Volume 11, Issue 85 - October 27, 2006

Hello Member,

Before we end this week of eating apples, I want to say thank you to all of you who have participated in our Culinary Grant Auction. So far, we have raised over $3,000 dollars, all of which goes to a non-profit foundation that administers the money and hands it out to the students chosen by our team of chefs and foodservice professionals. If you haven't had time to participate, fret not! The auction is still open for two more days. You can bid on Jewelry, Marble Plates, Temp Guns, A Culinary Trip to Italy, MacFarlane Pheasants, Pocker Chips, Salmon Knife and Cutting Board, a Hamilton Beach Blender, Vermont Butcher Block, Website Design or Hosting, Patricia Rain's Vanilla Cookbook, a Chef Revival Executive Chef Coat and more.

You can visit the auction HERE

Don't forget about the two recipes contests we are hosting. See the bottom of the page if you could use $5,000 0r $10,000.

I grew up in New Hampshire in a small town outside of Concord, which is the capital of the state. I attended a High School in the city and on the way to school in the mornings, every fall, we would drive by this apple orchard in the country. The apples were just hanging on the branches over the little country road. We would stop and pick one for each passenger in my car and eat them on the way to classes. They were so crisp and cool from the chilly autumn air. I can remember the taste as if I were eating one right now.

Over half of all apples grown in the United States for fresh eating come from orchards in Washington state. I read that almost 90 million boxes of apples are harvested annually from Washington State alone!

One apple has five grams of fiber, supplying 20 percent of  the recommended daily fiber.

Washington apples are sold in 50 states and over 40 countries.

Americans eat just over 19 pounds of fresh apples annually, compared to almost 46 pounds consumed annually by people in European countries. Apparently we are not eating an apple a day!

Have a great weekend...you deserve it

Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla!

Sweet Potato and Apple Bisque

Makes 6 servings

Ingredients:

1 tablespoon canola oil
2 cups chopped onion
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tart apples, cored, peeled, cut into 1-inch cubes (about 12 ounces)
3 cups chicken or vegetable broth
3/4 cup apple juice
1 teaspoon each dried thyme and dried basil
1/4 teaspoon freshly ground black pepper

Preparation:

In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil.

Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the bowl of a food processor or your blender, purée soup in several batches until smooth. Return the soup to the pan and heat until warmed through.

Thai Style Apple and Celery Salad

Makes 6 to 8 servings

Ingredients:

1/4 cup freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon peanut butter
2 teaspoons sugar
1 teaspoon soy sauce
2 large apples, peeled and julienned
4 large celery stalks, julienned
1 bunch of cilantro, chopped (approximately 1 cup)
1/2 cup peanuts, chopped

Preparation:

Combine lime juice, sesame oil, peanut butter, sugar and soy sauce. Set aside.

In large bowl, combine apples, celery and cilantro. Add dressing and toss to coat. Add peanuts and toss just before serving.

Nothing adds more versatility and elegance to your menu than Athens® and Apollo® Fillo Dough pastry sheets and ready-to-serve fillo products.

Apple and Cheese Tart

Makes 6 to 8 servings

Ingredients:

1 package frozen puff pastry, thawed
flour
sugar
1 egg, beaten with 1 tablespoon water
4 ounces cream cheese, softened
2 tablespoons sweetened condensed milk
1 teaspoon lemon juice
1/4 cup walnuts, chopped
2 medium apples, pared, cored and finely sliced
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons butter
1/4 cup apricot jam, strained
1 tablespoon brandy or apple juice

Preparation:

Preheat oven to 375 degrees F.

Roll out one sheet puff pastry on lightly-floured surface to make it flatter. Using a plate as a guide, cut out largest disk of pastry possible. Sprinkle lightly with sugar and place on parchment-lined sheet pan. Brush edges with egg wash. Cut narrow strips of pastry from scraps or from second sheet of dough in package and place around perimeter; cutting to fit. Brush entire pastry with egg wash and set aside.

In small bowl, beat softened cream cheese, sweetened condensed milk and lemon juice until smooth. Spread cheese mixture inside pastry borders evenly and sprinkle with nuts. Layer apples onto cream cheese mixture in a circular pattern. Cover evenly with sugar and cinnamon and dot with butter. Bake 30 minutes or until apples are tender and edges are golden brown.

Mix together strained jam and brandy or apple juice and warm in microwave for 30 seconds. Dab onto tart and allow to cool.

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