Archive for January, 2012
Here’s something that my mom makes (I don’t think it’s a secret!) that I’ve put a twist on, pan seared apples.
I think my version came about because I failed to make her version. Ha, like all good cooks, it’s accidental!
This is what I’ve come up with below:
2-3 TBSP butter
6-8 cored, thin sliced apples (use my apple guide to pick your apple Here)
1/2 c maple syrup
1/4 tsp nutmeg
1/2 tsp cinnamon
3 TBSP sugar
Heat your skillet to med-hi. I used cast iron. Add butter to pan and melt. Toss apples in nutmeg, cinnamon, & sugar and add to the pan. Stir fry quickly, until fruit starts to soften. Turn down to medium & add syrup. Stir to coat, and cook apples until thoroughly heated, and apples have softened.
Remove from heat and serve immediately. If you have leftovers (it happens) they can be placed in a plastic bag (once completely cool) and frozen, or refrigerated. If you freeze, remove and thaw before placing in the oven to reheat, at 350F. You can use foil to cover and protect from burning.
I so need the music today; here’s to the cheering up:
Passenger Protection from Department of Transportation:
Jan 24: We now have the right to change or cancel reservations (within 24 hrs of our INITIAL reservation) as long as the ticket was bought a week in advance.
The airlines can’t increase our ticket prices once we get them! I can’t believe that was ever possible. But hey, better late than never.
Now the airlines have to include baggage fee amounts when we purchase our tickets, though they still get to charge us extra baggage fees. 😦
Even better, they have to TELL US if the flight is more than 30 minutes late. Hey hey!
Jan 25: The airlines will be required to include all government taxes and fees in all advertised fares. This will also be in any vacation packages booked after this week IF it includes airfare.
This really just helps us as consumers figure out what we’re really paying, and not what the airlines trick us into thinking when we need a ticket!
This week I’ll explain how to cook with apples, mainly what apples you can cook & the next two weeks post apple specific recipes. This can serve as a reminder guide as to what to bake.
First off, there are a very big variety of apples. I’m going to mention 15 kinds & if good to eat baked or raw. (Baking apples will be bolded)
Braeburn: eat raw or with dips
Cortland: mild, holds shape
Golden Delicious: soft & buttery but very sweet & shouldn’t be subbed in for tart apples
Red Delicious: yuck all around
Empire: balanced flavor & holds its shape well
Fuji: best served cold such as salads & your hands
Gala: too sweet for cooking
Granny Smith: usually best & easiest to find here in Texas of the good bakers
Ida Red: very soft and veggie blandness
Jonagold: golden delicious relative, & a juicy darker taste
Macoun: can be used but hard to find outside of a 2 week New England window
McIntosh: tart but watery & mushy
Northern Spy: used to be in pies but extremely sour when baked
Rome Beauty: firm & sweet in hand,, watery and bland baked
Winesap: juicy & crisp in hand
If you want to use a more exotic apple or one not mentioned (like honeycrisp, pink ladies or Jonathons) do a little research. Super sweet or soft apples are usually best avoided.
Next week: pan fried apples
God Bless your morning time.
Haha, anyone get the reference? Well, this isn’t New York, but I’ll tell you of a place to get frosted … root beer that is.
Frosty Drive-In (Mr. Frosty’s)
1002 Fort Worth Drive
Denton, TX 76205
So stop in for your American food and pick up a nice frosted mug of mmm-mmm Root beer. Take a date to an old fashioned joint with charisma.
Alright, here’s an old magazine recipe that sounds real tasty, might be making it to eat with rice n’ peppers…
Jamaican Grilled Pineapple
1 (4 ¼ lb) ripe pineapple
¾ c dark rum
¼ c honey
2 TBSP brown sugar
1 TBSP butter
Cut pineapple half lengthwise; cut each half into 3 wedges. Remove core from each wedge; cut each wedge into 1” slices, cutting to but not through the skin. Set aside.
Combine rum, honey, sugar, butter to a boil. Remove from heat; set aside. Coat grill with spray place over medium. Place pineapple on rack; cook 30 min until lightly browned, turning and basting with rum every ten minutes. Serve warm with chicken/pork. Yield: 6