Recipes for Shabbat
By Eileen Goltz
It's Yom Tov and, as always, our food focus is on the apple. While a previous column I wrote for this years holiday season was on apple sauce this one is devoted to the apple in its natural state.
I love to use apples in as many ways as possible and
not just in apple sauce or for dipping. So, I collect apple recipes all year
around and pull them out about 3 weeks before Rosh Hashanah. That's when I
start experimenting. Don't ever let anyone tell you that an apple is an
apple is an apple and that they all taste pretty much the same. They are all
wonderful in their own way.
When you buy apples, make sure they are firm with an
even color and make sure they are bruise free and with a smooth skin. Apples
with a green stem means they've been freshly picked and not stored. Keep
apples refrigerated - this slows how fast an apple will spoil. An apple that
is room temperature becomes soft ten times faster than
if they're refrigerated, also, keep apples away from vegetables like onions
or any others that have a strong smell, they tend to absorb odors.
Cut chicken into cubes and place in bowl, add honey
and curry. Mix thoroughly. Stir in the apple slices. In a skillet heat the
oil and saute the celery for 1 minute. Add the apple and chicken mixture and
stir fry 3 to 4 min. Just until the chicken is no longer pink. Add the
raisins and parsley and stir well. Sprinkle the toasted almonds over the top
Serve over rice. Serves 4
Preheat oven to 350. Grease a 9X13 baking dish. Slice
the cooked potatoes and apples 1/4 to 1/2 inch thick pieces. Place half of
each in a greased baking dish. Sprinkle half the sugar and salt and dot with
butter or margarine on top of the layer... Repeat the process with the
second layer. Cover the dish with foil and bake 40 min. Serves 4. This
recipe can be doubled or tripled.
Preheat oven to 350. In a bowl cream together the
butter and sugar, until light and fluffy. Beat in the eggs, one at time.
Stir in the apples, cheese and nuts. In a separate bowl combine the flour,
baking powder, soda and salt. Gradually and gently stir the flour mixture
into the apple mixture. Pour the mixture into a greased loaf pan and bake 1
hour. Cool 10 minutes before serving. Servers 6.
Preheat oven to 400. In a bowl combine the flour,
baking powder, sugar, cinnamon and salt. Cut in shortening as you would for
pie crust. Stir in apples and raisins. Add enough juice or milk to make
stiff dough. On a floured surface, roll dough to about 1/2 in. thickness and
cut into triangles or circles. Bake on a lightly greased cookie sheet for 10
min., or until light brown. Makes 16 to 18 scones.
Place the apples, carrots, water and salt in 3-quart
saucepan. Cover and cook over medium heat until water starts to boil. Reduce
heat and simmer 3 minutes. Drain. Add the margarine, brown sugar, cinnamon
and cherries, tossing gently until combined. Cook over medium heat 3 minutes
longer or until sugar is dissolved and apples are glazed. Serve hot with
turkey or chicken. Makes 6 servings.
In a bowl combine the mayonnaise, lemonade
concentrate, sugar and poppy seeds; refrigerate. Arrange apples and fruit on
lettuce. Drizzle with lemon dressing before serving. Makes 4 servings.
In a bowl combine the 1/2 cup mayonnaise and 2
teaspoons lemon juice. Mix well and cover and refrigerate. In a large
skillet, heat oil over medium heat. Add onion, peppers, and 2 tablespoons
lemon juice and cook until tender-crisp. Stir in the turkey and apple; cook
until turkey is heated through. Remove from heat. Fill each pita with some
of mixture; drizzle with the mayonnaise/lemon juice mixture. Serve warm.
Makes 6 servings. This recipe can be doubled or tripled.
Heat the oven to 400. Halve each squash; remove seeds and fibers. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, until the squash is tender, about 30 minutes. While the squash is baking, cook ground beef in a large skillet until browned. Drain off excess fat. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.
When the squash is cooked, turn them so that the cut
side is up and remove them to a platter. Drain off any remaining liquid in
the pan and dry. Scoop out the pulp from the acorn squash, making a shell
that is about 1/4-inch thick all the way around. Sprinkle the shells with
salt to taste. Mash the pulp and mix into the meat mixture. Return to the
shells, piling them full and sprinkle 1 tablespoon of brown sugar on each.
Drizzle with the melted margarine. Bake uncovered about 20 to 30 minutes, or
until apple is tender. Serve hot. Serves 4.
Place a large skillet over medium high heat. Melt 1 tablespoon of the margarine. Add the onions and sauté, stirring, until tender, about 3 minutes. Remove from heat. Stir in 2 tablespoons apple juice and the chopped apples, bread crumbs, parsley, salt, and caraway seeds. Mix well. Remove from skillet and set aside. Wipe pan.
Flatten the chicken by pounding between pieces of plastic wrap. Divide the crumb mixture evenly over the center of each piece of meat. Roll up the pieces, tucking the ends under. Secure with toothpicks.
Add the remaining margarine to the pan over medium high heat. When the margarine is melted, add the chicken rolls. Cook, turning until browned on all sides. Add 2 tablespoons apple juice and the wine. Cover, reduce heat to a simmer and cook gently for 45 minutes. Transfer to a serving dish and remove the wooden picks.
Add the cornstarch to the pan juices. Stir until
smooth. Stir in the remaining 3/4 cup apple juice; bring to a boil. Cook,
stirring, until the sauce is thickened. Place each chicken roll on a bed of
rice on a dinner plate. Spoon the sauce over the chicken. Garnish with the
In a large bowl, combine the flour, baking soda, salt and nutmeg. In a separate bowl, beat eggs, sugar and oil. Stir in chopped apples, pecans and coconut. Stir apple and egg mixture into dry ingredients just until moistened. Fill greased and floured muffin cups about three-fourths full. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes then remove to a rack. Makes about 18 muffins.
© Eileen Goltz 2003