by Deborah Eisenhut
In the last issue of The Mountain Breeze, I shared “just a tip of the iceberg” concerning how versatile and nutritious apples were in a healthy diet. Upon doing more research for some special holiday recipes, I found a multitude of easy, unusual ways to prepare apples, making “an apple a day” easier than ever. From cider to salads, from desserts to raw treats, the saying helps us remember the importance of healthy eating.
There are literally thousands of varieties of apples worldwide with each having its own taste and texture related to its use. Granny Smith apples are very firm and tart, making them better when used with other kinds of apples. Popular Honey Crisp have intense flavor. McIntosh apples are great for eating but do not hold up for baking. Interestingly enough, John Chapman, better known as the infamous “Johnny Appleseed”, planted cider apples on his journey across early America. They were small, very bitter apples used primarily for making hard cider when the pioneers came through heading west. The hard cider was a valuable commodity since drinking water along the way was suspect.
Check out the varieties we have here locally for some delicious eating, especially during your holiday cooking.
Wishing you all a healthy, joyous and peaceful Holiday Season.
CRAN-APPLE RELISH
4 cups fresh cranberries
4 oranges, peeled, sectioned & seeded
1 cup sugar
½ tsp. almond extract
1 large tart, flavorful apple chopped
1 can crushed pineapple undrained (8 1/2 oz)
1 cup mini marshmallows
Pulse cranberries in food processor, add orange & pulse to chop again.
Add sugar, extract, apple & pineapple to blend. Stir in marshmallows.
Chill several hours before serving.
APPLE CARROT SLAW
2 small heads of local cabbage shredded
1 cup of shredded carrots
4 medium apples chopped
¾ cup quality mayo
¼ cup sugar (optional honey)
4 TBLS rice or apple cider vinegar
½ tsp each salt and pepper
In large mixing bowl combine cabbage, carrots & apples.
In another bowl combine mayo, sugar, vinegar & salt & pepper.
Mix well & pour over cabbage mixture to toss and coat. If too
dry add a little more mayo or a few TBLS of plain yogurt.
Cover and refrigerate until serving.
WARM APPLE LEMON SAUCE
(Great to serve over homemade or purchased gingerbread)
3 TBLS sugar
2 TBLS cornstarch
2 cups unsweetened apple juice
¼ cup fresh lemon juice
2 tsp finely grated lemon peel
12 thin lemon slices
Combine sugar & cornstarch in small saucepan. Whisk in apple juice
Bring to a boil, whisking until mixture thickens slightly.
Remove from heat & add lemon juice & slices.
WHISKEY APPLE CIDER PUNCH
**Grown-up Drink
Combine 1 cup frozen cranberries, thawed, ¼ cup packed light brown sugar,
and ¼ cup water in food processor. Process a rough chop and sugar almost dissolved about 30 seconds. Transfer to large bowl & add 3 cups of bourbon, 1 ½ cups of fresh lemon juice from 14 lemons, ¾ cup honey & ¼ cup water. Stir well until combined and sugar completely dissolved. Pour mixture through a fine wire mesh strainer into a 3–4-quart pitcher discarding solids. Chill at least 1 hour up to 8 hours. Just before serving gently stir in sparkling apple cider. Pour into glasses, garnish with Granny Smith apple slices.
