Apples

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 following recipes.

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

CORING

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.

PEELING/PARING

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 continuing spiral.

RINGS OR CIRCLES

Core and slice apples crosswise in any thickness. For half circles, halve apples from top to bottom before slicing crosswise.

TIDBITS

Remove the core and cut each apple into eighths. Cut each eighth into bite-sized pieces or wedges.

SLICES/QUARTERS

Halve the apple lengthwise and remove the core. Cut lengthwise into pieces or slices.

CHUNKS/PIECES

Cut apple in half lengthwise and then crosswise. Remove core, cut each quarter into three or four large-sized pieces.

APPLE BRANDY BARS

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)

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

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

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

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, Perfectly Pareve.