Karen Berman - An Apple A Day: 365 Recipes with Creative Crafts, Fun Facts, and 12 Recipes from Celebrity Chefs Inside!

A division of Book Sales, Inc. 276 Fifth Avenue Suite 206 New York, New York 10001 RACE POINT PUBLISHING and the distinctive Race Point Publishing logo are trademarks of Book Sales, Inc. 2013 by Catbird Productions, LLC This 2013 edition published by Race Point Publishing by arrangement with Catbird Productions, LLC. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission from the publisher. EDITOR Catherine Nichols CONTRIBUTING EDITOR Helen Martineau DESIGNER AND PHOTO RESEARCHER Tim Palin Creative PROOFREADER Tracy Sway Hofstatter Digital Edition: 978-1-61058-832-4
Softcover Edition: 978-1-93799-411-2 2 4 6 8 10 9 7 5 3 1 www.racepointpub.com

Recipes by Karen Berman &
Melissa Petitto With additional contributions from: Scott Anderson Mark Fischer Yvette Garfield Michael Gilligan Mary Hulse Ian Kittichai Dave Martin Catherine McCord Eva Pesantez Linton Romero Ryan Shelton Deborah Shum 1 teaspoon = 5 mL 1 tablespoon or 1/2 fluid ounce = 15 mL 1 fluid ounce or 1/8 cup = 30 mL 1/4 cup or 2 fluid ounces = 60 mL 1/3 cup = 80 mL 1/2 cup or 4 fluid ounces = 125 mL 2/3 cup = 150 mL 3/4 cup or 6 fluid ounces = 175 mL 1 cup or 8 fluid ounces or 1/2 pint = 250 mL 1 1/2 cups or 12 fluid ounces = 350 mL 2 cups or 1 pint or 16 fluid ounces = 500 mL 3 cups or 1 1/2 pints = 700 mL 4 cups or 2 pints or 1 quart = 1 L 4 quarts or 1 gallon = 4 L *Note: these conversions do not apply to fluid ounces 1 ounce = 28 g 4 ounces or 1/4 pound = 113 g 1/3 pound = 150 g 8 ounces or 1/2 pound = 230 g 2/3 pound = 300 g 12 ounces or 3/4 pound = 340 g 16 ounces or 1 pound = 450 g 2 pounds = 900 g All-purpose flour 1 cup = 120 g Granulated cane sugar 1 cup = 200 g Confectioners sugar 1 cup = 100 g Brown sugar (packed) 1 cup = 180 g Cornmeal 1 cup = 160 g Cornstarch 1 cup = 120 g Rice (uncooked) 1 cup = 190 g Macaroni (uncooked) 1 cup = 140 g Couscous (uncooked) 1 cup = 180 g Oats (uncooked, quick) 1 cup = 90 g Table salt 1 cup = 300 g Butter 1 cup = 240 g Vegetable shortening 1 cup = 190 g Fruits and vegetables (chopped) 1 cup = 150 g Nuts (chopped) 1 cup = 150 g Nuts (ground) 1 cup = 120 g Bread crumbs (fresh, packed) 1 cup = 60 g Bread crumbs (dry) 1 cup = 150 g Parmesan cheese (grated) 1 cup = 90 g 1/8 inch = 3 mm 1/4 inch = 6 mm 1/2 inch = 13 mm 3/4 inch = 19 mm 1 inch = 2.5 cm C = (F-32) x 5/9 F = (C x 9/5) + 32 Is there anything more delicious than biting into a fresh, crisp apple? No matter what its origin, the apple has developed a uniquely American identity.

This versatile fruit is often the star in desserts we know well: baked apples, apple crisp, apple pan dowdy, apple brown betty, and, of course, the pinnacle of fall: apple pie. Each year it seems the apple undergoes a renewal, as supermarkets carry new varieties and local orchards push out a diverse array of bountysome grown for centuries by the same farms, others newly cultivated based on flavors, growing conditions, and the previous harvest. The fruits hidden gift is something we all know but dont often discussapples are good for you. Full of fiber (about 4 grams per apple!) and antioxidants, they are refreshing and filling at the same time. While they may or may not keep the doctor away, apples certainly contribute to your health by lowering cholesterol, reducing the risk of obesity, and even assisting in the fight against certain types of cancer. These health benefits might be complex, but bringing the apple to your table doesnt have to be.

Whether you crave the pick-your-own apple experience or prefer to hit up the local farmers market or supermarket, this hardy fruit is available year-round. So after you have polished off your share of crunchy fresh apples and baked the pies, whats next? Bringing together a wealth of knowledge and love of flavors, the recipes in this book will inspire you to tie on your apron and start cooking. Along with many of your old favorites, youll find plenty of new and exciting apple recipes. Liven up your table with Apple Mushroom Risotto. Impress your backyard guests by topping Turkey Burgers with Apple Chipotle Sauce. Combine great fall traditions in one bowl with Pumpkin-Apple Soup.

Brighten your evening with an Apple Cosmopolitan. Imagine no limits. All in all, your taste buds and your company will appreciate the savory and sweet flavors these apple-based dishes will bring to the table, and your health will thank you for the natural sweetness and fiber they add to your diet. An apple a day is always worth your while. So be sure to become familiar with local growers and learn from what they stockyou never know how you may be inspired. Christopher Headen Chairman of the Board National Farmers Market Association (NFMA) January 1

Start the year off right.

Whip up a batch of these mouth-watering crepes for a celebratory brunch. Makes about 24 crepes Batter 3 large eggs 1/4 cup granulated sugar, plus 3 tablespoons for sprinkling 1 teaspoon lemon zest 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 1/2 cups milk 1/4 cup unsalted butter, melted and cooled Filling 1/4 cup apple-flavored rum 2 cups 1/2-inch-diced apple, such as Fuji or other firm semi-sweet apple 3 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter Nonstick vegetable oil spray To make the batter, combine the eggs, 1/4 cup sugar, lemon zest, vanilla, flour, milk, melted butter, and rum in a blender. Blend 1 minute. Place the blender, lid on, in the refrigerator and chill for 2 hours. To make the filling, toss the diced apples, sugar, and cinnamon in a small bowl. Set aside.

In an 8-inch saut pan, melt 4 tablespoons butter over medium-low heat. Add the apples and any juices in the bowl. Saut gently until soft and juicy, 5 to 7 minutes. To make the crepes, spray a crepe pan or a 6-inch nonstick saut pan and set over medium heat. Pour about 1/4 cup batter into the preheated pan. Tilt the pan in a circular motion, allowing the batter to evenly coat the bottom.

Cook the crepe for 1 minute or until the underside is light brown. Loosen the edges with a spatula and turn over. Cook the second side to a light brown, about 1 minute longer. Transfer the crepe to a plate and sprinkle with a little of the reserved granulated sugar. Continue making the crepes with the remaining batter, sprinkling them with sugar and stacking them on top of each other. Place one crepe on a plate, spoon about 1 tablespoon filling on top, off-center, then fold into quarters.

Repeat with the remaining crepes and filling.

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