Siegel Helene - The totally apples cookbook

Copyright 1998 by Helene Siegel.
Illustrations copyright 1998 by Carolyn Vibbert. All rights reserved. Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data
Siegel, Helene.
The Totally Apples Cookbook / by Helene Siegel.
p. cm.
1. Cookery (Apples) I.

Title.
TX813.A6S54 1998
641.6411dc21 98-24749 ISBN 978-0-89087-883-5
eBook ISBN: 978-0-8041-5314-0 The Totally Apples Cookbook is produced by becker&mayer!, Ltd.
Interior illustrations: Carolyn Vibbert v3.1 F OR T ED
THE APPLE OF MY EYE .

T his is a happy moment for apples! After a short fling with kiwis and some ardent glances at passion fruit, Americans seem to have come to their senses and returned to the applea fruit we can count on. The American love affair with apples goes back to colonial times, when they grew in such abundance that apple pie was even eaten as a meal. Apples have been bobbed for at Halloween parties, passed under chins at county fairs, given to stern teachers to warm their hearts, and polished by sycophants. They have been squeezed into cider to make the favorite beverage of colonial times, and sold on street corners to get by during the Great Depression. In short, they have been Americas favorite fruit for over two hundred years.

Though apples may have tried our patience in the recent past by being overly red, waxed, uniform, and at times disappointingly mealy, we seem to have turned a corner. Today, a walk down the aisle of a good supermarkets produce section yields a tasty display of tart green Grannies, tender, pale Pink Ladies, yellow and red-striped Galas, fragrant Braeburns, bright red Romes, and enough heart-shaped Red Delicious apples to make your heart stopor at least make you entertain the possibility of bagging a few and heading home to bake a pie. And if baking a pie seems too daunting, we have a few other ideas to get those juices flowing: salads and sandwiches that highlight the apples crispness; baked and roasted dishes that give the apples sugar a chance to caramelize and mellow; beverages to warm the soul; and plenty of sweet, wholesome desserts. From old-fashioned brown bettys, crisps, and crumbles to new-fangled granitas and crystallized ginger upside-down cakes, the goodness of apples always shines through!
An apple a day keeps the doctor away.proverb

What a great way to perk up winter appetitesa cold, crisp salad with nuts, apples, and creamy buttermilk dressing! 5 heads Belgian endive, thinly sliced crosswise 1 unpeeled Red Delicious apple, cored and cut in matchsticks cup walnuts, toasted and chopped in chunks cup crumbled blue cheese cup low-fat buttermilk cup red wine vinegar 2 teaspoons honey salt and freshly ground pepper In a large bowl, toss together endive, apple, walnuts, and blue cheese. In a small bowl, whisk together buttermilk, vinegar, honey, salt, and pepper. Pour enough dressing over salad to coat lightly.

Mix well and serve. S ERVES 4 TO 6 Apples in Salads and SandwichesFor adding crackle and snap to sandwiches and salads, we like a firm apple with some personality. Slice thinly, and leave on the skin for added crunch and color. Granny Smith, Red Delicious, Fuji, Gala, and Winesap are all terrific.

Serve this delicate soup in small bowls at the start of an elegant dinner party. 2 tablespoons butter 1 onion, chopped 1 celery stalk, chopped 2 Fuji apples, peeled, cored, and finely chopped 2 teaspoons curry powder 1 teaspoon ground coriander teaspoon sugar teaspoon turmeric 4 cups chicken stock cup uncooked white rice salt and freshly ground pepper cup half-and-half fresh cilantro sprigs, for garnish Melt the butter in a stockpot over medium heat. Add onion and celery and saut until soft, about 5 minutes. Add apples, curry, coriander, sugar, and turmeric.

Turn up heat, stir well, and cook 5 minutes. Pour in chicken stock and rice. Bring to a boil, then reduce to a simmer. Cover and cook, 15 minutes, until rice is done and apples are tender. Transfer to a blender and pure until smooth. Return to the pot, season to taste, and bring nearly to a boil.

Stir in half-and-half, cook briefly to heat through, and serve. Garnish with cilantro sprigs if desired. S ERVES 4 TO 6

Apples are a good foil for the rich taste of bacon. This salad makes a nice small lunch. 1 medium head romaine lettuce, torn in bite-size pieces 1 large Fuji or Gala apple, peeled, cored, and cut in chunks 4 slices bacon, fried, drained, and crumbled cup cheddar cheese cubes red onion, thinly sliced cup sherry vinegar cup vegetable oil salt and freshly ground pepper In a large bowl, combine the lettuce, apple, bacon, cheese, and onion. Toss well. In a small bowl, whisk together vinegar, oil, salt, and pepper.

Pour on enough dressing to coat lightly, and toss well. Leftover dressing may be kept in refrigerator. S ERVES 4

Chicken-and-apple salad is a sure hit for a ladies lunch or tea. 2 pounds boneless chicken breasts 1 celery stalk, diced 2 Granny Smith or Fuji apples, peeled, cored, and diced 2 teaspoons capers, drained cup prepared mayonnaise 1 tablespoons Dijon mustard 2 tablespoons lemon juice salt and freshly ground pepper Poach the chicken breasts for 20 minutes in enough water or stock to cover. Let cool. Remove skin, and cut chicken into bite-size chunks. Place in mixing bowl.

Add celery, apples, capers, mayonnaise, mustard, and lemon juice. Combine well. Season to taste with salt and pepper, and chill. S ERVES 4, OR ENOUGH FOR 3 SANDWICHES

Serve this American classic as a starter at Thanksgiving dinner, or add leftover chopped chicken or turkey for a substantial main-course salad. 1 large unpeeled Golden Delicious apple, cored and roughly chopped 1 (10-ounce) package mixed salad greens cup thinly sliced celery cup coarsely chopped walnuts, toasted cup dried cranberries cup low-fat sour cream 2 tablespoons honey mustard 2 tablespoons white wine vinegar teaspoon sugar salt and freshly ground pepper In a large bowl, combine apple, salad greens, celery, walnuts, and cranberries. In another bowl, stir together sour cream, mustard, vinegar, and sugar. Season to taste with salt and pepper.