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Chef2Chef Recipe Club - Volume 3 Issue 072 - October 8, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I grew up in New Hampshire in a small town outside of Concord, which is the capital of the state. I attended a High School in the city and on the way to school in the mornings, every fall, we'd drive by this apple orchard in the country. The apples were just hanging on the branches over the little country road. We'd stop and pick one for each passenger in my car and eat them on the way to classes. They were so crisp and cool from the chilly autumn air. I can remember the taste as if I were eating one right now. Over half of all apples grown in the United States for fresh eating come from orchards in Washington state. I read that almost 90 million boxes of apples are harvested annually from Washington State alone! One apple has five grams of fiber, supplying 20 percent of the recommended daily fiber. Washington apples are sold in 50 states and over 40 countries. Americans eat just over 19 pounds of fresh apples annually, compared to almost 46 pounds consumed annually by people in European countries. Apparently we are not eating an apple a day! Thanks to those of you who have sent in your apple recipes. -------------------------------------------------- Applesauce Nut Bread Yield: 6 Servings Ingredients 2 cups all-purpose flour 3/4 cup granulated sugar 3 tsp. baking powder 1/2 tsp. cinnamon 1 tsp. salt 1/2 tsp. baking soda 1 cup coarsely chopped walnuts 1 egg 1 cup canned/jar applesauce (Motts is great) 2 tbsp. melted shortening Instructions: Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift flour, baking powder, sugar, cinnamon, salt, soda, add walnuts. In mixing bowl, beat egg, add applesauce and shortening. Add flour mixture. Stir until just blended, turn into pan. Bake 1 hour. Cool in pan 10 minutes, remove. Cool overnight before slicing. -------------------------------------------------- >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 -------------------------------------------------- Here is a recipe from Cynthia Bowan's feature on apples at Cynthia's Corner. Kotlet Sapivon (Pork with Beer) 8 thick chops 1 clove garlic 2 sliced onions 2 apples, peeled, sliced Salt and pepper 1 Tbsp. butter 1 Tbsp. chopped parsley 1 Tbsp.. chopped chives 2 Tbsp. flour 2 cups. beer dash cayenne pepper Render fat from chops in skillet; remove, pour off all but 2 T. Sauté garlic in skillet, discard. Add onions and apples to skillet; cook until browned. Place mixture in bottom of large casserole dish. Add chops to skillet; brown both sides. Transfer chops to casserole dish, placing on top of apples. Sprinkle with salt and pepper. Melt butter in same skillet. Sauté chives and parsley. Stir in flour; gradually add beer. Cook over low heat until smooth and thick. Add cayenne, pour sauce over chops. Bake at 350F for 1 hr. Serve with lots of mashed potatoes. Serves 6. -------------------------------------------------- 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 -------------------------------------------------- Apple Almond Pie Yield: 8 Servings Ingredients: 1 pie crust, single crust 3/4 cup sugar 1/4 cup corn starch 3 eggs 1/2 cup butter or margarine, melted 1/2 cup corn syrup, light or dark 1/4 tsp. almond extract 2 cups apples, peeled and chopped 1 cup almonds, toasted and sliced 1 apple, peeled & sliced thin 2 tbp. almonds, toasted and sliced Instructions One-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T 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 apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes, or until center of pie is set. Cool completely on wire rack. Store in refrigerator. -------------------------------------------------- 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 -------------------------------------------------- A Club member named Bill sent this recipe in. Sounds yummy, thanks Bill! Apple Praline Cheesecake Ingredients: CRUST 1 Cup Graham cracker crumbs 2 Tablespoons Sugar 2 Tablespoons Butter APPLE MIX 1/4 Cup Butter 1/2 Cup Light brown sugar 2 pounds Red delicious apples; peeled - cored, dice 1/2" pieces 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Allspice PRALINE TOPPING 1-1/2 Cup Dark brown sugar 1/2 Cup Butter - softened 1 Cup Pecan pieces APPLE CHEESECAKE 16 Ounces, Cream cheese - softened 1/2 Cup Granulated sugar 3 large Eggs 1 Cup Heavy whipping cream Crust: Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" spring form pan. Set aside. Apple Mix: In a Dutch oven, melt butter over low heat. Add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat, until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. Topping: In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve. Cheesecake: In a large bowl, with an electric mixer,cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350º for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream. -------------------------------------------------- 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: All-purpose flour granulated sugar baking powder cinnamon salt baking soda chopped walnuts 1 egg 1 cup canned/jar applesauce (Motts is great) shortening 8 thick chops garlic onions 2 apples Salt and pepper butter parsley chives flour beer cayenne pepper 1 pie crust, single crust sugar corn starch eggs butter or margarine almond extract 2 cups apples 1 cup almonds 1 apple, peeled & sliced thin Graham cracker crumbs Sugar Butter 1/2 Cup Light brown sugar 2 pounds Red delicious apples Cinnamon Nutmeg Allspice Dark brown sugar Pecan pieces 16 Ounces, Cream cheese 3 large Eggs 1 Cup Heavy whipping cream -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |