TBO.com - TBO is Tampa Bay Online

More Than Delicious

ADVERTISEMENT

By SHARON THOMPSON McClatchy Newspapers

Published: October 10, 2007

LEXINGTON, Ky. - An apple straight from the tree has flavor like no other.

Farmers are planting more varieties of apples than ever. If you've never tasted a Honeycrisp, this is the time. Many orchards are growing the Honeycrisp, and you can spot them because they're shelved separately from the other fruit. They're sold for $2 a pound.

'It's a one-of-a-kind apple,' grower Terry Boyd said. 'It tastes like what an apple should taste like. It has the cell structure that, when you bite down on it, it pops.'

The Honeycrisp is a private-label apple introduced in Michigan in 1990, and it has rules and laws that have to be followed even before the tree can be bought and planted in an orchard.

'They're extremely difficult to grow, and they're marketed at premium prices,' Boyd said.

Here are tips for choosing and cooking fresh apples:

•The best apple pie filling combines 'saucy' apples (that cook down to a saucelike texture) and 'shapely' apples (that hold their shape after baking). Pick one variety from each category.

Saucy apples include McIntosh, Cortland, Macoun, Mutsu (Crispin), Paula Red and Empire. Shapely apples include Granny Smith, golden delicious, Jonathan, Jonagold, Northern Spy and Idared.

•When selecting apples, look for skin that is shiny, not dull. Dull-appearing apples won't be crisp and tasty. Apples should be firm and free of bruises and punctures.

•Keep apples refrigerated at about 32 degrees. Fruit bowls are beautiful, but your apples won't stay crisp for long on the countertop.

•Prepare dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.

Studies show that a number of components in apples, most notably fiber and phytonutrients, have been found to reduce blood cholesterol and improve bowel function. They also might be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma.

SHREDDED APPLE CAKE

Cooking spray

3 tablespoons fine dry bread crumbs

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3 large eggs

3/4 cup light brown sugar, firmly packed

2/3 cup vegetable oil, such as corn or canola

3 cups peeled, cored and coarsely grated golden delicious apples (from about 1 1/2 pounds apples)

Prepare a 12-cup tube or Bundt pan. Spray with vegetable cooking spray, and coat the sprayed surface with fine dry bread crumbs. Set a rack in the middle level of the oven, and preheat to 350 degrees.

Stir the flour together with the baking soda, salt and spices. Sift onto a piece of wax paper, and set aside. In a large mixing bowl, whisk the eggs to break them up. Whisk in the brown sugar, followed by the oil. Use a large rubber spatula to fold in half the grated apples, followed by the flour mixture. Fold in the remaining apples. Pour into prepared pan.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted halfway between the side of the pan and the central tube emerges clean. Cool the cake on a rack for 10 minutes, then unmold it to a rack to cool completely.

Source: 'Perfect Light Desserts,' by Nick Malgieri and David Joachim

APPLE OAT SESAME COOKIES

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1/2 cup quick-cooking oats

1/4 cup sesame seeds

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 1/2 cups finely chopped golden delicious apples

1/2 cup honey

1/2 cup vegetable oil

1/3 cup milk

1 large egg

Heat oven to 375 degrees. In large bowl, mix both flours, oats, sesame seeds, sugar, cinnamon, baking powder, baking soda, nutmeg and salt. Stir in apples.

In small bowl, beat together honey, oil, milk and egg; add to oat mixture, and stir until combined. Drop by tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Makes about 24 cookies.

Source: Washington Apple Commission

PINK LADY APPLE PIE

Dough for 9-inch double pie crust, or prepared pie shell

1 cup sugar, plus 1/2 teaspoon for sprinkling

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

8 medium-size Pink Lady apples, peeled, cored and sliced

1 tablespoon unsalted butter, cut into small pieces

1 teaspoon milk, optional

Preheat oven to 350 degrees. Prepare pie crust dough. Press one crust into a pie plate. Return top crust to the refrigerator.

In a large bowl, combine 1 cup sugar, spices and flour until well-blended. Sprinkle evenly with the vanilla, a few drops at a time. Add the apples, and toss until well-coated. Pour the filling into the pie crust, then dot filling with butter.

Remove top crust from the refrigerator, and lay it over the filling. Trim the overhang to 1/2 inch. Fold the edge of the top crust under the edge of the bottom crust until the edges are even with the rim of the pie plate. Flute all around the edge with your fingers. Cut steam vents in the top crust. If you like, brush the crust with the milk, then sprinkle it with the remaining 1/2 teaspoon sugar.

Place in the oven and bake until bubbly and golden, about 1 hour. Let cool completely on a wire rack before serving with vanilla ice cream or a wedge of cheddar cheese. Makes one 9-inch pie.

Source: 'Sweety Pies,' by Patty Pinner

Information from the Washington Apple Commission and Eating Well was used in this report.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT