William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-12-01 / 12. szám

Apple Waldorf Salad

3 cups Granny Smith apples, peeled,

cored & julienned I tablespoon lemon juice

1 cup celery, diced small Zi cup walnuts, chopped Z* cup mayonnaise

4 large lettuce leaves for garnish

In a mixing bowl, combine the apples and lemon juice. Make certain the apples are well coated so they will not turn dark. Add the celery, walnuts and mayonnaise, then blend well without breaking the apple sticks.

Arrange the salad on the lettuce leaves and serve chilled to your guests.

Apple & White Cheddar Sálad

FOR THE DRESSING 3 tablespoons cider vinegar

7 tablespoons extra virgin olive oil Salt & black pepper, to taste

FOR THE SALAD

2 cups Radicchio lettuce, shredded

2 Belgian endive, shredded crosswise I small head Frisee lettuce, leaves torn into small pieces I Granny Smith apple, cored & sliced into 8 pieces

I Fuji apple, cored & sliced into 8 pieces

Zi cup walnuts, toasted

8 ounces extra sharp white cheddar

cheese

In a mixing bowl, whisk together the vinegar, oil, salt and pepper to make the dressing.

Combine all other ingredients in a large salad bowl and toss. Add the apples and walnuts, then drizzle with the dressing. Toss again, then garnish with shaved curls of the cheddar cheese.

Serve to your guests.

maining '/a cup sugar to the dish, distributing it evenly around the apples. Pour in the remaining ! port and the water.

Bake for about 40 minutes until ’ the apples are tender when pierced with a fork.

Remove from the oven and let cool slightly. Transfer the apples to individual plates and spoon the port sauce from the baking dish over the apples. Serve with a S small pitcher of cream for those f who wish to enrich the port sauce for a full-bodied dessert.

I Apple Cranberry Crisp

5 cups Braeburn apples, unpeeled & sliced thin I cup fresh cranberries 'A cup brown sugar, packed 3 tablespoons brown sugar I I Zi teaspoons ground ginger f 2 teaspoons fresh lemon juice 13A cup all-purpose flour I 'A cup rolled oats [ Zi cup pecans, lightly toasted & chopped

Zi stick unsalted butter, cut into small pieces

I quart vanilla ice cream

Baked Apples with Port

6 Jonagold apples 3 tablespoons unsalted butter 73 cup sugar 2 tablespoons sugar % teaspoon ground ginger 2h cup port wine Zi cup water I pint heavy cream

Preheat the oven to 350°F. Select a baking dish just large enough to hold the apples standing upright.

With an apple corer or paring knife, remove the core from each apple being careful not to pierce the blossom end and discard.

Place Zi tablespoon of butter, one teaspoon of sugar and a pinch of ginger in each apple, then pour in enough port wine to fill the cavities. Stand the apples in the reserved dish, then add the re-Preheat the oven to 375°F.

Place the apple slices and cranberries in a 9-inch pie plate. Add three tablespoons of brown sugar, Zi teaspoon of the ground ginger and the lemon juice, then toss to combine. Pat the fruit to compress it in the dish and flatten the top evenly.

In another mixing bowl, combine the flour, oats, 'A cup packed brown sugar, chopped nuts and the remaining ginger. Using your fingers, cut the butter into the dry ingredients to create a coarse mixture. Sprinkle this topping over the fruit; press down lightly with your fingers.

Bake for 40 minutes until the topping is crisp and golden and the fruit is soft and bubbly.

Serve hot to your guests with a scoop of ice cream as a garnish.