It's Apple Time!

10/2/13 Cook’s Corner

Betty Kaiser

 “An apple a day keeps the doctor away.” This is a good time to explore whether this old saying true or false because it’s apple time! And the simple answer is “yes.” Apples are good for you at all stages of life because they seem to reduce the risk of diabetes, high blood pressure and even some types of cancer. That’s a pretty lofty claim for a lowly fruit.

I wondered why apples were singled out for special attention. So I checked it out. After all, bananas are loaded with potassium for heart health and muscle function. Blackberries are loaded with fiber and cranberries help prevent and fight urinary tract infections. Together, they are a formidable force.

An apple? Well, it combines many of those qualities in a single, simple package. And those other fruits are more perishable than an apple. Most varieties of apples are not only easy to grow but once harvested, can remain fresh in storage for up to one year. And unlike softer fruits, their nutritional benefits remain stable for as long as 200 days after harvest.

So what are some of those benefits? Well, apples contain vitamin C to help our immune systems and are rich in flavonoids for heart health. They also contain phenols (it has an effect on cholesterol), prevent tooth decay (by helping to kill bacteria), have phytonutrients to protect our brains and eaten five times a week may reduce respiratory problems. Of course, they are also taste great!

The average American eats about 20 pounds of apples a year. That comes to about one apple per week. With just a little effort, we can do better than that and be healthier to boot. So add an apple to your lunch with maybe a little peanut butter for extra protein. Or try one of the following recipes.

The first recipe is an unusual main dish pairing of apples and chicken. The sauce is lightly sweetened with a hint of cinnamon. You’ll like it. Next, is a recipe for baked apples. I think they’re underestimated as a dessert or a snack. Served warm with a dollop of whipped cream or swimming in milk they’re very satisfying.

Finally, a recipe for caramel apples. No matter how you say it—Carmel or Karamel—we love the ooey, gooey sweet stuff on our apples. And it’s so simple! Why spend $3.50 on one caramel apple in the mall when the whole family can eat them at home for that price. Have fun and experiment with different flavors and garnishes. Enjoy!

APPLE CIDER CHICKEN

2-3 tablespoons vegetable oil

2 -3 tablespoons butter

3 red or green cooking apples, cored, each cut into 8 wedges

One 2 1/2 - 3 pound broiler-fryer chicken, cut into 8 pieces

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup apple cider

1/4 cup apple brandy (or juice)

1/8 teaspoon ground cinnamon

1/4 cup low fat dairy sour cream

In a large skillet, heat half of the oil and half of the butter over medium heat until bubbly. Add apples; sauté for 5 to 8 minutes or until golden. Transfer to a platter; set aside.

 Increase heat to medium-high. Add remaining oil and butter to skillet. Season chicken with salt and pepper. Add half of chicken to skillet; cook about 5 minutes per side or until golden brown. Transfer chicken to platter with apples. Keep warm in oven. Repeat with remaining chicken. Wipe out skillet. Return all chicken to skillet.

 In a small bowl, whisk together cider, brandy, and cinnamon; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, turning chicken halfway through cooking. Add apples to skillet; cover and cook about 20 minutes or until apples are tender and chicken is no longer pink Transfer chicken and apples to a serving platter; keep warm.

Bring liquid in skillet to a boil. Boil gently until it barely coats bottom of skillet. Remove from heat; whisk in sour cream until well blended. Return chicken and apples to skillet. Cover and simmer about 5 minutes or until heated through.

BAKED STUFFED APPLES

4 medium baking apples (Granny Smith, Braeburn or Jonathan)

1/3 cup snipped dried figs or raisins

1/4 cup brown sugar, packed

1/2 teaspoon apple pie spice or cinnamon

1/4 cup apple juice

1 tablespoon butter, cut into four pieces

Core apples; cut a strip of peel from the top of each apple. Place apples, top sides up, in a 3-1/2 or 4-quart slow cooker

In a small bowl combine figs, brown sugar and apple pie spice. Spoon mixture into centers of apples, patting in with a narrow metal spatula. Pour apple juice around apples in cooker. Top each apple with a piece of butter.

Cover and cook on low-heat setting 4-5 hours or on high-heat setting 2-1/2 hours. Using a large spoon transfer apples to dessert dishes. Spoon some of the cooking liquid over apples. Serve warm.

CARAMEL APPLES

6 apples (your choice), washed and dried

1 14 ounce package vanilla caramels, unwrapped

2 tablespoons whipping cream

Garnishes:

Chopped nuts

Crushed pretzels

Chocolate chips

Remove the stems from the apples and insert a skewer into the stem end then set the apples on a buttered baking sheet or one covered with waxed paper.

In a saucepan, combine unwrapped vanilla caramels with whipping cream. Cook and stir this mixture over medium low until completely melted. If the mixture becomes too thick, reheat a few minutes to desired consistency. Working quickly, dip each apple in the caramel mixture, turning to coat. Roll in garnishes of your choice. Let apples stand until set.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.