Recipes from Richmond Chef, Dale Reitzer

Non-Alcoholic Apple Drinks

Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins

Roasted Acorn Squash and Apple Cider Soup

Apple and Goat Cheese Clafoutis

Apple and Gruyere Cheese Macaroni with Smithfield Ham

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Apple and Gruyere Cheese Macaroni with Smithfield Ham

Serves 4

4 Apples (peeled, cored, and diced into small cubes), Fuji or Golden Delicious
8 c. Elbow Macaroni (cooked)
5 c. Half and Half
1/2 c. Smithfield Ham, diced
1 c. Gruyere cheese (grated) for sprinkling on top later
2 Tbsp. Butter (unsalted)
Salt and pepper to taste

In a large saucepan on medium to hot heat, melt butter, add ham and apples and saute for 2-3 minutes. Add half-and-half and bring to a boil. Add 3/4 cup Gruyere cheese and bring to a boil again. Reduce to a simmer and whisk until cheese has melted and starts to make a sauce.

Add cooked macaroni and toss until coated well. Pour into a casserole dish, sprinkle with remaining cheese on top. Brown under broiler. Serve hot.