-

3 T. honey
1/2 c. olive oil
2 T. dried parsley flakes
1/2 t. salt
1/2 t. ground black pepper
Combine ingredients in a jar with a
tight fitting lid and shake well to
blend.
To make the salad:
12 c. mixed baby greens
2 Granny Smith or Golden Delicious
Apples, sliced thin (skin left on)
1 c. chopped walnuts
3 c. combination of chopped vegeta-
bles, such as: cucumber, tomato, car-
rots, mushrooms, zucchini, etc.
Place all salad ingredients in a
bowl, add dressing and toss well.
Makes 12 servings.

1 T. vegetable oil
Juice from 1 lemon
Salt and pepper to taste
To make the sauce:
In a heavy saucepan over medium
high heat, stir together sauce ingredi-
ents and simmer, stirring occasionally,
15 minutes. Set aside to cool.
To make the salmon:
8 4 or 5-ounce pieces salmon fillets,
bones removed
1/4 c. olive oil
Brush both sides of each salmon,
grill at medium-high heat 3-4 minutes
on each side, or until salmon is just
cooked through.
Serve the salmon hot or at room
temperature with hot or room temper-
ature sauce. Makes 8 servings.

APPLES AND HONEY CHICKEN
8 large boneless, skinless chicken
breast halves (about 3 pounds)
1 T. fresh thyme leaves
2 t. kosher salt
1/2 t. coarsely ground black pepper
Olive oil for sauteing, about 1/2 c.
2 c. peeled apple chunks
2 c. chicken broth
1 c. red wine
1/2 c. honey
1/2 c. fresh chopped parsley
for garnish
Place chicken breasts in a dish and
sprinkle with salt, pepper and thyme.
Heat 1/4 c. oil in a large non-
stick skillet over medium high heat.
Add as may breasts as possible with-
out overlapping and saute until
browned on both sides. Repeat with
remaining chicken. Place all the
breasts in the skillet and sprinkle
apples over the top. Add broth, wine
and honey and cook, moving breasts
from top to bottom as needed to
immerse in the liquid. Continue
cooking until the apples are softened
and the sauce is reduced and thick-
ened. Adjust seasonings and serve
the chicken hot on a platter drizzled
with the pan juices and sprinkled
with fresh parsley.
Makes 8 servings.

APPLE AND HONEY GLAZED
UPSIDE-DOWN MUFFINS
2 c. diced Granny Smith or Golden
Delicious apple
1/2 c. chopped pecans
2 c. flour
1 T. baking powder
1 t. cinnamon
1/2 t. salt
6 T. unsalted butter or margarine,
melted
1/2 c. honey
1/2 c. packed brown sugar
2 large eggs
For apple and honey glaze:
2 c. apple cider
1/4 c. honey
1/2 c. chopped, toasted pecans for
garnish
To make muffins:
Preheat oven to 350 degrees F.
Spray a 12-muffin tin well with
non-stick cooking spray. Combine
flour, baking powder, cinnamon,
and salt in a medium bowl and set
aside.
Place melted butter, honey and
sugar in a medium bowl and beat
until creamy. Add eggs and beat
until eggs are well incorporated,
about 30 seconds. Add flour mixture
and stir until ingredients are moist-
ened. Stir in walnuts and apple.
Divide batter among muffin cups
and bake 30-40 minutes, or until
golden.
To make glaze:
In a 2 quart saucepan boil cider
15-20 minutes, or until reduced to
about 1 c. Add honey and simmer
mixture 5 minutes more. While
muffins are still warm, turn over on
individual dishes. Drizzle warm
glaze over muffins, sprinkle with
chopped pecans and serve. Makes 12
muffins.

GRILLED SALMON WITH
APPLES AND HONEY SAUCE
Sauce:
3/4 c. ketchup
1/4 c. apple sauce
1 c. honey
1/4 c. coarse-grained mustard
1/4 c. apple cider vinegar
1 T. hot red pepper sauce
(such as Tabasco)
3 T. firmly packed light brown sugar
1/4 c. soy sauce

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1999

Detroit Jewish News 157,