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‘ecipes to celebrate

.C. Apple

THE BRITISH Columbia
Fruit Growers’ Association
have pronounced February as
“B.C, Apple Month.”

By Edena Sheldon
Contributing Writer

And some well-known celebrity
“cooks” have shared favorite recipes
to encourage all of us ~— the con-

" sumers — to stock up now on local-
ly grown apples.

B.C, varieties you will find
include (no less than nine varieties)
Golden Delicious (great all-purpose
apple, juicy and medium firm, a
great dessert apple), Jonagold
(unique flavor, fine for eating and in
salads) and everyone's favorite.
McIntosh (excellent for every use, in
pies, with distinctive aroma, tangy
flavor and firm and crisp flesh).

You'll find Newtons (unsurpassed
for every use, ‘rich and tangy, hard
and crisp bite) and Red Delicious

(dessert “out of hand” eating apple,
sweel, very juicy) and Red Rome.
(my. favorite baking apple, slightly
sweet, delicate, very pulpy and light
when cooked),

Rounding up the list are Fuji
(pale green with distinctive red strip-
ing, from Japan, prized for its high

* quality), Royal Galas (superior eat-
ing apple; sweet, wonderful texture

.’ and flavor) and the Spartans (crisp

snowy-white | flesh, tiny core, distinc-
tive * “snappy” sweet flavor). :

“Once home, handle apples care-

- fully. Store in a perforated container

"in the refrigerator.. Warm tempera-
tures cause apples to quickly lose’
their crispness and flavor.” .

As for health — you all know the “
old adage. “An apple a day keeps the.
doctor away.” Truer than the simple

‘saying goes, it seers. Apples aid in .

~ digestion, are a great low-calorie ~:

- snack (about 80 for each: apple), a.
‘great natural source of potassium,

: and other’ vitamins, high i in fibre, and |

" fow in sodium, | °°

The B.C. apple f folks have a cur-

_ fent campaign going all around the
Lower Mainland. It says “Keep our
family trees growing — buy B.C.
apples.” Local’ celebrity ‘cooks have
donated faverite apple recipes, and I

-have shared. several with you to try.

B.C. Apple Pie™ : :

A great apple pie recipe from the
B.C. Fruit Growers in Kelowna. Only -
needs a slice of sharp cheddar, or a
big scoop of vanilla ice cream!

Makes one 9” (23 cm) double-
crust pie.
6c. (1.5 L) peeled and thinly sticed

‘ Mcintosh apples

_ %e. (125 mL) white sugar
‘4 e. (125 mL) packed brown sugar
¥% c. (50 mL) flour

“Ltsp. mL) ground cinnamon
X tsp. (2 mL) nutmeg

" 4 tsp. (2 mL) salt

2 Thsp. (30 mL) cold butter
Pastry for double crust pie

Ina large bewl, combine the
sliced apptes, both sugars, flour.
spices and salt. Mix lightly, but thor-
oughly, together, Preheat oven to
450°F (200°C).

Pile apple mixture into pastry-
lined pie dish, mounding in center.
Dot with bits of cold butter. Place top
crust over apple filling, crimping
edges together in a decorative pattern
all around, Cut several vents in top
crust to allow steam to escape. .

Bake pie in the preheated oven for
10 minutes. Reduce heat ‘to 350°F
(180°C) and continue baking for 30-
40 minutes, or until pastry is golden
brown and the juices bubble up “like
jam" (to indicate that juices have
thickened, and to insure that pie will
set_up when cooled) through the

‘vents.

Remove pie from oven, and cool
on a wire rack 1-2 hours at least
before slicing into wedges and serv-
ing.

Umberto Menghi’s Quick Apple
Cake (Torta di Mele)

Local restaurateur . Umberto
Menghi shares his favorite recipe for
an Italian (what else!) apple cake.
Serves 12.

Butter
6 medium apples

‘Juice from 1 lemon

%¢. (50 mL) sugar
% ec. (50 mL) butter
% ¢. (125 mL) sugar (additional)
2 egg yolks
Grated peet fiid juice from 1 lemon
1c. (250 mL) all-purpose flour
1 tsp. (5 mL) baking powder
6 Tbsp. (90 mL) milk -
3 Thsp. (45 mL) dark Rum
3egpz whites
2 Thsp. (30 mL) melted butter
1 egg yolk
Powdered sugar
- Preheat oven to 375°F (190°C).
Generously butter bottom and sides
of a 1.5L (14% qt.) - 2 L (2 qt.) oven-
proof baking dish. -.
Peel and core the apples. Cut into

- quarters or sixths. Sprinkle apples

with the juice from | lemon, and toss
with the 1/4 c, (50 mL) sugar.

Cream together the 1/4 ¢. (50 mL)
butter and the 1/2 c. (125 mL) sugar
using an electric mixer. Beat in the
egg yolks, then add the lemon rind
and juice.

Sift together the flour and baking
powder. Add to the batter, alternately
with the milk and Rum. Stir until well
blended. Beat the ege whites until
light and fluffy to soft, billowy peaks,
Fold whites carefully into the batter.

Pour batter into the prepared but-
tered dish. Press the apples into the

' batter. Combine the melted butter and

egg yolk. Brush or drizzle over cake
mixture. Bake cake 40-50 minutes, or
until cake tests done.

Remove from oven. Cool about |

' hour before serving. Dust top of cake

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with powdered sugar, if desired.
Stu Jackson's B.C. Apple Cake
Vancouver Grizzlies GM Stu
Jackson shares this recipe for Apple
Cake. Simple to put together — deli-
cious to eat. Use any kind of nuts you
wish, but | (personally) like the flavor
of walnuts, pecans, or hazelnuts with
apples. They seem a perfect marriage.
Makes one 9" x 13" cake.
4c. (1 L) coarsely chopped apples
2c. (500 mL) sugar
4% e. (125 mL) vegetable oil
2 3 isp. (10 mL) pure vanilla extract
eggs, beaten

. | c (50 mi) chopped or broken

nuts

2% ¢. (625 mL) all-purpose flour,
sifted

2 tsp. (10 mL) ground cinnamon

2 tsp. (10 mL) baking soda

1tsp. (5mL)salt

Preheat oven to 350°F (180°C).
Grease and flour the baking pan. Set
aside.

Peel, core and chop apples to
make 4c. (1 L)..

Beat the sugar, oil, vanilla and
eggs thoroughly. Add the nuts and
apples, and mix well.

Sift together the flour, cinnamon,
baking soda, and salt. Add to the bat-
ter, mixing well. .

Pour mixture into prepared baking
pan. Bake cake about 1 hour, or until
cake springs back when pressed and
tests done. Remove from oven, and
cook cake in the pan on a wire rack
before cutting into squares to serve.

NEWS photo Terry Paters ‘

7 “A'S for apple... Celebrity cooks share some of their favorite:
apple recipes in honor of B.C. Apple Month. ;

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