Baked Maple Ginger Apples* New Scandinavian Cooking

*One of the major influences in my growing appreciation for creative cooking has been a great little show called New Scandinavian Cooking. When still living with my parents I would watch it on PBS occasionally, and it was such a fun thing! Besides the introduction to Scandinavian cultures, landscapes, and languages, it was hosted by a few vibrant and enthusiastic chefs from Norway and Sweden. Their food was often very inspiring. Well, it still is! While I don't have television, there is a handy website with all the recipes and other information. I only recently rediscovered it.

Anyways, back then I took on one of Andreas Viestad's yummy recipes to learn and it has now become a favorite through the apple season.

I have altered it over the years, to suit my preferences, but nevertheless the inspirational original is accessible.
Here is the link to explore all their wonderful methods of food thought and food practice!
www.newscancook.com

I make this fresh desert (or breakfast!) with maple instead of honey...typically (although honey does taste good), and I often use a good yogurt for the topping - if I want one at all! Also, instead of sour cream, when I first started out on this recipe I substituted maple-sweatened cream cheese, whipped up with a fork for some flexible texture.

I use a hearty amount of chopped ginger, because it tastes so sweet and spicy when cooked, and it goes down so well.Caya 2011

Here I've used some Liberte brand vanilla yogurt. Lemon or coconut also goes very well! Caya 2011