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Fall Harvest
Apple recipes make tasty, healthy use of fall's bounty
Question:
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out everyday. How can I keep up
with the industry and all of its
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Annabel Cohen
Special to the Jewish News
Answer:
That's easy. Just
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Question: just spent a lot
of money on new cell phones for
my entire family. How do I keep
them protected to protect my
investment?
Answer:
You should defi-
nitely purchase a case. This could
be a clip-on type of carrying case,
or one that you can place in your
briefcase or purse. This will keep
the cell phone screen and cam-
era lens (if it has one) protected
from bumps and scratches. There
are also what are called "skins"
which are plastic or rubber-like
cases specially molded to fit over
certain cell phones. They provide
a protection against sudden shocks
if you should drop your phone. At
Wireless Toy-2', we have the largest
selection of cases to fit any phone
you may have.
I Present this column
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for a FREE
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headset.
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We want to keep you
safe and ticket free!
Certain models available, limited quantities
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activation. Certain restrictions apply.
Visit the nearest locations at:
Jennifer Babby
12 Mile & Northwestern • 248.945.0090
Elizabeth Price
10 Mile & Evergreen • 248.948.5000
Sandy Maizi
Orchard Lk. & Telegraph • 248.253.1400
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A42
August 28 • 2008
HEALTH & FITNESS
1392400
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abor Day weekend is the start of apple season. Cider
mills offer their first gulps of cool, clear apple cider.
Michigan ranks third in apple production, with
more than 750 million pounds harvested every year. Only New
York and Washington state produce more than we do.
The most grown? Red Delicious is tops with golden deli-
cious, Jonathan, Empire and Gala not far behind. There are
about 20 varieties grown in Michigan on a commercial basis.
You can eat apples at any time with the following irresist-
ible recipes that will take you from appetizers to dessert.
Smoked Whitefish On Apple Slices
1/2 pound boneless, skinless smoked whitefish fillets,
mashed with a fork
3 Tbsp. fat-free sour cream or mayonnaise
3 Tbsp. minced red bell pepper
1/2 tsp. ground black pepper
1 bunch watercress or spicy sprouts
2 unpeeled Granny Smith apples cut in half and into1/4-
inch-thick wedges
2 Tbsp. fresh lemon juice
Combine fish, sour cream, bell pepper and black pepper
and stir well with a fork to combine. Chill until ready to use.
Sprinkle apple wedges with lemon juice and toss to coat.
To serve, place a rounded teaspoon of whitefish on an apple
slice and top with a sprig of watercress or a small amount of
sprouts. Makes about 36 appetizers. You may also substitute
cucumber slices for the apple.
Spinach Salad With Sauteed Apples, Toasted
Corn And Almonds
Sauteed Apples:
4 apples, peeled or unpeeled, quartered, seeds remove and
cut into thin wedges
2 Tbsp. olive oil
Toasted corn:
2 cups fresh or frozen corn kernels, thawed
2 Tbsp. olive oil
Salad:
1 1/2 pounds baby spinach
1/2 cup thinly sliced red or Bermuda onions
1 cup lightly toasted sliced almonds
Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
Sea salt or kosher salt to taste
Freshly ground pepper to taste
Saute apples: Toss apples with oil and transfer to a large,
nonstick skillet over medium-high heat. Saute the apples until
softened, about 6 minutes. Set aside to cool.
Toast corn: Preheat oven to 425E Spray a baking sheet with
nonstick cooking spray. Toss the corn with olive oil in small
bowl. Spread the corn on the baking sheet and bake, uncov-
ered, for about 20 minutes, until the corn is golden and begin-
ning to char. Remove from oven and set aside.
Make vinaigrette: Combine all ingredients in a medium
bowl and whisk well.
Toss the spinach, onions, almonds and corn in a large bowl
with the vinaigrette. Arrange spinach on a platter or 8 dinner-
sized plates and arrange the apples over. Makes 8 servings.
Seared Chicken With Apples And Wine
This is also very good made with turkey cutlets or tenders.
1/4 cup olive oil
8 boneless skinless chicken breast halves (about 2 1/2
pounds)
2 cups apple cider or juice
1 cup white wine, any kind
2 cups diced chopped apples
1 Tbsp. minced garlic
1 Tbsp. drained capers
1 Tbsp. dried parsley flakes
Salt and pepper to taste
Heat oil in a large skillet over high heat until very hot. Place
the chicken breasts in the skillet and cook until the underside
is very golden, about 3 minutes (the skillet must be very hot).
Turn the breasts over and cook for 1 minute more. Add the
juice, wine, apples garlic, peel, capers and parsley and cook
until the liquid is reduced by half, about 6-8 minutes. Season
the chicken and sauce with salt and pepper to taste, and serve
the chicken with the sauce drizzled over. Makes 8 servings.
Easy As Pie Freeform Tart Apple Tart
8 cups 1-inch chunks, peeled Granny Smith apples
1/2 cup sugar
2 tsp. ground cinnamon
1 premade, uncooked piecrust, thawed, unfolded
2 Tbsp. butter or margarine, melted
1/4 cup apricot preserves, melted
Preheat oven to 375F. Spray a baking sheet with nonstick
cooking spray or line with parchment paper. Toss apples with
sugar in a large bowl. Arrange the apples over the pastry,
leaving a 2-inch border around the apples. Drizzle the melted
butter over the apples. Fold the pastry up over the perimeter
of the apples (don't worry if the edges aren't neat — that's the
charm of this rustic tart).
Bake the tart for 30 minutes. Brush the apricot preserves
over the apples and continue baking another 15 minutes, until
the crust is very golden and the apples are tender. Allow to
cool and serve cut into wedges. Makes 8 servings.
Fat Free Apple Chutney
A perfect grilled meat or sandwich topper.
3 cups chopped onions
4 cups 1/2-inch diced, peeled and seeded apples
1 can (14 oz.) diced tomatoes, drained
1 red bell pepper, chopped
1/2 cup red wine vinegar
1 Tbsp. yellow mustard seeds
1/2 cup sugar
1/2 -1 tsp. ground cayenne pepper
Combine all ingredients in a large saucepan over medium-
high heat. Bring to a boil and reduce heat to simmer. Cover
and cook, stirring occasionally, for 1 hour. Allow to cool com-
pletely before transferring the mixture to a glass or plastic
container to chill. Keeps for 1 month chilled. Makes 1 quart of
chutney.
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