An Apple a Day
T
he versatile apple is given a fresh twist in this one-of-a kind new cookbook, with recipes carefully selected to reflect the holidays, seasons and months of the year. Explore different ways of making tried and true apple dishes, while expanding your horizons with novel apple recipes for savoury meals, salads and cocktails. Here are three we have chosen for you to try.
Apple and Vanilla Roll-Ups with Honey Yogurt
Recipes extracted from an Apple a Day by Karen Berman and Melissa Petitto, Race Point Publishing, RSP £16.99 hardback.
Escarole, Apple, and Walnut Salad with Ricotta Salata Made from sheep’s milk, ricotta salata is a fresh cheese that has been pressed, salted, and dried. It is especially delicious shaved or grated over green salads such as this one.
Keep prepared crepes and fresh apples on hand and you can make this dessert whenever the mood hits.
Makes 4 servings
Makes 2 servings
1 teaspoon Dijon mustard
Dressing 1 tablespoon apple cider vinegar
3 Gala apples, cored and cut into 8 wedges each
1 teaspoon honey
3/4 cup granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
6 (9-inch) prepared crepes
Lentil, Feta, and Apple Salad
Honey Yogurt
Makes 2 servings
2 cups plain Greek-style yogurt
2 cups French lentils, cooked
1 head escarole, cored and roughly chopped
1/2 teaspoon ground cinnamon
1 Honeycrisp apple, cored and diced
1 Honeycrisp apple, cored and sliced
¼ cup honey
1/2 stalk celery, diced
1/2 cup chopped toasted walnuts
1/4 cup crumbled feta, crumbled
1/4 cup chopped parsley leaves
¼ cup fresh flat-leaf parsley, chopped
1/4 cup shaved ricotta salata
In a 3-quart saucepan, combine the apples, sugar, and cinnamon. Split the vanilla bean in half lengthwise and scrape the seeds into the pan; add the pod to the pan. Stir over medium heat for 8 to 10 minutes or until the apples are soft. Remove from the heat and allow to cool. Remove and discard the vanilla pod. To make the honey yogurt, combine the yogurt, cinnamon, and honey in a small bowl. To make the roll-ups, arrange 4 apple pieces down the center of each crepe and roll up. Place each crepe seam side down on an individual dessert plate. Serve with honey yogurt.
2 tablespoons walnut oil
1/4 cup fresh basil leaves, torn 1 tablespoon extra virgin olive oil 2 teaspoons red wine vinegar 1/4 teaspoon sea salt 1/2 freshly ground black pepper Combine the cooked lentils, apples, celery, feta, parsley, and basil in a medium bowl. Drizzle with the olive oil and red wine vinegar and season with salt and pepper. Toss gently and divide the salad between 2 salad plates. Serve immediately.
To make the dressing, whisk together the vinegar, mustard, honey, salt, and pepper in a large bowl. Drizzle in the oil, whisking continuously to form an emulsion. Add the chopped escarole, apples, walnuts, and parsley. Toss to coat with the dressing. Top the salad with the ricotta salata. Divide the salad among 4 plates and serve immediately.
RETIREMENT
today
An Apple a Day
1 vanilla bean
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