Pots and Pans
Wednesday, October 17, 2012
AS THE saying goes, “An apple a day help keeps the doctor away.” We all have believed in that for a long time. And with the scientific studies to back this up, it is but natural for us to consume apple to help in our digestion (because of its fiber content), thus can reduce the risks of colon and other cancers. It also contains antioxidants which can prevent damage to cells and tissues. It is also said to help control cholesterol, helps in weight loss and heart diseases. How about that for a start?
According to recent studies, to gain more of the benefits of the apple, we have to include the peel in eating the fruit. Oh oh! I know most of us don’t like it. But anyhow, the fruit itself is good enough.
One of the most favorite fruits of the Christmas season will be the very versatile apple. And this fruit comes in several varieties, colors and sizes depending on its “cultivar.” And during this season, prices tend to drop to a very reasonable level. And what would be the best time to cook, bake and eat apples if not now?
Depending on the recipe, the right apple should be used for better result.
I was so naïve when I first step foot in the United States. For me, all apples are the same! But then when I got the chance to do my very first “apple picking” somewhere in upstate New York way back in 1987, I learned that it was the other way around.
Usually for baking, be it pies or cakes, we always have the sweet and tart Cortland apple and Granny Smith while Golden and Red Delicious apples are sweet and are good for eating or for salads. Some apples are good for juices, vinegar and sauces.
Popular desserts include the cinnamon-sprinkled apple pie. I prefer the streusel-topped covered pie than the regular pie crust top for the reason that it has that kind of melt-in-your-mouth feel.
I also like lots of cinnamon in it which really reminds me of Christmas for that matter.
Apple Tarte tatin is another dessert that is becoming popular lately.
Apple-walnut cake has been in fad for the past 10 years or so especially for wedding cakes. It also is a great gift-giving loaf for special occasions. What makes this stand out is because the apples make the cake moist and delicious and stays that way when stored properly.
In the United States, another favorite would be the Caramelized apple. Fresh apple covered with caramel and then dipped in assorted nuts, chocolate chips, sprinkles, marshmallows and the like. It can also be dipped in chocolate.
Apple turnovers (sort of like apple empanada), Apple strudel, Apple crumble bars, Apple upside down cake, Apple pancakes, Apple cobbler, Apple Betty, Apple tartlets, Apple bars are some other desserts that has been with us for some time now.
And do you know that apples are being dehydrated just like our dried mangoes? This is a very good snack item and a healthy one, too.
Here is a simple but truly scrumptious apple pie recipe for the holidays.
5-6 pcs apples, peeled and sliced or cubed
2/3 cup Peotraco Honey Browns
3 tbsp flour
1 tbsp cinnamon powder and/or nutmeg
1/3 cup raisins (optional)
¼ cup butter
2/3 cup Peotraco Honey Browns
3 tbsp flour
1 tbsp cinnamon powder and/or nutmeg
1/3 cup raisins (optional)
¼ cup butter
Ready-made pie crust
Mix all ingredients in a pan and cook over low heat till all apple pieces are coated with the mixture. Transfer to a pie crust and cover with another crust (if preferred). Seal edges with a fork.
Make some “vents” or slits on the top crust. Brush with egg yolk and bake for about 20 minutes at 350 degrees or till golden brown.
Cool and serve with a scoop of vanilla ice cream.
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