Volume 11, Issue 82 - October 24, 2006 |
Good Day Member,
Before we get to the recipes and content today, there are a couple of things I
want to tell you. First, The online auction to generate more dollars for our
Culinary Grant Program is now live and only for a few more days. This auction is
important to our Culinary Grant Program. All the proceeds go to tuition needs of
culinary students attending schools and institutions around the country and
abroad. Tuition costs are very expensive and these students need help reducing
their financial obligations before entering the work force. The holidays are
just around the corner. Take a look at the great auction items on our list. Your
holiday gifts this year could make a family member or friend very happy and a
struggling student's life a little less stressful. Thank you for taking a look
HERE
Next on my list is to point you to the bottom of this page. Chefs and
Foodservice Professionals: There is a recipe contest using Florida Grapefruit
with a $10,000 prize! That got your attention...didn't it? Go to the auction,
then drop down to the bottom of the page and learn about the contest.
 Apple Facts:
The high content of pectin promotes good digestion and is thought
to lower serum cholesterol. Apples provide a great source of dietary fiber and
have 15 percent of the recommended daily allowance of vitamin C as well as a high
content of vitamins and minerals. Its fruit sugar provides quick energy. The
large water content, about 85 percent, is a natural thirst quencher. The acid in apples
is a natural mouth freshener, and apples help clean the teeth
Apple Tips:
-
Due to the high water content in apples, they are best stored in
a reasonably moist atmosphere. Dry storage tends to draw out their moisture.
-
Crispness and flavor are diminished at room temperature, so store
apples in the crisper drawer of the refrigerator, in a perforated plastic bag.
Plastic prevents moisture loss, slows down the "breathing" of the apples and
protects the apples from absorbing the odors of other foods.
-
Leave some room for circulation around the apples, and
immediately use any apples that show signs of spoiling. Apples may be kept for
several weeks, and up to several months if stored well. If they do lose
crispness, they are still good for cooking
-
1 pound apples = 4 cups chopped apples, 4 cups sliced apples, 1
1/2 cups applesauce.
-
1 pound apples = 4 small apples, 3 medium apples, 2 large apples.
-
1 serving of apple = 1 medium apple, 6 ounces juice, 1/2 cup
applesauce.
-
1 apple contains 80 calories and less than 1/2 gram fat.
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Curried Apple-Walnut Salad
Makes 12 servings
Ingredients:
2 medium red delicious apples
1 medium Granny Smith apple
1/3 cup plus 2 teaspoons lemon juice
2 cups diced celery with leaves
2 tablespoons chopped walnuts
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon curry powder
1/4 cup water
1 tablespoon vegetable oil
1 head Boston Bibb lettuce leaves
Preparation:
Core, halve and cut each apple into 24 slices. Do not peel. Combine apples and 1/3
cup lemon juice in a bowl, toss well. Cover and chill.
Combine remaining lemon juice, celery, walnuts, salt, pepper, curry powder,
water and oil in a bowl, stir well. Cover and chill.
To serve:
Line a large serving platter with lettuce, drain apples and arrange in
individual servings on top of lettuce. Spoon celery mixture around apples.
|
 The Culinary Institute of America
At our campus in Hyde Park, New York, we don't just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don't just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don't just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor's or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting career opportunities for you.
|
Apple Stuffed Pork Loin with Apple-Shallot
Cream Sauce
Makes 8 servings
Ingredients:
Pork Loin:
1 pork loin, approximately 5 pounds (3 1/2 pounds after boning)
salt and pepper for seasoning
3/4 cup apple slices
1/2 cup Maui or Vidalia onion slices
1 teaspoon thyme
1/2 cup chicken broth
Apple-Shallot Cream
Sauce:
2 tablespoons butter
2 tablespoons minced shallots
1 1/4 cups peeled and chopped apple
1 cup chicken broth
1 cup cream
Preparation:
Pork Loin:
Have your butcher remove the bone from roast (ask for some string to tie roast
with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.
Preheat oven to 400 degrees.
Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of
roast together to enclose apple and onion slices. Tie in several places to
enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with
salt, pepper and thyme.
Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and
place in preheated oven. Immediately turn heat down to 350 degrees and roast for
1 1/2
hours. Begin sauce while roast is cooking.
Apple-Shallot Cream Sauce:
Heat butter in a skillet set over medium heat. When foam from butter subsides,
sauté shallots and apple for 5 minutes. Add chicken broth and bring to a boil.
Stir well, then set sauce aside.
When roast is done, remove from pan and allow roast to set before carving. Add
sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan
with the sauce, incorporating browned bits on bottom of roasting pan into sauce.
Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes.
Slice roast and serve with sauce.
Source: Terri Pischoff Wuerthner, CCP
 |
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Apple Almond Pie
Makes 8 servings
Ingredients:
1 9-inch single crust pie
3/4 cup sugar
1/4 cup corn starch
3 eggs
1/2 cup butter, melted
1/2 cup corn syrup, light or dark
1/4 teaspoon almond extract
2 cups apples, peeled and chopped
1 cup almonds, toasted and sliced
1 apple, peeled and sliced thin
2 tablespoons almonds, toasted and sliced
Preparation:
Preheat oven to 375 degrees F. Make a 9-inch single crust pie shell.
Reserve 2 tablespoons sugar.
In medium bowl, combine remaining sugar and corn starch.
Add eggs, beating well to combine. Stir in butter, corn syrup and almond
extract. Mix in 2 cups apples and 1 cup almonds. Pour into prepared pie shell.
If desired,
garnish with apple slices overlapped in a circle around edge of pie. Sprinkle
center with 2 tablespoons almonds. Sprinkle reserved sugar over top. Bake in
preheated oven for 50
minutes, or until center of pie is set. Cool completely on wire rack. Store in
refrigerator.
| Attention Culinary Professionals!
Submit a healthy lunch or dinner recipe using FRESH FLORIDA GRAPEFRUIT
for a chance to WIN $10,000 and have your recipe featured in a new weight
management program by Bob Greene, best-selling health author and Oprah's
personal trainer. Click here
www.FloridaGrapefruitBestLife.com for more information and to enter
online. |
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