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.