I asked my readers to send me their favorite non traditional apple
recipe and this column is the result. The following tidbits of information
and specific instructions, from the Michigan Apple Growers Association, on
how to cut, peel, core and slice apples should be helpful several of the
There are about 100 average-sized apples in a bushel.
A "peck" is 1/4 bushel.
One pound of apples will yield 2 3/4 cups of pared and sliced apples.
Allow two pounds of apples for one nine-inch apple pie.
Use one pound of apples to yield 3 cups diced apples.
Fresh cut apples turn brown when iron-containing chemicals inside apple
cells react with oxygen in the air. The chemical reaction is called
"oxidation. You can slow or stop the oxidation by soaking your apple
slices in any citrus solution (I like lemon juice or orange juice mixed
with a little water.
How to cut your apple
Insert corer directly into the center of the apple; twist with even
pressure and lift up to remove the core. This may be done before or after
the fruit has been cut.
Paring may be done before or after the apple is cut. However, it's more
time-saving to peel the whole apple. Use a sharp knife, and with a slight
side motion, cut the peel or skin away or "strip peel" the apple in a
RINGS OR CIRCLES
Core and slice apples crosswise in any thickness. For half circles, halve
apples from top to bottom before slicing crosswise.
Remove the core and cut each apple into eighths. Cut each eighth into
bite-sized pieces or wedges.
Halve the apple lengthwise and remove the core. Cut lengthwise into pieces
Cut apple in half lengthwise and then crosswise. Remove core, cut each
quarter into three or four large-sized pieces.
APPLE BRANDY BARS
1/2 cup margarine
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sugar
1 cup flour
2 large eggs
1 cup packed brown sugar
2 teaspoons vanilla extract
1/3 cup + 2 teaspoons apricot liqueur
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped toasted almonds
1/2 cup chopped apricots
4 large apples, peeled, cored, and diced
Preheat oven to 350 and lightly grease a nine-inch square pan. Crust:
Cream the shortening, extracts and sugar together in a small bowl. Add the
one cup flour and mix well. Spread in the bottom of the prepared pan and
bake for 15 minutes.
Filling: In a large bowl, beat the eggs and brown sugar together until
thick. Add the two teaspoons vanilla and apricot liqueur. Mix well until
totally incorporated. In a small bowl, whisk together the flour, baking
powder and salt. Slowly add the dry ingredients into the egg mixture,
stirring well after each addition. Fold the walnuts, apricots and apples
into the mixture. Spread the filling over the cooked crust and bake for
25-30 minutes, or until the filling is set. Cool in the pan and cut into
bars. Store in an airtight container. Makes 9 to 12 cookies. These bars do
not freeze well.
APPLE, GREEN BEAN AND RED BELL PEPPER SALAD (pareve)
3/4 cup toasted walnut pieces
4 tablespoons honey, divided
pinch + 1/4 tsp. salt
1/4 cup apple cider vinegar
1/3 cup light olive oil
1/8 teaspoon ground black pepper
1 red bell pepper, cut into matchsticks
4 ounces thin green beans, ends trimmed, or regular green beans, ends
trimmed and cut into half lengthwise
2 Rome or Red Delicious apples, unpeeled, cut into matchsticks
2 heads Belgian endive, cut into matchsticks
Preheat oven to 400. In a small bowl, mix together walnuts, 2
tablespoons honey and pinch of salt. Spread the walnut mixture on a
greased baking sheet and bake for 5 minutes. Remove and set aside. Parboil
green beans for 5 minutes; drain and run under cold water to stop cooking;
drain again. In a food processor or blender, combine the vinegar, oil and
remaining 2 tablespoons of honey, 1/4 teaspoon salt and pepper. Process
until mixture is creamy and well blended.
In a large bowl, toss the bell pepper, green beans, apples and Belgian
endive with dressing. Sprinkle each serving with honey-roasted walnuts.
Makes 6 servings. This recipe can be doubled or tripled
CINNAMON APPLE CHIPS
No need to core the apples since boiling in juice for several minutes
softens the core and removes the seeds. Makes approximately 40 chips
2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples
In large skillet or pot, combine apple juice and cinnamon stick; bring
to a low boil while preparing apples. With sharp knife, slice off 1/2-inch
from top and bottom of apples and discard (or eat!). Stand apples on
either cut end and saw gently crosswise into very thin (1/8-inch) rings,
rotating the apple as necessary to get even slices.
Drop apple slices into boiling juice; cook 4 to 5 minutes or until slices
appear translucent and lightly golden. Meanwhile, heat oven to 250. With
slotted spatula, remove apple slices from juice and pat dry. Arrange
slices on cake-cooling racks, being sure none overlap. Place racks on
middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly
browned and almost dry to touch. Let chips cool on racks completely before
storing in airtight container. Serves 2
CRUNCHY APPLE SALSA WITH GRILLED CHICKEN
2 cups chopped, cored apples (I like Gala or Granny Smith)
1 Anaheim chili pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
Salt and black pepper
1/4 cup dry white wine
1/4 cup apple juice
1/2 teaspoon grated lime zest
1/2 teaspoon salt
1/8 teaspoon black pepper
2 whole boneless, skinless chicken breasts
Prepare Salsa: In medium bowl, combine apples, chili pepper, onion,
lime juice and salt and pepper to taste; cover and set aside while
preparing chicken. (If making several hours or day ahead, refrigerate
salsa.) Prepare Grilled Chicken: In large bowl, combine white wine, apple
juice, lime zest, salt, and pepper. Add chicken and turn to coat with
mixture; cover and refrigerate 30 to 40 minutes.
Heat grill. Drain and discard chicken marinade. Grill chicken until cooked
through; serve with salsa. Serves 2. This recipe can be quadrupled but you
may want to only double the chili pepper.
APPLY TURKEY APPETIZER
Spinach & Arugula
Often highly infested
with thrips and aphids.
Only ‘Flat Leaf’
spinach is recommended because its flat surface lends itself to
efficient washing. ‘Curly Leaf’ spinach is not recommended.
1. Soak the vegetable
in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all
foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead
1 tablespoon vegetable oil
1 cup sliced onion
1 cup thinly sliced sweet red pepper
1 cup thinly sliced sweet green pepper
2 tablespoons lemon juice
1/2 pound cooked turkey breast, cut into thin strips
1 Golden Delicious apple, cored and finely chopped
baby spinach leaves
6 pocket pita bread, warmed
1/2 cup mayonnaise
Divide the spinach leaves between 12 salad plates. Spread the
mayonnaise on top of the pitas and cut them into quarters. Put 2 quarters
on top of the spinach and set the dishes aside. In large skillet, heat oil
over medium heat. Add onion, peppers, and lemon juice and cook until
tender-crisp. Stir in turkey and apple; cook until turkey is heated
through. Remove from heat. Cut each pita into quarters. Top the pita
quarters with the hot apple turkey mixture and serve warm. You can make
the apple turkey mixture up early and reheat it just before serving. Makes
12 servings. You can also make a sandwich out of this salad by stuffing
the pita with the turkey mixture.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
© Eileen Goltz 2004