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Chef2Chef Recipe Club - Volume 3 Issue 071 - October 7, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, This week is all about apples and apple recipes. Archeologists have found evidence that humans have been enjoying apples since at least 6500 BC. The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony. However, it wasn't until 1730 that the first apple nursery was opened in Flushing, New York and it is safe to say that we have had a love affair with them ever since. Here's a fact I pulled from Cynthia' Corner, which is all about apples this month. Some apple trees will grow over forty feet high and live over a hundred years. America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866. -------------------------------------------------- If you have a very special or favorite apple recipe, send it to me and I'll post it this week. Use this link to reach me… http://chef2chef.net/contacts/mail/mail-dn.html -------------------------------------------------- Curried Apple-Walnut Salad Yield: 12 Servings Ingredients: 2 med. red delicious apples 1 med. granny smith apple 1/3 cup + 2 tsp. lemon juice, divided 2 cups diced celery with leaves 2 tbsp. chopped walnuts 1/2 tsp. salt, 1/4 t. pepper 1/2 tsp. curry powder 1/4 cup water 1 tbsp. vegetable oil 1 head Boston Bibb lettuce leaves Instructions: Core, halve & cut each apple into 24 slices. Do not peel. Combine apples & 1/2 cup Lemon juice in a bowl, toss well. Cover & chill. Combine remaining lemon juice, celery, walnuts, salt, pepper, curry powder, water & oil in a bowl, stir well. Cover & chill. To serve: Line a large serving platter with lettuce, drain apples & arrange in individual servings on top of lettuce. Spoon celery mixture around apples. -------------------------------------------------- >From Soupbase.com... Minor's bases make the most flavorful soups & stocks in minutes because Minor's are "meat-first" bases, meaning the first ingredient is the name of the base - chicken, beef, ham, clam, and more. Culinary professionals have been using Minor's since 1951. Visit Soupbase.com to find out more about bases, sauce preps, gravies and flavor concentrates - the ones the chefs use in their own restaurants. If they weren't the best, chefs wouldn't use them - it's that simple - now you can too! Use a Minor's recipe or ask us how to convert your own recipe to one using Minor's - you won't believe the difference. For a limited time get FREE SHIPPING on all orders over $25.00 (not including S&H) Use the link below to order or enter C2C/10702-25FS on the Special Code line during checkout... (offer expires 10/31/02) Or give us a call at 800-827-8328 (Real people answer - no phone menus) http://www.1shoppingcart.com/app/adtrack.asp?AdID=19921 -------------------------------------------------- This recipe is a contribution from Chef Terry Henderson. Glazed Chicken with Apples Another very popular dish in Ontario, because of our apples! Serving Size: 4 Ingredients: 2 Large Chicken Breasts 1/4 cup Flour Salt and pepper -- to taste 4 tablespoons butter -- unsalted 4 tablespoons brandy 1/2 cup chicken stock 1 3/4 cups apple cider 1 stick cinnamon 2 inches in length 1 dash salt 2 teaspoons Cornstarch 1 tablespoon water 2 large yellow apples 1 tablespoon brown sugar 1 teaspoon lemon juice -- fresh Wash and skin chicken breasts. Pound between saran wrap to 1/4-inch thickness. Dredge lightly in flour and season with salt and pepper. Heat 1 tbsp. of the butter over medium-high heat in a sauté pan. When pan is hot, sauté two halves of the chicken breasts until golden on both sides. Remove from pan. Wash pan and repeat with the remaining two chicken breast halves. After removing the last chicken pieces, deglaze the pan with 4 tbsp. applejack or brandy and pour in the 1/2 cup chicken stock, 1 3/4 cups apple cider and the cinnamon stick. Cook until reduced to 1 cup. Add the dash of salt to taste. Mix 2-tsp. cornstarch with 1 tbsp. cold water and add to sauce to thicken to a glaze-like consistency. Strain. Let cool. Peel and core apples and slice thinly. Heat sauté pan over medium high heat. When hot, add remaining 2 tbsp. of butter. When butter is melted, add the apple slices. Sprinkle 1 tbsp. of brown sugar and 1 tsp. of lemon juice over the apple slices. Sauté apples until tender. Remove from heat and cool. Place chicken breasts in container. Place apple slices on chicken and pour sauce over. Serving Ideas: goes great with rice and fresh vegetables, especially good in the fall with fresh apples. NOTES: Heat this dish, in an ovenproof dish, at 350 degrees until internal temperature reaches 165 degrees You may want to remove the apples and add them towards the end of heating. -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestleFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestleFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- This recipe is from Cynthia Bowan from Cynthia's Corner. For great apple information and many more recipes, see her feature this month. http://chef2chef.net/features/cynthia/ Apple Cake with Butterscotch Topping Ingredients: 1 1/2 c. sugar 2 1/2 c. flour 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3/4 c. vegetable oil 2 eggs 3 c. chopped apples butterscotch chips Procedure: Combine all ingredients except chips, mix well. Pour into an ungreased 13x9" pan. The batter will be thick. Cover the top of the cake with the butterscotch chips. Bake at 350F 45-60 minutes. -------------------------------------------------- Recipe Club, Butcher Block Giveaway It's a BLOCKbuster of a prize! WIN AN AWESOME BUTCHER BLOCK from KentuckyVirtual.com! This month only, you could win a hard maple butcher block! Made of only the finest hard woods. the end grain work surface is hand finished with a special blend of 100% natural, food safe oils and measures an impressive 24" x 24" x 3 1/2" ! It retails for more than $160 but you could be the one to win it! http://html.chef2chef.net/goto.php?id=105 KentuckyVirtual.com has hundreds of wonderful foods and handcrafted gifts. A sample of our most popular products you'll want to be sure and try.Sour Mash Bourbon Bread, Biscuit and Pancake Mixes, Bourbon Chocolates, Derby Pie, Apple Butter, Honey, Sorghum, and of course, our Award-winning Gourmet Cheeses, Country Ham & Pepper Bacon! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- This recipe is from Gloria Martin, a Recipe Club member and contributor to our Club. Apple Upside-Down Pie From The Dinner Horn Restaurant* 1/4 cup melted butter 1/2 cup brown sugar 1 cup walnuts, chopped 4 cups sliced apples 1 cup white sugar 2 Tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg dash salt 2 purchased pastry shells**, rolled out Preheat oven to 375ºF. Pour melted butter into the bottom of 9" pie dish. Mash brown sugar unto butter. Add nuts, scattered over surface. Roll out one pie shell so it is large enough to extend over the edge of the pie dish at least 1". Fit into pie dish and be careful not to poke holes in it with the nuts. In bowl, combine apples, sugar, flour, spices and salt. Pour apple mixture out into pie dish, on top of the crust. Spread out evenly. Place a second crust on top of the apples. Seal the two crusts together well, crimping the edges tightly. Stand the crimped edge up right. Carefully make a valley indent all the way around the outside edge of the piecrust, just inside the crimped edge. By doing this you will help prevent any juices that bubble up from running over. Poke a few holes in the crust—do not cut slits. Bake pie for 55-60 minutes. Cover edge of crust if it is browning too much. Remove from oven and allow to stand for 2 minutes. Wearing oven mitts, place a serving plate on top of pie and holding it tightly onto the pie, turn over to turn pie out, upside down, onto the plate. This is best served warm, with a topping of whipped cream or ice cream. *The Dinner Horn closed at least 10 years ago. The owner did this pie on television. **Purchased pie shells are not as fragile. -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens® and Apollo® products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs and home cooks. http://html.chef2chef.net/goto.php?id=121 -------------------------------------------------- Shopping Lists: 2 med. red delicious apples 1 med. granny smith apple lemon juice 2 cups diced celery with leaves chopped walnuts salt & pepper curry powder vegetable oil 1 head Boston Bibb lettuce leaves 2 Large Chicken Breasts Flour Salt and pepper butter brandy chicken stock 1 3/4 cups apple cider 1 stick cinnamon salt Cornstarch 2 large yellow apples brown sugar lemon juice - fresh Sugar flour cinnamon baking soda baking powder salt vegetable oil 2 eggs 3 c. chopped apples butterscotch chips Butter Brown sugar Walnuts 4 cups sliced apples White sugar Flour Cinnamon Nutmeg Salt 2 purchased pastry shells -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |