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September 12, 2003 - Image 95

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-09-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

ANNABEL COHEN

QUICK APPLE AND

Special to the Jewish News

CARROT TZIMIVIES
This is a stir-together and bake recipe.
A version of this old-fashioned recipe
was given to me years ago. I wish I
remembered who gave it to me! It's
easy and homey and perfect for Rosh
Hashanah. It doubles and triples well.
2 T. quick barley
1/2 cup warm water
3 T. vegetable oil
4 cups shredded carrots
4 cups shredded unpeeled granny
smith apples
1 t. salt, plus more to taste
1/2 t. pepper
1/2 cup apple cider
Place the barley in a small bowl and
cover with the warm water. Allow the
barley to soak for 2 hours. Drain well.
Preheat oven to 300E Spray a small
casserole dish with non-stick cooking
spray. Combine the soaked barley, oil,
carrots, apples, salt, pepper and cider in
a large bowl. Spread evenly in the
casserole dish and cover with foil.
Bake for 2 hours, or until the barley
is tender.
Serve hot or warm, spooning it
from the casserole. Makes 8 serv-
ings.

I

f there's one fruit that epito-
mizes Rosh Hashana,h it's the
apple. Sure the pomegranate
has lots of seeds — and is
symbolic of the hope for heaps of
good fortune for the New Year —
but the apple is infinitely more
available and certainly easier to cook
with.
Of all the fruits, apples are
arguably the most beloved by cooks.
And they're the easiest of all to add
to your existing recipe collection.
For your favorite roasted chicken,
just brush on a little melted apple
jelly in the last 30 minutes of cook-
ing. For compote, adding dried
apple slices to the prunes and apri-
cots you normally use and enhance
the color and flavor.
Add apple cider or juice to your
brisket liquid for a slightly sweeter
taste. Substituting chopped dried
apples is another way to modify a
recipe. And sliced apples are a
perfect accompaniment to a
green salad and one of the pri-
mary ingredients of the favorite
Michigan salad.
Need more idea? Check out
the recipes below. They all fea-
ture apples and are perfect
accompaniments to your fami-
ly's much-loved holiday menu.
So dip your apple slices in
honey. And eat apples in your
holiday meal, too. These
recipes offer special, contempo-
rary ways to serve up the sweet-
ness that denotes Rosh Hashanah.

This wonderfully versatile fruit
is a cook's -delight on Rosh Hashanah

and throughout the year.

SAUTEED CHICKEN
WITH APPLES

This may sound complicated, but it's
not. Best of all, you can make it a day in
advance. I like to serve this over noodles or
mashed potatoes.
8 skinless boneless chicken breasts (about 3
pounds)
kosher salt and pepper to taste
1 cup flour for dredging
1/4 cup olive oil
3 cups chicken broth (canned is fine)
2 T. apple brandy
2 large golden delicious apples, unpeeled, cut
into 1/2-inch chunks
1 t. dried thyme
1 T. dried parsley flakes
1 cup frozen peas, thawed
Trim excess fat from chicken breasts and season
the breasts with salt and pepper. Place flour in a
shallow dish and dredge tne chicken breasts in it.
Pat the breasts to remove excess flour.

Heat oil in a large, non-stick skillet over medi-
um-high heat and brown the chicken breasts on
both sides. You may have to make this in batches
if your skillet isn't big enough.
Pour the broth, brandy, thyme and parsley in a
large glass or ceramic baking dish. Stir well.
Arrange the chicken in the dish. Sprinkle the
apples over and around the breasts.
Cover the dish with foil and bake for 1 hour
(you can prepare the chicken to this point up to a
day ahead). Remove the foil and cook the chicken
for 30 minutes more, or until the sauce is thick-
ened. Makes 8 servings.

WARM GREEN BEAN
SALAD WITH APPLES AND
APPLE VINAIGRETTE
Though this is a salad, I serve
these beans as a side dish with
brisket, turkey, chicken or fish.
It's a great foil for the meats.
Vinaigrette:
1/4 cup apple cider
2 T. red wine vinegar
1/4 cup olive oil
1 T. Dijon Mustard
1 t. dried dill
1/2 t. salt
1/4 t. ground black pepper
Beans:
1 pound green beans, stem ends cut (pointed ends
untouched)
1 cup thin-sliced red or Bermuda onion
2 cups thin-sliced McIntosh apple slices, peeled
water
Place all vinaigrette ingredients in a small jar and
shake well. Set aside.
About 15 minutes before serving, place the green
beans, onions and apples in a large saucepan with 1
inch of water. Cover the pan and bring the water to a
boil. Turn off the heat and keep the lid on the pot
until ready to serve (up to 30 minutes).
Heat the dressing (in the jar, without the lid) in the
microwave on high for 1 minute. Drain the beans and
transfer them to a serving dish. Drizzle the dressing
over and serve immediately. Makes 8 servings.
APPLE on page 97

9/12
2003

95

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