C
RECIPES
| IN THIS SECTION
FLAVORS
TUESDAY, OCTOBER 6, 2015 | WEST HAWAII TODAY
BY GENNYWRIGHT-HAILEY
SPECIAL TO WEST HAWAII TODAY
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easy recipes
Grated apple fritters
An easy breakfast, these
fritters can be ready in 20
minutes. Serve with sausage or
bacon on the side, if desired;
makes 12 to 16 fritters.
1 large apple
2 large eggs
1/2 cup all-purpose
flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon
ground cinnamon
Vegetable oil for frying
Peel, core and grate the
apple into a medium bowl.
Separate eggs; drop the
whites into a large bowl and
the yolks into a small bowl.
Whisk yolks until light; stir into
the grated apple. Add flour,
baking powder, baking soda
and spices; stir to combine.
Beat the egg whites until stiff;
fold into apple mixture. Heat
oil (at least 1/4 inch deep)
in a skillet. Drop batter by
heaping tablespoons into hot
oil. Cook about 1 minute, turn,
cook second side another
minute. Fritters should be
golden brown. Drain on paper
towels. Serve immediately or
keep warm in a low oven.
Walnut, apple and
celery salad
This is a good fall salad for
a quick lunch or a first-course
at dinner. Recipe from “The
Healthy Kitchen: Recipes For
a Better Body, Life and Spirit,”
by Andrew Weil, M.D. and Rosie
Daley; makes 6 servings.
2 cups cored and
cubed apples
Juice from 1 lemon
(about 1/4 cup)
2 cups sliced celery
2 cups sliced hearts
of palm, drained
1/2 cup chopped walnuts
1 head Boston leaf lettuce
or red leaf lettuce
Dressing:
1/2 cup plain low-fat yogurt
1/4 cup apple cider vinegar
1 tablespoon grainy mustard
1 tablespoon
chopped shallots
1 tablespoon prepared
pesto or 1 clove garlic and 1
tablespoon fresh basil leaves
Immediately after pealing
and cubing the apples, toss
them with lemon juice in a
small bowl. Put celery, hearts
of palm, and walnuts in a big
bowl; add apples and toss. Put
all dressing ingredients in a
blender; blend until smooth.
Pour dressing over salad
ingredients; toss well. Tear six
leaves off the head of lettuce;
wash and dry leaves, then lay a
leaf on each of six salad plates.
Spoon equal amounts of salad
on lettuce leaves and serve.
Carrot, parsnip
and Granny Smith
apple coleslaw
Try this as a side dish
with pork or fried chicken.
Recipe from “Apples, A
Cookbook” by Robert Berkley;
makes 6 to 8 servings.
4 carrots, peeled
and shredded
3 small parsnips,
peeled and shredded
2 Granny Smith
apples, peeled, cored
and finely chopped
1/4 head red
cabbage, shredded
1 small red onion, thinly sliced
2 tablespoons
chopped parsley
1/2 cup mayonnaise
1 tablespoon sugar
Salt and pepper to taste
In a bowl, combine carrots,
parsnips, apples, cabbage,
onion and parsley. Add
mayonnaise, sugar, salt and
pepper to taste. Mix well and
chill until ready to use.
Baked apple wedges
Here’s an easy dessert from
“What to Have for Dinner:
Easy Menus for Every Night of
the Week,” by Martha Stewart
Living. McIntosh apples are
recommended because they
become soft without falling
apart. Makes 4 servings.
3 tablespoons dark
brown sugar
1/2 cup rolled oats
(not instant)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
1/4 cup sliced
almonds, toasted
4 McIntosh apples
1 large egg beaten with
1 tablespoon milk
Preheat oven to 350 degrees.
Sprinkle 1 tablespoon brown
sugar over a baking sheet.
Combine oats, remaining
2 tablespoons sugar, and
spices in work bowl of a food
processor; blend until smooth.
Add half the almonds; process
until finely chopped. Add
remaining almonds; process
until coarsely chopped. Transfer
to a shallow bowl. Peel apples
and cut into quarters. Cut
out cores. Dip apples into
egg, letting excess drip off.
Coat apples with oatmeal-nut
mixture; transfer to prepared
baking sheet. Bake 20 to 25
minutes or until soft. Serve
warm with whipped cream
or ice cream, if desired.
Onion and apple
marmalade
Serve this condiment warm,
with roast pork, or with a pile
of roasted vegetables. I’ve also
served it on a cheese platter.
Marmalade can be made a
few days in advance; just
re-warm gently when ready
to serve. Recipe from “Chez
Panisse Fruit” by Alice Waters;
makes enough for 6 servings.
3 medium onions,
peeled and sliced
1/2 cup verjus*
3/4 cup white wine
or hard cider
Salt and pepper
3 apples
1 cup water
2 tablespoons honey
2 tablespoons
unsalted butter
Put sliced onions into a
heavy-bottomed pan; add
verjus, wine, and a big pinch
of salt. Bring to a boil, reduce
heat, and simmer until liquid
has been absorbed, about
20 minutes. Meanwhile, peel,
core and slice apples. Add
them and the water to the
onions; cook another 30
minutes. Stir occasionally
so marmalade does not
stick and burn. When onions
and apples are soft and
melted together, marmalade
is done. Stir in the honey
and butter. Serve warm.
* Verjus is the sour juice
of green, unripe grapes.
It is often used in recipes
as a less-acidic substitute
for vinegar or lemon juice.
Several brands are sold in
gourmet shops or specialty
markets. If you cannot find
it, you can substitute vinegar
(sparingly) although the
flavor will change a bit.
O
ctober is National Apple Month, when America’s
favorite fruit is at its peak abundance and lowest
prices. All by itself, an apple is a healthy portable
snack that offers fiber, vitamins A and C , along with flavor.
My daughter likes a tart Granny Smith, cut into wedges and
eaten with a bit of caramel dipping sauce. I prefer a crisp,
juicy Gala, eaten out of hand. Cooking with apples doesn’t
have to take much effort, either. Try these easy recipes
that showcase the season’s versatile apples, perhaps while
sipping a glass of trendy hard apple cider while you cook.
