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1 tsp. turmeric
1 tsp. ground cumin
1/2 tsp. ground cardamom
1 /2 tsp. allspice
1 /4 tsp. cayenne
5 cups peeled, chopped tart apple
4 cups water
2 cinnamon sticks
2 Tbsp. fresh lemon juice
2 Tbs. brown sugar or honey
(optional)
Possible Toppings:
Lightly toasted shredded coconut
Lightly toasted slivered almonds
A drizzle of yogurt
A few dried currants
Heat oil in a soup pot or Dutch oven.
Add onion, garlic, ginger, and salt, and
saute over heat for about five minutes,
or until the onion begins to soften.
Add the spices, and saute another
five minutes over medium heat. Add
apples, water, cinnamon sticks, and
lemon juice, and bring to a boil. Turn
the heat down, mostly cover, and sim-
mer for about 10 minutes, or until the
apples are very tender. Remove from
heat. Take out the cinnamon sticks,
and puree in a blender or food proces-
sor — bit by bit, so as not to splash
yourself. Return the puree to the pot.
Add optional sweetening, and taste to
adjust salt.
Serve hot or cold, with or without
some or all of the toppings. (Even
though the toppings are fun and deli-
cious, this soup is also wonderful just
plain.) 4 to 6 servings.
FOUR WALDORF
VARIATIONS
Waldorf Salad is a dish with status anxi-
ety. Originally conceived in the kitchen
of the fanciest hotel (at that time) in New
York, yet made entirely from pedestrian
ingredients, it puts an aristocratic face
on a humble concept. The dish is the
only one of these recipes to demand
milk products, so would either make for
a great appetizer or vegetarian dish. It
also includes honey in a few variations
— providing an opportunity to use both
traditional elements in a new way.
BLUE MOON
Have a Happy
and Healthy
New Year!
Fkies4 rood Aapiet
gevev(iejeg47
CALIFORNIA
3 medium-sized tart and/or sweet
apples
2 navel oranges, sectioned
1 stalk celery, minced
1 /4 cup (packed) raisins or currants
1 cup sliced ripe mango or papaya
(optional, if available)
1 cup toasted cashew pieces
rzcz,
F s
Dressing:
1 cup yogurt
1 h tsp. lemon rind
2 to 3 Tbsp. lemon juice
1 ripe avocado, mashed
1 to 2 Tbsp. honey (to taste)
Combine apples, oranges, celery, and
raisins or currants. Puree together all
dressing ingredients in a blender or
food processor. Combine apple mixture
with dressing, and mix well. Serve
topped with slices of ripe mango or
papaya (if you're lucky enough to have
some) and toasted cashews.
FRUIT & VEGETABLE
WALDORF
3 medium-sized tart apples, in
chunks
1 cup freshly chopped pineapple
1 navel orange, sectioned
1 stalk celery, minced
1 small carrot, thinly sliced
1 red bell pepper, thinly sliced
1 /4 cup (packed) raisins or currants
Y2 to 1 cup chopped toasted almonds
FRESH
WHITEFISH
FILLETS
Wild Caught—Canada
'LUNCH BOX
APPLES
WALDORF DELUXE
3 medium-sized tart apples, in
chunks
2 to 3 Tbsp. lemon juice
1 stalk celery, minced
1 to 2 cups seedless grapes, whole
or halved (optional)
1 cup diced cheddar
1 /4 cup (packed) minced dates
3 /4 cup chopped toasted pecans
Dressing:
1 cup yogurt
1 /4 cup mayonnaise
Y2 cup orange juice
1 /2 tsp. grated orange rind
Combine salad ingredients. Whisk
together the dressing ingredients.
Combine everything, and mix well.
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2 medium-sized tart apples, in
chunks
2 perfectly ripe pears (any kind),
sliced
1 stalk celery, minced
1 /4 cup (packed) raisins
2 to 3 Tbsp. lemon juice
3 /4 cup chopped toasted walnuts
Dressing:
1 cup yogurt
1 /2 cup pineapple or orange juice
(or a combination)
1 /4 tsp. cinnamon
a few dashes ground cardamom
Combine everything, and mix well.
Dressing:
1 cup yogurt
3 to 4 Tbsp. mayonnaise
1 /3 cup crumbled blue cheese
1 Tbsp. honey (optional, to taste)
Combine all salad ingredients. Stir
together dressing ingredients in a sepa-
rate bowl, then pour over salad and
gently mix.
Largely credited with moving healthful
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September 13 • 2012 '121