William Penn Life, 2013 (48. évfolyam, 1-12. szám)

2013-09-01 / 9. szám

Apple & Anise Barbecue Sauce

21 Gala apples, peeled, cored & chopped

14 garlic cloves, chopped I cup onions, chopped 9 ounces tomato paste 12 ounces brown sugar 12 ounces water 7 ounces molasses I tablespoon anise seeds 7 ounces cider vinegar 14 scallions, chopped Salt and white pepper to taste

Combine the apples, cloves, tomato paste, brown sugar, water, molasses and anise seeds in a saucepan and simmer until apples become soft. Stir in the vinegar and adjust taste with salt and white pepper. Strain the sauce and taste test with scallions. Stir in scallions and use on chicken.

Apple Brownies

I stick butter I cup sugar I whole egg I cup all-purpose flour Zi teaspoon baking powder Zi teaspoon salt Zi teaspoon cinnamon I cup peeled, chopped apple

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Preheat the oven to 350°F. Cream the butter, sugar and egg. Add the flour, baking powder, salt and cinnamon.

Blend well, then add the chopped apple. Pour into a greased 8x8-inch baking pan. Bake at 350°F for 55 minutes. Cool to room temperature, then serve your guests.

Apple Tapioca

8 large apples 3 teaspoons lemon juice Zi cup granulated sugar

OR Zi cup light brown sugar Zi teaspoon ground cinnamon V4 teaspoon nutmeg Z* teaspoon ground clove 3 cups cider

5 tablespoons Minute Tapioca

Peel and quarter the apples. Place the apples and rest of ingredients, except the tapioca, in a 3-quart saucepan. Cook the apples until they turn into a chunky sauce. Add the Minute Tapioca and cook for an additional 15 minutes. The mixture will also thicken as it cools.

Chef Béla’s Apple Cider

I gallon fresh apple cider I quart cranberry juice Zi cup brown sugar I teaspoon vanilla extract I tablespoon cinnamon Zi teaspoon nutmeg Zi teaspoon crushed mint Zi cup citron fruit mix I finger pinch of cayenne pepper

In a saucepan or crock-pot, combine all the ingredients and slowly bring to a boil. The aroma should fill the house when the cider is ready. Garnish with thin slices of apple, orange or crabapple rings. Serve hot to your guests.

Apple Popcorn Brittle

1 quart popped popcorn

2 cups apple and cinnamon flavored

cereal

I cup cocktail peanuts % cup apple juice I cup sugar

Z* cup light corn syrup Zi teaspoon vinegar % teaspoon salt

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy two-quart saucepan. In the saucepan, combine apple juice, sugar, corn syrup, vinegar and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hardball stage (250°F on a candy thermometer). Remove from heat. Pour this syrup over popcorn-cereal-peanut mixture and toss to coat. Spread in a buttered 15y2xlO!Ax|-inch baking pan. Cool until hardened. Break into pieces.

Apple Stuffed Mushrooms

32 large, fresh mushrooms Vegetable cooking spray 3 tablespoons finely chopped celery Zi cup minced apple 2 tablespoons dry, fine breadcrumbs

1 tablespoon chopped fresh parsley

2 tablespoons finely chopped walnuts,

toasted

1 tablespoon crumbled blue cheese

2 teaspoons lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 'h cup of stems, reserving remaining stems for another use. Set mushroom caps aside until needed.

Coat a small skillet with cooking spray; place over medium-high heat until hot. Add V3 cup reserved chopped mushroom stems and celery; sauté 2 minutes or until tender. Combine celery mix, apple and the remaining ingredients in a small bowl; stir well.

Spoon I Zi teaspoons apple mix into each reserved mushroom cap. Place mushrooms in a 15x10-inch jelly roll pan. Bake at 350°F for 15 minutes.

Apple Ginger Cranberry Pie

FOR CRUST

22h cups all-purpose flour 2 sticks unsalted butter 6 to 8 ounces ice water 2 tablespoons fine sugar

Cut butter into pat size pieces. Pulse the flour and sugar in food processor. Add ice water slowly until dough starts to form a ball. Divide in two and chill

m Photo © Can Stock Photo IncApaxiax