Volume 11, Issue 83 - October 25, 2006 |
Greetings Member,
Good news! We have another recipe contest at Chef2Chef.net. This one is for
$5,000 from Athens Foods. See the bottom of this page.
 Here are some more Apple Tips and Trivia:
The Granny Smith apple gets its name from its founder, Mrs. Mary
Ann (Granny) Smith.
Rub cut apples with lemon juice to keep slices and wedges creamy white for
hours.
Store apples in a plastic bag in the refrigerator away from strong-odored foods
such as cabbage or onions to prevent flavor transfer.
Apples are the second most important of all fruits sold in the supermarket,
ranking next to bananas.
The history of apple consumption dates from Stone Age cultivation in areas we
now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of
marriage, catching it was acceptance.
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of
apples in the United States. He knew enough about apples, however, so that he
did not distribute seeds, because apples do not grow true from seeds. Instead,
he established nurseries in Pennsylvania and Ohio.
Three medium-sized apples weigh approximately one pound.
One pound of apples, cored and sliced, measures about 4 1/2 cups.
Purchase about 2 pounds of whole apples for a 9-inch pie.
One large apple, cored and processed through a food grinder or processor, makes
about 1 cup of ground apple.
 |
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Sausages with Apple Kraut and Spätzle
Makes 6 to 8 servings
Ingredients:
2 packages bratwurst
14 to 16 ounces sauerkraut
1 green apple, cored and diced
1 tablespoon molasses
2 teaspoons sugar
1 teaspoon caraway seeds
4 ounces dark German beer
Preparation:
Slice sausages in half lengthwise and mix with all other ingredients.
Place in a baking pan and cover with foil. Bake at 350 degrees for 45 minutes.
Spätzle
Ingredients:
12 ounces all-purpose flour
3 eggs
1 teaspoon salt
1 cup water
1/4 teaspoon nutmeg
1 tablespoon butter
salt and pepper to taste
Preparation:
Mix first five ingredients together. Bring a pot of water to a boil on the
stove and place a food mill over it. Pour the batter into the food mill and
let it go right into the water. Cook until spätzle is tender and floats to
the top. Drain water and add the butter to melt. Season with salt and pepper.
Top with sausage mixture and serve with good spicy mustard.
Lemon-Ginger Applesauce
Finally, an applesauce that is actually exciting! Use a combination of apples
for more depth of flavor. Mixing tart apples (such as Granny Smith), sweet
apples (such as Golden Delicious) and sweet apples with some tang (such as
McIntosh) gives a wonderful balance.
Makes 2 quarts
Ingredients:
12 large apples
1 cup water
2 teaspoons lemon zest
1/2 to 2/3 cup sugar (depending on sweetness desired)
2 teaspoons minced ginger
Preparation:
Peel and core apples. Coarsely chop and place in saucepan with water and lemon
zest. Bring to a boil, reduce heat and gently boil for 30 minutes, stirring
occasionally. Add sugar and ginger and continue cooking 10 minutes.
Applesauce may be puréed. However, the texture of a slightly chunky applesauce
seems more homemade and less commercial.
Source: Terri Pischoff Wuerthner, CCP
 |
Nothing adds more versatility and elegance to your menu
than Athens® and
Apollo® Fillo Dough pastry sheets and ready-to-serve fillo products. |
Apple Turnovers
Makes 6 servings
Ingredients:
2 1/4 cups unbleached flour
1/4 teaspoon salt
2/3 cup vegetable shortening
6 ounces sharp cheddar cheese, shredded
6 to 8 tablespoons
water
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
6 apples, peeled and cored
1/4 cup butter
Preparation:
Heat the oven to 425 degrees F.
Combine the flour and salt, mixing well. Cut in the shortening until the
mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water
while mixing lightly with a fork. Continue mixing until dough makes a ball.
Divide the dough into three equal portions and roll each portion, on a lightly
flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch
squares.
Combine the brown sugar and cinnamon, then fill the centers of the apples
topping each apple with butter. Sprinkle the remaining brown sugar mixture
over the pastry. Place an apple in each square and fold the corners to the
center, pinching the dough at the top of the apple to seal. Bake in the
preheated oven for 30 to 35 minutes.
Top with whipped cream.
Attention Culinary Professionals!
Submit a healthy lunch or dinner recipe using FRESH FLORIDA GRAPEFRUIT
for a chance to WIN $10,000 and have your recipe featured in a new weight
management program by Bob Greene, best-selling health author and Oprah's
personal trainer. Click here
www.FloridaGrapefruitBestLife.com for more information and to enter
online.
Athens Foods is having a Recipe Contest that ends on December 29th.
The grand prize is $5,000. If you use fillo dough and have a great recipe,
it might be worth some real money
Click
Here for all the details. |
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