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You are the Apple of My Pie!
As we are in the midst of apple
season here in the Hudson Valley, I felt it was important to dedicate some time
to the tasty and nutritious treat. Almost all apples can be enjoyed fresh,
however, not all apples are created equal when it comes to cooking. Below are
examples of some of the best uses for the different varieties found in New
York.
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Braeburn - Crisp, Aromatic, Sweet and
Tart.
Best uses - salads, baking, and sauce
Cortland - Crisp and Tart
Best Uses - salads, sauces, pie
Fuji - Sweet, Spicy, Juicy, and Firm
Best Uses - baking and sauce
Gala - Mild, Sweet, Juicy, and Crisp
Best Uses - cider,
baking and sauce.
Golden Delicious - Sweet, Crisp, and Mellow
Best Uses - baking, salads, pies
Granny Smith - Tart, Crisp, Mildly Sweet
Best Uses - Salads,
Baked
Jonagold - Tangy, Sweet and Firm
Best Uses - Pie, Sauce
Rome - Mild, Sweet, and Juicy
Best Uses - Baking and
Cider
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If you are anything like me, you are up to your
elbows in America's favorite snack. Fear not! Not only do apples taste
great, but they are also Culinary Heroes! Here are some tips for the surplus
fruit:
Cook a Moist
Bird
If your cooking leaves your poultry as dry as the Saharra,
don't fret. Roast your chicken with an apple in the cavity. When the bird is
done, trash the apple and enjoy a juicy meal.
Avoid Stale Baked
Goods
By storing your fresh cakes with half an apple, you will
extend it's shelf life. The apple helps keep the cake moist for much longer
than if it was just kept in the fridge.
Ripen Fruit
You can quickly ripen fruit, such
as tomatoes, avocados, and bananas, by placing them in a paper bag with a ripe
apple for a few days. Apples give off ethylene, a plant hormone, that ripens
fruit after it has been picked.
Soften
Brown Sugar
Brown sugar clumps and hardens in
humidity. Luckily, all it takes is an apple wedge to soften your sugar. Tightly
seal an apple wedge in a plastic bag with the hardened brown sugar for a day or
two and viola, fluffy brown sugar.
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Did You Know???
-2 large (or 4 small)
apples = 1 pound
-3 cups of peeled,
sliced apples = 1 pound
-36 apples = 1 gallon
cider
-The crabapple is the only apple native to North
America.
-Apples are fat, sodium, and cholesterol free.
-Apples are a member of the rose family.
-Two-thirds of the fiber and antioxidants are found in the apple peel.
Antioxidants help to reduce cell damage, and
diseases.
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3
tablespoons unsalted butter
1 1/2 pounds Granny Smith apples, peeled,
cored, sliced
1 1/2
teaspoons ground coriander
1- Halve the
butternut squash lengthwise, scoop the seeds out, and roast in a 400 degree oven
until
soft. Cool and scoop flesh out of skin.
2- In a large pot, melt butter over medium-high heat. Add leaks,
garlic, apple, and coriander and
sauté until slightly softened,
about 12 minutes.
3- Add broth and juice. Simmer until apples are tender, about 30
minutes.
4 - Puree soup in blender with butternut squash pulp. Thin with more
broth if desired.
5- Season soup with brown sugar, salt and pepper.
Enjoy!
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