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    101 Things To Do With Apples
    101 Things To Do With Apples
    101 Things To Do With Apples
    Ebook154 pages40 minutes

    101 Things To Do With Apples

    By Madge Baird

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    About this ebook

    “If you’re not sure what to do with apples aside from making a pie or mixing them into oatmeal . . . prepare to have your world rocked.”—SanFranciscoBookReview
     
    Often referred to as the “Forbidden Fruit,” they can be eaten raw, cooked, dried, juiced, sauced, baked, jammed, or stuffed. And many varieties hold up to cooking, including Granny Smith, Jonathan, Jonagold, Pink Lady, Golden Delicious, Rome, McIntosh, Braeburn, plus many others.
     
    Let 101 Things to Do with Apples peel away the mystery of this popular fruit and expand its repertoire in your baking, sauteing, slow cooking, and grilling. The recipes range from salads to main dishes, pastries to preserves, and include such mouthwatering dishes as Pumpkin-Apple Muffins, Overnight Breakfast Casserole, Parmesan Roasted Apple-Vegetable Medley, Apple and Seafood Kabobs, Rustic Apple Tart, Toasted Chicken-Apple Sandwiches, Jalapeno Apple Chutney, Almond Apple Cheesecake, and more.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateSep 1, 2012
    ISBN9781423614432
    101 Things To Do With Apples

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      Book preview

      101 Things To Do With Apples - Madge Baird

      Helpful Hints

      1. About 7,500 varieties of apples are grown throughout the world. More than 2,500 varieties are grown in the United States and Canada.

      2. Some varieties are better for baking than others. Pie apples should hold up and not become mushy when baked: neither should they remain crunchy. Granny Smith, Jonathan, Jonagold, Pink Lady, Golden Delicious, Rome, McIntosh, and Braeburn are a few good varieties for pies. The same varieties, plus many others, can be used for any of the recipes in this book where the apple is cooked. The fact is, all varieties will soften if cooked for a long enough time, but sometimes that would be longer than is good for the rest of the dish, such as the piecrust. The smaller the pieces of apple, the faster they cook.

      3. For fresh eating, salads, sandwiches, and recipes where the apple will be distinguishable and a bit of crunch is desired, sweet, crisp apples are preferred though not mandatory. The sweetness depends on factors during the growing period and at what point they were harvested. Apples freshly picked from the tree are crisp, but their texture changes the longer they are stored. Some varieties stay crisp longer than others.

      The key is to taste a sliver of the apple and see if it meets your expectations for the particular dish. If it’s a bit too tart, you might consider adding a small amount of sweetener; if already sweet, you may want to proceed without adding sweeteners or reduce the amount being added—unless making baked goods such as cakes or cookies, where the sugar becomes part of the total liquid and volume of the baked product.

      4. Any apple can be used for cooking if the recipe calls for grating, chopping, mashing, or pureeing the finished dish (as in cakes, cookies, breads, soups, and sauces).

      5. Two pounds of apples make a 9-inch pie. There are two or three large apples in a pound.

      6. To peel or not to peel? It’s a matter of taste. Two-thirds of an apple’s fiber is in the skin. The skin is high in antioxidants, and most of an apple’s vitamin C content is just under the skin.

      7. Consider leaving the skin on when a recipe calls for grated or chopped apples.

      8. The USDA recommends washing apples before eating them.

      9. Many of the salad recipes in this book can be easily used for sandwiches, and vice versa.

      10. In recipes where the apple is cooked with other ingredients, the apple is somewhat like a potato in that it absorbs the other flavors. In that way, apples are good recipe extenders.

      11. Apples ripen or soften ten times faster at room temperature than when kept refrigerated.

      12. Wrinkled apples, or those beyond their prime (but not spoiled), are ideal for making cobblers, cakes, soups, and applesauce. Waste not, want not!

      13. A little lemon juice can wake up the flavor of bland apples for applesauce or in other recipes.

      Salads and Sandwiches

      Waldorf Salad

      Place apple, celery, and nuts in a medium bowl. In a separate bowl, combine mayonnaise, lemon juice, and sugar. Fold dressing into the apple mixture. Serve on lettuce leaves, if desired. Makes 4 servings.

      *Gala apples are a nice choice for this salad in winter months, as they stay crisp and are slower to oxidize (turn brown) than some other varieties.

      Pistachio, Chicken, and Apple Salad

      Place apple, celery, bell pepper, nuts, and chicken in a medium bowl. Sprinkle with salt. In a separate bowl, combine dressing and mayonnaise. Fold into the apple-chicken mixture until well coated. Serve on lettuce leaves or buns. Makes 6 servings.

      Warm Grilled Chicken, Apple, and Leek Salad

      Honey Vinaigrette:

      Dip apple slices in butter and place in a hot frying pan or outdoor grill basket; cook for about 2 1/2 minutes per side, until apple begins to soften. Set aside. Grill sliced leeks in same pan until wilted, about 10 minutes, using 1 tablespoon oil and any remaining butter; set aside. Saute spinach in 1 tablespoon oil over high heat until wilted, tossing constantly. Reheat chicken in the grill pan.

      Assemble salads on four

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