions signal a change of season in the Lowcountry: a cool breeze, golden-brown seagrass, and quiet beaches. With less Summer storms and mosquitos, Fall means more time to spend on the shoreline, exploring historic cities, and dining outdoors. No matter what your family looks forward to on vacation, Fall is the time to discover the best of what Hilton Head has to offer, including the finest seasonal flavors with a dash of local flare.
By the start of the season, farmers market stalls are already overflowing with delicious possibilities. Stop by the Sea Pines or Honey Horn Farmers Market on Tuesday, which run through Dec. 18th, to load up your basket with local produce. Here’s what Chef Lynn Michelle recommends you harvest from the stands.
- Autumn is peak apple season, and the farmers market is a great place to find unusual varieties. Ask the growers about which apples are best for eating raw, turning into gourmet applesauce, or folding into a flaky pie crust.
- Oyster Roast season kicks off in September! Host your own backyard oyster roast. Buy bushels of local oysters from your neighborhood seafood market – we love Shell Ring Oyster Co. for their local May River harvested oysters – hose them down, and throw them on the fire or in the steam pot.
- The cooler weather brings a bounty of fresh greens back to the market. Eat your greens, like broccoli, cabbage, and brussels sprouts, in a chopped salad, Southern slaw, cheesy brussels bake or roasted.
- Root vegetables are back and bigger than ever. Chef Lynn Michelle puts a seasonal twist on classic Southern dishes by baking sweet potato biscuits served with warm honey butter and honey glazed carrots.
- Did someone say pumpkin? Don’t confuse mega pumpkins meant for jack-o-lantern with pie pumpkins. Use the smaller delights for homemade pies and bisques.
- The quintessential hues of Fall squashes and gourds make the perfect dining room table centerpiece and look terrific on a mantle. They last for months, so decorate with them now and cook with them later.
As the days grow shorter and the air gets colder, there’s nothing like gathering your group around the table to celebrate the season, your perfect vacation, an oyster roast, or each other. Whether you need to build a menu for your festive gathering or are seeking the services of a personal chef, sit back, relax, and allow Chef Lynn Michelle to fix your favorite Fall dishes, like Sweet Potato Biscuits or these Baked Hasselback Apples. Enjoy!
Baked Hasselback Apples
- 8 tablespoons unsalted butter divided
- 4 tablespoons packed brown sugar divided
- 1 1/2 teaspoon ground cinnamon divided
- 2 large firm apples, such as Honeycrisp or Pink Lady
- 8 tablespoons all-purpose flour
- 8 tablespoons rolled oats
- Heat the oven to 400°. Arrange a rack in the middle of the oven.
- Melt butter. Combine 3 tbs of melted butter, 2 tbs of brown sugar and 3/4 teaspoon of the cinnamon, stir to combine; set aside.
- Prepare the apples. Peel the apples, then cut each in half through the stem. Place peeled apples in a lemon water bath to prevent browning.
- Cut slices in the apples, leaving the bottom intact. Place the apples cut-side down on a cutting board. Cut parallel slices into the apple, 1/4-inch apart, stopping just before you cut through the bottom. (This keeps the slices connected at the bottom of the apple.)
- Brush the apples with the melted butter & sugar mixture over top of the apples and between the slices.
- Coat a small baking dish with cooking spray. Place the apples in the baking dish, flat-side down. Cover with aluminum foil and bake for 20 minutes. Meanwhile, prepare the streusel.
- Make the streusel. Cut the remaining 4 tablespoons of butter into cubes. Place in a small bowl and add the remaining 2 tablespoons brown sugar, remaining 3/4 teaspoon cinnamon, flour, oats, and a pinch of salt. Use your fingers or a fork to blend the ingredients together to form moist clumps.
- After the apples have finished baking, remove the baking dish from the oven and uncover
- Use a fork to carefully sprinkle the streusel over top of the apples, working the streusel between the slices as well.
- Increase the oven temperature to 425° and continue baking, uncovered, for 15 minutes or until streusel is golden brown.
- Remove the baking dish from the oven. Cool the apples for about 5 minutes before serving.