Editorial
Front Page - Friday, October 9, 2009
Kay's Cooking Corner
Kay Bona
Fall brings so many wonderful things: beautiful colors, cooler weather, and wonderful fruits and vegetables, just to name a few. And Halloween. Halloween used to be a kid’s favorite, but it has turned into a celebration for young and old alike.
Speaking of fall fruits and vegetables, I have found several apple recipes, and because I couldn’t make up my mind on which one I liked the most, there are three! But that leaves very little space for much of anything else so without any further rambling, here’s just a bit of what’s in when, and some great recipes! And hey, save a bite of cake for me!
Purchasing/storing:
July-August: Gala, Gravenstein
August-September: Jonathan, Golden Delicious, Fuji, Honey Crisp
October-November: Granny Smith, McIntosh
Year Round: Red Delicious, Newtown Pippin, Rome Beauty
By December, most apples will be from cold storage or “controlled-atmosphere,” except for Red Delicious. But you are still getting a “good apple” (pardon the pun!)
In CA, producers regulate the conversion of starch to sugars which in turn keeps the apple fresh and crisp, although flavor is somewhat compromised. The best apples to purchase out-of-season are Fuji, Granny Smith and Rome Beauty. These store exceptionally well.
At home, store apples in the refrigerator, in plastic bags, up to six weeks. Crispness and flavor are quickly lost at room temperature.
Apple cake with caramel sauce
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 cups coarsely chopped Granny Smith apples, unpeeled
1 cup walnuts
2 teaspoons vanilla
Preheat oven to 325°. Butter and flour a 10” bundt pan. With electric mixer, blend the oil and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Sift flour, soda, salt, nutmeg and cinnamon into egg mixture, beating thoroughly. Batter will be stiff. Fold the apples and walnuts into batter, then add vanilla. Spoon batter into prepared pan. Bake for 1 1/4 hours, or till a pick inserted in cake comes out clean. Let cool on rack about 1 hour. Gently turn cake out onto a plate. Pour about 1/2 cup of the warm sauce over the cake. Serve immediately, with some remaining sauce spooned over each slice.
Caramel sauce:
1 cup butter
2 cups light brown sugar
1 cup heavy cream
Melt butter over medium heat. Stir in brown sugar. Once dissolved, whisk in cream.
Loin chops with apples
3 tablespoons olive oil
4 pork loin chops
Salt & pepper to taste
Garlic powder to taste
1/2 teaspoon poultry seasoning
2-3 unpeeled apples, sliced
3 tablespoons Worcestershire sauce
8 ounces frozen apple cider concentrate, thawed
Preheat oven to 375°. Heat olive oil in large oven-safe frying pan. Sprinkle chops with seasonings. Brown on both sides in hot oil. Pour apple cider and Worcestershire sauce over chops. Place sliced apples on top. Bake for 25 minutes. Remove chops and apples to a plate, and return frying pan to stove over medium-high heat. Boil until sauce thickens slightly. Serve sauce over chops.
Harvest apple and grilled chicken salad
4 grilled chicken breasts, chopped
1 cup grapes, halved
2-3 large apples, diced
1/2 cup thinly sliced celery
1/2 cup coarsely, chopped walnuts, toasted
1/2 cup shredded cheddar cheese
Romaine lettuce mix, torn into bite-size pieces
Grill chicken and dice into bite-size pieces. Place Romaine lettuce on plate, and then layer other ingredients on top. Serve with a creamy raspberry vinaigrette.
Kay Bona can be contacted at The Daily Record, 501-
374-5103, or by e-mail at dbona5@att.net.
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