Red Apples
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Payson, Dale
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La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Another Salute to the Almighty Apple!

"I know the look of an apple that is roasting and sizzling on the hearth
on a winter's evening, and I know the comfort that comes of eating it
hot, along with some sugar and a drench of cream... I know how the nuts
taken in conjunction with winter apples, cider, and doughnuts, make old
people's tales and old jokes sound fresh and crisp and enchanting."
~ Mark Twain

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Apples
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Weinmann, Johann...
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Apples in Red Bowl
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Etienne, Nicole
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Apple Cider
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Manning, Ruane
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Green Apples
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Payson, Dale
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Apple and Butternut Squash Soup


 Apples: A Country Garden Cookbook
Christopher Idone 1993, William Morrow & Co

"The combination of tart green apples and sweet butternut
squash makes a delightfully bright, rich soup."

3 tablespoons unsalted butter
2 large onions, chopped
2 tablespoons good-quality curry powder
1 teaspoon chili powder
5 cups chicken stock, homemade or low-sodium canned
1 large butternut squash (approximately 8 cups), peeled,
seeded and chopped
3 firm, tart apples (such as Granny Smith), peeled, cored, diced
Salt and freshly ground black pepper to taste
1/2 cup heavy cream
1 tablespoon chopped fresh parsley or fresh cilantro

In a heavy skillet, melt the butter over medium heat. Add the onions
and sauté until translucent, approximately 5 minutes. Add the curry and
chili powders and cook for another 5 minutes. Add half the stock and
bring to a boil.
Transfer the mixture to a soup kettle, add the squash and apples, and
season with salt and pepper. Bring to a boil, reduce the heat and simmer
for 45 minutes to 1 hour, or until the squash is tender. Stir occasionally
to prevent the vegetables from sticking to the pan.
Strain the soup and reserve the liquid. Place the pulp in the bowl of a
food processor and pulse until puréed.
Return the purée, reserved liquid, cream and the remaining chicken
stock to a clean soup kettle and bring to a simmer.
Ladle the soup into warm soup bowls and sprinkle with chopped parsley
or cilantro. Serves 10. Note: This soup can be made ahead or frozen
without the cream.

Apple Fritters


 Apples: A Country Garden Cookbook
Christopher Idone 1993, William Morrow & Co

"Serve these crunchy crullers with roast pork and pork chops,
braised or boiled beef or sauerbraten."

Batter:
1 egg, beaten
2/3 cup milk
1 tablespoon unsalted butter, melted
1½ cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt

3 tart cooking apples, (such as Granny Smith, Gravenstein
or Winesap), peeled, cored, and cut into 1/3-inch round slices
Juice of 1 lemon
Approximately 2 cups vegetable oil
1 tablespoon granulated sugar
 

In a large bowl, whisk the egg with the milk and melted butter. Sift
the dry ingredients and blend. Set aside.
Prepare the apples and toss with the lemon juice.
Heat the oil in a deep skillet over high heat until the temperature
registers 350 degrees F. on a frying thermometer. Oil should be hot,
but not smoking and should bubble immediately when the apples are
dropped in it.
Lightly dip the apple slices in the batter. Drop into the oil and fry until
golden on both sides, approximately 5 minutes. Remove with a slotted
spoon, drain on paper towels and place in a warm oven.
When all the fritters are done, transfer to a serving platter and sprinkle
with a little extra lemon juice and sugar. Serves 4.

Apple-Date Compote with Apple-Cider
Yogurt Cheese
Bon Appetit September 1998

"Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark
Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to
drain produces the thick and creamy yogurt cheese."

2 cups plain nonfat yogurt
5 cups apple cider or juice
2 teaspoons unsalted butter
1 1/2 pounds tart green apples, peeled,
cored, sliced 1/4 inch thick
5 tablespoons sugar
1 tablespoon fresh lemon juice
2 cups water
4 whole cloves
2 1/2 teaspoons grated orange peel
1 cinnamon stick, broken in half
4 large pitted dates, quartered

Set strainer over medium bowl. Line strainer with double layer of
cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard
liquid that drains out.
Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin
syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened
yogurt. Reserve remaining syrup.
Melt butter in large nonstick skillet over medium-high heat. Add the
apples, 1 tablespoon sugar and lemon juice; sauté until golden, about
10 minutes. Transfer the apples to medium bowl. Add 2 cups water,
cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons
sugar to same skillet. Boil until reduced to 2/3 cup, about 20 minutes.
Strain. Discard solids. Return liquid and apples to skillet; add dates.
Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill yogurt
cheese; store compote at room temperature.)
Place heaping spoonful of yogurt cheese in center of each bowl.
Surround with apples. Drizzle with reserved syrup. Serves 6.

Cranberry Apple Cobbler
Gourmet December 1990

1 1/2 cups cranberries, picked over
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
vanilla ice cream as an accompaniment if desired

In a shallow 2-cup baking dish toss together the cranberries, the apple,
the zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of
the flour and dot the top with the butter.
In a bowl stir together the remaining 1/2 cup flour, the baking powder,
and the salt. Add the shortening, blend the mixture until it resembles
coarse meal, and stir in the yogurt. (The dough will be sticky.) Drop
the dough by spoonfuls onto the cranberry mixture, sprinkle it with
the granulated sugar, and bake the cobbler in the middle of a preheated
400-degree F. oven for 30 minutes, or until the top is golden. Serve the cobbler with ice cream. Serves 2.

Mulled Apple Cider Sorbet
Gourmet October 1991

6 cups unpasteurized apple cider
a 3-inch cinnamon stick
1/2 cup sugar
2 teaspoons strained fresh lemon juice

In a large saucepan combine the cider, the cinnamon stick, the sugar,
and a pinch of salt and boil the mixture for 5 to 10 minutes, or until
the liquid is reduced to about 4 cups. Stir in the lemon juice, strain the
mixture through a fine sieve into a bowl, and chill it, covered, until it
is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 1/4 quarts.

Featured Archive Recipes:
All Hail the Almighty Apple
Gingered Confit of Apples and Pears
 

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