It seems I got a little too excited, even though they were green and flushed with red as the literature described, they were, as James described " a bit tart". His face puckered up with one bite.
I couldn't let our beautiful apples go to waste. We didn't have quite enough for even a tart. So I took the three we hadn't bitten into and but them in a brown paper bag with a couple of bananas to see if I could force them to ripen. That one, super tart, sample apple I sliced thin and sautéed with butter, brown sugar, and a hint of chili. I layered that quick apple jam with roast pork, fresh arugula, and Gruyère cheese between slices of crusty Italian bread for grilled sandwiches.
Along with the sandwiches, because my diet called or it and we had it in the fridge, a quick broccoli soup. I put fresh broccoli florets into a pot of salted boiling water and chicken stock and allowed them to cook for about 4 minutes until just tender. I puréed the mixture in the blender and served the hot soup (tasted again for seasoning) over a mound of fresh ricotta cheese (cheese for James, yogurt for me).