Continuing for several weeks more, the peak of a fresh apple season is upon us making this an especially good time for trying new apple recipes. I’ve made apple tarte tatin for you before, but not one as authentically prepared as the one created by quality ceramic ovenware/bakeware maker Emile Henry, of France. And, while I’ve presented apple cakes in the past, none were as simply combined as the Apple Cider Pound Cake from the famed Junior League of Baton Rouge’s “River Road II: A Second Helping” cookbook. Then there’s the apple cider. Two years ago, I shared an apple cider recipe for Thanksgiving, but it did not include separate instructions for making spice sachets, or an on-link for the printable gift tags to go with them. (My, but our friends at Whole Foods Markets think of everything.) You can expect to see more recipes using a variety of apples as we move deeper into the season, but for apple tarte tatin, I like Golden Delicious apples best, which bake up tender enough to be immensely palatable, yet firm enough to keep their shape when unmolded. Purchase Golden Delicious apples that are firm and smooth with good yellow color, avoiding those with soft spots, or signs of mold. Besides baking, use Golden Delicious apples for making sauces, salads and for eating out of hand.