44 | SEPTEMBER 19 • 2024
J
N
T
he smell of apples, garlic and
onions brings me right back
to my grandma’s kitchen.
She was a fabulous cook and my
inspiration to attend
cooking school. My
grandma Fannie had
magic hands that made
everything look and
taste wonderful. I can
still see her standing
over the kitchen sink
plucking chicken
feathers with her small paring knife.
ROAST CHICKEN WITH
APPLES, GARLIC AND ONIONS
Serves 4-6
Ingredients
1 4-5 pound kosher chicken, cleaned
and patted dry
2 apples, cored and each cut into 8
wedges
1 large onion, peeled and cut into 8
wedges
6-8 garlic cloves, peeled and left whole
4 Tbsp. extra virgin olive oil
1 lemon, juiced, save the lemon halves
½ cup apple juice or apple cider
1 sprig rosemary, chop the leaves fine,
discard the stem
8 sprigs fresh thyme or 1 tsp. dried
Kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 375°F.
In a 9- by 13-inch pan, add the
chicken. Surround the chicken
with the apple wedges, onion
wedges and the whole garlic
cloves. Stuff the inside of the
chicken with the lemon halves.
Mix together the extra virgin
olive oil, lemon juice, apple
juice, rosemary and fresh thyme.
Add salt and pepper to taste.
Pour the liquid over the
chicken and rub with your hands
to coat.
Roast for 1 hour and 30
minutes. Check for doneness by
using a meat thermometer. The
temperature of the breast and
leg meat should be 160F. If the
leg moves easily and, when cut,
the juices run clear, the chicken
is done. Depending on the
weight of the chicken, it might
take another 15 minutes to finish
cooking.
Let rest for 10 minutes.
Carve.
Enjoy!
QUICK-AND-EASY APPLE PIE
HAND TARTS
Makes 12
Ingredients
1 14-ounce package pie and pastry
dough (I use Dufour dairy-free brand
found at Whole Foods.)
2 apples, cored, cut in half and thinly
sliced
¼ cup apricot preserves
Cinnamon sugar
Flour
Directions
Preheat the oven to 375°F.
Defrost the pie and pastry
dough pieces, there are two per
package and roll out each into
a nice rectangle. You want to be
able to cut 6 squares from each
half. You might need to dust the
sheets with a little flour to keep
them from sticking.
On each square, put 1-2
rounded teaspoons of apricot
jam, 3-4 apple slices and
sprinkle with the cinnamon
sugar.
Bake for 12-20 minutes or until
golden brown and a little darker
brown at the edges. Watch
carefully.
Let cool for 10 minutes.
Enjoy!
Debra Walter
Contributing
Writer
ARTS&LIFE
WEEKLY RECIPE
Ah, That
Familiar Smell
Some recipes with apples recall Grandma’s cooking.