by Lynn Greene
Cooler weather means back to baking
As soon as the cooler weather hits, it’s time to fire up the oven and bake up something fresh. With crisp apples falling from the trees and readily available at the farmer’s markets and orchard stands, now is the time to rediscover the apple as in ingredient in just about anything.
While there are some apples especially suited for baking, I always suggest using a variety of apples in whatever it is you’re whipping up. A nice blend of fruit, tart and sweet, as well as soft and crunchy adds more layers to the dish.
Apple cheddar scones
— From the Washington Apple Commission
1-1/2 cups flour
1/2 cup toasted wheat germ
3 Tbsps. sugar
2 tsps. baking powder
1/2 tsp. salt
2 Tbsps. butter
1 gala or golden delicious apple, cored, finely chopped
1/4 cup shredded cheddar cheese
1 large egg white
1/2 cup low fat milk
Preheat oven to 400°F. Grease an 8-inch round cake pan.
In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and cheddar cheese
APPLE USAGE
Red delicious....salads
Golden delicious....pie, baking
Granny....baking, freezing
Gala....salads, sauce
Fuji....salads
Jonagold....pie, baking
Braeburn....pie
McIntosh....pie, bake, sauce
In separate bowl, beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead four times.
Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.
Apple beet fall medley
— Recipe by Diane Millner, Pepin, winner of third place, salad category, 2006 Wisconsin Apple Growers Association contest.
3 cups chopped tart apples
15 oz can beets, chopped
2/3 cup walnuts, toasted and broken a little
1/4 cup feta cheese, crumbled
3 Tbsps. minced onion
2 Tbsps. olive oil
2 Tbsps. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper
Toast walnuts in a cast iron pan for 2-3 minutes on high heat. Combine all ingredients in a bowl and serve. Serves 6.
—Lynn Greene is senior editor for CSI Media, which publishes Walworth County Sunday. Contact her at lgreene@communityshoppers.com. |
