Apple Cookbook [NOOK Book]

Overview

Apple Cookbook features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

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Apple Cookbook

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Overview

Apple Cookbook features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

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Editorial Reviews

From the Publisher

“…Woodier has written the ‘everything you wanted to know about apples but were afraid to ask’ book with maximum efficiency, and recipes that scream, ‘try me.’” – Providence Journal

“… a handsome collection of information and recipes about that American favorite – the apple.” – Fruit Gardener

“… easy to read, and a pleasure to browse.” – Fruit Gardener

“…will make you a bona fide expert…” – San Jose Mercury News

“… the perfect way to enjoy the fall harvest all year long.” – Jewish Journal

“… everything from apple tips to trivia.” – St. Petersburg Times

“… an extensive recipe resource for apple fanciers…” – Omaha World-Herald

“ … a useful seasonal book with simple delicious recipes for the bounty of fall … ” — Rockland Journal News

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Product Details

  • ISBN-13: 9781603428408
  • Publisher: Storey Books
  • Publication date: 4/20/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 192
  • File size: 4 MB

Meet the Author

A nationally syndicated feature writer with The New York Times, Olwen Woodier is the author of six books, including the Apple Cookbook, and a winner of the Tastemaker Award (now known as the James Beard Foundation Kitchen Aid Book Award). Olwen lives in Leesburg, Virginia.
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Read an Excerpt

Breakfasts & Breads

A good breakfast is touted as the best way to start your day; and what better way to add interest and nutrition to your breakfast than with apples?

They go into everything from omelettes to pancakes, and they taste great alongside bacon, sausage, and ham. Apples add both flavor and moistness to a wide variety of breakfast breads, coffee cakes, and baked goods.

Apple Puff Omelette

This is a good way to make an omelette for four people so that everyone eats at the same time. You can prepare the apples the night before and heat them in a skillet for a couple of minutes the next morning. You can also keep canned apple slices in the pantry and substitute those in a pinch.

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

1/4 cup brown sugar

1 teaspoon ground cinnamon

4 eggs

1/4 cup granulated sugar

1/4 teaspoon cream of tartar

1 tablespoon confectioners' sugar

1. Preheat oven to 450

  • F.

2. Peel, core, and thinly slice the apples.

3. Heat the butter in a medium-sized skillet, and saute the apples for 5 minutes over low heat.

4. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss and continue to saute the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.

5. Spoon the mixture into an 8-inch-square baking dish and keep hot in the oven.

6. Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.

7. In a large bowl, beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.

8. Pour the egg mixture over the apples and bake for 8-10 minutes. The omelette will be puffed and golden. Remove from the oven and sprinkle with the confectioners' sugar. Serve immediately.

Yield: 4 servings

Sausage and Apple Omelette

I have made this omelette with soybean protein "crumbles" and also "veggie ground round." The flavorings and textures are uncannily sausagelike, making these foods good substitutions for the sausage.

4 ounces sausage meat

3 scallions, including green tops, sliced

1 medium apple (Granny Smith, Baldwin, Winesap, Empire)

1/2-1 tablespoon butter

4 eggs

freshly ground black pepper

1. In a medium-sized skillet, brown the sausage meat, breaking it up and turning it as it cooks, for about 8 minutes. Drain off most of the fat and push the meat to one side.

2. Add the scallions to the skillet and saute for 2 minutes.

3. Peel, core, and chop the apple. Stir into the sausage meat and scallions and cook over low heat for 5 minutes. Remove from the heat and cover to keep warm.

4. Heat the butter in a medium-sized skillet over medium heat. Lightly beat the eggs and add to the foaming butter. Shake the pan to spread the eggs. As they set, use a fork to make a zigzag pattern from the edges to the center in several places. Shake the pan to keep the uncooked egg mixture moving.

5. After 2-3 minutes, the eggs should be set on the bottom, and the top should be creamy. Remove from the heat; spoon the sausage mixture onto one side of the eggs.

6. Fold the other half over the filling and slide the omelette onto a warm plate. Sprinkle with the pepper to taste. Serve immediately.

Yield: 2 servings

Apple Scramble

This is an easy way to have a good breakfast and satisfy a sweet tooth at the same time. It also makes a good after-school snack.

2 eggs

1 tablespoon honey

1 medium apple (Granny Smith, Braeburn, Empire)

1 teaspoon butter

1 teaspoon vegetable oil

1. Beat the eggs with the honey.

2. Grate the apple into the eggs. Stir to mix.

3. Heat the butter and oil in a skillet. When it starts to sizzle, pour in the egg mixture.

4. Start stirring immediately with a wooden spoon. Cook for 3-4 minutes, or until the eggs are cooked.

5. Serve on buttered toast for breakfast or a hot snack.

Yield: 2 servings

Apples for Breakfast and Snack Attacks

School-day mornings demand snack breakfasts that are nutritious and quick. These "recipes" make fast and easy breakfasts or an after-school snacks:

One-half-cup yogurt or low-fat cottage cheese topped with 1/2 cup applesauce and sprinkled with a favorite cereal.

1 cup yogurt combined with 2 tablespoons chopped walnuts, 2 tablespoons raisins, 1 small apple, chopped, topped with 1 tablespoon honey, and 1 tablespoon wheat germ.

1 apple, chopped and combined in a bowl with instant oatmeal and milk, as indicated on the packet. Microwave on HIGH as recommended, about 60 seconds. Drizzle with honey, spoon vanilla yogurt over the top and sprinkle with cinnamon.

2 slices of multigrain or whole-wheat bread spread with peanut butter and topped with thin slices of apple and slices of cheese; toasted in a toaster oven until the cheese begins to melt, about 2 minutes. Sandwich together if eating on the run.

Apple Frittata

Truly, this is a great way to make a vegetable omelette pie. In fact, a frittata may appear on my table for breakfast, lunch, or even dinner. I may use leftover vegetables or a variety of fresh vegetables in season. It tastes delicious warm or at room temperature and is therefore excellent for a brunch buffet.

1 tablespoon olive or canola oil

1 medium onion, chopped

1 red or green bell pepper, chopped

1 clove of garlic, minced

1 medium apple (Granny Smith, Empire, Braeburn)

4 eggs

2 tablespoons water

1/2 teaspoon dried sage

1/4 teaspoon ground mace

1/8 teaspoon ground black pepper

1/2 cup grated Cheddar, Jack, or mozzarella cheese

1. Heat the oil in a medium-sized skillet. Add the onion, pepper, and garlic, and cook over low heat until the onion is tender, about 15 minutes.

2. Peel, core, and thinly slice the apple. Add to the vegetables and cook for 5 minutes.

3. Beat the eggs with the water, sage, mace, and pepper. Pour over the vegetables. Sprinkle with the Cheddar.

4. Cover the pan and cook over low heat for 10 minutes, until the eggs are set and the cheese has melted. Serve at once.

Yield: 2-4 servings

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Table of Contents

Apple History (1)

Cooking with Apples (9)

Apple Breakfasts & Breads (15)

Apple Drinks & Snacks (37)

Apple Salads & Sides (49)

Apple Make the Meal (71)

Apple Pies & Cakes (95)

Apple Desserts (125)

Preserving the Apple Harvest (155)

Meet the Apples: Apple Varieties (168)

Appendixes (181)

Index (184)

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted May 10, 2005

    Awesome Cookbook

    This cookbook has quickly become one of my favorites. The recipes are simple and delicious. The apple chart in the back that shows all the different apples and their best uses is a reference I use again and again!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 25, 2004

    A wonderful treat for you or a friend!

    I have purchased over ten copies of this delightful cookbook -- one for me and the rest have been given as gifts. In addition to wonderful recipes, the author provides information on just about every apple under the sun. The recipes are easy to follow and delicious. Enjoy!

    Was this review helpful? Yes  No   Report this review
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