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Chef2Chef Recipe Club - Volume 3 Issue 073 - October 9, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, The following information is from Terri Pischoff Wuerthner, CCP. She'll be hosting our Recipe Club next week. Terri was honored with the worlds first Culinary Fellowship from The Writers' Colony at Dairy Hollow in Eureka Springs, Arkansas. You'll enjoy her recipes and writing style. PURCHASING AND STORING APPLES For best quality, buy apples at the height of their season: Late July through August--Gala, Gravenstein Mid August through September--Jonathan, Golden Delicious, Fuji Late October through November--Granny Smith, McIntosh Year Round--Red Delicious, Newtown Pippin, Rome Beauty By December, most apples on the market will be from cold storage or CA (controlled atmosphere) storage, except for those brought in from other areas, like Red Delicious from the Northwest. This is not necessarily bad. By using CA storage, the producers can regulate the conversion of starch to sugars in the apples, thus being able to offer crisp, ripe apples year round, although flavor can be affected. The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well. Even apples of the same variety can vary due to the strain of apple, the soil, the climate, ripeness when picked and the care used in handling and storage. The apple with the most color, the most perfect shape or the largest size is not necessarily the best. Sometimes, the most colorful apple has less flavor; the shape is no indication of flavor and the larger apples can be softer and mealy, as they tend to mature faster than smaller apples. Apples should be chosen for a fresh look; a firm touch and skin free of damage (although russet colored marks are often due to damp climates and don't affect the flavor of the fruit). Due to demand from informed consumers, efforts have recently been made to produce apples with more taste, rather than perfect looks. Store apples in the refrigerator, in plastic bags, for up to six weeks. Crispness and flavor are quickly lost at room temperature. Good apples are crisp in texture. A mealy, mushy apple was either left on the tree too long or stored too long. Fewer chemicals are now used, as consumers are more accepting of apples that are less than perfect in size and shape. Alar is no longer used. Yield: 1 pound of apples (or two large apples) equals: 3 cups chopped apples or 2-3/4 cups sliced apples -------------------------------------------------- Ginger Apple Salad (4 servings) Ingredients 4 Apples, cored and chopped 1 tbsp. Grated Ginger Root 1 cup Chopped Celery 1/2 cup Raisins 1/2 cup Chopped Walnuts 2 tbsp. Honey 1/3 cup Orange Juice 1 head of Boston lettuce 2 oranges, peeled and segmented Fresh Mint leaves Instructions: Combine first 7 ingredients and chill for one hour. Serve on lettuce leaves, nicely garnished with slices of orange and mint leaves. -------------------------------------------------- >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 -------------------------------------------------- Apple Honey Glazed Chicken Yield: 4 Servings Ingredients 1/3 cup apple jelly 1 tbsp. honey 1 tbsp. Dijon mustard 1/2 tsp. cinnamon 1/2 tsp. salt 4 boneless skinless chicken breast halves Instructions: Heat grill or broiler. In small bowl, combine all ingredients except chicken, blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture, place on gas grill over medium heat, or on charcoal grill 4-6" from medium coals, or on broiler rack 4-6" from heat. Cook 15-20 minutes until juices run clear and chicken is fork tender, turning occasionally and brushing frequently with apple mixture. -------------------------------------------------- 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 -------------------------------------------------- Another contribution from Cynthia's Corner! Caramel Apple Bars 1 cup brown sugar, packed 1/2 cup butter (1 stick) 1/4 cup shortening 1 3/4 cups flour plus 3 T. flour 1 1/2 cups oatmeal 1/2 tsp. salt 1/2 tsp. baking soda 4 1/2 cups coarsely chopped peeled tart apples (about 3 medium) 14 oz. bag vanilla caramels Preheat oven to 400 degrees. Mix brown sugar, butter and shortening. Stir in flour, oatmeal, salt and baking soda. Remove 2 cups of the mixture, set aside and reserve. Press remaining mixture in 13x9" baking pan. Mix apples and 3 Tbsp. flour, spread over crust mixture. Heat caramels over low heat, stirring occasionally until melted. Pour evenly over apples. Top with reserved 2 cups of mixture. Press lightly. Bake 25-30 minutes, or until golden brown and apples are tender. Cut into 2x1 1/2" bars while warm. Refrigerate any remaining bars. Makes about 3 dozen. -------------------------------------------------- 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 Terri Pischoff Wuerthner, CCP. She'll be hosting next weeks Recipe Club with some excellent autumn recipes. Here is a sample of her work. Appetizer Apple Tart With Brie Serves 8 (24 pieces) 1 sheet from a 17 1/4" ounce package puff pastry sheets 1 egg 1 tablespoon water Transfer pastry to baking sheet and prick entire surface with a fork. Brush entire surface with the egg beaten with water. Bake in a preheated 350 degree oven for 20 minutes, or until golden. Cool and carefully split into 2 layers. 1 pound red delicious apples, unpeeled 1 pound ripe brie 1/2 teaspoon lemon zest Halve apples and remove core. Thinly slice. Arrange one half of the apples on the bottom half of the pastry. Distribute 3/4 of the brie, evenly, on top of apples. Sprinkle with lemon zest and top with the remaining apples. Dot the remaining Brie over apples. Replace top half of pastry and bake for 15 minutes at 250 degrees. Cool for a few minutes before serving. May be served warm (with napkins!), at room temperature or slightly chilled. Cut with serrated knife. -------------------------------------------------- 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: 4 Apples Ginger Root Celery Raisins Chopped Walnuts Honey Orange Juice 1 head of Boston lettuce 2 oranges Fresh Mint leaves apple jelly honey Dijon mustard cinnamon salt 4 boneless skinless chicken breast halves brown sugar butter shortening flour oatmeal salt baking soda 4 1/2 cups coarsely chopped peeled tart apples (about 3 medium) 14 oz. bag vanilla caramels 1 sheet from a 17 1/4" ounce package puff pastry sheets 1 egg 1 pound red delicious apples 1 pound ripe Brie 1/2 teaspoon lemon zest -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |