By Olwen Woodier
Apple Cookbook positive factors one hundred forty recipes, candy and savory, effortless and scrumptious, that includes America's favourite fruit in dishes excellent for each meal. test Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried poultry Salad, Grilled Tuna with Apple Chutney, Cider-Braised bird, beef Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.
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Extra info for Apple Cookbook
The flavor was delicious, but the texture was terrible. Instead of mellowing into buttery softness like European pears do, these stayed relatively hard, with noticeable grit. Poaching was out, I knew, but I didn’t want to throw away the leftovers. Then I had an idea: why not purée the pears with some of the poaching syrup and make a sorbet? I gave it a whirl. Success! Frosty and refreshing, it’s the perfect winter palate cleanser, especially after a rich meal like honey-soy glazed salmon with scallion pancakes or Chinese five-spice duck with braised cabbage.
I like to serve these crêpes seam-up so you can see the ingredients peeking out, but if they become overstuffed and won’t close, simply roll them over seam-side down. Drizzle each crêpe with caramel, sprinkle lightly with the remaining chopped nuts, and serve with whipped cream or a scoop of vanilla ice cream on the side. The leftover crêpes can be stored, covered, in the refrigerator for 3 to 4 days. Pears & Quinces I 55 WsweetInterior_Layout 1 6/7/13 2:12 PM Page 56 Honey-Roasted Pears with Blue Cheese and Walnuts I like to pair blue cheese, walnuts, and pears together in winter salads, so I thought, why not subtract the greens from the equation and make dessert?
Retrieve the crêpe batter from the refrigerator. Heat an 8-inch (20-cm) nonstick skillet over medium heat until hot. To butter the pan, I simply unwrap one end of a stick of butter and drag it around the bottom of the hot pan until slick and sizzly. You may have a classier method. Pour about 2 to 3 tablespoons of the batter onto the pan, swirling the pan to coat the entire bottom. There should be just enough batter to coat the bottom of the pan and no more. Crêpes should be thin and delicate, not thick like pancakes.