food & dining
Page 50 October 12, 2012
danshamptons.com
Fall Apples: Delicious Fresh or Baked By silvia lehrer
2. Cover dish and bake in preheated oven for 35 to 40 minutes or until apples are tender, basting occasionally with pan juices. Just before serving sprinkle over a little more brown sugar, if desired and run the apples under the broiler to caramelize and serve warm with a dollop of ice cream. CRUSTLESS APPLE PIE A simple do-ahead fall dessert Serves 6 to 8 iMaffo/Flickr
Apples have been our national fruit since the days of the Revolution. They are our most popular and commercially significant fruit. And fall is the one time of the year you can bite with confidence into a truly fresh apple. There is a continually changing supply as apples come into season. The key to experiencing apples to the fullest is selecting the variety that suits your plans for eating—raw, baked in a savory or sweet preparation or cooked into a sauce. Golden Delicious comes into season in midOctober and is one of the best all around apples for baking and cooking. At this time of the year Winesaps work well for eating and baking and when you desire a sweet eating apple, select the juicy Fuji. Crisp, green Granny Smiths come into season as October moves along. They are delicious for out-of-hand snacking with a marvelous texture for salads. They add a tangy flavor to tarts and cakes. For applesauce, the folks at the Milk Pail suggest a blend of different apple varieties or even “seconds.” Choose apples well and use them often. With their satisfying crunch and sweet flavor, apples are a delicious way to enjoy a healthful diet. Apples contain only 80 calories. When buying any variety select firm apples, free from bruises with a smooth finish. Store apples in the refrigerator in a drawer away from any strong-flavored foods such jalapeno peppers.
It’s apple season!
PRALINE BAKED APPLES Everybody loves baked apples—prepare them ahead and they are ready when you are! Serves 4 to 6 4 - 6 Red Rome or Golden Delicious apples 1 - 1 1/2 cups fresh apple cider 1/8 - 1/4 teaspoon cinnamon 1/4 - 1/3 cup dark brown sugar plus extra to caramelize 1/4 - 1/3 cup coarsely chopped pecans or walnuts 1 - 2 tablespoons unsalted butter, diced Vanilla or butter pecan ice cream Preheat oven to 350 degrees 1. 1. Peel and core the apples. Cut a strip of peel from core end of apples. Place apples side by side in a Pyrex baking or casserole dish. Pour over apple cider and spoon a layer of cinnamon and brown sugar over the top. Spoon nuts evenly into each core and dot tops with butter.
5 Granny Smith apples, peeled and cored 2 tablespoons lemon juice 3 tablespoons confectioners’ sugar 2 tablespoons unsalted butter 2 tablespoons granulated sugar 1/8 teaspoon nutmeg 3 tablespoons almond flour* 2 eggs, beaten lightly 2 tablespoons brown sugar Preheat oven to 350°F. 1. Grate apples in a food processor using shredding blade or grate on large holes of standing grater. Transfer to a mixing bowl; add lemon juice and confectioners’ sugar and stir to mix. 2. In a separate bowl, beat butter with granulated sugar until fluffy, add the almond flour and stir to mix. Add the beaten eggs and mix well. 3. Add the egg mixture to the apples and stir to mix until thoroughly incorporated. Butter a shallow baking dish such as a porcelain gratin (or quiche dish) and pour in the apple mixture. Level the top
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