The Culinary Connoisseur
Apple of My Eye
26
Sep
Sep
Did you know the average American eats close to 50 pounds of apples, fresh
or processed, every year?
or processed, every year?
Apples not only taste great, they provide essential vitamins, minerals and fiber that help to protect from
chronic diseases. Research has verified the truth behind that famous
adage about keeping the doctor away. Recent studies have linked apple products
to helping with everything from weight loss to different types of cancer, heart
disease, diabetes and even asthma. While the apple is not an excellent source of dietary fiber, the
type of fiber found in apples combined with other apple nutrients offer
tremendous health benefits. One of the greatest benefits is lowering of fat
levels in the body, leading to both weight loss and increased cardiovascular
health.
chronic diseases. Research has verified the truth behind that famous
adage about keeping the doctor away. Recent studies have linked apple products
to helping with everything from weight loss to different types of cancer, heart
disease, diabetes and even asthma. While the apple is not an excellent source of dietary fiber, the
type of fiber found in apples combined with other apple nutrients offer
tremendous health benefits. One of the greatest benefits is lowering of fat
levels in the body, leading to both weight loss and increased cardiovascular
health.
The bottom line is—eat apples often!
To get the most benefit from apples one should eat them raw. You can cut
them up to make a fruit salad; add apple slices to your favorite vegetable
salad or just bite right in. For those who do not enjoy raw apples, we’ve got
some delicious recipes for you to try.
them up to make a fruit salad; add apple slices to your favorite vegetable
salad or just bite right in. For those who do not enjoy raw apples, we’ve got
some delicious recipes for you to try.
Somewhere between a cake and a
kugel, delicious enough for both!
kugel, delicious enough for both!
5 Cortland apples, unpeeled
2 eggs, separated
¾ cup sugar
½ cup orange juice
½ cup oil
½ cup flour
1 teaspoon baking powder
Preheat oven to 350 degrees. Grease a square
oven-to-table dish or 9”x 9” pan.
oven-to-table dish or 9”x 9” pan.
Cut the apples in half and remove the core. Use a
hasselback cutter or sharp knife to slice the apple halves thinly without
cutting all the way through to the bottom. Remove the 2 or 3 smallest pieces at
the ends and reserve for another use. Set aside.
hasselback cutter or sharp knife to slice the apple halves thinly without
cutting all the way through to the bottom. Remove the 2 or 3 smallest pieces at
the ends and reserve for another use. Set aside.
Beat the egg whites until soft peaks form. Add the sugar
and continue beating until stiff. Mix the egg yolks with remaining ingredients.
Fold both mixtures together.
and continue beating until stiff. Mix the egg yolks with remaining ingredients.
Fold both mixtures together.
Pour batter into prepared pan. Place the sliced apple
halves, round-side up, in the batter close to each other. Alternate placing
them across and down, until the whole pan is filled.
halves, round-side up, in the batter close to each other. Alternate placing
them across and down, until the whole pan is filled.
Bake 35-40 minutes or until the batter is puffed and
golden. Serve warm or room temperature.
golden. Serve warm or room temperature.
For the dough:
1 ½ cups flour
½ cup confectioners’ sugar
¼ teaspoon salt
9 tablespoons margarine, cold
1 egg
For the filling:
4 firm gala or honey crisp apples, unpeeled
1 pound Bavarian cream (custard)
8 ounces maple syrup, divided
Put flour, sugar and salt into the bowl of a mixer fitted
with a paddle attachment. Mix until combined.
Add the cold margarine in small pieces and mix just until crumbly. Add
the egg and mix until the dough just begins to come together. Remove from mixer
to a lightly floured surface. Knead to incorporate any leftover dry pieces.
Place dough in plastic and refrigerate at least 2 hours.
with a paddle attachment. Mix until combined.
Add the cold margarine in small pieces and mix just until crumbly. Add
the egg and mix until the dough just begins to come together. Remove from mixer
to a lightly floured surface. Knead to incorporate any leftover dry pieces.
Place dough in plastic and refrigerate at least 2 hours.
Using a spiralizer, create long ribbons of the apples.
Don’t worry if they break. Place apple ribbons in a large microwave safe bowl.
Cover with water and add 3 tablespoon lemon juice. Microwave on high for 3
minutes to soften the apples.
Don’t worry if they break. Place apple ribbons in a large microwave safe bowl.
Cover with water and add 3 tablespoon lemon juice. Microwave on high for 3
minutes to soften the apples.
Preheat oven to 350.
Roll out dough and cut 12 circles with a 3.5” cookie
cutter. Place circles into a 12-cup non-stick muffin pan. Fill each dough cup with 1½ tablespoons
Bavarian cream.
cutter. Place circles into a 12-cup non-stick muffin pan. Fill each dough cup with 1½ tablespoons
Bavarian cream.
Drain as much liquid from the apples as you can. Starting
with one piece, roll apple strip tightly to form rosette. Continue adding apple
strips to achieve the desired flower size. Place, peel up, on top of Bavarian
cream. Lightly brush with maple syrup. Bake for 25 minutes or until tart shell
is golden. Let cool & remove from pan.
with one piece, roll apple strip tightly to form rosette. Continue adding apple
strips to achieve the desired flower size. Place, peel up, on top of Bavarian
cream. Lightly brush with maple syrup. Bake for 25 minutes or until tart shell
is golden. Let cool & remove from pan.
Heat remaining maple syrup and brush over apples. Tarts
can be prepared one day ahead and refrigerated.
can be prepared one day ahead and refrigerated.